Bonci Pizzeria

Bonci brought Roman-style pizza al taglio to downtown Naperville and immediately raised the bar for what counter-service pizza can be. The concept is simple: massive rectangular trays of pizza sit behind glass, each topped with combinations that change throughout the day based on what produce is available. You point, they cut, they weigh, you pay. The dough is the real star, made with organic Italian stone-ground flour and left to ferment for up to seventy-two hours, producing a crust that is impossibly airy inside with a crackling exterior. A slice topped with mortadella, stracciatella, and pistachio delivered a textural masterclass that no round pie in town can match. The supplì, Roman-style rice balls stuffed with cheese and meat, make a perfect side order and arrive golden and molten inside. This is the first Bonci location outside of Chicago and Rome, and the downtown Naperville storefront has already attracted lines that spill onto Chicago Avenue during weekend afternoons. The rotating menu means every visit offers something different.