Chicago’s Best Deep-Dish Pizza

The same goes for food: If you like Italian ice, Chicago has you covered; if you prefer ice cream or gelato, we’ve got that, too. And when it comes to pizza, the city has a pie for just about every preference, from traditional thin-crust to more modern takes on tavern style, to Chicago’s famous deep dish.

It’s a place where pizza dreams are made, as there are storied pizzerias all over the city to prove it. One of Chicago’s most recognizable culinary exports, the disputable deep-dish pizza dates back to the opening of Pizzeria Uno in 1943.

Undeniably, the relationship with locals is complicated — while some argue it’s a special-occasion meal rather than an everyday order, many others view it as a point of civic pride. And while the national perception of Chicago pizza has often been shaped by big chains, a new generation of pizzerias is giving deep dish another look, experimenting with techniques, toppings, and ingredients while the old guard continues to do what it has always done.

This map is for both camps. Whether you’re looking for a classic pan pizza, a stuffed pie, or a newer interpretation of the Chicago staple, these are the deep-dish pizza spots worth checking out.

The latest update removes Kitchen 17 and Nino’s in Alsip, as they’ve both closed. Chicago is a city of duality.

If the Cubs aren’t your team, there’s always the White Sox. If baseball isn’t your thing, there are the Bears or the Bulls.

The same goes for food: If you like Italian ice, Chicago has you covered; if you prefer ice cream or gelato, we’ve got that, too. And when it comes to pizza, the city has a pie for just about every preference, from traditional thin-crust to more modern takes on tavern style, to Chicago’s famous deep dish.

It’s a place where pizza dreams are made, as there are storied pizzerias all over the city to prove it. One of Chicago’s most recognizable culinary exports, the disputable deep-dish pizza dates back to the opening of Pizzeria Uno in 1943.

Undeniably, the relationship with locals is complicated — while some argue it’s a special-occasion meal rather than an everyday order, many others view it as a point of civic pride. And while the national perception of Chicago pizza has often been shaped by big chains, a new generation of pizzerias is giving deep dish another look, experimenting with techniques, toppings, and ingredients while the old guard continues to do what it has always done.

This map is for both camps. Whether you’re looking for a classic pan pizza, a stuffed pie, or a newer interpretation of the Chicago staple, these are the deep-dish pizza spots worth checking out.

The latest update removes Kitchen 17 and Nino’s in Alsip, as they’ve both closed.

Uncle Jerry's Pizza Company

Cary is a town about an hour’s drive northwest of Chicago and Uncle Jerry’s provides city-dwellers with a compelling reason to visit.

The pizzeria stands inside a butcher’s shop; Orchard Prime Meats will cut steaks to order. It also provides Uncle Jerry’s with fresh sausage made on-premises.

The pizza owes much to Lou Malnati’s — not too thick, not too thin. The sauce is slightly sweet without as much pulp.

The team uses cupped pepperoni, a rarity in the deep-dish game, and the Bee Sting is glazed with habanero honey. The overall ambiance and quality of the pies make the trip worth it for Chicagoans who love deep dish.

There’s also a good beer selection.

Burt's Place

Before Burt Katz died in 2016, the eccentric pizza maker impressed Anthony Bourdain in a 2009 No Reservations segment. Bourdain claimed this was the deep dish that legitimized the form.

Katz’s failing health forced a closure. Reopened in 2017 under new ownership, Burt’s Place continues to turn out Katz’s renowned pan pie with caramelized crust, a recipe he also introduced at Pequod’s. Katz was known for his commitment to quality ingredients and a focus on small details.

This new era of Burt’s continues the legacy. Order ahead here.

George's Deep Dish

George’s Deep Dish in Edgewater puts a new spin on pizza by taking inspiration from Greek pastry. The pies feature premium ingredients and whimsical combos.

The edge of the crust is caramelized and will likely spoil other deep dishes for diners. Once you try George’s is hard to go back to the status quo.

The Halas’ Classic, named after the Chicago Bears’ legendary coach and owner, is a fan favorite.

Pequod's

Pequod’s is best known for its caramelized crust. The airy dough is baked with a thin layer of cheese, producing crispy edges and a bit of chewiness.

It acts as the perfect base for toppings like sausage, Italian beef, meatballs, and giardiniera. Individual-sized pan pizzas are available for those dining solo.

Place orders online for carryout or delivery. There’s another location in suburban Morton Grove.

Bartoli's

Bartoli’s owner Brian Tondryk comes from an esteemed family of pizza experts. His grandfather was a founder of Gino’s East, so it’s no surprise that Tondryk’s pies are similarly remarkable, boasting a light, flaky crust and layers of mild mozzarella and sweet red sauce.

There are several versions to choose from, but Nonna Bartoli’s special spinach and cheese pizza is a standout. There’s a second location in West Town.

Pizzas are also available by the slice, which makes for a great and quick lunch. Place an online order.

The Art of Pizza

This Lakeview classic on Ashland Avenue is still chugging along and is one of the few places that sells deep-dish slices. Art of Pizza continues to hold onto a strong fanbase, and its deep dish features a flaky and buttery crust.

Lou Malnati's

Chicago’s most ubiquitous pizza chain is also one of its finest.

Opened in 1971, Lou Malnati’s helped spread the gospel of deep dish across the city and country. The Malnati clan claims to have had a hand in the dish’s creation, and its signature “Malnati Chicago Classic” — sausage, cheese, and tomato sauce on a special butter crust — still sets the standard for an excellent pie.

Lou’s also has some newish menu items like a lower-carb sausage crust.

Milly's Pizza In The Pan

Robert Maleski began making and selling pizza as a pandemic project out of a Logan Square ghost kitchen.

His deep-dish pies with a ring of caramelized cheese baked into the crust were quickly recognized as some of the city’s best, so in 2022, Maleski eventually moved into a permanent space with seating — first in Uptown before recently relocating to West Town. In 2026, Milly’s added a Lakeview location, as well.

Milly’s makes a limited number of pies each day. The pizza is similar to Pequod’s, but more consistent because Maleski doesn’t deal with such a high volume.

A second location is open in suburban Berwyn. Order ahead, because it tends to sell out.

Pizano’s Pizza & Pasta

The history of deep-dish pizza is intrinsically linked to one Chicago family — the Malnatis.

Rudy Malnati Sr., a longtime employee at Pizzeria Uno, is credited with helping to invent the style. His sons would go on to start a pizza empire by opening Lou Malnati’s and this smaller mini-chain, Pizano’s. What sets the pies here apart from the competition is the dough, which was developed by owner Rudy Malnati Jr.’s late mother, Donna Marie Malnati.

The “Rudy’s Special” is a harmonious marriage of that golden crust with sausage, mushrooms, onions, and green peppers. Online ordering is available.

Gino’s East

Dating all the way back to 1966, Gino’s East is one of the city’s most celebrated deep-dish specialists.

Expect a heavy helping of mozzarella and tangy tomato sauce atop a cornmeal crust made from a secret recipe. Menu highlights include the diavola (spicy pepperoni, basil, white truffle oil) and the Chicago Fire (spicy sausage, roasted red peppers, red onions).

Giordano’s

One of Chicago’s most well-known pizza chains, Giordano’s is for those who can’t get enough cheese. The signature stuffed pizza puts a twist on classic deep dish, stacking mozzarella and toppings beneath a second layer of crust, then smothering it all in tomato sauce to create massive, towering slices.

The menu features playful topping combinations inspired by dishes like the gyro and the Juicy Lucy burger. The hearty pizzas aren’t for everyone, but diehards swear by Giordano’s. Place an online order for pickup or delivery.

Labriola

The Magnificent Mile caters to out-of-towners with an abundance of corporate chains, so it’s refreshing to find a local spot for deep dish that’s not a tourist trap.

Labriola’s focaccia-style dough is layered with mozzarella before baking, creating a crunchy, caramelized crust reminiscent of favorites like Pequod’s and Milly’s. Guests can create their own pies, but our go-to is Danny’s Special — Italian sausage with green peppers, onions, and mushrooms.

Pair it with a spritz on the umbrella-shaded patio, and you might just forget you’re steps away from the bustle of Michigan Avenue. They also offer a “skinny deep dish” option for those who want less dough. Online ordering is available.

Nancy's Pizzeria

Rocco Palese invented stuffed pizza at Guy’s Pizza in Hermosa, but when he opened his own place, which eventually grew into a chain, he named it after his wife Nancy.

Each pie is two-and-a-half inches tall and packed with tons of cheese, sauce, toppings, and two layers of dough. Folks can customize their own ingredients or opt for one of the greatest hits, such as the Spicy Pepino (pepperoni, giardiniera, banana peppers).

Place orders online for takeout.

• Order delivery from Grubhub
• 1000 W Washington Blvd, Chicago, IL 60607, USA
• (312) 733-9920
• Visit website

Beatrix Market

Beatrix Market is a clutch spot for quick grab-and-go drinks and sandwiches near DePaul University’s Loop campus.

But what if we told you that this location, part of Lettuce Entertain You Enterprises’ empire, also serves personal-sized deep-dish pizzas in cheese, pepperoni, sausage, or veggie? They cost less than $11 and are impressive. Eighteen-inch pies are also available.

Williams Inn Pizza & Sports Bar

A Southside staple, Williams Inn dates back to the late ’60s.

Owner and founder Lulu Williams, a single mother of seven, developed her own pizza dough recipe, signature sauce, and sausage blend, which helped make Williams Inn a neighborhood fixture in Englewood for 30 years until a fire destroyed the building. The restaurant reopened in the South Loop in 2021 and has been packed since. Williams Inn doesn’t take reservations, so get there early — especially on game days — if you want a good seat.

Angelo's Stuffed Pizza

Angelo’s got a bit of attention in 2021 when it collaborated with its Archer Heights neighbor Birrieria Zaragoza on a goat birria-stuffed pizza.

The pizza itself drew mixed reactions and is no longer available, but Angelo’s still allows customers to experiment with toppings like frijoles and nopales. And, like all great Chicago pizzerias, it offers a “well done” option for customers who like their crust extra crispy.

Place an order online.

Louisa's Pizza & Pasta

Pizzaiola Louisa DeGenero honed her skills at Pizzeria Due before relocating to the south suburbs in 1981. Today, her family carries on her legacy with pies that are a paragon of the form.

The crisp and buttery crust is complemented by hunks of Anichini sausage, part-skim mozzarella, and bright and chunky tomato sauce seasoned with homegrown herbs. Online ordering is available.

Pizza Capri

Pizza Capri continues to be one of the best spots for stuffed pizza. Expect a cheesy and saucy slab with a buttery crust and an array of toppings not always found at pizzerias, like artichoke hearts, Gorgonzola, and even shrimp.

It’s been serving Chicago for more than two decades. Gluten-free pizzas are also available.