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A deep dish pizza topped with pepperoni, tomatoes, and fresh mozzarella.
Milly’s has become a gold standard for pan pizzas.
Garrett Sweet/Eater Chicago

The Essential Pizza Restaurants in Chicago

Where to find Chicago’s most beloved pizzas, no matter the style

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Milly’s has become a gold standard for pan pizzas.
| Garrett Sweet/Eater Chicago

The politics of pizza in Chicago always spark fierce debate. Whether it’s deep dish or thin crust, staunch supporters on both sides will never relent. Fortunately, pizzaiolos across the city are specializing in a variety of different styles in order to satisfy everyone. Some places have been around for decades while others are relative newcomers, but they’re all pushing boundaries and making an impact on the local scene. The following list is just a sampling of the wonderful pizzerias in Chicago, and many favorites may have been omitted. The latest additions include D’Amato’s Bakery, Union Squared, and Zazas Pizzeria.

For updated information on coronavirus cases, please visit the city of Chicago’s COVID-19 dashboard. Health experts consider dining out to be a high-risk activity for the unvaccinated; it may still pose a risk for the vaccinated, especially in areas with substantial COVID transmission. The latest CDC guidance is here; find a COVID-19 vaccination site here.

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Note: Restaurants on this map are listed geographically.

Union Squared

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Detroit-style pizza has taken off in recent times but this Evanston restaurant has been specializing in it since 2016. The now-trendy squares typically feature a thick-yet-light crust that’s layered with Wisconsin brick cheese and toppings, and finished with lines of tomato sauce on top. They’re baked in rectangular metal pans, which help caramelize the cheese and crisp the edges. At Union Squared, diners can look forward to exciting combinations like the Godfather (sausage, pancetta, pepperoni), Detroit Michoacan (chorizo, pineapple, onion, roasted jalapeno cream), and Nickel City Red Hot (buffalo chicken, blue cheese, red onion). Online ordering is available here.

Three slices of pizza on three plates.
Union Squared brings a taste of the Motor City to Evanston.
Union Squared [Official Photo]

George's Deep Dish

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Although most of Chicago’s beloved deep dish specialists have been around for ages, a couple of newcomers are doing great things that merit major attention. At George’s in Edgewater, chef-owner George Bumbaris takes inspiration from several local pizzerias for his unique pies. The sourdough crust is similar to focaccia and dusted with cornmeal on the bottom, while the crispy edges are covered in caramelized cheese, like at Pequod’s. And instead of layering the toppings underneath the sweet tomato sauce, Bumbaris places them over it. The intriguing creations, which are named after famous Georges, range from Clooney’s ER (pepperoni, sausage, meatballs, bacon) to Michael’s S&M (spaghetti, meatballs, ricotta, roasted garlic). The restaurant is carryout- and delivery-only and prepares just a small number of pizzas each day. Online orders can be placed here.

Milly's Pizza In The Pan

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Faced with uncertain prospects at the beginning of the pandemic, Robert Maleski plunged into pizza making and launched a virtual restaurant before eventually moving into a permanent home in Uptown in early 2022. His take on pan pizza is inspired by Chicago legend Burt Katz and sports a ring of caramelized mozzarella around the dough. The crunchy crust holds lots of cheese and tomato sauce, and is adorned with topping combinations like Que Suerte (pineapple, cherry tomatoes, jalapeno, brown sugar bacon) and Craigslist.org (peppadew peppers, sausage, mushrooms, red onions, tomatoes, spinach, ricotta). All pies are also finished with dollops of fresh mozzarella. Each day’s supply is limited and orders can be placed here.

A pizza in a pan.
Milly’s has quickly become a Chicago favorite for pan pizza.
Milly’s Pizza in the Pan [Official Photo]

Jimmy's Pizza Cafe

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Is it sacrilegious to have a New York-style pizzeria on this list? Maybe. But when the pies are as good as the ones coming out of Jimmy’s, it’s impossible to resist. Even Chicagoans can appreciate excellent crispy and chewy slices that beg to be folded and scarfed down. Call it the Great Unifier. Jimmy’s moved to a new, larger location in early 2022 and expanded its dine-in seating capacity. Online ordering is available here.

Several pizzas displayed on a counter.
Jimmy’s is one of the best at New York-style slices.
Garrett Sweet/Eater Chicago

Crust Fund Pizza

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Crust Fund Pizza is the little pop-up that could. From John Carruthers, a home chef and marketing professional for Revolution Brewing, Crust Fund is a way for him to showcase his passion for pizza. He takes orders via Instagram (drops happen monthly). Customers don’t pay Carruthers though; they donate money to a charity of his choice in exchange for the secret back alley location where they can pick up a pie. The pizza is mostly Chicago thin crust, but look for a variety of specials. And be quick to lock in an order as drops sell out instantly.

Forno Rosso

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Forno Rosso survived the pandemic, a challenging period when dine-in wasn’t reliable. Most pizzerias encourage takeout, but Forno Rosso adheres to the strict rules set in Italy for Neapolitan pizza. So takeout is a no-no; the belief is the pie’s quality will drop below acceptable standards during transportation. Now that COVID restrictions have relaxed, the dining room is once again full of guests enjoying some of the city’s best thin crust pizzas, made with ingredients imported from Italy. The West Loop location has also reopened after a remodel.

Zazas Pizzeria

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Native New Yorkers may give pause to the slices at this small Lakeview shop but there’s no denying their delicious appeal. Brothers Brett and Chadd Nemec turn out New York-style ‘zas with a touch of Neapolitan flair. That translates to a thin, chewy, and foldable crust topped with ingredients like shiitake mushrooms, Calabrian chili, and soppressata. The menu is home to nine artisan specialties, including a Bacon Jam Pie (red onions, Calabrian chili, cotija cheese, Szechuan garlic oil, scallions), a White Pie (garlic, olive oil, whipped ricotta, mozzarella, basil, sesame seed crust), and a Truffle Mushroom Pie (shiitake mushrooms, rosemary, garlic truffle cream, goat cheese, sea salt). Grandma-style pizzas are also available in limited quantities from time to time, and the restaurant is BYOB. Online ordering can be placed here.

A person holding a tray of pizza.
Zazas’ New York-style pizzas are loaded with intriguing toppings.
Zazas Pizzeria [Official Photo]

Pat's Pizza

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Pat’s proves that tavern-style isn’t just a South Side staple. The premier Chicago thin crust specialist on the North Side has earned a sterling reputation for friendly service and crispy pies. The sausage is mixed in-house and always a satisfying bite. Online ordering is available here.

A person cutting a pizza.
Pat’s tavern-style pies are among Chicago’s best.
Garrett Sweet/Eater Chicago

Paulie Gee's

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The Brooklyn-based pizzeria arrived with lots of hype surrounding its Neapolitan-inspired offerings and managed to live up to those lofty expectations. The wood-fired creations include Greenpointer (mozzarella, baby arugula, olive oil, lemon juice, shaved Parmigiano Reggiano) and Hellboy (mozzarella, Italian tomatoes, Berkshire soppressata piccante, Parmigiano Reggiano, Mike’s Hot Honey). Many of the pies are vegan friendly and the menu features Detroit-style “Logan Squares” as well. The Wicker Park location also sells New York-style slices. Online ordering is available here.

Pequod's

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Locals and tourists alike haven’t experienced deep dish nirvana until they've tried caramelized crust. At Pequod’s, order pies loaded with sausage, spinach, ground beef, giardiniera, and more and see how a burnt, cheesy crust can drastically enhance an already-great classic. The original location is in Morton Grove. Order online here.

Bungalow by Middle Brow

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Pizza and beer are an immaculate pairing and also the main attractions at this Logan Square brewpub. Focusing on fermentation, Bungalow by Middle Brow makes exceptional breads along with wild and experimental brews. The thin, chewy crust is activated with a sourdough starter, which gives the dough a pleasant tanginess. Toppings are sourced from local farms, and the lineup includes options like margherita, mushroom, and seasonal pies.

Piece Brewery & Pizzeria

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The place is usually packed and there’s often a wait, but it’s easy to understand why people love the pies at Piece. The New Haven-style thin crust pizzas can be customized with red or white sauce and topped with an enormous list of eclectic ingredients, including mashed potatoes, artichoke hearts, broccoli, clams, and meatballs. Also check out the special pizzas featuring Doug Sohn’s (Hot Doug’s) Atomic Sausage and Honey Butter’s fried chicken. Online ordering is available here.

Pizza Friendly Pizza

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Pizza Friendly Pizza is next door to the legendary Empty Bottle — a Chicago institution for live music. Owner Bruce Finkelman turned to Noah Sandoval, chef at Michelin-starred Oriole, to create a unique Sicilian-inspired pie that’s crunchy and light. Sandoval’s pizzas bridge various styles and are as fun as they are sophisticated. Keep an eye out for special toppings like confit pork, black garlic, and miso onions. Online orders can be placed here.

Four square slices of pizza on a folded white napkin.
Pizza Friendly Pizza’s Sicilian-style slices are unlike any other in Chicago.
Clayton Hauck/Pizza Friendly Pizza

Professor Pizza

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“Professor Pizza” is a persona dreamed up by Tony Scardino, a competitive pizza maker with an enthusiasm to shares his Italian American roots with the world. Operating out of a Humboldt Park ghost kitchen, Scardino slings New York, Chicago tavern, Sicilian, and Grandma-style pies. Variety is the spice of life, and that’s a lesson the professor stresses. Online ordering is available here.

Labriola Chicago

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Rich Labriola runs a baking empire (he also owns the Chicago locations of LA-based Stan’s Donuts) and several years ago, he opened a restaurant off the Mag Mile where tourists can find deep dish pizzas without waiting in long lines, as is the custom at the usual downtown suspects. The pies come with a ring of caramelized cheese, the sauce is a nice balance between sweet and bitter, and the crust is rarely soggy. Toppings-wise, the Russo Sausage is always a crowd pleaser. Place an online order here.

D'Amato's Bakery

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Established in 1970, this old-school Italian bakery is known for its assortment of breads, cannoli, cookies, and more. But with so many great options on offer, it’s easy to overlook the pans of traditional Sicilian-style pizza. Make no mistake though, these deceptively simple slices are outstanding. The thick focaccia-like crust holds up well to the sauce, cheese, and toppings like pepperoni and sliced tomato. The squares are served at room temperature but can be heated up upon request.

A pan of Sicilian-style pizza.
Traditional Italian delights, such as Sicilian-style pizza, have powered D’Amato’s for decades.
D’Amato’s Bakery [Official Photo]

Pizza craftsman Gabriele Bonci introduced his world famous restaurant to America in 2017 with a West Loop location. The Roman-style pizza al taglio — baked in large rectangular trays and sold by weight — boasts a focaccia-like crust and ever-changing topping combinations that include cured meats, artisanal cheeses, and other seasonal ingredients. Online orders can be placed here. The pizzas are also available at Dom’s Kitchen and Market in Lincoln Park.

Roots Handmade Pizza - South Loop

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Quad Cities Pizza isn’t a gimmick. This style features malted crust and pies cut into strips. Roots Pizza is very kid friendly, but not at the expense of quality. It’s a unique pizza experience where parents can order a simple for the younglings and then indulge in ordering one of the specials with toppings curated by one of a list of top chefs from around the city, including the taco pizza, Korean fried chicken, and tikka masala. The salads and cheesesticks are also top notch. There are locations in West Town, Lincoln Square, South Loop, and Old Town.

Pizza Fried Chicken Ice Cream

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In Bridgeport, a group of fun-loving and talented chefs partnered with the owners of Maria’s Community Bar to open a restaurant with a silly name but serious food. Pizza Fried Chicken Ice Cream started with Sicilian pies before going for hometown credibility by developing a tavern-style crust topped with sausage, JP Graziano giardiniera, and other top-notch ingredients. It’s an incredibly crisp pizza that’s done perfectly — no need to worry about undercooked dough. Online orders can be placed here. Also, check out the team’s thin crusts at Marz’s brewery in McKinley Park.

Vito & Nick's

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Pizza enthusiasts flock to this revered stalwart on the far South Side for some of the finest cracker-like thin crust pies in the city. The crispy dough can be topped with a plethora of ingredients, ranging from shrimp and anchovies to sliced beef and sausage. It’s best paired with a cold pint of Old Style. Bring some bills as the restaurant is cash only.

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Union Squared

Three slices of pizza on three plates.
Union Squared brings a taste of the Motor City to Evanston.
Union Squared [Official Photo]

Detroit-style pizza has taken off in recent times but this Evanston restaurant has been specializing in it since 2016. The now-trendy squares typically feature a thick-yet-light crust that’s layered with Wisconsin brick cheese and toppings, and finished with lines of tomato sauce on top. They’re baked in rectangular metal pans, which help caramelize the cheese and crisp the edges. At Union Squared, diners can look forward to exciting combinations like the Godfather (sausage, pancetta, pepperoni), Detroit Michoacan (chorizo, pineapple, onion, roasted jalapeno cream), and Nickel City Red Hot (buffalo chicken, blue cheese, red onion). Online ordering is available here.

Three slices of pizza on three plates.
Union Squared brings a taste of the Motor City to Evanston.
Union Squared [Official Photo]

George's Deep Dish

Although most of Chicago’s beloved deep dish specialists have been around for ages, a couple of newcomers are doing great things that merit major attention. At George’s in Edgewater, chef-owner George Bumbaris takes inspiration from several local pizzerias for his unique pies. The sourdough crust is similar to focaccia and dusted with cornmeal on the bottom, while the crispy edges are covered in caramelized cheese, like at Pequod’s. And instead of layering the toppings underneath the sweet tomato sauce, Bumbaris places them over it. The intriguing creations, which are named after famous Georges, range from Clooney’s ER (pepperoni, sausage, meatballs, bacon) to Michael’s S&M (spaghetti, meatballs, ricotta, roasted garlic). The restaurant is carryout- and delivery-only and prepares just a small number of pizzas each day. Online orders can be placed here.

Milly's Pizza In The Pan

A pizza in a pan.
Milly’s has quickly become a Chicago favorite for pan pizza.
Milly’s Pizza in the Pan [Official Photo]

Faced with uncertain prospects at the beginning of the pandemic, Robert Maleski plunged into pizza making and launched a virtual restaurant before eventually moving into a permanent home in Uptown in early 2022. His take on pan pizza is inspired by Chicago legend Burt Katz and sports a ring of caramelized mozzarella around the dough. The crunchy crust holds lots of cheese and tomato sauce, and is adorned with topping combinations like Que Suerte (pineapple, cherry tomatoes, jalapeno, brown sugar bacon) and Craigslist.org (peppadew peppers, sausage, mushrooms, red onions, tomatoes, spinach, ricotta). All pies are also finished with dollops of fresh mozzarella. Each day’s supply is limited and orders can be placed here.

A pizza in a pan.
Milly’s has quickly become a Chicago favorite for pan pizza.
Milly’s Pizza in the Pan [Official Photo]

Jimmy's Pizza Cafe

Several pizzas displayed on a counter.
Jimmy’s is one of the best at New York-style slices.
Garrett Sweet/Eater Chicago

Is it sacrilegious to have a New York-style pizzeria on this list? Maybe. But when the pies are as good as the ones coming out of Jimmy’s, it’s impossible to resist. Even Chicagoans can appreciate excellent crispy and chewy slices that beg to be folded and scarfed down. Call it the Great Unifier. Jimmy’s moved to a new, larger location in early 2022 and expanded its dine-in seating capacity. Online ordering is available here.

Several pizzas displayed on a counter.
Jimmy’s is one of the best at New York-style slices.
Garrett Sweet/Eater Chicago

Crust Fund Pizza

Crust Fund Pizza is the little pop-up that could. From John Carruthers, a home chef and marketing professional for Revolution Brewing, Crust Fund is a way for him to showcase his passion for pizza. He takes orders via Instagram (drops happen monthly). Customers don’t pay Carruthers though; they donate money to a charity of his choice in exchange for the secret back alley location where they can pick up a pie. The pizza is mostly Chicago thin crust, but look for a variety of specials. And be quick to lock in an order as drops sell out instantly.

Forno Rosso

Forno Rosso survived the pandemic, a challenging period when dine-in wasn’t reliable. Most pizzerias encourage takeout, but Forno Rosso adheres to the strict rules set in Italy for Neapolitan pizza. So takeout is a no-no; the belief is the pie’s quality will drop below acceptable standards during transportation. Now that COVID restrictions have relaxed, the dining room is once again full of guests enjoying some of the city’s best thin crust pizzas, made with ingredients imported from Italy. The West Loop location has also reopened after a remodel.

Zazas Pizzeria

A person holding a tray of pizza.
Zazas’ New York-style pizzas are loaded with intriguing toppings.
Zazas Pizzeria [Official Photo]

Native New Yorkers may give pause to the slices at this small Lakeview shop but there’s no denying their delicious appeal. Brothers Brett and Chadd Nemec turn out New York-style ‘zas with a touch of Neapolitan flair. That translates to a thin, chewy, and foldable crust topped with ingredients like shiitake mushrooms, Calabrian chili, and soppressata. The menu is home to nine artisan specialties, including a Bacon Jam Pie (red onions, Calabrian chili, cotija cheese, Szechuan garlic oil, scallions), a White Pie (garlic, olive oil, whipped ricotta, mozzarella, basil, sesame seed crust), and a Truffle Mushroom Pie (shiitake mushrooms, rosemary, garlic truffle cream, goat cheese, sea salt). Grandma-style pizzas are also available in limited quantities from time to time, and the restaurant is BYOB. Online ordering can be placed here.

A person holding a tray of pizza.
Zazas’ New York-style pizzas are loaded with intriguing toppings.
Zazas Pizzeria [Official Photo]

Pat's Pizza

A person cutting a pizza.
Pat’s tavern-style pies are among Chicago’s best.
Garrett Sweet/Eater Chicago

Pat’s proves that tavern-style isn’t just a South Side staple. The premier Chicago thin crust specialist on the North Side has earned a sterling reputation for friendly service and crispy pies. The sausage is mixed in-house and always a satisfying bite. Online ordering is available here.

A person cutting a pizza.
Pat’s tavern-style pies are among Chicago’s best.
Garrett Sweet/Eater Chicago

Paulie Gee's

The Brooklyn-based pizzeria arrived with lots of hype surrounding its Neapolitan-inspired offerings and managed to live up to those lofty expectations. The wood-fired creations include Greenpointer (mozzarella, baby arugula, olive oil, lemon juice, shaved Parmigiano Reggiano) and Hellboy (mozzarella, Italian tomatoes, Berkshire soppressata piccante, Parmigiano Reggiano, Mike’s Hot Honey). Many of the pies are vegan friendly and the menu features Detroit-style “Logan Squares” as well. The Wicker Park location also sells New York-style slices. Online ordering is available here.

Pequod's

Locals and tourists alike haven’t experienced deep dish nirvana until they've tried caramelized crust. At Pequod’s, order pies loaded with sausage, spinach, ground beef, giardiniera, and more and see how a burnt, cheesy crust can drastically enhance an already-great classic. The original location is in Morton Grove. Order online here.

Bungalow by Middle Brow

Pizza and beer are an immaculate pairing and also the main attractions at this Logan Square brewpub. Focusing on fermentation, Bungalow by Middle Brow makes exceptional breads along with wild and experimental brews. The thin, chewy crust is activated with a sourdough starter, which gives the dough a pleasant tanginess. Toppings are sourced from local farms, and the lineup includes options like margherita, mushroom, and seasonal pies.

Piece Brewery & Pizzeria

The place is usually packed and there’s often a wait, but it’s easy to understand why people love the pies at Piece. The New Haven-style thin crust pizzas can be customized with red or white sauce and topped with an enormous list of eclectic ingredients, including mashed potatoes, artichoke hearts, broccoli, clams, and meatballs. Also check out the special pizzas featuring Doug Sohn’s (Hot Doug’s) Atomic Sausage and Honey Butter’s fried chicken. Online ordering is available here.

Pizza Friendly Pizza

Four square slices of pizza on a folded white napkin.
Pizza Friendly Pizza’s Sicilian-style slices are unlike any other in Chicago.
Clayton Hauck/Pizza Friendly Pizza

Pizza Friendly Pizza is next door to the legendary Empty Bottle — a Chicago institution for live music. Owner Bruce Finkelman turned to Noah Sandoval, chef at Michelin-starred Oriole, to create a unique Sicilian-inspired pie that’s crunchy and light. Sandoval’s pizzas bridge various styles and are as fun as they are sophisticated. Keep an eye out for special toppings like confit pork, black garlic, and miso onions. Online orders can be placed here.

Four square slices of pizza on a folded white napkin.
Pizza Friendly Pizza’s Sicilian-style slices are unlike any other in Chicago.
Clayton Hauck/Pizza Friendly Pizza

Professor Pizza

“Professor Pizza” is a persona dreamed up by Tony Scardino, a competitive pizza maker with an enthusiasm to shares his Italian American roots with the world. Operating out of a Humboldt Park ghost kitchen, Scardino slings New York, Chicago tavern, Sicilian, and Grandma-style pies. Variety is the spice of life, and that’s a lesson the professor stresses. Online ordering is available here.

Labriola Chicago

Rich Labriola runs a baking empire (he also owns the Chicago locations of LA-based Stan’s Donuts) and several years ago, he opened a restaurant off the Mag Mile where tourists can find deep dish pizzas without waiting in long lines, as is the custom at the usual downtown suspects. The pies come with a ring of caramelized cheese, the sauce is a nice balance between sweet and bitter, and the crust is rarely soggy. Toppings-wise, the Russo Sausage is always a crowd pleaser. Place an online order here.

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D'Amato's Bakery

A pan of Sicilian-style pizza.
Traditional Italian delights, such as Sicilian-style pizza, have powered D’Amato’s for decades.
D’Amato’s Bakery [Official Photo]

Established in 1970, this old-school Italian bakery is known for its assortment of breads, cannoli, cookies, and more. But with so many great options on offer, it’s easy to overlook the pans of traditional Sicilian-style pizza. Make no mistake though, these deceptively simple slices are outstanding. The thick focaccia-like crust holds up well to the sauce, cheese, and toppings like pepperoni and sliced tomato. The squares are served at room temperature but can be heated up upon request.

A pan of Sicilian-style pizza.
Traditional Italian delights, such as Sicilian-style pizza, have powered D’Amato’s for decades.
D’Amato’s Bakery [Official Photo]

Bonci

Pizza craftsman Gabriele Bonci introduced his world famous restaurant to America in 2017 with a West Loop location. The Roman-style pizza al taglio — baked in large rectangular trays and sold by weight — boasts a focaccia-like crust and ever-changing topping combinations that include cured meats, artisanal cheeses, and other seasonal ingredients. Online orders can be placed here. The pizzas are also available at Dom’s Kitchen and Market in Lincoln Park.

Roots Handmade Pizza - South Loop

Quad Cities Pizza isn’t a gimmick. This style features malted crust and pies cut into strips. Roots Pizza is very kid friendly, but not at the expense of quality. It’s a unique pizza experience where parents can order a simple for the younglings and then indulge in ordering one of the specials with toppings curated by one of a list of top chefs from around the city, including the taco pizza, Korean fried chicken, and tikka masala. The salads and cheesesticks are also top notch. There are locations in West Town, Lincoln Square, South Loop, and Old Town.

Pizza Fried Chicken Ice Cream

In Bridgeport, a group of fun-loving and talented chefs partnered with the owners of Maria’s Community Bar to open a restaurant with a silly name but serious food. Pizza Fried Chicken Ice Cream started with Sicilian pies before going for hometown credibility by developing a tavern-style crust topped with sausage, JP Graziano giardiniera, and other top-notch ingredients. It’s an incredibly crisp pizza that’s done perfectly — no need to worry about undercooked dough. Online orders can be placed here. Also, check out the team’s thin crusts at Marz’s brewery in McKinley Park.

Vito & Nick's

Pizza enthusiasts flock to this revered stalwart on the far South Side for some of the finest cracker-like thin crust pies in the city. The crispy dough can be topped with a plethora of ingredients, ranging from shrimp and anchovies to sliced beef and sausage. It’s best paired with a cold pint of Old Style. Bring some bills as the restaurant is cash only.

Related Maps