Deep Dish Pizza
The tall, buttery-crust pie Chicago is famous for, with cheese underneath and chunky tomato sauce on top. Plan on a wait.
Exchequer Restaurant & Pub
A family-owned Loop pub serving deep dish since 1969, in a space said to be a former Capone speakeasy. An easier table than the big-name deep dish spots.
Gino's East (Superior St)
A deep dish name since 1966. The golden cornmeal crust is what sets it apart from the other big deep dish houses.
Pequod's Pizza
The burnt, crispy cheese crust around the edge is what locals crave. It's a divey bar, with no tourist-trap feel.
Lou Malnati's (River North)
The deep dish locals will actually defend, with a buttery crust and sauce on top. River North is the easy downtown pick.
Giordano's (Rush St)
The towering stuffed pie most visitors picture when they think Chicago pizza. Touristy, but it's the textbook version of the style.
George's Deep Dish
A newer deep dish that critics now rank near the top: a light, focaccia-like sourdough crust with bright sauce.
Milly's Pizza in the Pan
The #1 pan pie on both the Infatuation and Time Out lists, with a crust like fried focaccia. It sells out.
The Art of Pizza
A casual counter that sells deep dish by the slice, so you can try it without an hour-long wait.
Bartoli's Pizzeria
A neighborhood deep dish with a peppery sauce and family ties to Malnati's. Locals pick it over the downtown chains.
Burt's Place
A cult favorite from the late Burt Katz, one of the fathers of Chicago pan pizza. The caramelized crust is still legendary.
The pizza Chicago is famous for
A tall, buttery crust baked in a deep pan, with cheese on the bottom and chunky tomato sauce on top. A slice or two is a full meal. There are three main styles:
- Classic deep dish: a buttery crust with a thick layer of cheese and sauce
- Stuffed: a second layer of dough on top for an even taller pie
- Pan: a caramelized, almost burnt cheese crust around the edge
Good to know: most deep dish is baked to order, so plan on a wait.
Locals do eat deep dish, just not every week. For everyday pizza, Chicagoans order thin, square-cut tavern-style. Our guide Deep Dish vs. Tavern-Style explains the difference.