Bar Cargo
dough-photo

How the Dough is Made

The pizzas at Bar Cargo are created using a unique custom three blend imported flour from Rome that are shipped directly to us on cargo containers from overseas.

The dough has a 96 hour raise period that creates a light and crispy product.

Once the dough is hand-rolled and topped with your favorite ingredients, it is placed in our imported "Castelli Forni" stone oven from Rome.

Located in River North, 605 N Wells St Chicago, IL 60654 | 312-929-0065