The Best Pizza Restaurants in Chicago

Robert’s Pizza & Dough Company is a relaxed spot in downtown Chicago known for its thin-crust, artisan pizzas. Floor-to-ceiling windows and an open kitchen let you see the cooking in action, and the outdoor patio along the Ogden Slip offers a quieter place to sit by the water. It’s a comfortable place to stop by for a casual meal or a drink with friends.

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Steve Dolinsky

Food Writer

Artisan pies with a 3-day ferment, homemade toppings and a delicious range of flavors. Duck prosciutto, Calabrian chiles and fresh mozzarella on one pie; fennel in four stages (roasted, pickled, fronds and pollen) on another. Great craft beer list too.

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George’s Deep Dish in Chicago is known for its crust, which uses an all-natural starter and draws inspiration from Greek pastry. The subtle sourdough tang and balanced texture make it stand out among other deep-dish spots. It’s a relaxed place where you can enjoy a hearty slice without any fuss.

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Steve Dolinsky

Food Writer

I love the flavor and texture of his crust, and I like that there’s a hint of a sourdough tang. George Bumbaris, a Greek boy from Chicago, bases his dough on a Greek pastry and uses an all-natural starter, which you rarely see in a deep dish pie. I love the flavor and texture of his crust, and I like that there’s a hint of a sourdough tang. He has the right ratio of bottom crust to cheese, and understands balance. You don’t need a knife and fork, you can pick it up and eat it. It’s almost like having a thick Sicilian slice. Photos by Azuree Wiitala.

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Labriola Chicago is an Italian restaurant in the city with lunch, dinner, and dessert menus in a comfortable setting. They offer a loyalty program, catering services, and host private events. It’s a relaxed spot to enjoy a meal or gather with friends and family.

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Steve Dolinsky

Food Writer

Chicago-style deep pan pizza Chicago-style deep pan pizza (wait, what’s the difference between deep-dish and deep-pan?) Deep pan is inspired by legendary joints such as Burt’s or Pequod’s from the suburbs, and usually have a browned, maillard reaction along the outer, upper edge, consisting of excess mozzarella. Also, unlike deep-dish, a deep pan pizza doesn’t necessarily have a pronounced wall around the perimeter, but rather, a crust that is simply spread to the edge and then left to rise a third time in the pan. Rich Labriola uses Russo sausage (always raw, bulk sausage that’s pinched and pressed onto the pie) so that when it bakes, the fat and fennel render into the pie.

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My Pi Pizza has been serving old-school Chicago deep-dish since 1971 in the Bucktown neighborhood, about a short ride from downtown. Its single location uses a long-standing crust and sauce recipe that you can easily pick up and enjoy without utensils, creating a casual and welcoming spot for anyone who wants a hearty slice.

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Steve Dolinsky

Food Writer

Old school Chicago deep-dish, off the beaten tourist track. This old school deep-dish slinger started in 1971, and shows no signs of slowing down, even though they have just one location in Bucktown, about a 15 min. cab ride from downtown. Currently run by founder Larry Aronson’s son, Rich, the pies are highlighted by a seasoned tomato sauce, so that even if you don’t choose a sausage pie (the preferred order in Chicago), you’ll still get some of the trademark fennel and oregano seasoning by virtue of the sauce. The crust is light and somewhat flaky, not at all what the tourists are eating downtown on Michigan Avenue. These are slices that require no utensils; just lift and eat! Photos courtesy of My Pi.

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Pazza Pizza in Chicago offers sturdy-crusted, NYC-style slices that are easy to fold and enjoy on the go. The casual setting makes it a great option for a quick meal or late-night snack. With its straightforward approach and focus on fresh flavors, it’s a reliable spot to grab a satisfying slice.

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Steve Dolinsky

Food Writer

NYC-style pizza slices with a sturdy crust and a tight crumb. There aren’t that many NYC-style slice shops in Chicago as we just don’t have the same portable pizza culture here, but the few I’ve found seem to really know what they’re doing. Pazza is one of them. With a sturdy crust and a tight crumb, the low-moisture mozzarella blends superbly with the even-handed tomato sauce application. You can easily do a three-finger fold here and have zero tip sag on your East Coast-worthy slice.

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Jimmy’s Pizza Cafe sits in Lincoln Square, a quieter Chicago neighborhood roughly 25–30 minutes from downtown. It’s simple to get there on the Brown Line, and the relaxed setting makes it a pleasant place for anyone looking to explore beyond the typical tourist areas.

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Steve Dolinsky

Food Writer

Jimmy’s Pizza Cafe is located in Lincoln Square, a fantastic Chicago neighborhood on the North Side, but rarely visited by tourists since it’s a good 25-30 min. cab ride from downtown. It is easily accessible on the Brown Line CTA train. Jimmy Kang has the city’s best expression of NYC style slices - wide, 20” pies cut into 8 slices, always presented within a display

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Milly’s Pizza In The Pan is a casual spot in Chicago’s Uptown and Berwyn neighborhoods that emphasizes fresh, locally sourced ingredients. They only make a limited number of orders each day, so it’s wise to plan ahead. With a straightforward approach and relaxed vibe, this restaurant invites you to enjoy something thoughtfully made without any fuss.

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Steve Dolinsky

Food Writer

Milly’s Pizza in the Pan is located in Uptown, along Argyle Street, where the city’s Little Saigon is located. After your bowl of pho, walk over to see Robert Maleski making every pie himself. These thicker, deep-pan pizzas are modeled after Burt’s Place and Pequod’s, but are far superior in composition.

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Pizza Matta is a tiny, 12-seat pizzeria in Chicago from the team behind Giant and Chef’s Special. They began with a thin, East Coast–style pie and later added an even thinner Midwestern tavern–style version cut into squares. It’s a welcoming neighborhood spot that keeps things straightforward, focusing on pizza and a comfortable place to enjoy it.

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Steve Dolinsky

Food Writer

From Chef Jason Vincent (Giant, Chef’s Special), this tiny, 12 seat pizzeria next to Giant started off just doing a thin, East Coast style pie, but quickly added an even thinner Midwestern tavern style pizza cut into squares (party cut).

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Bungalow by Middle Brow in Chicago’s Logan Square offers a laid-back atmosphere that combines small-batch brewing and natural wine. They follow a farm-to-city approach for a rotating menu, keeping things fresh and down-to-earth. It’s a comfortable spot if you’re looking to relax and enjoy something new without the fuss.

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Steve Dolinsky

Food Writer

Middlebrow Bungalow always have an exceptional artisan pizza made with small batch flour, but on Tuesdays they also do a fantastic tavern style pizza.

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