Beyond the Deep Dish Hype
When you think of Chicago pizza, deep dish probably springs to mind—those towering, cheesy pies that demand a fork and knife. But as a lifelong Chicagoan and pizza enthusiast who’s spent years exploring the city’s pizzerias, I’m here to tell you there’s so much more to our pizza scene. From cracker-thin tavern-style to wood-fired Neapolitan, Chicago’s pizza landscape is as diverse as its neighborhoods. Let’s dive into the city’s best pies, guided by my own adventures and the wisdom of local pizza experts like Steve Dolinsky, whose work has reshaped how we see Chicago’s pizza culture.
The Three Pillars of Chicago Pizza
Chicago’s pizza identity rests on three iconic styles: deep dish, stuffed, and tavern-style (also called Chicago thin). Each has its own charm, history, and fanbase. Deep dish, born in the 1940s at Pizzeria Uno, is a hefty, pan-baked pie with layers of cheese, toppings, and sauce. Stuffed pizza, like a deep dish with an extra dough lid, is even more indulgent. Tavern-style, with its ultra-thin, crispy crust cut into squares, started in 1940s bars to keep patrons drinking. Understanding these styles is key to appreciating Chicago’s pizza soul.
Deep Dish: The Iconic Gut-Buster
Deep dish is Chicago’s claim to fame, but it’s not an everyday meal—it’s an event. Baked in a high-sided pan, the crust is crisp yet sturdy, holding a mountain of mozzarella, toppings, and chunky tomato sauce. I still remember my first Pequod’s pie, its caramelized cheese edge (they call it “burnt” but it’s pure magic) stealing the show. It’s indulgent, unapologetic, and perfect for sharing with friends or out-of-town guests craving the full Chicago experience.
Stuffed Pizza: Deep Dish’s Bolder Cousin
Stuffed pizza takes deep dish to another level with a thin layer of dough sealing in the toppings before the sauce goes on top. It’s like a pizza pie, dense and filling. My go-to spot, Nancy’s, serves a stuffed pie so rich it feels like a holiday feast. The cheese stays soft, the sauce vibrant, and it’s a commitment—you’ll need a nap afterward. This style is less common but a must-try for those who love decadence.
Tavern-Style: The Local’s Choice
Don’t let the name fool you—tavern-style is Chicago’s unsung hero. This thin-crust pizza, cut into squares, was born in bars to pair with beer. Its cracker-like crust, often topped with fennel sausage or giardiniera, is crispy yet chewy. I’ll never forget late nights at Pat’s Pizza, grabbing a square of their impossibly thin pie, the sausage perfectly spiced. Locals love it for its simplicity and shareability, making it ideal for casual gatherings.
The Best Pizzerias in Chicago: A Curated List
After countless pizza runs across the city, from hole-in-the-wall joints to Michelin-recognized spots, I’ve narrowed down the must-visit pizzerias. Below is a curated list of Chicago’s top pizza destinations, each excelling in a specific style, with insights from my own tastings and expert recommendations.
Pequod’s Pizza: The Deep Dish Legend
Pequod’s in Lincoln Park is a Chicago institution, famous for its pan-style deep dish with a caramelized cheese crust that’s practically a food group of its own. The airy dough, moderate sauce, and generous cheese make it a crowd-pleaser. I once brought out-of-state friends here, and they still talk about the pepperoni pie that “ruined” all other pizzas for them. Order early—it’s busy, and the wait can stretch up to two hours on weekends.
Lou Malnati’s: The Buttercrust King
With dozens of locations, Lou Malnati’s is a deep dish empire built on its signature Buttercrust™, a flaky, buttery base that cradles chunky marinara and gooey cheese. The Malnati Chicago Classic, packed with sausage and extra cheese, is a fan favorite. My family swears by their Gold Coast outpost for takeout on game nights. It’s reliable, widely available, and ships nationwide for those craving Chicago pizza from afar.
Giordano’s: The Stuffed Pizza Titan
Giordano’s specializes in stuffed pizza, where an extra dough layer creates a pie-like structure overflowing with cheese. Their Rush Street location in Gold Coast also offers a stellar hand-stretched thin crust. I once tackled their spinach-stuffed pie with a group of friends, and we barely made a dent—it’s that filling. Perfect for lunch or large groups, Giordano’s is a go-to for indulgent cravings.
Pat’s Pizza: Tavern-Style Perfection
Pat’s in Lincoln Square serves what many call the city’s best tavern-style pie. Their dough, proofed overnight and sheeted ultra-thin, bakes to a crisp with blistered, charred spots. The fennel sausage and giardiniera toppings are a Chicago dream team. I’ve spent many evenings here, sipping a beer and savoring the crackly squares. It’s cash-only and doesn’t deliver, so plan to dine in or pick up.
Spacca Napoli: Neapolitan Done Right
For wood-fired Neapolitan pizza, Spacca Napoli in Ravenswood is unbeatable. Chef Jonathan Goldsmith’s pies, baked in a 900-degree oven, have a chewy, blistered crust and simple, high-quality toppings like burrata or rapini. My first bite of their Margherita felt like a trip to Naples. Eat it fresh with a fork and knife, as takeout dulls the magic. It’s a must for pizza purists.
Vito & Nick’s: A South Side Classic
Vito & Nick’s, a South Side staple since 1946, is tavern-style royalty. Their cracker-thin crust, tangy sauce, and house-made sausage have earned a cult following (even Guy Fieri’s a fan). I love their no-frills dining room, where you can feel the history in every bite. It’s cash-only and pickup-only, but the trek to Pulaski Road is worth it for a true Chicago experience.
George’s Deep Dish: The Newcomer Sensation
In Edgewater, George’s Deep Dish is shaking up the scene with its sourdough crust and caramelized cheese edge. Chef George Bumbaris makes limited pies daily, so they sell out fast. I pre-ordered a “George Clooney” (sausage and pepperoni) and was blown away by the crust’s sweet tang. It’s carryout or delivery only, so plan ahead to snag one.
Phil’s Pizza: Tavern-Style Near the Sox
Near Guaranteed Rate Field, Phil’s Pizza in Bridgeport serves tavern-style pies with unmatched care. Their house-made fennel sausage and Italian beef with giardiniera are Chicago classics. I’ve stopped by before White Sox games, and the gooey mozzarella on that crispy crust is pure comfort. Open late, it’s perfect for post-game cravings.
Comparing Chicago’s Pizza Styles
To help you choose your next pie, here’s a comparison of Chicago’s three iconic pizza styles, based on my tastings and expert insights:
| Style | Crust | Toppings | Best For | Top Spot |
|---|---|---|---|---|
| Deep Dish | Thick, buttery, crispy-edged | Heavy cheese, sauce on top | Group dinners, tourists | Pequod’s Pizza |
| Stuffed Pizza | Thick, pie-like, extra dough | Dense cheese, sauce on top | Indulgent feasts, special occasions | Giordano’s |
| Tavern-Style | Cracker-thin, square-cut | Simple, balanced, often sausage | Casual gatherings, locals | Pat’s Pizza |
Pros and Cons of Each Style
- Deep Dish
- Pros: Hearty, shareable, iconic Chicago experience.
- Cons: Long bake time (30–45 minutes), heavy, not everyday fare.
- Stuffed Pizza
- Pros: Ultra-rich, great for cheese lovers, unique structure.
- Cons: Even heavier than deep dish, not widely available.
- Tavern-Style
- Pros: Light, crispy, perfect for parties, quick to bake.
- Cons: Less filling, not as “famous” outside Chicago.
Where to Get the Best Chicago Pizza
Navigational intent is key for pizza lovers planning a Chicago visit. Below are the top spots by neighborhood, with practical details for finding your perfect pie:
- Downtown (River North/Gold Coast): Pizzeria Uno (29 E Ohio St) for the original deep dish; Giordano’s (730 N Rush St) for stuffed pizza.
- Lincoln Park: Pequod’s (2207 N Clybourn Ave) for pan-style deep dish with caramelized crust.
- Lincoln Square: Pat’s Pizza (2679 N Lincoln Ave) for tavern-style; no delivery, cash-only.
- Ravenswood: Spacca Napoli (1769 W Sunnyside Ave) for Neapolitan; dine-in recommended.
- South Side: Vito & Nick’s (8433 S Pulaski Rd) for tavern-style; cash-only, pickup only.
- Edgewater: George’s Deep Dish (6221 N Clark St) for sourdough deep dish; pre-order required.
- Bridgeport: Phil’s Pizza (1102 W 35th St) for tavern-style near Sox games.
Pro tip: For deals, check the Chicago Pizza Pass (available seasonally) for discounts at select pizzerias. Many spots like Lou Malnati’s and Giordano’s offer online ordering and nationwide shipping for takeout or delivery.
Tips for Enjoying Chicago Pizza Like a Pro
Here are my hard-earned tips for savoring Chicago’s pies, drawn from years of pizza pilgrimages:
- For Deep Dish and Stuffed: Bring a group—most pies feed 2–4 people. Order light toppings (sausage or giardiniera) to avoid overwhelming the crust.
- For Tavern-Style: Ask for it “well-done” for extra crispiness. Pair with a local beer like Goose Island for the full bar vibe.
- For Neapolitan: Eat it fresh at the restaurant. The crust softens quickly, so takeout is a gamble.
- Timing: Avoid peak hours (Friday/Saturday evenings) at popular spots like Pequod’s or Pizzeria Uno unless you’re okay with long waits.
- Leftovers: Deep dish and stuffed pizzas reheat well in the oven at 350°F for 10–15 minutes. Tavern-style is best eaten fresh.
People Also Ask (PAA)
Here are answers to common Google queries about Chicago pizza, optimized for featured snippets:
What is the difference between deep dish and stuffed pizza?
Deep dish has a thick, crispy crust with cheese, toppings, and sauce layered in a high-sided pan. Stuffed pizza adds a thin dough layer on top of the cheese before the sauce, creating a denser, pie-like structure. Both are indulgent, but stuffed is heavier.
Where did Chicago-style pizza originate?
Chicago-style deep dish was invented in 1943 at Pizzeria Uno by Ike Sewell and Ric Riccardo, who baked a thick pie in cake pans. Tavern-style emerged around the same time in Chicago bars, served as a salty snack to boost beer sales.
What is tavern-style pizza?
Tavern-style pizza, also called Chicago thin, has a cracker-thin crust, often topped with simple ingredients like sausage or giardiniera, cut into squares. It’s crispy, light, and designed for sharing, originating in 1940s Chicago taverns.
Which Chicago pizzeria is the oldest?
Pizzeria Uno, opened in 1943, is credited with creating deep dish pizza and is one of Chicago’s oldest pizzerias still operating. Its River North location remains a pilgrimage site for pizza lovers.
The History Behind Chicago’s Pizza Obsession
Chicago’s pizza story began in the 1940s, when post-war prosperity and Italian-American innovation collided. Pizzeria Uno’s deep dish was a game-changer, using cake pans to create a filling, affordable meal for workers. Meanwhile, taverns like Vito & Nick’s perfected thin-crust pies to keep patrons lingering. Over decades, chains like Lou Malnati’s and Giordano’s spread Chicago’s pizza fame, while newcomers like Spacca Napoli brought global styles to the mix. Today, Chicago’s pizza scene thrives on tradition and experimentation, with new spots opening monthly.
Why Chicago’s Pizza Scene Stands Out
What makes Chicago’s pizza scene unique? It’s the variety. No other city boasts such a range of styles—deep dish, stuffed, tavern, Neapolitan, Detroit-style, and more. Chicagoans are pizza obsessives, willing to argue over crust thickness or sauce tanginess. As Steve Dolinsky notes in Pizza City, USA, Chicago’s 10 distinct pizza styles outshine other cities’ one-note scenes. Whether you’re a tourist chasing deep dish or a local craving a tavern square, Chicago delivers.
Pairing Your Pizza: Drinks and Sides
Pizza is only half the meal. Here’s how to complete the Chicago experience:
- Drinks: Pair deep dish with a bold red wine or a local craft beer like Revolution’s Anti-Hero IPA. Tavern-style shines with a crisp lager or Old Style. Neapolitan pairs beautifully with a spritz or rosé.
- Sides: Order giardiniera (spicy pickled veggies) for dipping or topping. Many spots, like Phil’s, offer Italian beef sandwiches as a side—pure Chicago. For dessert, Spacca Napoli’s Nutella pizza is a sweet finish.
FAQ: Your Chicago Pizza Questions Answered
Is deep dish the only Chicago-style pizza?
No, Chicago boasts three main styles: deep dish, stuffed, and tavern-style. Deep dish is the most famous, but tavern-style is a local favorite, and stuffed pizza offers a denser twist.
Can I get Chicago pizza delivered nationwide?
Yes, chains like Lou Malnati’s and Giordano’s offer nationwide shipping through their websites. Pies are frozen and packed to preserve freshness, perfect for gifting or satisfying cravings.
What’s the best pizza for vegetarians in Chicago?
Spacca Napoli’s Neapolitan pies, like the Margherita or squash blossom, are vegetarian-friendly and use fresh, high-quality ingredients. Giordano’s spinach-stuffed pizza is another great option.
How long does it take to bake a deep dish pizza?
Deep dish and stuffed pizzas take 30–45 minutes to bake due to their thickness. Tavern-style and Neapolitan pies bake faster, often in 10–15 minutes.
Are there gluten-free pizza options in Chicago?
Yes, spots like Spacca Napoli and Giordano’s offer gluten-free crusts. Phil’s also has gluten-free Sicilian-style pies, though cross-contamination is a risk, so confirm with the restaurant.
Final Thoughts: Your Chicago Pizza Adventure Awaits
Chicago’s pizza scene is a journey, not a destination. Whether you’re sinking your fork into a Pequod’s deep dish, crunching through Pat’s tavern squares, or savoring Spacca Napoli’s Neapolitan perfection, every bite tells a story of tradition, innovation, and passion. My own pizza quests—late nights at Vito & Nick’s, pre-game pies at Phil’s, family dinners at Lou Malnati’s—have taught me that Chicago’s best pies are more than food; they’re a way of life. So grab a friend, pick a pizzeria, and dive into the Windy City’s pizza soul. You won’t be disappointed.
For more Chicago food adventures, check out Choose Chicago’s dining guide or Steve Dolinsky’s Pizza City USA.
