Asking Chicagoans for their favorite pizza place is like asking them for their favorite baseball team. Nearly everyone has an opinion and they are hardcore about what they like and where to get it.

While there isn’t just one type of Chicago-style pizza since several types were developed in Chicago, it is best known for its deep-dish pizza which typically has a crust up to three inches tall at the edge, slightly higher than the ingredients, and includes large amounts of cheese and chunky tomato sauce.

Deep dish pizza is not to be confused with its stuffed pizza cousin which is even deeper than deep-dish (otherwise, they’re pretty similar).

Most pizzerias serve thin-crust pizza and what sets apart one place over another is usually the pizza sauce and pie crust. Chicago has its thin crust devotees, too.

While old school pizza restaurants are becoming few and far between in many parts of the United States, Chicago is lucky in that we have several options to enjoy.


The city doesn’t have a corner on locally grown and hormone free products atop coal-fired pies. When on the North Shore or northwest ‘burbs, stop in for a perfectly charred pizza at Slyce. Farmers providing fresh produce are hyper local in Slyce’s case and you can taste it on pizza or concentrated in a massive salad (scratch-made dressings) – try the Farmers Market that changes daily or the Sicilian with greens, toasted pine nuts, shaved Parm, nubs of salty prosciutto and sweet mustard basil vinaigrette. Winning starters include coal roasted lemon basil chicken wings or hand-rolled meatballs bathed in a three-day Sunday gravy. You schlepped here for the pie and since all are 12 inches, order two or more because they reheat nicely. You can certainly be a know-it-all and build-your-own but you can’t miss with #8 among the 16 red and white pizzas. It stars diced pancetta, garlic, spinach, Calabrian chili and mascarpone.

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