The foundation pizza that showcases Bonci's craft. Made with his signature dough recipe (which varies in hydration based on the season), the margherita is topped with quality San Marzano tomatoes, fresh mozzarella, and basil. The pizza is charred in wood-burning ovens at controlled temperatures. By weight, this pizza costs less than fancier varieties, but the quality of ingredients and technique is the same.
Tips from diners
Start with the margherita to understand the baseline quality — then branch out to seasonal varieties.
Ordering by weight means you control the portion. A typical slice (roughly 100g) costs $2-3, so you can try multiple varieties for reasonable cost.
The crowd favorite from Bonci's original Rome Pizzarium. Paper-thin potato slices are layered on the dough, finished with fresh rosemary and excellent olive oil. The potato becomes crispy and golden in the oven, while the rosemary perfumes each bite. This pizza proves that simplicity, when executed with discipline, is a form of luxury.
Tips from diners
This pizza costs among the least, making it perfect for a budget-friendly Bonci experience without sacrificing quality.
A side offering that's a Roman street food classic. Suppli are fried balls of pasta and risotto, often filled with ragù and mozzarella. Bonci's version maintains the traditional approach — golden, crispy exterior giving way to a warm, creamy interior. They're excellent on their own or paired alongside a pizza order.
Tips from diners
Order a suppli as a second course if you're still hungry — they're smaller than a full pizza and give you another taste of Bonci's craft.
A seasonal favorite that showcases Bonci's vegetables-forward approach. Thin-sliced zucchini is layered with fresh ricotta and dressed with preserved lemon — a combination that's simple but refined. The dough provides a neutral foundation for the bright, summery flavors. This pizza demonstrates why Bonci is celebrated beyond just the dough and tomato.
Tips from diners
This pizza is best during peak zucchini season (June-August) when the produce is at its sweetest.
A hearty autumn option featuring mixed mushrooms at their peak. The pizza is layered with mozzarella for creaminess, prosciutto for salt and umami, and finished with fresh arugula for peppery contrast. The combination works because each ingredient respects the others — no overpowering flavors.
Tips from diners
This pizza is available year-round but shines in fall when the mushroom varieties are most interesting.
Gabriele Bonci, called the 'Michelangelo of Pizza' by Vogue Italia, opened his first Pizzarium in Rome in 2003. The Chicago West Loop location, which opened in 2017, is his first U.S. pizzeria. The concept is Roman pizza al taglio (by the slice, sold by weight) — large rectangular pies loaded with creative, seasonal toppings, cut with scissors into quadrilateral slices. The dough is made fresh daily, and the menu rotates with seasonal availability. Bonci sources premium Italian ingredients and maintains the simplicity and quality that made his Rome location world-famous.
Arrive late morning or after 2 PM to avoid lunch rush — this is a popular spot and crowds make ordering difficult.
Pizza is sold by weight. A typical slice is 100-150 grams; budget $2-4 per slice. Many people order 2-3 slices to sample varieties.
Ask the staff which pizzas came out of the oven most recently — Bonci's pizza is best eaten warm, within minutes of slicing.
The menu rotates with produce availability. 12-15 varieties are offered daily, but which ones depend on what farmers have. Expect surprises.
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