Article posted: 1/11/2013 6:00 AM

Fiamme's Italian-style pizza having a go of it in deep-dish territory

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Fiamme in downtown Naperville creates oven-fired pizzas, like this one topped with fresh mozzarella, cherry tomato, prosciutto and arugula.

Daniel White | Staff Photographer

Fiamme's Caprese salad features fresh tomatoes, fresh mozzarella, balsamic reduction and basil.

Daniel White | Staff Photographer

Ryan Craig, Fiamme's executive chef, makes a Regina Margherita pizza.

Daniel White | Staff Photographer

Fiamme serves Italian-style pizzas in a former gas station in downtown Naperville.

Daniel White | Staff Photographer

Bruschetta Ricotta Mozzarella is a mashup of bruschetta and creamy ricotta-mozzarella spread with crisp bread slices.

Daniel White | Staff Photographer

Ryan Craig, Fiamme's executive chef, makes a Regina Margherita pizza.

Daniel White | Staff Photographer

About this Article

Fiamme is bringing authentic Italian-style, wood-fired pizzas to Naperville. The new eatery in the town's downtown dining district offers paper-thin pies with traditional toppings, but are they tasty enough to convert deep-dish disciples? Chicago-born restaurant reviewer Martin Cusack gave these pies a try.