Jimmy’s Pizza Cafe is one the most beloved 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. Beware: The cafe is under threat from a developer. There’s been a search for a new location.

For about a decade, the Ravenswood neighborhood has been lucky to have a true Napoli pizza joint that will transport you to Naples with each wood-fired pie. Ingredients are locally sourced and imported from Italy to maintain the authentic Neapolitan-style that many have grown to love.

For now, Anthony Scardino (Professor Pizza), is focusing on Grandma-style slices — a Sicilian-inspired thin pan pizza. But the competitive pizza maker is known to switch it up while operating out of the Full Shilling in Wrigleyville. They cover the basics (pepperoni, sausage, cheese), but there also more ambitious specials that are filed under “extra credit.”

Pizza Napoletana served ‘subito’—that’s right away, out of the oven. With toppings ranging from pistachio to raddichio, this Lakeview gem will give you plenty of reason to return to try all their unique pizza toppings.

Rotating craft beers on tap and East Coast-style pizza with a Neapolitan twist. In Lakeview, not only can you get delicious wood-fired pizza, but also some of the best wood-fired calzones in the city. Check out the char-crusted goodness.

Pisolino has reinvented itself as an Italian market and while the full menu of pastas and entrees exists for carryout, there’s more spotlight on the pizza. Though the pizza is delicate, the crust doesn’t sag. The dough is well seasoned. The top sellers are the Raquel (whipped ricotta, roasted garlic, mozzarella, pepperoncino, basil) and Giacomino (fennel sausage, castelvetrano, black truffle, stracciatella, mozzarella).

New York-style pies are a polarizing topic in Chicago, but Dante's in Logan Square features big, floppy slices perfectly cooked. Look out for plenty of vegan options. There are three locations.

There’s a lot to do in Logan Square, and enjoying some wood-oven pizza is no exception. A wide variety of pizzas to choose from including a standout sausage made on premises.

La Crosta’s red pizzas are made with fresh crushed canpana tomatoes and fresh mozzarella. You can build your own pizza or have it folded into a delicious calzone.

Logan Square’s Boiler Room is an adventurous place where diners will find pizzas with Thai cream-cheese sauce and coconut jerk curry sauce. These Thai pizza is rich and is highlight. For those looking for a bit more mundane experience, the classics are executed efficiently with a crisp ring and sausage crumbles (this isn’t Chicago-style sausage).

In Bucktown, this ‘80s pop-culture pizza stop is very family-friendly with arcades to help pass the time as you wait for you pizza. New York-style pizza is their specialty. Build your own or simply pick a pie while enjoying some of their popular cocktails and great craft beer selection.

This Old Town space has long served great pizza, as the previous tenant, Dinoto, had made a name for itself for years in the neighborhood. 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. For their red sauce pies, 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 pioneer and an award-winning brewery. Co-owned by Rick Nielsen of Cheap Trick fame, they specialize in New Haven-style pizza with a dough recipe taken from Sally’s the pizza palace in Connecticut. Tomato pies are standouts, 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. Malted crust, baked crispy and then cut with a large pair of kitchen shears into shareable strips. There are locations in Printer’s Row, Lincoln Square, West Town, and Old Town.

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

Robert’s is a pizzeria that pizzailos can respect. Robert Garvey spent years perfected his dough before zoning in on the right formula, one the is puffy with a little crunch. It’s cooked in a gas oven and comes out with artisan ingredients like Peking duck or duck prosciutto. Try the A Walk in the Woods (truffle cream base, wild mushrooms, double-cream washed rind cheese, mozzarella) or Brussels sprouts & bacon (brussels sprouts, dates, smoked mozzarella, bacon, balsamic glaze).

California-style pizzas were never a major draw in Chicago (Where have you gone, CPK?), but Pizza Capri — now with two remaining locations (Hyde Park and Lincoln Park), was a forerunner for the style. The old mini-chain probably gets forgotten in the shuffle, but the thin crust, which lack char and have a golden brown halo, continue to deliver. The Thai pie (order it well done) is still a delight, as is the BBQ Blast. It’s OK to enjoy a little novelty — pizza is supposed to be fun.

A Neapolitan specialist in Hyde Park, the chef behind Nella Pizza e Pasta worked at lauded North Side pizzeria Spacca Napoli. The pies offer a wondrous chew and char. The menu is fairly traditional, with the Ortolana (mozzarella, eggplant, zucchini, bell peppers, mushrooms, red sauce, basil) a standout.

In Morgan Park, Open Outcry is a family-friendly brewpub with a few outdoor seating options. The kitchen has a wood-fire oven where 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.