A Chicago native moved his family outside the city to Cary, which is 45 minutes away in McHenry County. The Trib’s Nick Kindelsperger writes that he’s not sure if this qualifies as pan pizza or Chicago-style pies. But the Tribune critic says the pies are worth the trip, especially the classic sausage. 

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.

George’s Deep Dish in Edgewater puts a new spin on pizza with a crust that carries a unique pastry characteristic. It’s puffy with caramelized edges and a dash of sweet, and topped with top-notch offerings. Customers can’t go wrong with any combo as the foundation will hold up to anything. This take-out only counter has been busy since opening, so call ahead.

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.

Regarded as one of Chicago’s essential restaurants, Pequod’s is best known for its caramelized crust. The airy dough is baked with a thin layer of cheese, producing crispy edges that have subtle flavor and a bit of chewiness. It acts as the perfect base for toppings like sausage, Italian beef, meatballs, and giardiniera. Individual-sized pan pizzas are available for those dining solo. Click here to place an order for carryout or delivery.

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.

Chicago’s most ubiquitous pizza chain is also among the finest. Opened in 1971, Lou Malnati’s has helped spread the popularity of deep dish across the city and country. The Malnati clan claims to have had a hand in the dish’s creation and its signature “Malnati Chicago Classic” — sausage, cheese, and tomato sauce on buttercrust — still sets the standard for an excellent pie. The restaurant offers carryout and delivery.

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.  

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 spot that started it all back in 1943 is still one of the biggest attractions in River North. Founders Ike Sewell and Ric Riccardo are credited with creating the deep-dish pizza and their famous restaurant churns out options such as the “Numero Uno” — sausage, pepperoni, mushrooms, onions, and green peppers — to hungry tourists and Chicagoans alike. Aspiring pizza makers can also sign up for cooking classes to learn how to master the craft. Orders for pickup and delivery can be placed online.

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.

Williams Inn is a new sports bar that opened in September in South Loop that has a historic name. The owners’ stuffed pizza was first served at a restaurant that burned down in 2010. But they’ve rebuilt and the pizza has returned. These are the thick pies that will drive out-of-towners’ crazy as they’ll complain if it’s real pizza. Regardless, the stuff is real delicious.

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.