Jimmy’s Pizza Cafe is one the most popular pizzerias in the city. The spot has many of the trappings of a New York-style pizzeria, with a display case of sliced pies ready to be popped in the oven for carryout. Whole pies are available, but affordable slices to go are what makes Jimmy’s special. Many regard Jimmy’s as the most authentic New York slice in town. Jimmy’s is temporarily closed while it moves to its new location at 2434 W. Montrose Avenue in Ravenswood; it will reopen in mid-February.

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.

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.

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.

This darling Avondale Italian restaurant morphed to more of a to-go and market operation during the pandemic. James De Marte’s round pies a unique — they’re crispy with gourmet topics that lend well to carryout without being too doughy. The pies successfully combine classic Italian ingredients with Chicago sensibility (yes, there’s fennel sausage).

Logan Square’s Boiler Room has an adventurous menu, where, among other options, diners will find the Thai serrano, topped with Thai cream-cheese, pulled chicken, and a sweet chili sauce. For those looking for a bit more mundane experience, the classics are executed efficiently with a crisp crust and sausage crumbles (this isn’t Chicago-style sausage). Pizza is also available by the slice.

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.

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.

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.

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.

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.

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 Lincoln Park at the food court inside Dom’s Kitchen & Market.

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 speciality pizzas or design your own. There are also locations in Old Town and Evanston (and in the West Loop, though it’s temporarily closed).

Buoyed by the success in Bridgeport, the team from Pizza Fried Chicken Ice Cream have taken over food operations inside Marz’s McKinley Park brewpub. The collective from Eat Free Pizza are making a variety of special 18-inch Neapolitan pies. Look for cool collabs (they’ve teamed up with Chinatown’s Triple Crown Restaurant to celebrate the Lunar New Year). But as the minds of E.F. Pizza tend to wander, expect them to change pizza styles up from time to time.

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.

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.