Many cities have claimed to be a pizza city, and that’s true. There’s great pizza all over the country, and Americans love it. On average, Americans consume around 3 billion pizzas a year in total. We don’t want to be too controversial, but we are confident in saying that Chicago is THE pizza city. We know that this might ruffle some feathers, and the debate can be as intense as arguing for your favorite sports team, but there are very valid reasons we think Chicago has the best pizza in the country.
Chicago is known historically for its deep-dish pizza. We have the best deep dish in the country. It’s our roots. However, that’s not all we can do. Over the years, Chicago has become an incredible culinary destination where some of the greatest restaurants in the country have emerged. Pizza restaurants, no matter what style, are no exception.
The makeup of the Chicago food scene is what creates the best pizza in Chicago. We are a city divided into neighborhoods. That means each neighborhood needs its own pizza place. And each neighborhood pizza shop has its own unique take on the pie. Whether it’s deep dish, New York style, tavern style, or Neapolitan style, each neighborhood takes pride in having the best pizza in Chicago.
In this guide, we’ll go over what kinds of pizza we’re eating in Chicago, places the locals absolutely love, and when you can expect square cut versus a pie cut. Read on to be enlightened, but fair warning: do not read while hungry!
There are many different styles of pizza around the city. To keep things simple, we’re going to cover the most popular styles we consume regularly.
If Chicago were Beyonce, deep dish would be our “Single Ladies” AKA, our most popular song. Deep dish is what we’re known for but some might say it put Chicago on the pizza map. Deep- dish isn’t a slice you can pick up and fold. It leans more towards the pie side in the phrase pizza pie.
It starts in a deep, round pan. The thick crust lines the bottom, and the toppings, whether it’s sausage, pepperoni, or a myriad of vegetables, go directly onto the crust. The cheese is sprinkled on top. The goal is that when you lift your slice out of the pan, the “cheese pull” should stretch to well above your head and as far as your outstretched arm can reach.
The final layer is the sauce. Yes, in the most controversial and genre-defying move, the red sauce sits atop the entire pizza. The deep dish pizza looks different from all the rest, but the flavors of pizza are all there, playing around in a deliciously unique order. This is the kind of pizza you eat with a knife and a fork. And because it’s so thick, only the truly ravenous can venture forward for a second or third slice. Some people call it a pizza casserole; others argue it’s not pizza at all.
Tavern-style thin-crust pizza is more traditional-looking than its deep-dish cousin. It’s thin, the cheese is on top, and you are able to hold it in your hand. However, its thin, crispy crust is particularly unique. It’s not simply just a thin crust. It’s the thinnest crust, and that signature snap when you bite into it makes it, for some, the best pizza in Chicago.
Some people call it a cracker crust, which is a great way to describe it. It’s not doughy like other pizzas. If you were to fold it, it would snap rather than bend. Plus, you don’t eat it in pie-style slices. Tavern-style pizza is cut into squares, which is also known as “party-style.” The slices are smaller and there’s more to go around. However, we don’t judge if you make a whole meal out of it and have several squares.
This is why tavern-style is so popular here, especially more for the locals. Yes, a slice of deep dish is delicious, but it’s a commitment. With a tavern-style pie, you can feed a large group of people easily, whether they have a big or small appetite.
New York-style pizza is most likely what we all picture when we hear the word “pizza.” It’s the classic, doughy thin crust, cut pie-style that you fold in half and eat off of a white paper plate while standing on the street. To many, this is pizza, without exception. To Chicago, this is one of the delicious varieties of pizza. While we didn’t create it, the city has mastered it over the years.
There’s also Neapolitan pizza, which has recently gained popularity in Chicago. It’s a traditional Italian pizza, originating from, you guessed it, Naples, Italy. The dough is softer and chewier, and the ingredients are fresh. It’s cooked in a brick pizza oven for only a minute or two. Some of the best pizza in Chicago that has popped up in the last few years is Neapolitan style, and we can’t recommend trying it more.
We’ve rounded up a list of the best pizza in Chicago, whether you’re looking for the best deep-dish in Chicago, the best tavern-style, or New York and Neapolitan style. We’ve got you covered.
There’s a never-ending debate regarding the best and most original deep dish in Chicago. But whether you’re just visiting Chicago for the first time or are rooted in the city, these five names always tend to come up in the deep dish discussion.
Wherever you end up at for your first deep-dish experience, it’s impossible to not develop a favorite and defend it with a passion when you’re a Chicago resident.
Thin crust is a staple in the world of Chicago pizza. There’s tons of locally owned shops that will serve you their own perfected version of it. It’s hard to go wrong, but these places are some of the most well known.
You don’t have to go all the way to NYC to find some of the best slices available. Most of these places can be rooted back to New York, but they’ve found a welcoming home in their respective Chicago neighborhoods.
If you’re looking for a slice of Italy, the two establishments listed below will transport you there.
Pizza isn’t just great late at night or on a weekend. It’s also elite office food. It’s shareable, crowd-pleasing, and works for just about any occasion, whether you’re celebrating a big win, welcoming new hires, or simply trying to make a Tuesday feel less like a Tuesday.
The challenge? Coordinating orders for a team can be harder than choosing the pizza itself. You’re juggling dietary preferences, delivery logistics, timing, and let’s be honest, ordering from the same Chicago pizza restaurants over and over again can get a little stale, especially when this city has tons of variety to offer.
That’s where Fooda comes in. Fooda brings rotating local restaurants, including some of the spots serving the best pizza in Chicago, directly to your workplace. Instead of defaulting to the same few places, teams get variety, quality, and the chance to try new favorites without the hassle.
The benefits are simple: better food, less logistics, and support for local businesses that make Chicago’s food scene so special. From classic Chicago-style pizza to lighter Neapolitan pies, Fooda helps make it easier to enjoy the city’s best food right at work.
Want to see how it works? Learn more about Fooda in Chicago and how local favorites can show up at your office.
Chicago-style pizza refers to several popular styles found throughout the city, most famously deep dish and tavern-style thin crust. While deep-dish is what Chicago is most known for nationally, locals eat a wide range of pizza styles regularly.
Deep-dish is thick, baked in a pan, layered with cheese and toppings, and finished with sauce on top. Tavern-style pizza has an ultra-thin, crispy crust, is cut into squares, and is a favorite among locals for its shareability and crunch.
The best pizza in Chicago depends on what style you love most. Deep-dish fans have iconic spots to choose from, while those who prefer tavern-style, New York-style, or Neapolitan pizza can find excellent options in nearly every neighborhood.
Yes, but usually on special occasions or when visitors are in town. Day-to-day, many locals reach for tavern-style or thin-crust options, proving that Chicago pizza goes far beyond just deep dish.
