Where a Chicago pizza pro goes for the city’s best slices

Chicago’s pizza story revealed

Chicago’s pizza history is as rich as its toppings, and it goes far beyond the deep pans tourists usually line up for. Long before the city became famous for deep-dish, Chicago’s taverns were serving thin, crispy pizzas to lure in beer drinkers.

These early creations started a tradition that shaped how the city eats today. From crispy tavern-style to gooey stuffed pies, Chicago’s pizza scene is layered with surprises.

How Chicago’s first pizzas began

Chicago’s pizza story doesn’t start with a fancy restaurant. It begins in the 1940s inside smoky taverns, where bar owners had one goal, to sell more beer.

They discovered that free, salty snacks kept people ordering drinks. So, they started making thin-crust pizzas cut into small squares, easy to eat with one hand.

Those cracker-thin pies became a Chicago staple. What began as a bar trick quickly turned into a beloved neighborhood tradition that still lives on today in dozens of family-run pizzerias.

Pizza Matta’s chef-driven twist

James Beard Award-winning chef Jason Vincent took his pizza from a food truck to a brick-and-mortar spot in Logan Square. At Pizza Matta, he combines culinary skill with tavern-style tradition.

Each pie is whisper-thin, topped edge to edge with farm-sourced meats, fresh mushrooms, and SarVecchio cheese from Wisconsin. The result is crispy, flavorful, and beautifully balanced.

George’s Deep Dish brings Greek flair

At George’s Deep Dish, founder George Bumbaris blends his Greek heritage with Chicago flavor. His dough, inspired by traditional lagana flatbread, ferments for two days to create a flavorful, tangy crust.

He uses a natural sourdough starter for texture and depth. Each pie is rich, fluffy, and perfectly browned on the outside. With creative pizza names and top-quality ingredients, George’s brings heart and heritage to every slice.

Lou Malnati’s deep-dish tradition

Lou Malnati’s is one of Chicago’s most beloved deep-dish spots, with a recipe rooted in the city’s original pizza legacy. Lou once worked for Pizzeria Uno before opening his own shop in 1971.

The buttery crust is made with plenty of oil, giving it that golden edge. Layers of Wisconsin mozzarella, chunky tomato sauce, and savory sausage complete the dish.

Pat’s Pizzeria keeps it classic

On North Lincoln Avenue, Pat’s Pizzeria has been serving thin-crust perfection since 1950. It’s one of Chicago’s oldest pizza joints and still a favorite among locals.

The magic starts with dough proofed overnight, then rolled paper-thin before baking. After three days of curing, the crust turns into something crisp and flavorful.

Labriola’s deep-pan perfection

Rich Labriola, once a commercial baker, brought his skills to Chicago pizza in 2014. His dough ferments for up to three days, creating a soft, airy crust that rises beautifully.

Corn oil and coarse cornmeal give each pie a touch of Midwest flavor and texture. As the pizza bakes, cheese melts all the way to the pan’s edge, forming a crunchy, caramelized crust.

Nancy’s and the rise of stuffed pizza

Nancy’s Pizzeria helped create one of Chicago’s most famous pizza styles. In 1971, Rocco and Annunziata Palese introduced stuffed pizza after drawing inspiration from Italy’s pizza rustica.

Each pie starts with a thick crust, then gets filled with cheese and toppings before another thin layer of dough is added on top. Finally, a blanket of tomato sauce finishes it off.

Vito & Nick’s South Side legend

The Original Vito & Nick’s Pizzeria has been a family-run gem since 1923. It became one of Chicago’s first thin-crust pioneers after adding pizza to the menu in 1946.

Each pie features tangy tomato sauce, crumbled raw sausage, and bubbling mozzarella baked right on a stone deck for that signature charred crust.

The pizza is never delivered, honoring the founder’s 1965 promise. Fans still drive across the city to taste its crispy, square-cut slices. It’s true Chicago comfort food that connects generations.

Chicago’s secret pizza rules

Chicago pizza has its own set of unwritten rules, and locals take them seriously. Once it’s sliced, the sauce seeps into the crust and ruins that perfect texture. For tavern-style, always share the whole pie, since that’s part of the fun.

And toppings? Less is more. Raw fennel sausage and giardiniera. Together, they add a burst of flavor that screams “Chicago.”

If great food is your thing, you’ll love our guide to the best foodie destinations across the U.S.

A pizza for every kind of eater

Chicago is proof that pizza can be anything you want it to be, thin and crispy, deep and cheesy, or stuffed and hearty. Each neighborhood has its own version of perfection.

There’s no single “Chicago-style pizza.” Instead, endless choices are waiting to be discovered.

Ready to explore beyond pizza? Don’t miss these six delicious Chicago food options.

Which Chicago pizza would you try first, the thin, the deep, or the stuffed? Share your favorite style in the comments and tell us where you’d grab your next slice.

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This slideshow was made with AI assistance and human editing.