The legendary Morton Grove pizza parlor was reborn in 2017 after a year-and-a-half hiatus. Burt Katz’s famous pan pies with caramelized crusts live on under new ownership, while the restaurant has also received some upgrades. The dining room has been remodeled, there’s an expanded alcohol selection, and credit cards, carry-out, and walk-in diners are now accepted.

As one of the original inventors of the Chicago deep dish, Lou Malnati’s has been an iconic institution for decades. The original Lincolnwood location started it all and is still churning out signature “Lou” pies, filled with spinach, mushrooms, and sliced tomatoes on a garlic buttercrust.

The Northwest Side features several thin-crust pizzerias that rarely receive attention. Dino’s Pizza, near Harlem and Higgins, is among them with top-notch pies with an old-school ambience. The sausage here is also worth noting. Like many Chicago-style encased meats, there’s a heavy dose of fennel. But it’s still a unique flavor profile that goes well with the cheesy goodness that’s been served for 50-plus years.

Neapolitan pizzas are the specialty here. The blistered, thin crust pies are made with traditional red sauce or olive oil, and fresh, quality ingredients like prosciutto, Italian sausage, spicy salami, and arugula pay tribute to Italy. But if guests just want a classic margherita? Well, that’s available too.

Stuffed pizza is another Chicago variant that doesn’t get enough love. This isn’t the oozing cheesy crust that makes up chain-restaurant nightmares. This is a supremely robust style that the uninitiated struggles with — they throw pejoratives like “casserole” at the dish while binging “Emily in Paris” to nurse their fragile East Coast egos. Suparossa is one of those chains that has endured the harassment, with big, bold pies that are full of cheese and sauce. Make no apologies while enjoying this pizza.

Pat’s Pizza proves that tavern-style pizza isn’t just a South Side staple. Arguably the premier North Side pizzeria, Pat’s is consistent with friendly service and crisp pies. The sausage is mixed on premise, and it’s always was a satisfying bite.

The Brooklyn-based pizzeria arrived with lots of hype surrounding its Neapolitan-inspired offerings and has managed to live up to the high expectations. Signature wood-fired creations include “Ricky Ricotta” (Italian tomatoes, sausage, Pecorino Romano, baby arugula, olive oil, ricotta) and “Hellboy” (mozzarella, Italian tomatoes, Berkshire soppressata piccante, Parmigiano Reggiano, Mike’s Hot Honey). There’s also an extensive selection of vegan-friendly pies as well as Detroit-style “Logan Squares” — dense rectangular slices with a caramelized crust. They’ve since opened a second location that serves slices in Wicker Park.

Chicagoans haven’t experienced deep dish nirvana until they've tried caramelized crust. Get pies loaded with ingredients such as sausage, spinach, ground beef, and giardiniera and be amazed at how a charred, chewy crust can improve a classic tenfold.

The place is always packed and there’s usually 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 ingredients, including mashed potatoes, artichoke hearts, broccoli, clams, and meatballs. Also check out a special pie using Doug Sohn (Hot Doug’s) own encased meats.

Pizza Friendly Pizza neighbors the legendary Empty Bottle, a club that’s been shuttered since the start of the pandemic. 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 has bridged various styles to deliver pies that are as fun as they are sophisticated. Keep an eye out for special “R&D” pies with duck confit and other rare ingredients.

Rich Labriola has a baking empire (he also owns the Chicago locations of LA-based Stan’s Donuts). A few years ago, he opened a restaurant off the Mag Mile where tourists could find deep-dish pizza without waiting in long lines, as the custom is at the usual suspects in Downtown Chicago. The deep dish at Labriola comes with a ring of char. The sauce is very balanced between sweet and bitter, and the crust is rarely soggy. The Russo Sausage continues to be a crowd pleaser.

Robert’s has found a second home in a newer and larger location. The chef is a former engineer who is a perfectionist when it comes to his thin crusts. The dough has a slight chew and can be folded like a New York slice. But it’s not quite N.Y.-style. The gourmet ingredients are unique, but out of towners who aren’t ready to engage in Chicago’s pizza politics will be delighted with the simple Lia or Funghi.

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 in slices by weight — boasts a focaccia-like crust and ever-changing topping combinations that include cured meats, artisanal cheeses, and other seasonal ingredients.

Head to Sox Park to catch the "Good Guys" in action and then stroll over to Phil’s for some post-game grub. The no-frills, cash-only counter spot in Bridgeport is renowned for its thin crust. Make sure to get it with generous hunks of homemade sausage; it’s the real deal.

Pizza enthusiasts flock to this longtime Eater 38 institution on the far South Side for some of the best extra thin crust pies in the city. The crunchy dough can be topped with a plethora of ingredients, ranging from shrimp and anchovies to sliced beef and sausage, and is best complemented with a pint of Old Style.