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But the Inland Empire pizzaiolo hadn’t seemed at ease.

And the Bridle Trails neighborhood is home to the second location of Pizzaiolo, a wood-fired pizza shop with specialty pies, calzones and salads.

If a crust falls short, I half-expect the pizza mob to pelt the pizzaiolo with San Marzano tomatoes.

“Nothing is more Chicago than a cracker-thin pizza,” maintains Tony Scardino, a Windy City pizzaiolo who runs the Professor Pizza pop-up.

Eight years later, he settled in the French city of Saint-Étienne, south-west of Lyon, eventually taking up the job of pizzaiolo in an Italian restaurant.