In a city so famous for its deep dish pizza, it’s basically a legal requirement when in Chicago to eat a slice a day. Look, we don’t make the rules okay, but this is one we’re willing to believe.
The thick crust and extra cheesy Chicago pies are unlike any you’ll find in Italy or New York, but just as delicious. And for you pizza puritans out there, Chicago is also home to superb Neapolitan pizza joints.
Here’s the best of the best pizzas in the city…
Best pizza in Chicago
With two locations in the city this is some of thinnest and crispiest pizzas you’ll ever taste. The slices are perfectly made for doubling over and sliding into your mouth; as that gorgeous warm oozing cheese hits your tongue you’ll instantly feel satisfied.
They’ve been in business since 1986 and are part of the legend of Chicago pizza scene at this stage. The place to come if you want to try a truly authentic deep dish style pizza.
Any business that has been going this long is going to be good at what they do and you only have to look at the lines in their restaurants to see locals agree. Sublime.
For over a decade, Spacca Napoli has made pizza faithful to the authentic Neapolitan style pizza and done it at a standard that is as good as anything you’d eat in Italy. A huge focus on sourcing the very best ingredients and preparing the perfect dough.
Nab a seat outside in summer and prepare to be seriously wowed.
Gino’s East Chicago-style deep dish is made the same way it was 50 years ago. They start with their signature, secret-recipe dough and top it with mounds of mozzarella cheese, fresh toppings, and their tangy tomato sauce.
Their pies are slowly baked in seasoned cast iron pans until the crust is golden and flaky and they are served right out of the pan at the table. Any business that has been going for half a century and has such loyal fans are doing it right!
They are the most award winning brew pub in Chicago and as if that wasn’t enough reason to come they go and throw one of the best pizzas in the state in as well. Thin and crispy and wonderfully delicious.
The perfect sustenance before working your way through a few of their huge selection of craft beers.
Owner Ike Sewell changed things back in 1943 when he created Deep Dish Pizza. Ike figured that if you combined some of Italy’s old, authentic recipes with impressive quantities of the finest meats, spices, vegetables and cheeses, pizza would become a hearty meal.
It wasn’t long before his first restaurant grew, and now we have the wonderful Pizzeria Due.
Bonci Pizzeria has three main principles which are: 1. Quality without compromise 2. Use only the freshest, natural ingredients available 3. Agriculture as culinary art. The result is spectacular with one of the lightest foccacia based doughs you’ll ever taste and some wonderfully inventive toppings. A delight.