To successfully make pizza, one must toss the proper ingredients into a concrete mixer, wait for the mixture to harden, and then drop in a few sticks of dynamite to blast slices from the drum walls. Today’s deal leaves delicate pie creation to the professionals: for $15, you get $30 worth of gourmet pizza, beer, wine, and more at Kaos Pizzeria. Although Kaos offers delivery, this deal is valid for dine-in or carry-out orders.

Every pizza at Kaos is freshly prepared in true Neapolitan-style, gently coaxed into the wood-fired oven using soft compliments and pheromone trails before being fire-baked to crispy perfection. Using fresh ingredients (including organic and local foods), the circular-centric menu offers pizzas in 10", 13", and 16" diameters, with gluten- free crusts available in 13" pies (add $2). Sate on standard flavor combinations or perform magic tricks to lure more exotic pizzas into your stomach such as the garden, packed with an olive oil and garlic base, mozzarella, provolone, tomatoes, arugula, fresh egg, and shaved parmesan ($10–$16), or the sopressata salami ($15–$20), built for carnivore cowboys with pesto, potato, mozzarella, provolone, and farm-fresh egg. Kaos also offers salads to leaf-loving souls ($6–$10), homemade lasagna ($11.50) and other pastas, savory paninis ($7.50), and succulent desserts.

If your super powers are drained, recharge under the sun on the newly expanded courtyard and patio. While dining, sip on a variety of domestic and imported wines and beers capable of lubricating both the palate and conversations.

Reviews

Kaos Pizzeria gets a 3.5-star average from more than 30 Yelpers and 5280 magazine named it a Best Bite. Ninety percent of Urbanspooners like it.

• This is a warm weather mecca! Go when you can order your pizza and bottle of wine and sit at one of their many outside tables amongst the flora. This is a Pearl Street treat and so worth it. – Tracie B., Yelp
• Hit the eatery on a sunny day and enjoy the wood-fired artisanal pies in the secret garden of a courtyard. – 5280 Magazine