Mod Pizza

Photo: Martha Williams

THROUGH THICK AND THIN “Most pizza crust is a vehicle to hold toppings,” Madison Drake, the co-owner of Mod Pizza (slated to open Friday 24), explains: “Our crust is a crust. It stands on its own.” Drake, her business partner Annie Myers and chef Marco Aguirre consulted with a company in California to develop the crust, which has a sourdough base that lends it a “bit of tang,” Drake says. But that “tang” has to complement something, which is why those crusts come in incarnations like the Filomela (topped with potatoes and pancetta) and the Marco Pollo (chicken and sun-dried tomatoes), and it’s why the crew offers countless options for customizing thin-crust and deep-dish pies. And as if neutralizing the thin-versus-thick-crust debate weren’t crowd-friendly enough, the pizzeria, which will be open nearly 24/7, tacks on starters like hummus, mains like skirt steak, and a kids’ menu boasting mac-and-cheese and hot dogs. 1222 W Madison St, 312-666-1222.

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