Pequod’s has been our favorite deep dish for a long time, but as the ’90s Bulls can attest, dynasties end. Now there’s finally some legitimate competition for the best deep dish in the city. And the reason that George’s in Edgewater is so good 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 (like Clooney’s ER which comes with pepperoni, sausage, meatballs, and bacon) 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.
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