People come to Chicago from all corners of the globe to sample our famous deep-dish pizza. But its success has created a perception that it’s the only type of pie to be found. However, you can get virtually every regional variety of pizza — and a few other local creations — all over town.
Pizano’s Pizza & Pasta
Chicagoans’ Everyday Pizza: Although people come from all over to sample deep-dish, many locals regularly opt for the thin-crust. Cracker-crispy and cut into squares for ideal sharing, it was birthed in South Side taverns in the 1940s. Head to Pizano’s in River North, the Loop or South Loop for the pie that Oprah Winfrey once declared her favorite. Keep it simple and go with the sausage, the city’s preferred topping.
Robert’s Pizza & Dough Co.
Artisanal, Brick-Oven Pies: Recognized in 2024 as one of the 10 best pizzerias in the U.S., Robert’s in Streeterville brings pizza to the next level. The toppings, including Brussels sprouts and bacon or duck prosciutto and Calabrian chilis, reveal an innovative streak. But what sets Robert’s apart is the crust that strikes an ideal balance between crispy and chewy, a technique that co-owner and pizzaioli Robert Garvey spent 20 years developing.
Retro Pizza
A Healthy Pizza?: Inside the Chicago French Market, Retro Pizza sells pinsa, where the dough is made from a blend of rice, soy, sourdough and low-gluten flour, and cooked on a rectangular sheet pan. The result is lighter and lower in carbs without skimping on crunch. To keep the health vibes up, order the veggie lovers (mushrooms, onion, peppers, cherry tomatoes), which is garnished with fresh basil and a sprinkle of Parmesan right before serving.
Nancy’s Pizzeria
Packed to the Brim: Often mistaken for deep-dish but it’s even cheesier with an extra layer of dough at the top, stuffed pizza is inspired by scarciedda, a lasagna-like pie served at Easter. Nancy’s Pizzeria introduced it to Chicago in 1971 and you can get the Uncle Tony’s (sausage, pepperoni, green peppers, onions) or customize your own at the West Loop flagship location.
Jimmy’s Pizza Cafe
A Taste of the Big Apple: Any native New Yorker living in Chicago will tell you that Jimmy’s Pizza Cafe holds its own against the best from their hometown. Walk into the Lincoln Square shop and, in true New York fashion, get two slices of pepperoni. There’s also a nod to the flavors of Chicago with the Windy City (sausage, mushrooms, red peppers) and adventurous eaters should try the BDW (bacon, dates, walnuts).
Spacca Napoli
From the Source: According to legend, modern pizza originated in Naples in the late 19th century. Spacca Napoli in Ravenswood preserves those traditions, and is one of a few restaurants in Chicago to earn a seal of approval from the True Neapolitan Pizza Association. Get the Margherita (mozzarella, tomatoes, basil) and enjoy a selection from its list of Italian wines.
Piece Pizzeria & Brewery
Some claim that New Haven, Conn., is America’s pizza capital, with pies defined by a thin, charred crust and an oblong shape. Wicker Park’s Piece is the only place in Chicago that serves it. Order the white pie with clams and bacon, a creation of New Haven pizza titan Frank Pepe, and pair it with one of the house-brewed beers that have earned 28 medals at the World Beer Cup and the Great American Beer Festival.
Professor Pizza
Can’t Forget the Motor City: In recent years, Detroit-style pizza has made inroads across America. Similar to Sicilian, but with caramelized Wisconsin brick cheese at the edges and a crispy, rather than chewy, crust. You can get five regional varieties, including Detroit, at Professor Pizza in Old Town. Pies range from the usual standards to more innovative offerings like spinach artichoke, mushroom leek or mortadella and pistachio.
Chicago Pizza & Oven Grinder Co.
A Singular Twist: You can’t get slices or a regional variety at Chicago Pizza & Oven Grinder Co. Instead, the item that creates lines out the door of the Lincoln Park townhouse is the pizza pot pie. Baked upside-down and flipped at your table, it’s been a staple of the menu since the restaurant opened in 1972. Available in half-pound and one-pound sizes.
