Chicago takes its pizza personally. Not just seriously — personally. Ask two Chicagoans where to get the best pizza and you’ll get two different answers delivered with the conviction of a closing argument. Deep dish, tavern-style, Neapolitan, stuffed, pan, New Haven-style — this city does all of it, and does most of it exceptionally well.
Here’s what you need to know: deep dish is the style Chicago is famous for, but tavern-style thin crust cut into squares is what most Chicagoans actually eat. This guide covers both, plus everything in between — with addresses, what to order, and the insider details that separate the great from the legendary.
🍕 Here’s the Deal
Chicago has four main pizza styles: deep dish (thick, buttery crust, sauce on top), stuffed (even thicker, with an extra dough layer), tavern-style (cracker-thin crust, cut into squares), and Neapolitan (wood-fired, blistered, foldable). Deep dish takes 30–45 minutes to bake, so plan accordingly. Tavern-style is the local everyday pizza. And yes, Chicagoans will argue about all of this — it’s practically a sport.
🏆 Quick Picks by Craving
- 🔥 Best Deep Dish (local pick): Pequod’s — that caramelized cheese crust
- 🏛️ Best Deep Dish (classic/tourist): Lou Malnati’s or Pizzeria Uno
- 🥇 Best Tavern-Style: Vito & Nick’s (South Side institution since 1946)
- 🇮🇹 Best Neapolitan: Spacca Napoli (named one of the best in the world)
- 🌿 Best Vegan-Friendly: My Pi Pizza (dairy-free deep dish that actually delivers)
- ⭐ Most Unique Experience: Chicago Pizza and Oven Grinder (Pizza Pot Pie)
- 🆕 Hottest Newcomer: Lark Pizza in Avondale (wood-fired, seasonal, buzzy)
- 🌊 Best Setting: Roberts Pizza on the Riverwalk (Neapolitan + patio views)
Chicago Deep Dish Pizza
Deep dish is the quintessential Chicago pizza style — thick, buttery crust pressed into a deep pan, layered with cheese on the bottom, toppings in the middle, and chunky tomato sauce on top. It’s heavy, it’s rich, and it takes about 45 minutes to bake. Every visitor to Chicago should try it at least once. Here are the places that do it best.
Pizzeria Uno and Pizzeria Due
Chicago magazine calls it “the pizza that spawned an empire,” and they’re right. Pizzeria Uno invented deep dish pizza in 1943, and the original River North location still draws lines down the block. Yes, you’ll wait. Yes, it’s crowded. Yes, it’s worth it.
The cornmeal-crusted pie hits just the right balance of bread, sauce, and cheese. My go-to is the Chicago Meat Market — layers of mild sausage, meatballs, pepperoni, fresh mozzarella, thick tomato sauce, and a finish of pecorino romano. Pizzeria Due (opened in 1955, one block away) serves the same menu with shorter waits.
George’s Deep Dish Pizza
Plan ahead for this one. Owner George Bumbaris makes a limited number of pies each day from his Edgewater kitchen, and they sell out fast. The draw is the sourdough crust with a crispy, caramelized cheese edge — it’s unlike any other deep dish in the city. Choose from pizzas named after famous Georges (Clooney, Michael, Harrison) or build your own with toppings like Ezzo cup-and-char pepperoni and hand-rolled meatballs. No dine-in, no walk-ups — order early in the day or risk missing out.
Lou Malnati’s Pizzeria
Lou Malnati’s has a fan base that borders on religious devotion — and the sauce is why. Made from California-grown, vine-ripened tomatoes using a closely guarded family recipe, it’s the signature flavor that separates Lou’s from every other deep dish in Chicago. The trademarked Buttercrust lives up to its name — flaky, buttery, and sturdy enough to support layers of fresh mozzarella and their delightfully lean sausage patty.
The Chicago Classic (sausage, Buttercrust, vine-ripened sauce) is the definitive order. The Crustless — a low-carb option using sausage as the base instead of dough — has quietly become a cult favorite. With 70+ locations across the city and suburbs, you’re never far from a Lou’s.
Pequod’s Pizza
Ask locals — not tourists — where to get deep dish and Pequod’s comes up more than any other name. The reason is the crust. Baked in cast-iron pans, each pie develops a ring of caramelized mozzarella around the edges that’s crispy, almost burnt, and utterly addictive. Technically it’s pan-style (sauce goes under the toppings, not on top like traditional deep dish), but the result is a thick, golden pizza that converts skeptics.
Pies come in 7-inch or 10-inch sizes. The sausage is the classic order. Expect a 45–60 minute wait on busy nights — there’s a reason reservations get snatched up instantly. Walk-ins right when they open at 4pm are your best bet if you can’t get a reservation.
Giordano’s
Giordano’s specializes in stuffed pizza — similar to deep dish but with an extra layer of dough on top of the cheese and sauce, creating a true pie. Serving Chicagoans since 1974, it’s thick, filling, and unapologetically indulgent. My standard order: a Chicken Sausage Deep Dish with mushrooms and spinach — creamy, chewy mozzarella with that perfectly balanced sauce.
They also make a parmesan crusted pan pizza and surprisingly excellent thin crust. The Rush Street location in Gold Coast is my go-to.
💡 Insider Tip: Giordano’s hand-stretched extra thin crust is one of the best thin crusts in the city. Most tourists don’t know about it — order it.
My Pi Pizza
This Bucktown favorite quietly makes one of the best deep dish pies in the city. The crust is the standout — delightfully crispy on the outside and light, almost fluffy on the inside. The sauce is made from San Marzano tomatoes and paired with Wisconsin cheese. If you’re vegan, My Pi makes a dairy-free cheese version that’s legitimately good — not just “good for vegan” but actually worth ordering. They also do an excellent thin crust that shouldn’t be overlooked.
Labriola Café & Restaurant
Rich Labriola got his start as an artisan bread baker, and you can taste it in the deep dish here. The focaccia-style dough is double-proofed and lined with fresh mozzarella, creating a fluffy interior backed by a caramelized cheese crust with serious crunch. The Burrata and Basil — mozzarella, provolone, pecorino, burrata, and fresh basil — is the order. Located right on the Magnificent Mile, it’s an excellent option for visitors who want deep dish without the tourist-trap feel.
Best Tavern-Style Pizza in Chicago
This is the pizza Chicagoans actually eat. Tavern-style has a thin, cracker-crisp crust cut into squares (called “party cut”), with toppings spread edge-to-edge and cheese that goes all the way to the rim. It’s the pizza you order for a house party, a Bears game, or a Tuesday night when you don’t want to cook. Simple, shareable, and deeply satisfying.
Vito & Nick’s
This is the gold standard. Operating since 1946, Vito & Nick’s is a South Side institution with a cracker-thin crust, tangy sauce, and high-quality sausage that has attracted the attention of everyone from Guy Fieri (Diners, Drive-Ins and Dives) to pizza obsessives nationwide. It’s cash-only, no-delivery, no-frills — you dine in or pick up. The room is nothing fancy, and that’s the point. The pizza speaks for itself.
Coalfire Pizza
I was there when Coalfire opened in West Town, and I still go back regularly. The coal-fired oven produces a perfect crispy thin crust with just the right amount of char, and the pizza arrives at your table with the cheese still bubbling. The Pepperoni and Whipped Ricotta is my go-to, and the Pistachio Pesto is worth trying if you want something different. Two locations — the original West Town spot and a newer Lakeview outpost on Southport.
Pat’s Pizza
Pat’s has been serving tavern-style pizza since 1950 — and no, there’s no “Pat.” Everyone in the family is named Nick. The pizza is thin, crispy, and generously topped with quality mozzarella. You can choose from 20+ toppings or try a specialty like the Pat’s Special (sausage, mushrooms, green peppers, onions) or my favorite, the Cheeseburger Pizza with ground beef, onion, cheddar, mozzarella, and pizza sauce. Unpretentious, reliable, and exactly what tavern-style should be.
Bungalow by Middle Brow
This Logan Square brewpub has a unique take on tavern-style: the dough is made from a sourdough starter, giving it a tangy depth that pairs beautifully with Wisconsin cheese and creative toppings. The soppressata with hot honey is excellent, and the eggplant and shishito pie — with shaved garlic, yuzu oil, Thai basil, and mint — is one of the most interesting pizzas in the city. The house-brewed beer is just as thoughtful as the food.
💡 Hot Honey Heads-Up: You’ll see Mike’s Hot Honey on menus all over Chicago’s pizza scene. Honey on pizza sounds strange until you try it — the blend of spicy and sweet on a savory pie is surprisingly addictive.
Neapolitan & Wood-Fired Pizza
Spacca Napoli Pizzeria
Named one of the best pizzas in the world, this Ravenswood gem is a must-visit. Owner Jonathan Goldsmith studied pizza-making in Naples, and every detail shows — from the imported wood-fired oven to the 20+ varieties of thin-crust pie. The Pistachio (fior di latte mozzarella, pistachio cream, sausage, fresh basil) is unlike anything else in Chicago. My favorite is the Fiorentina — fior di latte, spinach, garlic, ricotta, and parmesan on a perfectly blistered crust. Gluten-free options available.
Roberts Pizza and Dough Company
The setting alone makes Roberts worth a visit — patio seating right along the Chicago Riverwalk. But the pizza backs it up: thin-crust pies that are crispy and chewy at the same time, topped with rich tomato sauce and everything from roasted vegetables to shrimp. Vegan, vegetarian, and gluten-free options are all available. Come for the pizza, stay for the river views.
Forno Rosso Pizzeria Napoletana
Owner Nick Nitti studied pizza-making in Naples before opening Forno Rosso, and the authenticity shows. These pies bake for about 60 seconds in a wood-fired oven imported from Italy and arrive blistered, chewy, and begging to be eaten with a fork and knife. The Datterino — tomato sauce, mozzarella di bufala, red piennolo tomatoes, basil, extra virgin olive oil, and ciliegine (cherry-sized mozzarella balls) — won the coveted Caputo Cup for best Neapolitan pizza. More than 20 pies and calzones on the menu. The West Loop location on Restaurant Row is great for pre-theater dinner; the Harlem Ave spot is a neighborhood gem.
Lark Pizza
The hottest pizza opening in Chicago in 2025. From acclaimed restaurateur Steve Lewis (Lardon, Union, The Meadowlark), Lark Pizza brings neo-Neapolitan wood-fired pies to Avondale’s Guild Row campus. The crusts are thin enough to fold but with billowy, just-charred edges — the best of both worlds. Seasonal toppings, house-cured salumi, and a curated wine program round out the menu. The 2,600-square-foot patio is a stunner. If you can only try one new pizza spot this year, make it this one.
More Chicago Pizza Worth Your Time
Piece Brewery and Pizzeria — New Haven-Style
Piece brought New Haven-style pizza to Chicago in 2001, and the Wicker Park institution hasn’t slowed down. New Haven-style means a thin, crispy crust with a distinctive char, and you choose your base: red (tomato sauce), white (olive oil, garlic, mozzarella), BBQ, or classic “plain” New Haven-style (red sauce, no mozzarella — trust the process). Add clams to the white pie for a true Connecticut experience. Piece also brews excellent beer in-house — the combination of great pies and craft beer in a spacious, casual loft setting makes this a perfect group spot.
Paulie Gee’s — Multi-Style
Can’t decide which style you want? Paulie Gee’s is your answer. Both locations offer Detroit-style (thick, bready, crispy cheese edges), Neapolitan, and more. The pies are creative and fun — don’t miss the Monte Cristo, topped with Canadian bacon and maple syrup. It’s the kind of place where even the adventurous orders deliver.
Chicago Pizza and Oven Grinder Company — Pizza Pot Pie
This is one of the most unique pizza experiences in Chicago — or anywhere. Set inside a historic brownstone across from the site of the St. Valentine’s Day Massacre, the Pizza Pot Pie is a bowl of buttery dough, rich tomato sauce, mozzarella with just the right amount of pull, and your choice of toppings, baked upside-down and served inverted. It’s a half-pound of dough per individual serving, and it’s so rich you probably won’t finish it in one sitting. Cash only, no reservations, expect a line — and it’s absolutely worth the wait.
Bob’s Pizza — Pilsen
There’s no “Bob” (the chef just liked the name), and the self-proclaimed “Pilsen-style” pizza isn’t technically a thing — but the pizza itself is very real and very good. Bob’s has quickly become a neighborhood favorite with chewy, well-charred crusts and creative toppings that reflect the neighborhood’s personality. It’s affordable, unpretentious, and increasingly showing up on critics’ best-of lists.
Finding Your Slice
I’m not a restaurant critic, and I don’t claim to be a pizza expert — but I’ve eaten more pizza in this city than I probably should admit, and these are the places I keep going back to. Chicago’s pizza scene is deep (pun intended), constantly evolving, and fiercely competitive. New spots like Lark Pizza are pushing boundaries while institutions like Vito & Nick’s and Pequod’s keep doing what they’ve always done — making exceptional pizza, no gimmicks required.
Have a favorite spot I missed? Let me know in the comments — I’m always looking for the next great slice.
Frequently Asked Questions
A: The best deep dish pizza in Chicago depends on what you’re after. Pequod’s is the local favorite for its legendary caramelized cheese crust. Lou Malnati’s is the classic choice, known for its Buttercrust and vine-ripened tomato sauce. George’s Deep Dish in Edgewater makes limited-batch sourdough-crust pies that sell out daily. For stuffed pizza specifically, Giordano’s has been the go-to since 1974.
A: Near downtown, your best options are Giordano’s on Rush Street (deep dish and excellent thin crust), Roberts Pizza and Dough Company on the Riverwalk in Streeterville (Neapolitan-style with outdoor seating), Forno Rosso in the West Loop on Randolph Street (award-winning Neapolitan), and Pizzeria Uno/Due in River North (the original deep dish). For a quick slice, Prince Street Pizza on Randolph Row serves excellent Sicilian-style squares.
A: Deep dish is beloved but it’s not what most Chicagoans eat regularly. It’s more of a special-occasion or hosting-out-of-town-guests kind of meal because it’s heavy, takes 30–45 minutes to bake, and is expensive. For everyday pizza, most locals order tavern-style thin crust cut into squares from their neighborhood spot. That said, nearly every Chicagoan has a strong opinion about which deep dish is best — and they will argue about it passionately.