Chicago does not lack for pizza, but Eataly is serving a new style to add to your bucket list. In its first move since closing Baffo in May, the Italian market has shuffled around its second-floor dining station I Salumi I Formaggi to make room for its newest offering, Pizza alla Pala. Eataly has always served pizza, of course, offering the delicate Neapolitan thin crust at food station Rossopomodoro (which remains open). But Pizza alla Pala offers a shareable alternative: Roman-style pizza.

Unlike pizza napoletana, pizza alla pala (also known as pizza romano) is named after the paddle it's served on, said Francesco Racanelli, a visiting baker from Eataly Italia who is overseeing the new concept. The style was born in Rome's bakeries, said Racanelli, a fifth-generation baker. "Leftovers from risen bread dough were turned into this style of pizza, to avoid waste," he said.

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Source: http://www.chicagotribune.com/