Pizza can become a heated topic in Chicago—family feuds spanning generations have been started by people giving their opinions on deep dish vs. tavern-style. And new styles have crept in too, creating whole new types of pizza fights for us to have. But we fight because we care, and we care because pizza is a nearly perfect food that everyone likes. If you don’t like it, you should take a good, long look in the mirror. That, at least, we can all agree on.
This is a guide to Chicago's best pizza. You’ll find a diverse collection of pizza styles, in a variety of neighborhoods. Embrace the pizza debate by having an informed opinion. Then go ahead and throw all the chairs you want.
A recent survey of Chicago transplants proved that Pequod’s was a contributing factor in their decision to relocate here. OK, that’s not true, but whenever an out-of-towner asks us where they should get deep dish, we say “Pequods”—usually before they finish their question. Pequod’s serves pan-style pies, with sauce underneath the toppings (unlike traditional Chicago-style deep dish, which has sauce on top). What sets Pequod’s apart from the average pan-style is its “caramelized” crust, also known as the burnt edges of crispy cheese surrounding the pie. The crust itself is thick and airy with a great crunch, and the pies only have a little bit of sauce.
Pizza Friendly Pizza in Ukrainian Village sells Sicilian pan-style pizza by the slice (you can also pre-order a full pie) and it’s f*cking fantastic. The thick crust is incredibly light and airy with a slight sourdough-y flavor, and the tomato sauce is rich and spicy. They have several varieties available, like the charred pepperoni (that are perfect little grease cups), miso mushroom, and specials like the Apple—which has apple, gouda, caramelized onions, and hot honey.
photo credit: Kim Kovacik
As this spot's name has given away, Professor Pizza's focus is on pizza. And their incredible NY-style pies are the main reason you should place an order at this takeout-only spot in Humboldt Park this instant. The NY pie has a flavorful crust, with a puffy edge and a beautifully charred undercarriage. There are a lot of creative topping combinations worth your attention (like gyro). But even their simple pies—like the cheese made with aged mozzarella, a spicy thick sauce, shaved garlic, and parm—have unexpected complexity. The addition of a soubise base, fried rosemary, and hot honey on their NY-style white pie makes us want to call Infatuation NYC for the sole purpose of bragging that it’s in our city, not theirs.
Spacca Napoli in Ravenswood makes great Neapolitan pies. They have bubbled, puffy edges and the thin crust is just perfect. And while you could only get them for dine-in or takeout before, they’re now also available for delivery.
photo credit: Sandy Noto
Vito & Nick's Pizzeria
Vito and Nick’s has been around since the 1950s and is a Southside institution worthy of its place in the Chicago Pizza Hall of Fame (which doesn’t actually exist but probably should). Their specialty is cracker-crust pizza, which is super thin and crispy, with bubbly browned cheese and spicy tomato sauce.
Two reasons we really enjoy Bob’s is that there’s no “Bob” (the chef just likes the name) and this place boldly claims it makes “Pilsen-style” pizza (which isn’t a thing). But we love it because it’s the kind of fantastic pizza we immediately want all of our East Coast friends to try. The crust is made with beer and it’s pliable enough to fold, with a slightly-charred undercarriage and puffy outer edge. We’re big fans of the specialty pies here—the pesto and stracciatella is a stand-out and so is the pickle (with mortadella and garlic cream), which sounds weird, but we promise is good.
As we mentioned, Pequod’s is our favorite deep dish in Chicago. But as the ’90s Bulls can attest, dynasties end, and George’s is legitimate competition for the best deep dish in the city. The reason is that this carryout spot uses a 48-hour cold-fermented sourdough. It creates a deliciously yeasty crust that’s very similar to focaccia, and has a crispy cornmeal base. There’s a fantastic balance of cheese to sweet tomato sauce, and like a traditional deep dish, the cheese is underneath the sauce. Oh, and George’s has a caramelized edge—not as pronounced as Pequod’s, but wonderful all the same. There are a bunch of varieties but our favorite is the simple cup and char pepperoni pie. Just be aware that these pizzas are made in very limited quantities, so you might need to order a week in advance to get yours.
Milly’s is a small Uptown pizza place taking its inspiration from Pequod’s. This means Milly’s has the same kind of pan-style deep dish with a caramelized crust that we all know, love, and keeps increasing our census numbers. What makes Milly’s different is that this pie has dollops of fresh mozzarella, making it a bit cheesier. They only make 45 pies a day, so you should place your order a day or two in advance, which you can do right here.
Naudi’s is a thin crust spot in Lincoln Park, and the pizza here shares some DNA with a Neapolitan pie. It’s cooked in a wood-fired oven, the cheese in the center is almost liquidy, and the slices droop nicely when you pick them up. But the edge of the crust is crunchy like a cracker, which creates an enjoyable contrast with the soft center. You have two pies to choose from (a margherita and a white) and about eight toppings to choose from. But thanks to basil, a wonderful four cheese blend, and rich sauces on both, even a plain pie is really flavorful.
Jimmy's Pizza Cafe
If you’re a transplanted New Yorker searching for big pieces of pizza you can fold, this is where you’ll find them. Jimmy’s serves huge, perfectly greasy slices on little paper plates. Come for the basics, like a plain cheese pizza with red sauce and a garlicky white one topped with blobs of ricotta.
Pizza Fried Chicken Ice Cream
When Pizza Fried Chicken Ice Cream opened in Bridgeport in 2020, it focused on very good Sicilian-style slices sold from a takeout window. But they’ve since pivoted to tavern-style pies—which are also incredible. The crust is thin and crispy, burnt around the edges, and topped with things like pepperoni, or sausage with giardiniera. We like both of those options, but we’re also fans of the simple cheese pizza, which really gives the buttery, thin crust a chance to shine.
photo credit: Christina Slaton
Forno Rosso in the West Loop also makes fantastic Neapolitan pies, and we like them just as much as the ones at Spacca Napoli. But if you’re ordering from Forno Rosso, consider getting a calzone too.
Rounding out the Neapolitan trifecta is Nella Pizza e Pasta, a fantastic Neapolitan pizza place in Hyde Park. The pizzas are cooked in a wood-burning oven and have the perfectly-charred crust you hope for in a Neapolitan pie.
Paulie Gee’s is from Brooklyn and might at first seem like an unnecessary addition to the Chicago pizza scene. But if you haven’t already, you need to try their Neapolitan and Detroit-style pies. Go for any variety that comes with hot honey (and order extra honey to go with it). While you’re doing that, we’ll be busy investigating how they got so good at making Midwestern pizza.
Robert’s Pizza & Dough Company
One thing this list makes abundantly clear is that Chicago isn’t just a deep dish city—despite what the rest of the world thinks. Robert’s in Streeterville showcases this fact with its yeasty, airy, slightly crispy thin-crust pies. And this place has a variety of options to choose from - like fennel with pepperoni and honey, and sausage with caramelized onions.
photo credit: Sandy Noto
Middle Brow Bungalow
Middle Brow is a cute brewpub in Logan Square with a short menu of mainly pizza and toasts. And their pies are fantastic, with a delicious and chewy hand-tossed crust with a puffy, bubbled edge. There isn’t a huge variety to choose from, but our favorites are the margherita, pepperoni, and sausage with green olives. All have just the right amount of fresh mozzarella and a slightly sweet tomato sauce we really like. But all the pies use great ingredients, and have just the right amount of sauce so the flavor of the sourdough crust shines through.
photo credit: Christina Slaton
Lou Malnati's Pizzeria
If you want deep dish (and not the pan-style variety), order Lou Malnati’s. It’s the best version of classic Chicago-style pizza, meaning its sauce is on top with the cheese and toppings underneath. The crust is buttery and flaky, there’s a ton of cheese, and the whole thing is pretty much a gooey and delicious mess. The weight of it when the delivery person puts it in your arms might make you nervous, but just go with it. Treat it like it’s your baby and you’ll be fine.
Piece Brewery and Pizzeria
Piece in Wicker Park holds its own with its New Haven-style pies, which have a soft and chewy crust, lots of red sauce, and parmesan cheese instead of mozzarella (so no gooey cheese bombs here, unless you ask for them). As a bonus, Piece is also a brewery that makes some solid beer.
Coalfire’s specialty is thin crust. The dough (as the name suggests) is coal-fired, giving it a charred, bubbly crust and a slight charcoal flavor. You’ll find a variety of tasty toppings like whipped ricotta with pepperoni, Italian beef, and pistachio pesto. In other words, it’s the kind of light, delicious pizza that you’re going to want to eat a lot of—so plan on ordering at least two.
This pizza spot is a little more elusive than the others. Five Squared Pizza operates out of a virtual kitchen Thursday through Sunday, the menu changes weekly, and is released on Mondays. And if you like tasty and interesting Detroit-style pizzas, it’s worth seeking out. Their long menu has fun varieties like vodka sausage, PBJJ (topped with pepperoni, bacon jam, and jalepenos), and spinach and artichoke. You can mix and match your squares, and heat them up yourself at home. the airy crust is guaranteed to be hot and crunchy.