Pizza is a dangerous topic in Chicago - chairs will fly through windows when people start giving opinions on deep dish vs. thin crust. 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 the best pizza places in Chicago. 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.
Some of us at The Infatuation think this is the best pizza in Chicago. Pequod’s serves pan-style deep dish, with sauce underneath the toppings (unlike traditional deep dish, which has sauce on top). What sets Pequod’s apart 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. The original is in Morton Grove, but we prefer the Lincoln Park location - it’s basically a sports bar, always crowded, and perfect for a group.
Lou Malnati’s pizza is what the world thinks of as classic Chicago deep dish - the kind we love to love and New Yorkers love to hate - and it’s our favorite of its type. “Classic Chicago deep dish” means that the pizza has its sauce (usually a lot) on the top, with cheese and toppings underneath. The crust is buttery and flaky, there’s a ton of cheese, and if you get the sausage (which you should), it’s a giant patty layer instead of little crumbled pieces. This pizza is a gooey mess, and will require a fork and knife.
If you’re looking for outstanding Northside Neapolitan pizza, Spacca Napoli in Ravenswood is the move. The space feels like it’s trying to channel Italy, with brick walls, cans of tomatoes on display, and a wood-burning oven. The pizzas come out with bubbled, puffy edges, and the thin crust is just perfect. You can’t go wrong with any of the pies here.
Bebu is in the part of Lincoln Park that doesn’t have much “park” - unless you count all the parking lots. And sure, maybe it’s not the place to go for a pizza party (instead of checkered tablecloths and cute decorations, the main design element is sheet metal), but we’re perfectly OK with that, because the thin-crust pies here are amazing. There’s a mixture of creative pies (the littleneck clam is a stand out) and classics like a soppressata made more interesting with the addition of Calabrian chili honey. Luckily you can order pizzas half and half, so you won’t have to stress about what to get.
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. Their specialty is cracker-crust pizza, which is super thin and crispy, with bubbly browned cheese and spicy tomato sauce. Inside, it’s a total dive: drop ceilings, neon beer signs, and wood-paneled walls. But this is the best kind of bar pizza, and it might not taste the same in a shiny new space.
This is a standout Neapolitan pizza place. Forno Rosso’s location in the West Loop is all about exposed air ducts and sleek wooden walls, so it doesn’t necessarily look like someone’s Nonna from Italy is making all the food. But the pizza, with its perfectly charred and chewy crust, will make you suspect that’s actually the case.
The original Bonci is a counter service pizza spot in Rome that has a cult following, and Chicago’s location is the first outside of Italy. Coming here is like a going to a pizza sample sale, with crowds of people impatiently waiting to get their hands on limited availability pizza. There are usually around 12-18 varieties, and the pizza is served “al taglio,” meaning it’s cut with scissors and sold by weight. You’ll find interesting topping combinations like potato and rosemary, or romanesco and hummus. All of it tastes amazing, so we advise you go and try as many kinds as you can.
According to the internet and Jon Stewart, we’re at war with New York when it comes to who has better pizza. So when we got Paulie Gee’s from Brooklyn, we were a little self-conscious about how much we liked it. But now we’ll happily admit that the Neapolitan pies at Paulie Gee’s are awesome. As a bonus, they have vegan options that actually taste good. Get anything with their spicy honey as a topping.
Food courts aren’t typically where we look for great pizza, but we’ll make an exception for Revival Food Hall - a gourmet food court, and where the original Union Square Pizza is located. This “Detroit-style” pizza is square-shaped, has a thick caramelized crust, is super cheesy, and has sauce on top. It’s basically a cross between Lou Malnati’s and Pequod’s.
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 with red sauce and a garlicky white pizza topped with blobs of ricotta. And when you’re done, go eat some deep dish.
Located in the basement level of a three-story brick building, Chicago Pizza and Oven Grinder is a dimly-lit place that looks like a Prohibition-era hideout. And when you’re here, you’ll feel like you’re eating something that should be prohibited: pizza pot pie. This thing is ugly - it’s a bowl-shaped crust filled with sauce and toppings, and covered with an intimidating amount of cheese. There’s no way to even pretend this is good for you, but don’t let that scare you off. It’s delicious, and in a category by itself.
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). The pizzas are large enough that you won’t need to calculate how many pieces everyone gets as soon as yours hits the table, there’s an extensive topping list, and as a bonus, Piece is also a brewery that has some solid beer.
This is the new incarnation of Pizzeria Da Nella, a fantastic pizza place that used to be in Lincoln Park. Now they’re in Hyde Park, and still putting out the same awesome Neapolitan pies as before. Pizzas are cooked in a 1000-degree wood-burning oven, and have the perfect puffy charred crust you hope for in a Neapolitan pie. The decor in the new space feels modern and a little obvious, with white walls and a bright yellow Vespa dangling over the bar, but the pizza tastes like classic Italian.
Eating an entire deep dish pizza (even with hungry friends) can be quite the undertaking, so luckily there’s Art of Pizza, which offers some very good deep dish by the slice. The best is their stuffed pizza which has an extra layer of dough on top. It’s a counter service operation, BYOB, and their Lakeview location feels like a partially finished basement from the ’80s. But it’s large and great for groups, or even just a slice or two by yourself.
Chicagoans have more labels for their pizzas than a deranged scrapbooker with a labelmaker. So you should know that Roots’ pizza is “Quad Cities” style. This means it’s cut into rectangles, uses a malted dough, and has toppings underneath the cheese. The malted dough creates a slightly sweet crust that is puffy and crunchy and can withstand being loaded up with toppings. There’s an extensive topping list here, but the best pizzas are the “Chef Series” specialty pies.
Remember how you felt in college when the doorbell interrupted your video game, and everyone was happy because the pizza was here? Having pizza at Homeslice is like that. It’s the best version of pizza like the kind you’d order in college - like Domino’s if it was awesome, and perfect for enjoying with a crowd. The space has big couches, swingsets, and a large patio for a big group hang. This spot will transport you back to dorm life.
Parlor is to pizza what Big Star is to tacos. It has a fantastic patio, the space is perfect for groups, and there’s a perpetual “We’re on a Boat” spring breaker atmosphere. Its Neapolitan-style pies aren’t the best in Chicago, but they are good enough to please everyone in your crew.
Burt’s isn’t in Chicago, it’s in Morton Grove, but this is our guide, so we can make the rules. If you’re willing to travel for pizza, you need to know about Burt’s. It was started by the original owner of Pequod’s, and developed a cult following. The pizza is almost identical to what they serve at Pequod’s, with the same caramelized crust, but has a sweeter sauce. New owners recently revamped the space, so it now has a full bar and a large outdoor patio, and there’s no need to reserve your pizza 48 hours in advance.