11 Ways Chicagoans Eat Pizza That Outsiders Just Don’t Get
Pizza in Chicago isn’t just food—it’s a cultural institution with unwritten rules that locals follow religiously.
While outsiders think we’re all about deep-dish all day, the reality of Chicago’s pizza scene is way more nuanced.
Growing up here, I’ve witnessed heated debates over crust thickness and toppings that would make political arguments seem tame by comparison.
Let me walk you through the pizza habits that make us Chicagoans unique, and why visitors often get it all wrong.
1. Tavern-Style Rules Our Hearts
Most non-Chicagoans have never heard of tavern-style pizza, yet it’s what we actually eat most often. Crispy, thin crust cut into squares (not triangles!) that makes that satisfying ‘snap’ when you bite into it.
My family has ordered from Vito & Nick’s every Friday night since I was a kid. We’d fight over the corner pieces—those extra-crispy edges are basically currency in Chicago households.
The tavern-style emerged from neighborhood bars needing shareable food for workers grabbing post-shift beers. It’s designed for socializing, with those perfect little squares that don’t droop when you hold them. Deep-dish might get the glory, but tavern-style has our loyalty.
2. The Square Cut Controversy
We call it ‘party cut’ or ‘tavern cut’—and yes, we slice our thin-crust pizzas into squares instead of triangles. This geometric rebellion confuses outsiders but makes perfect sense to us.
Square cuts create those coveted corner pieces with extra crunch, plus the tiny center squares that let you sample more toppings without filling up. Last summer, my cousin from New York nearly had a meltdown watching us ‘butcher’ a perfectly good pizza into squares.
The practical benefit? You can grab a small piece without committing to a whole slice. It’s democratic pizza at its finest—everyone gets exactly the amount they want. Plus, it’s easier to eat standing up at parties or bars where Chicago’s pizza tradition began.
3. Deep-Dish Is Our Special Occasion Food
Contrary to tourist beliefs, we don’t eat deep-dish daily. It’s our celebration pizza—the one we save for birthdays, visiting relatives, or milestone achievements.
When my sister graduated college, we didn’t pop champagne—we ordered Lou Malnati’s deep-dish with buttercrust. That’s how Chicagoans mark special moments. Deep-dish requires commitment: time to eat it, recovery time afterward, and usually a planned outing.
We approach it strategically too—forks and knives at the ready, napkins in abundance. The tourist mistake? Treating it like everyday food. No true Chicagoan has deep-dish more than once a month. It’s like wearing your fancy clothes to clean the garage—just not something locals do.
4. We Call It “Chicago Thin” (Not Just Thin-Crust)
“Chicago thin” isn’t just marketing—it’s a specific style that locals request by name. Unlike floppy New York slices, our thin crust has structure and backbone while still maintaining that satisfying crispness.
I once made the mistake of just asking for “thin crust” when ordering with my Chicago-born grandpa. He corrected me immediately: “Ask for Chicago thin, or they’ll think you want that flimsy out-of-town stuff!” The distinction matters because our thin crust is sturdy enough to hold substantial toppings without surrendering.
The crust snaps rather than folds, with a distinctive cracker-like quality that supports our generous topping portions. It’s not just thin—it’s Chicago thin, with all the structural integrity that implies.
5. The Great Pizza Pairing
Pizza without beer in Chicago? That’s practically sacrilege! But we’re specific about our pairings—certain local brews complement particular pizza styles in ways outsiders rarely appreciate.
My neighborhood spot, Piece Brewery and Pizzeria, mastered this concept by brewing their own drink specifically designed to pair with their New Haven-style pizzas. For tavern-style, nothing beats an Old Style or Revolution Anti-Hero IPA, while deep-dish calls for something maltier like a Half Acre Daisy Cutter to cut through the richness.
Local beer and pizza nights are cultural institutions here. We debate pizza-drink combinations with the seriousness of wine connoisseurs discussing vintage Bordeaux. The right pairing elevates both; the wrong one is a missed opportunity.
6. We Judge You By Your Pizza Preferences
Your pizza order reveals your Chicago status faster than your accent. Order a deep-dish with a knife and fork? Tourist. Ask for tavern-cut with extra crispy edges? Local veteran.
Last winter, my boss—new to Chicago from California—committed the ultimate faux pas by requesting pineapple on his pizza at Pequod’s. The table went silent. Nobody said anything, but everyone exchanged knowing glances.
We’ve developed an unspoken pizza etiquette: don’t over-customize at legendary spots, respect the house style, and never complain about waiting 45 minutes for a proper deep-dish. Chicago pizzerias aren’t fast food joints—they’re cultural institutions with traditions to be respected. Your willingness to follow these unwritten rules immediately signals whether you’re a true Chicagoan.
7. The Neighborhood Loyalty Test
Chicagoans pledge fierce allegiance to their neighborhood pizza joints. Ask us about our favorite pizza, and we’ll name a place you’ve probably never heard of—not the tourist spots downtown.
My family has been getting Sunday pizza from Barnaby’s in the northern suburbs for three generations. When my cousin suggested trying somewhere new, you’d think she’d proposed selling the family home! These loyalties run deeper than convenience; they’re about community connection.
We’ll drive 30 minutes past perfectly good pizzerias to reach our childhood favorite. Each neighborhood has its champion—Pat’s on the South Side, John’s in Bridgeport, or Candlelite in Rogers Park. The mark of a true Chicagoan isn’t knowing the famous chains, but having passionate opinions about these hidden neighborhood gems.
8. The Pizza Pot Pie Phenomenon
Chicago’s pizza innovation didn’t stop with deep-dish. The pizza pot pie—a single-serving dome of dough filled with sauce, cheese, and toppings—has earned its cult following among locals who know where to find it.
My first pizza pot pie experience at Chicago Pizza and Oven Grinder Co. was almost religious. The server flipped the bowl upside down, letting the contents cascade onto the plate in a steaming avalanche of flavor.
While tourists crowd the big-name deep-dish places, Chicagoans slip away to Lincoln Park for these individual masterpieces. It’s our secret weapon pizza—something most visitors never discover. The three-hour wait on weekends consists almost entirely of locals, not because the tourists don’t want it, but because they don’t know it exists.
9. Our Surprising Detroit-Style Affair
Chicagoans have a secret pizza crush on Detroit-style pies, with their caramelized cheese edges and rectangular shape. It’s the acceptable out-of-town style that’s earned honorary Chicago citizenship.
When Union Squared opened in Evanston serving Detroit-style, I was skeptical. But that first bite of the crispy cheese edge—that frico crust where cheese meets high-heat pan—converted me instantly. Now we’ve embraced it as part of our expanded pizza universe.
This rectangular pan pizza with Wisconsin brick cheese pushed to the edges creates a caramelized crust that appeals to our appreciation for textural contrast. It’s different enough from our own styles that we don’t see it as competition, but as a welcome addition to our pizza landscape. Even pizza purists give Detroit-style a pass.
10. The Precise Delivery Temperature Expectations
Chicagoans have developed scientific standards for delivery pizza temperatures. We know exactly how hot a properly delivered pizza should be, down to the degree.
My roommates and I once timed a delivery driver who arrived seven minutes late. Before even opening the box, we knew the pizza would be compromised. In winter, we tip extra if the driver managed to keep our pizza piping hot despite Chicago’s brutal weather.
We’ve perfected the reheat method too—never microwave, always oven at 350°F for tavern-style, lower for deep-dish. Local pizzerias understand these expectations and use specialized delivery bags with heating elements. The true mark of a great Chicago pizzeria isn’t just how the pizza tastes in the restaurant, but how it arrives at your door.
11. The Cold Pizza Breakfast Ritual
Cold pizza for breakfast isn’t just acceptable in Chicago—it’s elevated to an art form. We deliberately order extra specifically for morning consumption.
Growing up, finding leftover Aurelio’s in the fridge was better than Christmas morning. My dad taught me his cold pizza ritual: eat it straight from the box while standing at the open refrigerator, starting with the smallest pieces first. Chicago’s tavern-style actually improves overnight—the flavors meld, and the crust develops a satisfying chewiness.
We even have preferences about which styles work best cold. Tavern-style? Perfect cold. Deep-dish? Controversial—some say it’s better reheated, others prefer it straight from the fridge. Out-of-towners might reheat their leftovers, but true Chicagoans know some pizzas reach their peak potential at 8 AM, straight from the refrigerator.