Why pizzerias pack their menus with endless variations of pizza ingredients is one of life’s great mysteries. But if you’re already in the carb-and-dairy zone, you might as well go all in. Our picks:
Crunchy bruschetta at Elio Pizza on Fire
![Elio Pizza on Fire's bruschetta](http://media.chicagomag.com/Chicago-Magazine/November-2015/Best-Pizza/Bread-Cheese/bread-elio-600.jpg)
Doughy beignets at Jimmy’s Pizza Cafe
![Jimmy's Pizza Cafe's beignets](http://media.chicagomag.com/Chicago-Magazine/November-2015/Best-Pizza/Bread-Cheese/bread-jimmy-600.jpg)
Over-the-top Craziest Bread at Parlor Pizza Bar
![Parlor Pizza Bar's Craziest Bread](http://media.chicagomag.com/Chicago-Magazine/November-2015/Best-Pizza/Bread-Cheese/bread-parlor-600.jpg)
Ultrathick, tender mozzarella sticks at Roots
![](http://media.chicagomag.com/Chicago-Magazine/November-2015/Best-Pizza/Bread-Cheese/bread-roots-600.jpg)
Rich, creamy Burrata at Spacca Napoli
![](http://media.chicagomag.com/Chicago-Magazine/November-2015/Best-Pizza/Bread-Cheese/bread-spacca-600.jpg)