A Guide to the Best Pizzerias in Chicago

Pizza is a huge part of Chicago's food culture, offering a wide variety of styles beyond just the famous deep dish. Here are 10 pizzerias, where you can try this famous food in all its different types. We'll look at old pizza shops that have been around for decades and recent places trying new things with ingredients.

Pizz'Amici opened in November 2024 in a former barbershop in West Town - and by the following year it had already landed on Esquire’s list of the best new restaurants in America.

They specialize in Chicago tavern-style pizza - thin, crispy, and cut into squares. The crust is exceptionally thin with a distinct char on the bottom. The sauce leans slightly sweet, and the cheese stretches all the way to the edges.

They recommend sticking to no more than three toppings. Reservations get booked out weeks in advance, and weekend walk-in lines can stretch past two hours. The buzz hasn’t faded, which is rare even among top-tier spots in the city.

Pequod's Pizza was named by Bon Appétit as one of the best places for Chicago deep-dish pizza.

Their signature move is a ring of mozzarella along the edge of the pan that caramelizes during baking into a dark, crispy crust. It’s not burnt cheese - it’s intentional. The dough comes out airy, almost like focaccia, while the slightly spicy tomato sauce balances the richness of the cheese.

This is true deep dish - not fast food. You’ll want to order right away, since wait times can run around 40 minutes. If you don’t have a reservation, it’s smart to arrive early.

Lou Malnati's Pizzeria - a true classic. When the Wells Street location opened in 1986, River North was still lined with adult video shops. A lot has changed since then, but the pizza hasn’t.

Sauce on top, cheese and toppings underneath - Chicago-style in its pure form. The dough is chewy, the sauce slightly sweet, and that combination just works. Deep dish should be ordered as soon as you sit down, since it takes 30 minutes or more to prepare.

They also serve a solid thin crust, but the deep dish is the main event. There are several locations across the city, though the original River North spot is the one to go for.

Vito & Nick's Pizzeria has been serving pizza since 1949 - a South Side institution that deserves a spot in any imaginary Chicago Pizza Hall of Fame.
They specialize in cracker-thin crust: ultra-thin, crispy, and almost melting. Light, gooey cheese, a punchy tomato sauce, and high-quality sausage define the flavor.
It’s not the most convenient location for tourists, but that’s exactly why it still has soul. Cash only.

Milly's Pizza in the Pan is a pandemic-born pizzeria that grew into a full-fledged spot.

They make a pan-style deep dish with their own twist: each pie is wrapped in a ring of caramelized mozzarella that creates a rich, crispy edge. Production is limited - only about 45 pies a day -  so it’s best to order ahead, sometimes a day or two in advance.

Among the toppings, look for the Que Suerte: pineapple, cherry tomatoes, jalapeños, and brown sugar bacon -  an unexpected combo, but one that works if you’re open to it.

Spacca Napoli Pizzeria is run by Jonathan Goldsmith, who walks four blocks from his home to the pizzeria every morning.

This is Neapolitan style in its pure form: the oven was built and brought over by third- and fourth-generation craftsmen from Naples, and many of the ingredients come from suppliers you won’t find elsewhere in Chicago.

Expect a crust with airy bubbles and puffy edges, plus a thin center - exactly what you’d want from authentic Neapolitan pizza. Goldsmith is a certified pizzaiuolo who regularly travels to Italy to refine his craft.

Chef Matt Wilde came up with “Pilsen-style pizza” in 2019: the dough is made with Chicago’s Old Style beer. The result is a 16-inch pie that combines the thickness of a New York slice with the puffy edges of Neapolitan-style pizza served here at Bob’s Pizza. The bottom is slightly crisped, and the dough is elastic enough to fold in half.

Among the signature options is the Pickle Pizza, if you’re in the mood for something more radical than a classic margherita.

Middle Brow Beer Co. is first and foremost a craft brewery, but the pizza here is just as serious. Detroit-style pies are made with sourdough: thick, with a crispy bottom, a layer of melted brick cheese, and caramelized cheese around the edges.

The char-dappled pies can easily rival the beer the brewery is actually known for. It’s an all-day brewpub with a laid-back atmosphere. If you’re looking for Detroit-style to go with your beer, there aren’t many better options in Chicago.

Chicago Pizza & Oven Grinder Co. in Lincoln Park serves pizza pot pies -  more like a chicken pot pie than a traditional pizza: the filling is baked in a bowl and sealed under a layer of Sicilian dough, about half a pound per serving.

The restaurant sits in a basement across from the site of the St. Valentine's Day Massacre, reportedly once used as a lookout by Al Capone.

It’s an unusual sit-down dinner format -  not the place for a quick slice. People come back as much for the atmosphere as for the food.

Piece Pizzeria and Brewery  - the only serious New Haven-style recommendation in Chicago. Pizza in rectangular pans, light and crispy, sold by the length of the slice. Piece has maintained its level in Wicker Park for many years - both in pizza and beer, which is a real achievement for such a trend-forward neighborhood. New Haven-style is less greasy and less heavy than deep dish - the right choice for those who want pizza but don't want to sleep for two hours afterward.