Name two great tastes that taste great together.
Uhhhhh . . .
But what’s most curious about the pizza at PyPP’Ya is the crust, which is a very thin, dense, crunchy, well-done cracker style that bears no resemblance to Chicago’s own cracker crusts. You can top it with more orthodox ingredients to your taste, or you can order any combination of the above on a deep-dish crust. But despite the prominence of the pizza, what has most people swinging through the doors is the broad array of Colombian pastries, breads, and sweets crafted each morning in an adjoining kitchen whose doings you can observe from the sidewalk outside if, like me, you tend to freeze and gape in the presence of steady, confident dough handling.
Pizza y Pan Pa’ Ya, 3125 W. Montrose, 773-463-2617
