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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-10pm
THURSDAY 4pm-10pm
FRIDAY 4pm-12am
SATURDAY 11am-12am
SUNDAY 11am-9pm