Legendary pizza maker Burt Katz passed away a few years ago but his legacy lives on at this Morton Grove restaurant. The pizzeria’s popularity surged after a 2009 visit from Anthony Bourdain. Reopened in 2017 under new ownership, Burt’s Place continues to turn out Katz’s renowned pan pie with caramelized crust, a recipe he also introduced to Pequod’s and other local pizzerias. The revamp brought some improvements to the dining experience as well, including a remodeled space, carryout service, and tables for walk-in diners. Call (847) 965-7997 to place an order for pickup.

Bartoli’s owner Brian Tondryk comes from an esteemed family of pizza experts. His grandfather was a founder of Gino’s East so it’s no surprise that Tondryk’s pies are similarly remarkable, boasting light, flaky crust and layers of mild mozzarella and sweet red sauce. There are several versions to choose from, but nonna Bartoli’s special spinach and cheese pizza is a standout. Click here to order carryout or delivery. There’s also a location in West Town.

Eating an entire pan pizza is a daunting challenge. Fortunately, this Lakeview favorite saves waistlines by selling individual slices. The Art of Pizza’s flaky crust holds up to the bright tomato sauce and mounds of Wisconsin cheese. Stuffed pies are available too. Carryout and delivery orders can be placed here. There’s also a South Loop location.

Located in a Bucktown strip mall, My Pi ranks up there with the city’s best. The pizza’s light and crispy crust is covered in Wisconsin cheese and sweet sauce full of chunks of San Marzano tomatoes. The menu also offers a variety of vegan-friendly toppings, such as artichokes and vegan sausage. Seating is limited inside the small counter-service restaurant. Delivery and carryout orders can be placed here.

The most buzzed about pan pizzas at the moment are coming out of this Logan Square virtual restaurant. Inspired by Burt Katz’s beloved caramelized crust, chef Robert Maleski covers the dough with mozzarella and bakes it three times. The end result is a cheesy frico crust that adds savory crunch to each slice. Maleski puts his own stamp on the classic recipe with unique topping combinations like the “Covfefe” (peppadew peppers, sausage, mushrooms, red onions, toy box tomatoes, spinach, ricotta) and the “Que Suerte” (pineapple, cherry tomatoes, jalapenos, brown sugar bacon). Orders for carryout and DoorDash delivery can be placed here; availability is limited and selections tend to sell out quickly.

The history of deep-dish pizza is intrinsically linked to one Chicago family — the Malnatis. Rudy Malnati Sr., a longtime employee at Pizzeria Uno, is credited with helping to invent the style. His sons would go on to start a pizza empire by opening Lou Malnati’s and this smaller mini chain, Pizano’s. What sets the pies here apart from the competition is the dough, which was developed by owner Rudy Malnati Jr.’s late mother, Donna Marie Malnati. The namesake “Rudy’s Special” is a harmonious marriage of that golden crust with sausage, mushrooms, onions, and green peppers. Carryout and delivery orders can be placed online.  

Spanning all the way back to 1966, Gino’s East is a deep-dish specialist that many Chicagoans are familiar with. Expect a heavy helping of mozzarella and tangy tomato sauce atop cornmeal crust made from a secret recipe. Menu highlights include the “Diavola” (spicy pepperoni, basil, white truffle oil) and the “Chicago Fire” (spicy sausage, roasted red peppers, red onions). To order carryout or pickup, click here.

Deep dish is the Chicago-style pizza that gets most of the attention. This famous local chain specializes in an equally popular variant, though, known as stuffed pizza. Similar to deep dish, the crust is loaded with mozzarella and toppings. But an additional layer of dough above the cheese and below the tomato sauce cranks it up a notch. At Giordano’s, diners can try compelling combinations like the “Special” (sausage, mushrooms, green peppers, onions) and “Bacon BBQ Chicken” (barbecue chicken, bacon, balsamic onions, barbecue sauce). For carryout and delivery, click here.

The Magnificent Mile is full of tourist traps but this Italian restaurant is a notable exception. Its deep dish features a caramelized, focaccia-like crust that’s crispy on the edges while light and fluffy on the inside. The pies are finished with sharp mozzarella and chunky sauce, and the best-selling “Danny’s Special” adds fennel sausage, mushrooms, green peppers, and onions to the mix. Order here for pickup or delivery.

Though it originated at Guy’s Pizza in Hermosa, stuffed pizza is commonly associated with this local chain. That’s because Annunziata Palese, aka “Nancy,” helped create the style before opening the first Nancy’s in Harwood Heights in 1973. Each pie is two-and-a-half inches tall and packed with tons of cheese, sauce, toppings, and two layers of dough. Folks can customize their own ingredients or opt for one of the greatest hits, such as the “Spicy Pepino” (pepperoni, giardiniera, banana peppers). The restaurant offers carryout and delivery.

Alsip locals know to head to Nino’s for the area’s most impressive deep dish. The pie’s tall, flaky crust forms a thick wall around a gooey mound of cheese and acidic tomato sauce. Getting it with the meaty sausage is highly recommended. The kitchen also offers stuffed and pan pizzas. Call (708) 423-9100 for carryout or delivery.