Unearth The Voyage
Chicago pizza culture is a battlefield where friendships are tested and loyalties are declared. Every pizzeria in the city comes with its own army of defenders and a crowd of skeptics ready to argue about crust thickness, cheese placement, and whether that thing you just ordered even counts as pizza.
These 14 spots don’t just serve slices – they serve up drama, debate, and some of the most passionate food arguments you’ll ever witness.
1. Lou Malnati’s
Buttercrust devotees will tell you this is the gold standard of Chicago deep dish, the one that defines what pizza should taste and feel like. That buttery, flaky crust has a cult following that borders on obsessive, and for good reason – it’s rich, indulgent, and somehow both crispy and tender at the same time.
Walk into any Lou Malnati’s location and you’ll see families, tourists, and locals all nodding in agreement over their sausage pies.
But not everyone’s buying the hype. Critics argue that Lou Malnati’s rides on name recognition more than actual superiority, pointing out that plenty of lesser-known spots deliver equally delicious deep dish without the fanfare.
They’ll claim the buttercrust is just marketing magic, not the revolutionary experience fans make it out to be.
Still, there’s no denying that Lou Malnati’s has earned its place in Chicago pizza history. Whether you’re team buttercrust or team overrated, you can’t talk about deep dish without bringing this name into the conversation.
The classic sausage deep dish remains the go-to order, piled high with chunky tomato sauce and gooey mozzarella. It’s a rite of passage for anyone trying to understand what makes Chicago pizza so fiercely debated.
2. Giordano’s
Giordano’s built its empire on stuffed pizza, a style that’s often confused with deep dish but is actually its own glorious beast. Instead of layering ingredients in a tall crust, stuffed pizza sandwiches everything between two layers of dough, creating a pie that’s almost impossibly thick and hearty.
It’s a commitment – you’re not casually snacking on a slice of Giordano’s, you’re settling in for a full experience.
This distinction fuels endless arguments between deep dish purists and stuffed pizza champions. Deep dish fans insist that stuffed pizza is too much, too heavy, and strays too far from the original vision.
Giordano’s defenders fire back that more cheese, more sauce, and more dough is always a good thing, and anyone who disagrees is missing the point entirely.
The signature stuffed pizza is what you’re here for, no question. It arrives at your table looking like a cheese-filled fortress, golden and bubbling at the edges.
Cutting into it releases a cascade of molten mozzarella and tangy tomato sauce that makes every calorie worth it. Whether you think it’s the pinnacle of pizza evolution or a delicious step too far, Giordano’s guarantees a meal you won’t forget anytime soon.
3. Pequod’s Pizza (Clybourn)
That caramelized crust edge at Pequod’s is what dreams are made of – crispy, cheesy, and slightly charred in all the right ways. It’s the kind of detail that turns first-time visitors into lifelong fans, the signature touch that sets Pequod’s apart from every other deep dish joint in the city.
The cheese gets baked right into the edge of the pan, creating a crunchy, savory border that’s honestly hard to stop eating.
But here’s where the arguments heat up: purists insist that Pequod’s isn’t making true deep dish, it’s making pan pizza. They’ll point out the cooking method, the crust texture, and the overall structure as evidence that this doesn’t belong in the deep dish conversation.
Pequod’s fans couldn’t care less about labels—they’re too busy enjoying what might be the best pizza in Chicago, regardless of what you call it.
The Chicago location on Clybourn is where the magic happens, serving up those signature pies with the legendary caramelized edge. Each slice is thick, hearty, and packed with flavor, whether you go classic cheese or load it up with toppings.
It’s the kind of place where debates about pizza definitions fade into the background once you take that first bite and realize you’ve found something truly special.
4. Pizzeria Uno (the original)
Pizzeria Uno holds the title of birthplace for Chicago-style deep dish, the spot where it all began back in 1943. Walking into the original location feels like stepping into pizza history, complete with vintage vibes and a menu that hasn’t strayed far from the classic formula.
For tourists and history buffs, it’s a must-visit, a chance to eat pizza where the legend was born.
But does being first mean being best? That’s the question that splits opinions right down the middle.
Plenty of people argue that while Uno deserves respect for inventing deep dish, the recipe has been perfected elsewhere by now. They’ll say the crust isn’t as buttery as Lou Malnati’s, the cheese isn’t as abundant as Giordano’s, and the whole experience feels more like a museum visit than a meal.
Still, there’s something undeniably cool about eating deep dish at the place that started it all. The classic Chicago-style deep dish here is straightforward—thick crust, chunky tomato sauce, and plenty of cheese, all baked in a deep pan until golden.
It might not blow your mind the way some newer spots do, but it earns its place in the conversation simply by being the original. Whether you think it’s essential or overrated, you can’t tell the story of Chicago pizza without Pizzeria Uno.
5. Gino’s East
Gino’s East is instantly recognizable for two things: deep dish pizza and walls covered in graffiti left by decades of diners. The graffiti has become part of the experience, turning the restaurant into a living, breathing piece of Chicago culture where everyone leaves their mark.
It’s quirky, it’s chaotic, and it’s undeniably memorable, which is exactly why some people love it and others roll their eyes.
The pizza itself sparks just as much debate as the decor. Gino’s East has a massive following of fans who swear by the cornmeal crust and the generous layers of cheese and toppings.
But critics are quick to call it overrated, arguing that the tourist-heavy crowds and chain expansion have watered down what might have once been great pizza. They’ll tell you there are better deep dishes in the city, ones that don’t come with a side of tourist-trap vibes.
Despite the arguments, Gino’s East remains a Chicago institution, serving up their signature deep dish to locals and visitors alike. The crust has a distinctive texture thanks to that cornmeal, giving it a slightly grainy bite that sets it apart from competitors.
Whether you think it’s iconic or overhyped, Gino’s East is one of those places everyone has an opinion about, making it a perfect addition to any Chicago pizza debate.
6. Chicago Pizza & Oven Grinder Co.
Chicago Pizza & Oven Grinder Co. serves something called a pizza pot pie, and whether that even qualifies as pizza is the source of endless arguments. The pot pie arrives in a bowl, upside down, with the crust on top and all the cheese, sauce, and toppings bubbling underneath.
It’s wildly different from anything else on this list, which is exactly why people either love it or refuse to acknowledge it as legitimate pizza.
Fans of the pizza pot pie describe it as one of the most unique and delicious things you can eat in Chicago. The crust is thick and doughy, the cheese is melted to perfection, and the whole thing feels like a warm, comforting hug in edible form.
It’s hearty, filling, and undeniably satisfying, even if it doesn’t look like traditional pizza.
Critics, however, argue that calling it pizza is a stretch—it’s more like a casserole with ambition, a creative dish that belongs in a different category entirely. They’ll point out that pizza should be flat, sliceable, and recognizable, none of which applies to the pot pie.
Still, the lines out the door suggest plenty of people are willing to overlook the technicalities in favor of something truly delicious. Whether it’s pizza or not, the pot pie at Chicago Pizza & Oven Grinder Co. is an experience worth having.
7. Vito & Nick’s Pizzeria
Vito & Nick’s represents the South Side’s answer to the deep dish debate: tavern-style pizza with a cracker-thin crust that’s cut into squares. This style has been a Chicago staple for decades, beloved by locals who grew up eating it at neighborhood joints and family gatherings.
It’s simple, unpretentious, and absolutely delicious when done right, which Vito & Nick’s has been doing since 1946.
The argument here is all about what really defines Chicago pizza. Deep dish gets all the national attention, but tavern-style fans insist that thin crust is what real Chicagoans actually eat on a regular basis.
They’ll tell you that deep dish is for special occasions and tourists, while tavern-style is the everyday pizza that built the city’s pizza culture. Deep dish lifers, of course, disagree completely, insisting that Chicago means deep dish, end of story.
Vito & Nick’s serves up their cracker-thin crust with a perfectly balanced ratio of cheese, sauce, and toppings, all baked until the edges are crispy and golden. The square-cut slices are easy to share and even easier to devour, making it a favorite for parties and casual dinners.
It’s the kind of pizza that reminds you that Chicago’s pizza scene is way more diverse than the deep dish stereotype suggests.
8. Piece Brewery & Pizzeria
Piece Brewery & Pizzeria brings New Haven-style pizza to Chicago, which is either a brilliant addition to the city’s pizza landscape or a completely unnecessary detour, depending on who you ask. New Haven-style pizza is thin, crispy, and often cooked in a coal-fired oven, resulting in a charred, flavorful crust that’s different from both Chicago deep dish and tavern-style.
Piece does it well, pairing their pies with craft beers brewed on-site.
The argument is simple: why eat New Haven-style pizza in Chicago when you could be eating actual Chicago pizza? Critics wonder why anyone would seek out a different regional style in a city that already has so many iconic options.
Piece fans counter that variety is a good thing, and that limiting yourself to deep dish or tavern-style means missing out on excellent pizza.
The New Haven-style pies at Piece are thin, crispy, and topped with high-quality ingredients that let the crust shine. The brewpub atmosphere adds to the appeal, making it a great spot for a casual meal with friends.
Whether you think it belongs in Chicago or not, Piece has carved out a loyal following by doing something different and doing it well. It’s proof that Chicago’s pizza scene is big enough to embrace more than one style, even if that means starting a few arguments along the way.
9. Spacca Napoli
Spacca Napoli is all about Neapolitan authenticity, right down to the oven that was built by artisans from Naples. The pizza here is soft, pillowy, and topped with minimal ingredients—think fresh mozzarella, basil, and San Marzano tomatoes.
It’s the kind of pizza that Neapolitan purists dream about, made according to strict traditional standards that have been perfected over centuries.
But in a city known for loaded, hearty, sliceable pizzas, Neapolitan-style can feel out of place to some. Critics argue that the thin, floppy crust and sparse toppings don’t satisfy the way Chicago pizza should.
They want more cheese, more sauce, and a crust that can hold up to being picked up and eaten without a fork. Spacca Napoli fans argue that simplicity is the whole point, and that real pizza doesn’t need to be buried under pounds of toppings.
The pizzas at Spacca Napoli are beautiful, almost too pretty to eat, with charred spots on the crust and fresh ingredients that taste like they came straight from Italy. It’s a completely different experience from deep dish or tavern-style, offering a lighter, more delicate take on pizza.
Whether you think it belongs in Chicago or should stay in Naples, there’s no denying the quality and craftsmanship that goes into every pie at Spacca Napoli.
10. Coalfire Pizza
Coalfire Pizza cooks their pies in an 800-degree coal-fired oven, resulting in a thin crust with a serious char that’s either flavor perfection or too much crunch, depending on your preferences. The high heat creates a blistered, blackened crust that’s crispy and slightly bitter in a way that some people absolutely love.
It’s intense, bold, and completely different from the softer, doughier pizzas you’ll find elsewhere in the city.
The char is where the arguments start. Fans of Coalfire insist that the smokiness and crunch add depth and complexity to every bite, turning simple ingredients into something extraordinary.
Critics, however, feel like they’re fighting with their pizza, struggling through a crust that’s too tough and too burnt. They’ll tell you that pizza should be easy to eat, not a workout for your jaw.
Coalfire’s thin-crust pizzas are topped with fresh, high-quality ingredients that complement the bold crust without overwhelming it. The coal-fired method gives the whole pizza a distinct flavor that you won’t find at gas or wood-fired spots.
Whether you love the char or hate it, Coalfire offers a unique take on pizza that’s worth trying at least once. It’s the kind of place that forces you to pick a side in the ongoing debate about how much char is too much char.
11. Paulie Gee’s Logan Square
Paulie Gee’s started in Brooklyn and brought its wood-fired pizza game to Chicago’s Logan Square, which immediately sparked debates about whether the city needs imported pizza styles. The pies here are thin, crispy, and topped with creative combinations that go beyond the usual pepperoni and sausage.
It’s a different vibe from traditional Chicago spots, leaning more toward artisanal and experimental.
The argument boils down to this: does Chicago need Brooklyn pizza when it already has its own iconic styles? Some say absolutely not, arguing that Chicago’s pizza scene is strong enough without borrowing from other cities.
Others insist that great pizza is great pizza, no matter where it comes from, and that Paulie Gee’s brings something fresh and exciting to the table.
The wood-fired pies at Paulie Gee’s are beautifully made, with a crispy crust that’s charred just enough to add flavor without overpowering the toppings. The menu features creative options that change with the seasons, giving diners a reason to come back and try something new.
Whether you think it belongs in Chicago or not, Paulie Gee’s has earned a loyal following by delivering consistently excellent pizza. It’s proof that the city’s pizza scene is evolving, even if that evolution comes with a healthy dose of debate and disagreement.
12. Jimmy’s Pizza Cafe
Jimmy’s Pizza Cafe serves New York-style slices in the heart of Chicago, which is either a welcome addition or a complete betrayal, depending on your pizza loyalties. The slices are big, foldable, and topped with generous amounts of cheese and sauce, just like you’d find at a classic New York slice shop.
It’s the kind of pizza you eat standing up, folded in half, grease dripping down your fingers.
The debate here is obvious: why would you eat New York-style pizza in Chicago, a city with its own world-famous pizza traditions? Critics see it as unnecessary competition, a distraction from the deep dish and tavern-style options that define the city.
Jimmy’s fans argue that sometimes you just want a quick, foldable slice, and there’s no reason Chicago can’t have that too.
The New York-style slices at Jimmy’s are exactly what they should be—thin, crispy on the bottom, and loaded with toppings that stay put when you fold the slice. It’s fast, satisfying, and hits the spot when you’re craving something different from the usual Chicago offerings.
Whether you think it belongs in the city or not, Jimmy’s has found its audience, proving that there’s room for multiple pizza styles in Chicago. It’s just one more thing for pizza lovers to argue about, which is exactly what makes the city’s pizza scene so interesting.
13. The Art of Pizza (Ashland)
The Art of Pizza has earned a reputation for serving some of the best deep dish slices in Chicago, which immediately raises questions about whether slices can even compete with whole pies. Slices are convenient, affordable, and perfect for a quick meal, but purists argue that deep dish should only be experienced as a full pie, fresh from the oven and shared with friends or family.
The slice versus whole pie debate is surprisingly passionate. Slice defenders insist that The Art of Pizza proves you can get all the flavor and satisfaction of deep dish without committing to an entire pie.
It’s perfect for solo diners or anyone who wants to try multiple styles in one outing. Whole pie loyalists counter that slices are reheated, less fresh, and simply can’t deliver the same experience as a made-to-order pie.
The deep dish at The Art of Pizza is thick, cheesy, and packed with chunky tomato sauce, whether you order by the slice or get a whole pie. The crust is sturdy enough to hold all the toppings without falling apart, and the flavors are rich and satisfying.
It’s a popular spot for locals who know they can grab a quick slice without sacrificing quality. Whether you think slices are legitimate or a compromise, The Art of Pizza keeps the debate alive while serving up delicious pizza either way.
14. Milly’s Pizza in the Pan
Milly’s Pizza in the Pan represents the new wave of Chicago pizza, pushing the boundaries of what pan pizza can be with creative toppings and a modern approach. Operating out of Noble Square with famously limited seating, Milly’s has built a cult following by doing things differently.
The pies lean toward deep dish territory but with a lighter, more contemporary twist that appeals to a younger crowd.
The argument here is all about tradition versus innovation. Some people love that Milly’s is reinventing Chicago pizza for a new generation, bringing fresh ideas and bold flavors to a scene that can sometimes feel stuck in the past.
Others argue that Chicago pizza doesn’t need reinventing, that the classics are classics for a reason, and that messing with the formula is unnecessary and disrespectful to the city’s pizza heritage.
The pan pizzas at Milly’s are beautifully made, with a crust that’s crispy on the outside and soft on the inside, topped with inventive combinations that change regularly. The limited seating adds to the hype, making every visit feel a bit exclusive and special.
Whether you think Milly’s is the future of Chicago pizza or a trendy detour from tradition, there’s no denying the quality and creativity on display. It’s exactly the kind of place that keeps Chicago’s pizza scene dynamic, evolving, and endlessly debatable.
