25 Must-Visit Places To Taste The Best Pizzas In Chicago

If you leave Chicago without pizza grease on your fingers, where’s the proof that you visited? This city doesn’t play when it comes to pizza. Each of the spots has its own uniqueness, like fermentation timelines and oven styles, and all are waiting for pizza lovers like you. This list will give you the 25 best pizza spots in this state.

Pequod’s Pizza

First-timers might wonder why Pequod’s crust looks a little dark. That’s the magic. The caramelized cheese edges make it addictive. This spot, with its pan-style pies with a chewy base and rich sauce, easily converts thin-crust lovers into believers.

Vito & Nick’s

Back in 1946, Vito & Nick’s made a vow to thin-crust excellence and never looked back. Their sausage-topped, cracker-thin pizzas are loved by visitors and locals. Here, you get decades of tradition and perfect slices you can fold and bite.

Art of Pizza

What makes Art of Pizza stand out? It’s consistency. Year after year, it wins people over with its buttery crust and layered fillings. From stuffed pies to pan-style pizzas, it nails the balance with its rich cheese combined with flavorful sauce and a firm crust.

Paulie Gee’s Logan Square

Wild toppings might draw the crowd, but it’s the crust that seals the deal. Each pie, baked in a blazing-hot wood-fired oven, lands with a crisp base and smoky finish. The dough holds up to bold combos like spicy honey or tangy pickled onions.

Labriola Chicago

The deep dish here stands out. Labriola turns heads with its cornmeal crust that’s slightly crisp, never greasy. What hooks you, though, is their slightly sweet tomato sauce layered over a mountain of mozzarella. Deep-dish skeptics may get converted here.

Dimo’s Pizza

Near Wrigleyville and Logan Square, Dimo’s is where the weird becomes wonderful. We’re talking mac ‘n cheese on pizza and chicken and waffles. They push flavor boundaries but always nail the crust. People craving something bold and hot show up here when the bars are open.

Spacca Napoli

Nothing here is Chicago-style. Instead, Spacca Napoli imports tradition straight from Italy. The wood-burning oven from Naples and flour flown in weekly deliver pies that are not just soft and blistered but also light. The crust folds like silk, and toppings melt together.

Burt’s Place

Burt’s Place in Morton Grove serves deep pan pizza with a caramelized cheese crust, baked in cast-iron pans. Anthony Bourdain, the late world-famous chef and food travel host, called it the only Chicago deep dish he liked, and brought national attention to its rich, slow-baked flavor and crisp edges.

My Pi Pizza

No one rushes anything at My Pi. Their dough ferments for days, absorbing flavor that shortcuts never catch. The result is a slightly nutty crust supporting rich tomato sauce made from California plum tomatoes. Each slice reflects a recipe developed in 1959 and perfected over the decades.

Piece Brewery & Pizzeria

Piece is known for its chewy, charred New Haven-style pizzas. It serves large, foldable slices with crisp edges and rich tomato sauce. High-temperature ovens make the crust develop a light, smoky flavor. Though also a brewery, the standout here is the pizza, which is consistently ranked among Chicago’s best.

Gino’s East

Established in 1966 by two cab drivers and a friend, Gino’s East is a Chicago landmark known for its deep-dish pizza. The crust, developed by chef Alice Mae Redmond, is buttery and flaky, encasing layers of Wisconsin mozzarella and a tangy tomato sauce. Graffiti-covered walls add to the restaurant’s beauty.

Coalfire Pizza

Why does Coalfire’s crust taste so smoky? They use coal-fired ovens that reach scorching heat. That chars the crust just right, while keeping the middle chewy and soft. If you crave mozzarella that melts like silk and a crust that crackles, this is your go-to place.

Lou Malnati’s

Ask a Chicagoan where to start your pizza tour, and odds are they’ll say Lou’s. The butter crust crunches gently, and the cheese stretches forever. As for the tomato sauce, it’s bright and chunky. While not the flashiest of places, it delivers comfort and flavor.

Pizza Friendly Pizza

You wouldn’t expect a Michelin-starred chef behind this punky spot, but the crunchy crust and creative combos earned it MICHELIN recognition. Noah Sandoval delivers thick, airy Sicilian slices with five-day fermented dough. Located in Ukrainian Village, they serve bold toppings like soppressata and maitake mushrooms. 

Milly’s Pizza

Milly’s started in a basement and has grown through word of mouth. They reimagine pan pizza with near-scientific precision. The crust resembles focaccia—thick but airy. Toppings here are exceptional and include the whipped ricotta and smoked meats. Get their small-batch pizza and savor every detail.

Bonci

In the West Loop, Bonci skips the triangle. Their rectangular pizzas are cut with scissors and sold by weight. Toppings shift daily; sometimes mushrooms with truffle oil, sometimes artichokes and anchovies. The dough is made with a fermentation process, and the taste remains unforgettable.

Bartoli’s Pizzeria

Opened by the grandson of a legendary pizza man, Bartoli’s channels tradition with fresh energy. Their deep dish doesn’t drown in cheese, and the sauce, lightly seasoned and slightly sweet, makes a statement. Thin or thick, each pizza here feels personal and thoughtfully built.

Bungalow By Middle Brow

At Bungalow by Middle Brow, pizza meets social impact. Profits help fund housing and employment programs, but the food still shines. Their naturally leavened crust rises high and golden. Toppings stay local: pasture-raised pork, herbs from their rooftop, and more. You make a difference just by eating the pizza.

Zazas Pizzeria

If you’re craving a proper New York-style slice in Chicago, Zazas is the spot. Located in Lakeview, they use 48-hour fermented dough, garlic-rosemary oil, and Maldon sea salt for a flavorful crust. Toppings like hot soppressata and hot honey make each slice memorable.

Pat’s Pizza And Ristorante

Since 1950, Pat’s has been slinging thin pies to locals who swear nothing else compares. The dough gets rolled thin and crispy, and the sausage comes crumbled in chunks. If you want a break from triangles, come here for some square slices.

Jimmy’s Pizza Cafe

Jimmy’s delivers thin slices with a buttery finish and unexpected charm. They’re not just big but foldable, and the crust’s got this secret crisp that makes each bite echo. Add a garlic knot on the side, and call it a day.

Roots Handmade Pizza

Forget what you think you know. Roots serves Quad Cities–style pizza with malt in the crust and toppings under the cheese. There’s a secret spice in the sauce that perfects everything. Slices come pre-cut in strips instead of wedges. It’s strange at first, but halfway through, it all clicks.

Robert’s Pizza and Dough Co.

Robert’s Pizza in Streeterville uses a 72-hour cold-fermented dough, yielding a crust that balances chew and crunch. Their unique toppings, like duck prosciutto and fig jam, complement the artisanal base. Recognized globally, it was ranked No. 10 in the U.S. and No. 50 worldwide by 50 Top Pizza.

Bacci Pizzeria

Since 1996, Bacci Pizzeria has been famous for its jumbo slices cut from 30-inch pies. Each slice offers a thin, crispy crust topped with generous portions of cheese and various toppings. Their signature jumbo slices have become a staple for late-night diners across Chicago.

Craft Pizza

Somewhere in Wicker Park, Craft Pizza serves up wood-fired pies with a chewy, blistered crust and ultra-fresh toppings. The house-made mozzarella and basil pop against a light San Marzano sauce. Between classic Margherita and spicy salami, the attention to detail makes their hand-crafted pizzas memorable.