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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 |

HOURS | MONDAY:closed • TUESDAY:closed • WEDNESDAY:4pm-8pm • THURSDAY:4pm-8pm • FRIDAY:4pm-9pm • SATURDAY:4pm-9pm • SUNDAY:4pm-8pm