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A square pizza.
Professor Pizza’s grandma pies are delicious.
Barry Brecheisen/Eater Chicago

Where to Find Thin-Crust Pizza in Chicago

One can’t live on tavern-style and deep-dish alone

by Eater Staff Updated
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Professor Pizza’s grandma pies are delicious.
| Barry Brecheisen/Eater Chicago
by Eater Staff Updated

bFor those fatigued by the endless debates over deep dish versus tavern style, it’s okay to opt out. Chicago’s pizza scene is more vibrant than ever, with an abundance of thin-crust options that did not originate in the Windy City. Civic pride aside, there’s nothing wrong with having a New York slice every once in a while — they’re pretty good! Or try Neapolitan, the original pizza, or Roman, or New Haven, or even Quad Cities- or Pilsen-style, though the latter is limited to one single pizzeria that started on 21st Street. They all come in wedges, which eliminates the debate over which part of tavern-style is best, the corners or the center. An argument avoided is almost as good as an argument won.

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Eater maps are curated by editors and aim to reflect a diversity of neighborhoods, cuisines, and prices. Learn more about our editorial process.

Munno Pizzeria & Bistro

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A new addition to the Michelin Bin Gourmand list, this Ravenswood neighborhood spot serves Neapolitan-style thin-crust pies with nicely charred and blistered crusts. There’s also handmade pasta, and bombolini for dessert.

4656 N Clark St, Chicago, IL 60640
(773) 942-7575
(773) 942-7575

Also featured in:

Dimo's Cafe

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Dimo’s has always been a friend to vegans and vegetarians with its pizza-by-the-slice shops in Wrigleyville and Wicker Park. But the New York-style shop, a spinoff of Madison, Wisconsin’s Ian’s Pizza (where they popularized macaroni and cheese pies), has grabbed the attention of megastar Lizzo. Look, Dimo’s is a reliable spot for a late-night snack with fun toppings. There’s a new cafe location on Lincoln with an expanded menu.

4647 N Lincoln Ave, Chicago, IL 60625
(773) 525-4580
(773) 525-4580

Spacca Napoli Pizzeria

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For about a decade, the Ravenswood neighborhood has been lucky to have a true Neapolitan pizza joint that will transport you to Naples with each wood-fired pie. Ingredients are sourced and imported from Italy, and the oven itself is built by Neapolitan artisans.

1769 W Sunnyside Ave, Chicago, IL 60640
(773) 878-2420
(773) 878-2420

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Jimmy's Pizza Cafe

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Once confined to a small space along Lincoln, Jimmy’s Pizza Cafe has moved to larger digs where customers can enjoy New York slices or whole pies comfortably with a glass of beer. Jimmy Kang is devoted to the experience, giving Chicagoans a wide selection of slices in the traditional display case.

2434 W Montrose Ave, Chicago, IL 60618
(773) 293-6992
(773) 293-6992
Garrett Sweet/Eater Chicago

Also featured in:

Forno Rosso

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With locations in both Dunning and the West Loop neighborhoods, you don’t have to trek the city to find authentic Neopolitan-style pizza. Crusts made from Italian-milled flour are topped with classic ingredients for a real taste of Italy. All pizzas are also available gluten-free.

3719 N Harlem Ave, Chicago, IL 60634
(773) 295-5697
(773) 295-5697

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Pizzeria Serio

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This Lakeview spot serves East Coast-style pizza with a Neapolitan twist and a rotating assortment of beers on tap. In addition to the delicious wood-fired pizza, Pizzeria Serio also serves some of the best calzones in the city. Check out the char-crusted goodness.

1708 W Belmont Ave, Chicago, IL 60657
(773) 525-0600
(773) 525-0600

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Zazas Pizzeria

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New York specialist Zaza’s has soared in popularity in Lakeview. The no-flop rule has nothing to do with LeBron James. It refers to the pizzeria’s commitment to making a more contemporary New York slice — forget the oversized monstrosities customers would find at Sbarro and elsewhere. Zaza’s pies are crispier and feature fun toppings. The truffle mushroom is stellar. Also, the vodka pie is worth an order.

3037 N Clark St, Chicago, IL 60657
(773) 661-6389
(773) 661-6389

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Superkhana International

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The kitchen at Superkhana International is outfitted with pizza ovens which should be a signal to most that this isn’t a typical Indian restaurant. Co-chef Yoshi Yamada is from New York and has an affection for pizza dough. Folks already know about the butter chicken calzone, but for customers who don’t want to leave in a coma, the thin-crust pizza is a revelation with farm-to-table ingredients (ramps were a late-spring topping). It’s not “naan pizza” as erroneously described. This is a light crust with a rotating section of toppings. The Margherita comes with tomato pickle, mozzarella, and Thai basil; the beef keema comes with ground beef, gruyere, mozzarella, and dill-seed pickles.

3059 W Diversey Ave, Chicago, IL 60647
(773) 661-9028
(773) 661-9028

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Paulie Gee's

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This New York import offers all sorts of creative toppings blazed up in a Neapolitan-style oven. The menu offers a variety of vegan and gluten-free styles, which makes it a great place to dine for people with dietary restrictions. A second location in Wicker Park focuses on N.Y.-style slices.

2451 N Milwaukee Ave, Chicago, IL 60647
(773) 360-1072
(773) 360-1072
A close-up shot of a New York-style pizza
Paulie Gee’s now features New York-style pies in Wicker Park.
Garrett Sweet/Eater Chicago

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Bungalow by Middle Brow

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This Logan Square brewpub has a stellar morning bread program that’s led to thin-crust pies with a west coast approach leaning heavily into seasonality. Beware: Tuesdays are reserved for tavern style, but patrons can enjoy the Neapolitan pies every day.

2840 W Armitage Ave, Chicago, IL 60647
(773) 687-9076
(773) 687-9076
Six pizzas. Chris Peters/Eater Chicago

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Gallucci Pizzeria Napoletana

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This Old Town space has long served great pizza: the previous tenant, Dinotto’s, made a name for itself for years in the neighborhood. Since Dinotto’s closed in 2019, Gianni Gallucci has picked up the torch. He’s a fixture on the competitive pizza circuit and has a strong adherence to classic Neapolitan pizza. The Terra Mia is a popular choice, while truffle lovers shouldn’t pass on the Tartufata, a white pie with black truffle cream. There are plans to move to North Avenue to a large space.

1551 N Wells St, Chicago, IL 60610
(312) 888-3993
(312) 888-3993

Piece

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Piece is a Wicker Park standby and an award-winning brewery. Co-owned by Rick Nielsen of Cheap Trick fame, it specializes in New Haven-style pizza with a dough recipe taken from the legendary Sally’s Apizza. The cheese-free tomato pie is a standout, but don’t forget to try the spicy pizza made with Hot Doug’s Atomic Sausage.

1927 W North Ave, Chicago, IL 60622
(773) 772-4422
(773) 772-4422

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Craft Pizza

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Craft Pizza defies characterization. It’s a hodgepodge of Midwestern and Neapolitan, and the headliner is a margherita that which features whole-milk mozzarella. There are also slices to be had and customers can pick genuine Chicago-style sausage from Anichini Brothers.

1252 N Damen Ave., Chicago, IL 60622
(773) 442-7238
(773) 442-7238

Roots Handmade Pizza

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This is how pizza is done in the Quad Cities: with a malted crust, baked crispy and then cut with a large pair of kitchen shears into shareable strips. For the most authentic experience, order the taco pizza, covered with crushed Doritos. There are locations in Printer’s Row, Lincoln Square, West Town, and Old Town.

1924 W Chicago Ave, Chicago, IL 60622
(773) 645-4949
(773) 645-4949
A whole pizza
Quad Cities pies come in strips rather than slices.
Barry Brecheisen/Eater Chicago

Also featured in:

Moti

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With locations in Lincoln Park and River North, Moti Cafe has shifted it’s operations from an Indian-style snack shop, to thin-crust pies featuring toppings including smashed samosas, chicken tikka, and vada pav. The pizza is kind of a hybrid of pan and tavern (the pie is square cut). This isn’t glorified naan with toppings: This is real-deal pizza with a subcontinental twist.

70 W Huron St, Chicago, IL 60654
(312) 344-3670
(312) 344-3670

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Pistores Pizza & Pastry

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A veteran pastry chef who’s worked at Michelin-starred restaurants has returned to Chicago with his wife, another accomplished pastry chef, to open a pizza cafe in River North. Pistores offers square-cut Detroit-style pies, but also a round thin crust that’s not as crispy as tavern style and topped with gourmet ingredients. The produce on these pies might be the most premium in Chicago, carefully selected with a promise of a rapidly changing menu.

546 N Wells St, Chicago, IL 60654
Barry Brecheisen/Eater Chicago

Coalfire

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In West Town, you can get coal-forged thin-crust pizza that emerges from the 800-degree oven perfectly charred and bubbly. Why have it any other way? You can choose from 12 specialty pizzas or build your own and create your own new favorite. Check out the Lakeview location as well.

1321 W Grand Ave, Chicago, IL 60642
(312) 226-2625
(312) 226-2625

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Robert's Pizza and Dough Company

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Robert’s boasts that it serves triangles, not squares, a nod to founder Robert Garvey’s New York roots. Regional shade aside, Robert’s specializes in a fermented dough that bakes up to an airy crust that’s both crisp and bread-like. Toppings range from the traditional — pepperoni, sausage — to the gourmet — duck prosciutto.

465 N McClurg Ct, Chicago, IL 60611
(312) 265-1328
(312) 265-1328

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Professor Pizza at Tetto Chicago

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Anthony Scardino, a competitive pizza maker, moved from his Humboldt Park virtual kitchen to the West Loop rooftop where Tetto stands. Scardino, or Professor Pizza, has a love for a variety of styles. His grandma square-cut pies are worth noting. Big golden edges that are perfectly baked and topped lovingly.

406 N Sangamon St, Chicago, IL 60642
(773) 453-8228
(773) 453-8228
A Chicago pizza. Barry Brecheisen/Eater Chicago

Also featured in:

Bonci Pizzeria

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Forget the debate over triangles and squares: try pizza by the inch, which is how it’s served at Bonci, a Roman import that opened its first U.S. location in the West Loop. Customers choose their pizza from an ever-changing lineup and tell employees how much they want. This system gives patrons a chance to try everything. Bonci is also available in Old Town and Lincoln Park at the food courts inside Dom’s Kitchen & Market.

161 N Sangamon St, Chicago, IL 60607
(312) 243-4016
(312) 243-4016

Also featured in:

Bob’s Pizza

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Bob’s (not to be confused with Robert’s) boasts that it’s the only institution in Chicago that serves “Pilsen-style” pizza. This means pies with foldable slices that are still somehow crispy when you bite into them. Choose from seven specialty pizzas or design your own. There are also locations in Old Town, Evanston, and in Hyde Park.

1659 W 21st St, Chicago, IL 60608
(312) 600-6155
(312) 600-6155
Barry Brecheisen/Eater Chicago

Stix n Brix Wood Fired Pizza

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A short distance from Sox Park, Stix n Brix focuses on wood-fired Neapolitan-style pies. Dig into a South Side-inspired specialty: the beef n giardiniera pie, topped with sliced Italian beef and hot peppers.

218 W 33rd St, Chicago, IL 60616
(312) 265-0219
(312) 265-0219

Nella Pizza e Pasta

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Nella Grassano, the chef behind Nella Pizza e Pasta, grew up in Naples and worked at lauded North Side pizzeria Spacca Napoli before opening her own spot, which subsequently earned a spot on the Michelin Bib Gourmand list. Her pies offer a wondrous chew and char. The menu is fairly traditional; the ortolana (mozzarella, eggplant, zucchini, bell peppers, mushrooms, red sauce, basil) is a standout. There are also Neapolitan breakfast pizzas.

1125 E 55th St, Chicago, IL 60615
(773) 643-0603
(773) 643-0603

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Open Outcry Brewing Company

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In Morgan Park, Open Outcry is a family-friendly brewpub with a few outdoor seating options. The kitchen has a wood-fire oven where the Neapolitan-inspired thin crusts are baked. These are unconventional pies, with selections like a mac & cheese with smoked gouda sauce. The Chi Town comes with braised beef, fries, and giardiniera. 

10934 S Western Ave, Chicago, IL 60643
(773) 629-6055
(773) 629-6055

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Munno Pizzeria & Bistro

4656 N Clark St, Chicago, IL 60640

A new addition to the Michelin Bin Gourmand list, this Ravenswood neighborhood spot serves Neapolitan-style thin-crust pies with nicely charred and blistered crusts. There’s also handmade pasta, and bombolini for dessert.

4656 N Clark St, Chicago, IL 60640
(773) 942-7575
(773) 942-7575

Dimo's Cafe

4647 N Lincoln Ave, Chicago, IL 60625

Dimo’s has always been a friend to vegans and vegetarians with its pizza-by-the-slice shops in Wrigleyville and Wicker Park. But the New York-style shop, a spinoff of Madison, Wisconsin’s Ian’s Pizza (where they popularized macaroni and cheese pies), has grabbed the attention of megastar Lizzo. Look, Dimo’s is a reliable spot for a late-night snack with fun toppings. There’s a new cafe location on Lincoln with an expanded menu.

4647 N Lincoln Ave, Chicago, IL 60625
(773) 525-4580
(773) 525-4580

Spacca Napoli Pizzeria

1769 W Sunnyside Ave, Chicago, IL 60640

For about a decade, the Ravenswood neighborhood has been lucky to have a true Neapolitan pizza joint that will transport you to Naples with each wood-fired pie. Ingredients are sourced and imported from Italy, and the oven itself is built by Neapolitan artisans.

1769 W Sunnyside Ave, Chicago, IL 60640
(773) 878-2420
(773) 878-2420

Jimmy's Pizza Cafe

2434 W Montrose Ave, Chicago, IL 60618

Once confined to a small space along Lincoln, Jimmy’s Pizza Cafe has moved to larger digs where customers can enjoy New York slices or whole pies comfortably with a glass of beer. Jimmy Kang is devoted to the experience, giving Chicagoans a wide selection of slices in the traditional display case.

2434 W Montrose Ave, Chicago, IL 60618
(773) 293-6992
(773) 293-6992
Garrett Sweet/Eater Chicago

Forno Rosso

3719 N Harlem Ave, Chicago, IL 60634

With locations in both Dunning and the West Loop neighborhoods, you don’t have to trek the city to find authentic Neopolitan-style pizza. Crusts made from Italian-milled flour are topped with classic ingredients for a real taste of Italy. All pizzas are also available gluten-free.

3719 N Harlem Ave, Chicago, IL 60634
(773) 295-5697
(773) 295-5697

Pizzeria Serio

1708 W Belmont Ave, Chicago, IL 60657

This Lakeview spot serves East Coast-style pizza with a Neapolitan twist and a rotating assortment of beers on tap. In addition to the delicious wood-fired pizza, Pizzeria Serio also serves some of the best calzones in the city. Check out the char-crusted goodness.

1708 W Belmont Ave, Chicago, IL 60657
(773) 525-0600
(773) 525-0600

Zazas Pizzeria

3037 N Clark St, Chicago, IL 60657

New York specialist Zaza’s has soared in popularity in Lakeview. The no-flop rule has nothing to do with LeBron James. It refers to the pizzeria’s commitment to making a more contemporary New York slice — forget the oversized monstrosities customers would find at Sbarro and elsewhere. Zaza’s pies are crispier and feature fun toppings. The truffle mushroom is stellar. Also, the vodka pie is worth an order.

3037 N Clark St, Chicago, IL 60657
(773) 661-6389
(773) 661-6389

Superkhana International

3059 W Diversey Ave, Chicago, IL 60647

The kitchen at Superkhana International is outfitted with pizza ovens which should be a signal to most that this isn’t a typical Indian restaurant. Co-chef Yoshi Yamada is from New York and has an affection for pizza dough. Folks already know about the butter chicken calzone, but for customers who don’t want to leave in a coma, the thin-crust pizza is a revelation with farm-to-table ingredients (ramps were a late-spring topping). It’s not “naan pizza” as erroneously described. This is a light crust with a rotating section of toppings. The Margherita comes with tomato pickle, mozzarella, and Thai basil; the beef keema comes with ground beef, gruyere, mozzarella, and dill-seed pickles.

3059 W Diversey Ave, Chicago, IL 60647
(773) 661-9028
(773) 661-9028

Paulie Gee's

2451 N Milwaukee Ave, Chicago, IL 60647

This New York import offers all sorts of creative toppings blazed up in a Neapolitan-style oven. The menu offers a variety of vegan and gluten-free styles, which makes it a great place to dine for people with dietary restrictions. A second location in Wicker Park focuses on N.Y.-style slices.

2451 N Milwaukee Ave, Chicago, IL 60647
(773) 360-1072
(773) 360-1072
A close-up shot of a New York-style pizza
Paulie Gee’s now features New York-style pies in Wicker Park.
Garrett Sweet/Eater Chicago

Bungalow by Middle Brow

2840 W Armitage Ave, Chicago, IL 60647

This Logan Square brewpub has a stellar morning bread program that’s led to thin-crust pies with a west coast approach leaning heavily into seasonality. Beware: Tuesdays are reserved for tavern style, but patrons can enjoy the Neapolitan pies every day.

2840 W Armitage Ave, Chicago, IL 60647
(773) 687-9076
(773) 687-9076
Six pizzas. Chris Peters/Eater Chicago

Gallucci Pizzeria Napoletana

1551 N Wells St, Chicago, IL 60610

This Old Town space has long served great pizza: the previous tenant, Dinotto’s, made a name for itself for years in the neighborhood. Since Dinotto’s closed in 2019, Gianni Gallucci has picked up the torch. He’s a fixture on the competitive pizza circuit and has a strong adherence to classic Neapolitan pizza. The Terra Mia is a popular choice, while truffle lovers shouldn’t pass on the Tartufata, a white pie with black truffle cream. There are plans to move to North Avenue to a large space.

1551 N Wells St, Chicago, IL 60610
(312) 888-3993
(312) 888-3993

Piece

1927 W North Ave, Chicago, IL 60622

Piece is a Wicker Park standby and an award-winning brewery. Co-owned by Rick Nielsen of Cheap Trick fame, it specializes in New Haven-style pizza with a dough recipe taken from the legendary Sally’s Apizza. The cheese-free tomato pie is a standout, but don’t forget to try the spicy pizza made with Hot Doug’s Atomic Sausage.

1927 W North Ave, Chicago, IL 60622
(773) 772-4422
(773) 772-4422

Craft Pizza

1252 N Damen Ave., Chicago, IL 60622

Craft Pizza defies characterization. It’s a hodgepodge of Midwestern and Neapolitan, and the headliner is a margherita that which features whole-milk mozzarella. There are also slices to be had and customers can pick genuine Chicago-style sausage from Anichini Brothers.

1252 N Damen Ave., Chicago, IL 60622
(773) 442-7238
(773) 442-7238

Roots Handmade Pizza

1924 W Chicago Ave, Chicago, IL 60622

This is how pizza is done in the Quad Cities: with a malted crust, baked crispy and then cut with a large pair of kitchen shears into shareable strips. For the most authentic experience, order the taco pizza, covered with crushed Doritos. There are locations in Printer’s Row, Lincoln Square, West Town, and Old Town.

1924 W Chicago Ave, Chicago, IL 60622
(773) 645-4949
(773) 645-4949
A whole pizza
Quad Cities pies come in strips rather than slices.
Barry Brecheisen/Eater Chicago

Moti

70 W Huron St, Chicago, IL 60654

With locations in Lincoln Park and River North, Moti Cafe has shifted it’s operations from an Indian-style snack shop, to thin-crust pies featuring toppings including smashed samosas, chicken tikka, and vada pav. The pizza is kind of a hybrid of pan and tavern (the pie is square cut). This isn’t glorified naan with toppings: This is real-deal pizza with a subcontinental twist.

70 W Huron St, Chicago, IL 60654
(312) 344-3670
(312) 344-3670

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Pistores Pizza & Pastry

546 N Wells St, Chicago, IL 60654

A veteran pastry chef who’s worked at Michelin-starred restaurants has returned to Chicago with his wife, another accomplished pastry chef, to open a pizza cafe in River North. Pistores offers square-cut Detroit-style pies, but also a round thin crust that’s not as crispy as tavern style and topped with gourmet ingredients. The produce on these pies might be the most premium in Chicago, carefully selected with a promise of a rapidly changing menu.

546 N Wells St, Chicago, IL 60654
Barry Brecheisen/Eater Chicago

Coalfire

1321 W Grand Ave, Chicago, IL 60642

In West Town, you can get coal-forged thin-crust pizza that emerges from the 800-degree oven perfectly charred and bubbly. Why have it any other way? You can choose from 12 specialty pizzas or build your own and create your own new favorite. Check out the Lakeview location as well.

1321 W Grand Ave, Chicago, IL 60642
(312) 226-2625
(312) 226-2625

Robert's Pizza and Dough Company

465 N McClurg Ct, Chicago, IL 60611

Robert’s boasts that it serves triangles, not squares, a nod to founder Robert Garvey’s New York roots. Regional shade aside, Robert’s specializes in a fermented dough that bakes up to an airy crust that’s both crisp and bread-like. Toppings range from the traditional — pepperoni, sausage — to the gourmet — duck prosciutto.

465 N McClurg Ct, Chicago, IL 60611
(312) 265-1328
(312) 265-1328

Professor Pizza at Tetto Chicago

406 N Sangamon St, Chicago, IL 60642

Anthony Scardino, a competitive pizza maker, moved from his Humboldt Park virtual kitchen to the West Loop rooftop where Tetto stands. Scardino, or Professor Pizza, has a love for a variety of styles. His grandma square-cut pies are worth noting. Big golden edges that are perfectly baked and topped lovingly.

406 N Sangamon St, Chicago, IL 60642
(773) 453-8228
(773) 453-8228
A Chicago pizza. Barry Brecheisen/Eater Chicago

Bonci Pizzeria

161 N Sangamon St, Chicago, IL 60607

Forget the debate over triangles and squares: try pizza by the inch, which is how it’s served at Bonci, a Roman import that opened its first U.S. location in the West Loop. Customers choose their pizza from an ever-changing lineup and tell employees how much they want. This system gives patrons a chance to try everything. Bonci is also available in Old Town and Lincoln Park at the food courts inside Dom’s Kitchen & Market.

161 N Sangamon St, Chicago, IL 60607
(312) 243-4016
(312) 243-4016

Bob’s Pizza

1659 W 21st St, Chicago, IL 60608

Bob’s (not to be confused with Robert’s) boasts that it’s the only institution in Chicago that serves “Pilsen-style” pizza. This means pies with foldable slices that are still somehow crispy when you bite into them. Choose from seven specialty pizzas or design your own. There are also locations in Old Town, Evanston, and in Hyde Park.

1659 W 21st St, Chicago, IL 60608
(312) 600-6155
(312) 600-6155
Barry Brecheisen/Eater Chicago

Stix n Brix Wood Fired Pizza

218 W 33rd St, Chicago, IL 60616

A short distance from Sox Park, Stix n Brix focuses on wood-fired Neapolitan-style pies. Dig into a South Side-inspired specialty: the beef n giardiniera pie, topped with sliced Italian beef and hot peppers.

218 W 33rd St, Chicago, IL 60616
(312) 265-0219
(312) 265-0219

Nella Pizza e Pasta

1125 E 55th St, Chicago, IL 60615

Nella Grassano, the chef behind Nella Pizza e Pasta, grew up in Naples and worked at lauded North Side pizzeria Spacca Napoli before opening her own spot, which subsequently earned a spot on the Michelin Bib Gourmand list. Her pies offer a wondrous chew and char. The menu is fairly traditional; the ortolana (mozzarella, eggplant, zucchini, bell peppers, mushrooms, red sauce, basil) is a standout. There are also Neapolitan breakfast pizzas.

1125 E 55th St, Chicago, IL 60615
(773) 643-0603
(773) 643-0603

Open Outcry Brewing Company

10934 S Western Ave, Chicago, IL 60643

In Morgan Park, Open Outcry is a family-friendly brewpub with a few outdoor seating options. The kitchen has a wood-fire oven where the Neapolitan-inspired thin crusts are baked. These are unconventional pies, with selections like a mac & cheese with smoked gouda sauce. The Chi Town comes with braised beef, fries, and giardiniera. 

10934 S Western Ave, Chicago, IL 60643
(773) 629-6055
(773) 629-6055

Related Maps