Destinations

The 16 Best Pizza Places in Chicago

Where to have your mind blown by more than just deep-dish.

February 4, 2022

Burt's Place Bar Deep Dish Pizza Chicago

Hot dogs and Italian beef are all fine and well, but when it comes to iconic Chicago food, it’s all about the pizza. When passing through town, most travelers know it’s their chance to dig into the most well-known rendition: thick crust, mounds of cheese, and a hearty top layer of tomato sauce. And while the city has certainly laid claim to its deep-dish for decades (since the 1940s, to be exact), it’s also been quick to welcome a medley of other styles to the pie party: paper-thin Neapolitan slices, crispy Detroit squares, and New York-style foldovers, just to name a few. From a famed Gold Coast institution to a prized Lakeview newcomer, here are the best pizza places in Chicago right now.

Read our complete Chicago travel guide here.

This gallery has been updated with new information since its original publish date.

Kailley Lindman
restaurant
Pequod’s Pizza
$
Pequod’s is a mainstay in the competitive Chicago pizza scene, but don't call it deep dish. Developed by the late Burt Katz (before he opened Burt’s Place), a legend in Chicago food lore, the style features a fluffier dough that is airier than most, with a dark ring of crispy caramelized cheese, thanks to the high-sided pan the pizza is cooked in. Prepare for a wait, or request a table online ahead of your visit.
Neil Burger
restaurant
The Foxhole at Coda di Volpe
$$
If it’s classic Neapolitan slices you seek, you’ve come to the right place. After jumpstarting his career in his native Palermo, chef Salvatore “Sal” Lo Cascio brought his pizza skills to Chicago, gaining a loyal following around town before teaming up with Gage Hospitality and Ballyhoo to open Coda di Volpe, a Lakeview restaurant known for its Southern Italian specialties. In the summer of 2020 they debuted Foxhole, a walk-up window serving authentic Italian bites and, of course, show-stopping pies.

Caviar
restaurant
Paulie Gee's
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We're aware that there are some Chicagoans who will find the inclusion of a New York-based pizza place sacrilege. Well, the pizza is just too good to ignore. Chalk it up to chewy, crispy crust and creative toppings like Berkshire guanciale, pickled pineapple, and orange blossom honey. The Chicago version of Paulie Gee's also has something the others don't: airy Detroit-style squares, with toppings that rotate monthly. But be warned, only a number are available any given day, so make sure to visit early.
Jeff Marini
restaurant
Burt's Place
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The drooping awning and neon beer signs clue you in to the no-fuss interiors of Burt's Place, a legendary pizzeria in suburban Morton Grove where you'll find locals and out-of-towners alike. The pizzeria's famed panned pizza is known for its cloud-like interior and crispy, crunchy chew thanks to a long fermentation process. In a city known famously for its pizza, it's a bittersweet irony that arguably the best pizza around is outside city limits, but the pilgrimage is worth it—trust us.

Mandalyn Renicker
restaurant
Bungalow by Middle Brow
$$
After brewing their own wild beer for years, Polly Nevins, Bryan Grohnke, and Pete Ternes opened this brewpub-bakery in the heart of Logan Square. Fermentation is front and center here, as evidenced by their focus on backyard-grown yeast that they use for an array of outside-of-the-box beers. That philosophy extends to the kitchen with their pastries and pizzas, for which they lacto-ferment a variety of fruits and vegetables. Thanks to that fermentation-first approach, the big pizza event here is the crust which can take a full week to prepare.
Jeff Marini
restaurant
Gino's East
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The original Gino's, open since 1966, is covered in customer's signatures, Blues Brothers paraphernalia, graffiti-covered brick walls, and scenes of Chicago. It's darkly lit, comfy, and welcoming, and its proximity to the Magnificent Mile makes it a draw for tourists, who come clamoring for the pizzeria's iconic pies. Gino's noteworthy spin on deep dish is its crust, flavored with corn oil, and a disc of sausage (yes, you read that right) layered just below the sauce: The fennel-spiced meat ensures the crust doesn't get soggy—bonus points for having sausage in every bite.

@chicagofooddork
restaurant
Five Squared
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After serving their take on pizza with a few close friends (and garnering their blown-away responses), husband-and-wife team Jenn and Steve Kaplan knew they had to share their goods with the masses. Soon enough they launched Five Squared, a food truck specializing in Detroit-style ‘zah—i.e. square slices known for their uber-crispy and buttery crusts. In pandemic times the team has adopted a cloud kitchen model allowing them to stay in one spot for pick-up and delivery on Friday, Saturday, and Sundays.
Kim Kovacik
restaurant
Pizza Friendly Pizza
$$
When the COVID-19 crisis hit and forced several Chicago restaurants to shut down, restaurateur Bruce Finkelman opted to change the business model of Bite Café to one of a rock and roll-inspired Sicilian pizza joint with the help of Michelin-starred chef Noah Sandoval or Oriole and Kumiko. Enter Pizza Friendly Pizza, a Ukrainian Village slice shop born out of a passion for music, pizza, and community. The team here employs a pizza-making practice made of equal parts patience and finesse. They keep a close eye on water temperature, bake times, and, of course, the final rise, a process entailing a minimum of 12 hours. Add to the mix one of the signature salads—the Hangover Caesar (with little gem lettuce, white anchovy Caesar, chewy croutons, and aged parmesan) or, quite literally, The Other Salad (with kale, peach, white balsamic, and chevre).

Coalfire
restaurant
Coalfire
$$
Situated in an 1876 four-flat, this restaurant evokes classic charm and rich, historic details throughout. The temperatures on the coal-fueled pizza oven soar past 1200 degrees and cook these ultra-thin pies within two minutes flat—a feat only made possible by a specially sourced coal. The result? A wildly crisp crust and satisfying, chewy middle, which guests can top with a range of add-ons. The team here places a premium on simple, quality ingredients, and its purveyors—local farms and butchers—play a major role in the process of acquiring them. Examples range to include pepperoni, salumi, and pork sausage from award-winning Tempesta Artisan Salumi; basil and greens from Gotham Greens; and a variety of vegetables from River Valley Mushroom Farm and Nichols Farm, among others. Come one, come all—this spot is a go-to for every kind of occasion, be it date night, family gatherings, or celebrations with friends.
Angelina Santiago
restaurant
Lou Malnati's
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There's a reason Lou Malnati's is the standard-bearer for Chicago deep dish the world over: Originally founded in 1971, the pizzeria—now with more than 60 local shops—consistently turns out solid, cheesy pies. Lou Malnati's trademarked buttercrust is crispy on the bottom, and maintains its integrity even under the weight of toppings. The Lou, one of the signature deep-dish offerings, comes with spinach, mushrooms, tomatoes, and a triple blend of mozzarella, Romano, and cheddar cheeses.

Jacob Hand
restaurant
Spacca Napoli
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Chef-owner Jonathan Goldsmith, who formerly worked in social work and real estate before dedicating himself to the craft of Neapolitan-style pizza, has mastered the art of that iconic style. No deep dish here—these discs of golden crust and seasonal toppings are the real deal. Spacca Napoli pizzas earned their legendary reputation, thanks to high-quality ingredients and a dedication to technique. With ambiance that’s casual, homey and approachable, it’s the perfect spot for families, and even take-out.
Kim Kovacik
restaurant
Zazas Pizzeria
$$
After years spent working in fine dining restaurants, chef Brett Nemec, together with his family, decided to pivot to doing all things pizza. Expect a thin center and perfectly puffed crust that lends itself seamlessly to that iconic New York fold. Nine different pies are on offer, each one special in its own right—namely the Truffle Mushroom (with shiitake mushrooms, rosemary, garlic truffle cream, goat cheese, and sea salt) and the Pepperoni (with Ezzo pepperoni, garlic, and basil—plus Mike’s Hot Honey for good, fiery measure). For a real treat, arrive before 4pm to try the Grandma-style: After a two-hour rise time, the dough is then pan-fried in barely-there olive oil for a crisp finish before being topped off with tomato sauce, olive oil, and Pecorino Romano. Even the desserts are made in-house, including a jumbo chocolate chip cookie and the Basque Cheesecake, bedecked in rich dulce de leche sauce. While takeout makes up the majority of the business here, the team sees its fair share of onsite guests, too—and guests are welcome to BYOB.

restaurant
Max & Issy’s
$$
The team from West Loop hangout, Kaiser Tiger, is behind this Lincoln Park space that has served as a neighborhood bar since 1937. A streamlined menu helps the kitchen team to focus on the main event—pizza—and to making it their best. That means cold-fermenting it for two days to ensure a crispy bottom and chewy inside. Ten different specialty pies make up the menu, with favorites like their Hot Honey Pepper (with goat cheese, mozzarella, basil, pepperoni, and locally sourced honey infused with hot pepper flakes) or their sausage, with mozzarella, parmigiano reggiano, and spicy, house made Italian sausage. Come here with family or friends, or order takeout or delivery for a cozy night in with some larger-than-life slices.
Courtesy My Pie
restaurant
My Pi Pizza
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Counter service pizza? In a strip mall? And I should go here? Believe it: Unlike other deep-dish joints, My Pi's crust is relatively thin and light on its toes. The chunky sauce is well-seasoned, while the cheese is creamy instead of greasy. Walk right up, select a personal pie, and grab a seat—you'll likely be elbow-to-elbow with a mom and her child, or a neighbor on their afternoon lunch break. For a crash course in deep dish done right, My Pie, minutes from the heart of Wicker Park, is a solid place to start. New Yorkers like to tease Chicagoans about deep dish, but they have likely never had the balanced offering from My Pi.
As things stand currently during the pandemic, no one is allowed inside of the restaurant, but there is takeout.

Courtesy Bonci
restaurant
Bonci Pizzeria
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Chicago deep dish this is not. For those new to Roman pizza, the signature crust is a delightful contradiction: spongey (like focaccia), crispy, and toothsome. Selections vary daily, with 20 creative topping combinations (crispy pancetta and scrambled eggs, paper-thin potato slices and rosemary, sometimes even octopus) that are actually sold by weight. Just grab a number, wait to be called, and don’t be afraid to experiment. Whether you’re looking for a solo-snack or want to impress a date with your pizza worldliness, Bonci is a casual choice in a neighborhood known for its special occasion dining.
restaurant
Craft Pizza
$$
This corner spot is styled after a New York pizza joint, with a big emphasis on catering to neighborhood diners. New York-style thin crust is the specialty here—and the team does right by it by way of big-time flavor and thoughtfully balanced and (joyfully) foldable textures. The dough here proofs anywhere between 36 and 48 hours before it’s served—an important step that has earned the restaurant a loyal following, right along with some of their one-of-a-kind topping medleys. Take, for example, the Hipster, with fresh whole-milk mozzarella, Parmigiano Reggiano, arugula, and prosciutto, or the hotly ordered (and hot, overall) Devil in the White City, with peppers, onions, garlic, spicy capicollo, and a base of either olive oil or tomato sauce. Check out the flavors offered up by their Jones Soda machine, get a pie (or three) to go, or grab a table with some friends for a fun eve out.