Chicago’s Best Pizzerias to Satisfy Your Craving of Perfect Slice

When you think of Chicago-style pizza, the first thing that likely comes to mind is the iconic deep-dish pie. While this style is certainly a staple, Chicago’s pizza scene is far more diverse, boasting three renowned styles: deep-dish, stuffed, and tavern-style. Whether you’re a pizza aficionado or just on a culinary adventure, this guide will take you through the best of Chicago’s pizza offerings.

The Origins of Chicago Pizza
Chicago’s pizza story begins not with the deep-dish but with tavern-style pizza. In the 1940s, local bars discovered that serving pizza could boost beer sales. Bartenders started offering thin-crust pies, cut into squares and served on cocktail napkins. This practice evolved into a beloved local tradition.

In 1943, Ike Sewell and Ric Riccardo revolutionized the pizza scene by creating the deep-dish pizza. Using cake pans from a previous establishment, they developed a unique pie where the dough is pressed into a pan, topped with cheese, then layered with toppings and chunky tomato sauce. This innovation led to the opening of The Pizzeria, now known as Pizzeria Uno.

By 1971, Rocco Palese introduced the stuffed pizza at Nancy’s, inspired by his mother’s Italian stuffed savory pie. Stuffed pizza, a sub-category of deep-dish, features a second layer of dough, making it distinctly different from traditional deep-dish or deep-pan pizzas.

Best Thin-Crust Pizza
For those who crave a thin-crust pizza, Pat’s Pizzeria on North Lincoln Avenue is a must-visit. Established in 1950, Pat’s is renowned for its exceptionally thin crust, achieved through a meticulous dough preparation process. The dough is proofed overnight, then flattened using a dough sheeter, resulting in an ultra-thin crust. This crust is topped with a generous layer of sauce, cheese, and crumbled fennel sausage before being baked to a crispy perfection. The end result is a pizza that Dolinsky describes as “a salty cracker dipped in tomato sauce.”

Best Classic Thin-Crust
The Original Vito & Nick’s Pizzeria, a family-owned business since 1923, is celebrated for its thin-crust pizza. Originating as a tavern, the pizzeria began making thin-crust pizzas in 1946. The pizza features a thin layer of tomato sauce topped with pressed Italian sausage, which renders flavorful fat into the pie as it bakes. The crust is finished with whole milk mozzarella and baked on a hot stone deck, resulting in a crisp bottom with charred spots. This pizza is cut into squares, allowing you to choose between the crispy edges and the cheesier center.

Best Chef-Driven Taverns-Style Pie
Pizza Matta, opened by James Beard award-winning chef Jason Vincent, offers a modern take on tavern-style pizza. Initially serving East Coast-style pizza by the wedge, Vincent introduced tavern-style pizza as a weekly special. Due to its popularity, it has become a permanent fixture on the menu. Vincent’s pies are noted for their thin and crispy texture, finished with high-quality ingredients like SarVecchio cheese, farm-sourced sausage, premium pepperoni, and local mushrooms.

Best Vegetarian Option
Founded in 1971 by Larry Aronsen, My Pi is renowned for its unique spice mix, a secret recipe passed down to his son, Rich. The pizza’s distinctive flavor comes from a blend of spices added to the tomato sauce, making it an excellent choice for vegetarians. My Pi is known for its firm, crisp-tender dough and optimal bite ratio, ensuring a perfect blend of crust, cheese, sauce, and toppings in every bite.

Best Traditional Deep-Dish
Lou Malnati’s, established in 1971 by Lou Malnati, is a cornerstone of Chicago’s deep-dish pizza scene. Despite being turned down when he tried to buy Uno and Due, Malnati created his own pizzeria, which now boasts over 70 locations. Lou Malnati’s deep-dish pizza features a buttery crust, thin slices of Wisconsin mozzarella, and a chunky tomato sauce, finished with a bit of pecorino Romano cheese. For an added treat, consider upgrading to the Buttercrust option, which adds extra richness to the dough.

Best Deep-Pan Pizza
Opened in 2014 by former commercial baker Rich Labriola, Labriola offers a new twist on deep-pan pizza. Labriola’s dough is fermented for two to three days, creating a light and airy texture. The pizza is topped with cheese that spreads to the edges of the pan, resulting in a crispy, frico-like crust. The incorporation of corn oil in the dough and cornmeal on the pan’s bottom adds a unique Midwestern touch to this thick and satisfying pizza.

Conclusion
Chicago’s pizza scene is a diverse and flavorful journey through history, innovation, and tradition. From the thin-crust tavern-style to the decadent deep-dish, each style offers a unique experience that reflects the city’s rich culinary heritage. Whether you’re a local or a visitor exploring the city, these pizza spots offer a taste of Chicago’s vibrant food culture. So, embark on a delicious excursion and savor the best pies the Windy City has to offer.