Chicago has a reputation as a pizza city, and now its chefs are putting a new spin on an old classic by experimenting with innovative new pies. Chef John Caputo of A Mano imports flour from Naples to create the crispy but chewy crust he bakes in a wood-fired oven, while Connie's serves Pizza Cones that are made of pizza ingredients stuffed into cone-shaped pizza dough. "You have the classic little black dress in your wardrobe," said Rita Dever, corporate chef for Lettuce Entertain You, likening the city's pizza revolution to women's apparel. "You always have occasions to enjoy wearing it. But sometimes you want to wear something new, something different. You want to feel special."
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