Pizza is all about the crust. You can change the sauce, swap out the cheese, and vary the toppings. It’s all a matter of taste. But if the crust is a failure, so is the pizza. And in the end, thick or thin isn’t as important as taste and crumb, the latter being the term bread lovers use when they’re talking about the interior texture of a particular bread.

La Pizza & La Pasta restaurant on the second floor at Eataly Chicago offers a choice of four different crusts, three of them new to the menu. The venue is done in partnership with Rossopomodoro, a Naples-based company with a passion for tradition and excellence.