15 Best Pizzerias Across Illinois’ Chicago Neighborhoods
Chicago’s pizza scene is nothing short of legendary, a delicious mosaic of styles and traditions that stretches across every neighborhood.
From the iconic, cheese-laden deep-dish pies that made the city famous to the cracker-thin, tavern-style crusts beloved in local bars, each slice tells a story of heritage, flavor, and pride.
Over the years, I’ve explored it all—historic downtown institutions where generations have gathered, as well as tucked-away neighborhood gems known only to locals. One thing is certain: the Windy City takes its pizza seriously. So grab a napkin and join me on the ultimate Chicago pizza tour—these are my favorites.
1. Pizzeria Uno: The Deep Dish Pioneer
Back in 1943, Ike Sewell created something revolutionary at the corner of Ohio and Wabash. His buttery, cornmeal-dusted crust formed a deep bowl for chunky tomato sauce and mountains of cheese—and Chicago-style deep dish was born!
Walking into Uno’s feels like stepping into a time machine. The dark wood paneling and checkered tablecloths haven’t changed much since opening day. Neither has the recipe that launched a pizza empire.
First-timers beware: these hefty pies take 45 minutes to bake properly. Order early, sip a cold drink, and prepare for a pizza experience that’s more like a casserole than anything you’d find in New York.
2. Lou Malnati’s Pizzeria: Butter Crust Perfection
Lou Malnati worked at Pizzeria Uno before launching his own pizza dynasty in 1971. His secret weapon? A buttercrurst that creates an impossibly flaky, pastry-like foundation for his deep dish masterpieces.
Family recipes passed down through generations ensure consistency across all locations. The sausage layer—a single massive patty covering the entire pizza—remains my favorite topping choice after dozens of visits.
Lou himself may be gone, but his sons carry on his legacy with religious devotion to quality. The Malnati Chicago Classic with lean sausage, extra cheese, and vine-ripened tomato sauce on that signature butter crust represents Chicago pizza at its finest.
3. Giordano’s: Stuffed Pizza Sensation
My first bite of Giordano’s stuffed pizza nearly knocked me off my chair! Two layers of flaky crust sandwich an obscene amount of mozzarella, with toppings and sauce crowning this cheese-filled fortress.
Brothers Efren and Joseph Boglio brought their mother’s recipe from Turin, Italy to Chicago in 1974. Their interpretation of an Italian Easter pie called “scarciedda” created a new Chicago pizza category altogether.
Camera phones snap constantly as servers set these towering pies on table stands. The dramatic cheese pull when slicing a Giordano’s pizza has become an Instagram ritual for tourists and locals alike. Come hungry—even one slice feels like a complete meal!
4. Pequod’s Pizza: Caramelized Crust Champion
Hidden in Lincoln Park, Pequod’s has perfected the art of the caramelized crust. Cheese intentionally pushed against the edge of the pan creates a blackened, crispy ring that pizza aficionados travel miles to experience.
The dive bar atmosphere adds to Pequod’s charm. Sports memorabilia covers the walls, TVs broadcast games, and the wooden booths have hosted decades of pizza pilgrims. Even on weeknights, expect a wait—locals know this place is worth it.
My personal order never changes: a medium with pepperoni and giardiniera. That combination of spicy pickled vegetables against the sweet burnt cheese edge creates flavor fireworks. Many copycat spots have tried to duplicate this style, but nobody matches the original.
5. Nancy’s Pizza: Stuffed Pizza Innovator
Nancy and Rocco Palese claim to have invented Chicago’s stuffed pizza back in 1971. The controversy over who truly created this style continues, but nobody disputes the deliciousness of Nancy’s version!
Their Harwood Heights location remains my favorite spot to enjoy these massive pies. Two inches tall and weighing nearly five pounds, a large Nancy’s stuffed pizza could feed a small army. The signature herb-flecked tomato sauce ladled on top provides brightness against the cheese-heavy interior.
Pizza historians note that Nancy’s differs from Giordano’s in subtle ways—a slightly thinner top crust and more pronounced herb flavor in the sauce. Both are outstanding examples of the style that make Chicago a global pizza destination.
6. Chicago’s Pizza: Delivery Deep Dish Delight
Sometimes pizza cravings hit when you’re already in pajamas. Chicago’s Pizza built its reputation by bringing quality deep dish directly to your door—a logistical challenge many other famous spots avoided for years.
Their dough achieves that perfect balance between crisp exterior and chewy interior. My go-to order combines spinach and garlic, which pairs beautifully with their slightly sweeter sauce profile.
Multiple locations across neighborhoods ensure hot delivery across the city. While tourists focus on the big-name spots downtown, locals know Chicago’s Pizza delivers consistent quality without the wait or the markup. Their thin crust option deserves mention too—a respectable tavern-style square-cut pie perfect for game days.
7. Vito & Nick’s Pizzeria: South Side Thin Crust Legend
Cash only. No delivery. No reservations. Vito & Nick’s doesn’t need to accommodate modern conveniences because their pizza has kept customers coming back since 1946.
This Ashburn institution specializes in tavern-style thin crust—the pizza most Chicagoans actually eat at home. Cracker-thin and cut into squares, their pies feature a fennel-heavy sausage recipe unchanged for generations. The vintage wood paneling and neon beer signs transport you to another era.
Family matriarch Rose Barraco still oversees operations well into her 90s. Her commitment to quality means ingredients are prepped fresh daily, with sausage made in-house. For authentic South Side Chicago pizza experience, nothing compares to this neighborhood treasure.
8. Pat’s Pizza: Family-Style Thin Crust Favorite
Founded by Nick Pianetto Sr. in 1950, Pat’s Pizza in Lincoln Park serves what many consider the perfect balance between Chicago tavern-style and East Coast thin crust. The dough achieves that magical texture—sturdy enough to hold toppings but thin enough to fold.
The restaurant’s humble exterior hides a pizza paradise inside. Generations of families have celebrated special occasions in these cozy booths, creating lifelong memories over perfectly charred pies.
My favorite remains their sausage and hot giardiniera combination. Pat’s sausage has a distinctive sweetness that pairs beautifully with the spicy pickled vegetables. While deep dish gets all the tourist attention, places like Pat’s represent the everyday pizza that sustains Chicago neighborhoods.
9. Candlelite Pizza: Rogers Park Hidden Gem
The neon sign has guided hungry Rogers Park residents to Candlelite since 1950. This neighborhood fixture survived decades of change by maintaining consistent quality and fostering community connections.
Their signature thin crust achieves the perfect balance between crispy and chewy. Toppings extend generously to the very edge, maximizing flavor in every bite. The dining room’s recent renovation preserved its vintage charm while adding modern comforts.
Beyond pizza, their homemade Italian ice provides the perfect sweet finish. Summer evenings on their patio watching the neighborhood stroll by represent Chicago dining at its most authentic. No tourist buses stop here—just generations of loyal customers who recognize pizza perfection when they taste it.
10. Milly’s Pizza In The Pan: Pandemic Success Story
Born during the 2020 pandemic, Milly’s proves great pizza can emerge from challenging times. Owner Robert Maleski started as a home cook experimenting with pan pizza recipes before launching this takeout-focused operation in Logan Square.
Each pizza honors a woman in Maleski’s life, from “The Meemah” with vodka sauce to “The Jade” with pesto. The dough ferments for three days before being pressed into pans and topped edge-to-edge with Wisconsin brick cheese.
Limited daily production means these pies sell out fast. Orders open online at 9am for next-day pickup, and slots disappear within minutes. The effort required to secure a Milly’s pizza makes that first bite even more satisfying—caramelized cheese edges giving way to a light, airy interior.
11. Novel Pizza Cafe: Ukrainian Village’s Artisanal Approach
Tucked into a storefront on Chicago Avenue, Novel Pizza brings artisanal techniques to neighborhood pizza. Owner Rich Labriola built his reputation as a master baker before applying his dough expertise to pizza.
The crust achieves that elusive sourdough tang through extended cold fermentation. Seasonal toppings reflect what’s available at local farmers markets, creating combinations you won’t find elsewhere. Their white pizza with housemade ricotta, wild mushrooms, and truffle honey represents pizza as culinary art.
The cafe’s bright, minimalist interior lets the food take center stage. Open kitchen viewing allows guests to watch pizzaiolos stretching dough and carefully arranging toppings. For pizza lovers seeking something beyond traditional Chicago styles, Novel offers delicious innovation without pretension.
12. Pizza Matta: West Loop Roman-Style Excellence
Chef Jeff Mauro brought authentic Roman pizza al taglio to Chicago’s restaurant row. These rectangular beauties feature a light, airy dough with crisp bottoms and cloudlike interiors—a completely different experience from typical Chicago styles.
Sold by weight and reheated to order, Pizza Matta’s approach allows diners to sample multiple varieties in one visit. Seasonal toppings change regularly, though the potato rosemary remains a permanent fixture that transports me straight to Campo de’ Fiori in Rome.
The bright, modern space welcomes both quick lunch crowds and evening diners lingering over wine. While not traditionally “Chicago-style,” Pizza Matta represents the city’s evolving pizza landscape. Their focaccia-like base provides the perfect canvas for both traditional and creative topping combinations.
13. Roots Handmade Pizza: Quad Cities Style Surprise
Malt in the dough? Scissors for cutting? Toppings under the cheese? Roots introduced Chicagoans to Quad Cities-style pizza, a regional variation from western Illinois that breaks all the rules.
The malt gives their crust a subtle sweetness unlike any other Chicago pizza. Each pie comes cut into strips using scissors rather than a wheel cutter—a distinctive serving style from the Quad Cities region. Their house fennel sausage gets scattered generously before being covered with cheese, creating a different layering approach.
With locations in West Town, Lincoln Square, and South Loop, Roots has successfully expanded while maintaining quality. Their taco pizza topped with lettuce and crushed tortilla chips sounds bizarre but converts skeptics with one bite. A fantastic departure from typical Chicago styles!
14. Sharpies: Neighborhood Bar Pizza Perfection
Avondale’s unpretentious corner tavern serves what might be the quintessential Chicago bar pizza. Cracker-thin crust cut in squares supports a generous layer of cheese and toppings that somehow never droop—structural engineering at its most delicious!
The no-frills interior features wood paneling, neon beer signs, and Chicago sports memorabilia covering every wall. Generations of regulars occupy the same barstools they’ve claimed for decades. Newcomers receive friendly welcomes as potential future regulars.
Owner Bob Sharpe still oversees daily operations after more than 40 years. The pizza recipe remains unchanged—a perfect example of tavern-style thin crust that represents Chicago’s true neighborhood pizza tradition. Pair your pie with an ice-cold Old Style beer for the authentic experience.
15. Chicago Pizza and Oven Grinder Company: Upside-Down Innovation
Located across from the site of the St. Valentine’s Day Massacre, this Lincoln Park institution serves a pizza experience unlike any other in the city—or the world. Their pizza pot pie arrives as an upside-down creation baked in a bowl!
Servers dramatically flip these individual pies tableside, releasing aromatic steam as the bowl is lifted away. Underneath reveals a dome of triple-raised Sicilian bread crust covering a pool of homemade sauce, whole mushrooms, and massive chunks of sausage.
The basement dining room occupies a 19th-century building rumored to have housed lookouts during the infamous gangland slaying. History and novelty aside, these unique creations taste absolutely delicious. After 50+ years in business, they still generate hour-long waits most evenings.