The politics of pizza in Chicago always spark fierce debate. Whether it’s deep dish or thin crust, staunch supporters on both sides will never relent. Fortunately, pizzaiolos across the city specialize in a variety of styles to satisfy everyone. Some places have been around for decades, while others are relative newcomers, but they’re all pushing boundaries and impacting the local scene. The following list is just a sampling of the wonderful pizzerias in Chicago, and many favorites may have been omitted.
Dimmi Dimmi Corner Italian
Chicago’s Best Pizza
Chicago’s pizza scene features a myriad of styles, from deep dish to tavern to Neapolitan
Jeffy Mai is the Associate Editor for Eater’s Midwest region, and has been covering Chicago’s dining scene for over a decade.
For this latest update, we’ve made room for two tavern-style spots, Dimmi Dimmi Corner Italian and Zarella Pizzeria & Taverna, plus the Beer Temple’s Detroit-style squares. For dedicated deep-dish, tavern-style, and Detroit-style pizza maps, Eater Chicago also has you covered.
— Additional reporting by Ashok Selvam
Dimmi Dimmi Corner Italian
Chicago’s Best Pizza
Chicago’s pizza scene features a myriad of styles, from deep dish to tavern to Neapolitan
Jeffy Mai is the Associate Editor for Eater’s Midwest region, and has been covering Chicago’s dining scene for over a decade.
The politics of pizza in Chicago always spark fierce debate. Whether it’s deep dish or thin crust, staunch supporters on both sides will never relent. Fortunately, pizzaiolos across the city specialize in a variety of styles to satisfy everyone. Some places have been around for decades, while others are relative newcomers, but they’re all pushing boundaries and impacting the local scene. The following list is just a sampling of the wonderful pizzerias in Chicago, and many favorites may have been omitted.
For this latest update, we’ve made room for two tavern-style spots, Dimmi Dimmi Corner Italian and Zarella Pizzeria & Taverna, plus the Beer Temple’s Detroit-style squares. For dedicated deep-dish, tavern-style, and Detroit-style pizza maps, Eater Chicago also has you covered.
— Additional reporting by Ashok Selvam
George’s Deep Dish
Although most of Chicago’s beloved deep-dish specialists have been around for ages, a couple of (relative) newcomers are doing great things that merit major attention. At George’s in Edgewater, chef-owner George Bumbaris uses a sourdough crust with a dash of sweetness that may remind diners of a Greek pastry. The crispy edges are covered in caramelized cheese, like at Pequod’s. The intriguing creations, which are named after famous Georges, range from Clooney’s ER (pepperoni, sausage, meatballs, bacon) to Michael’s S&M (spaghetti, meatballs, ricotta, roasted garlic). The restaurant has a huge delivery radius and room for 26 dine-in customers. Online ordering is available.
Ashok Selvam/Eater Chicago
Spacca Napoli
This Ravenswood destination is always busy on nights, with a dining room full of hungry customers waiting for an experience similar to what one would expect in Italy. The Neapolitan pies are fired quickly and served to perfection. There’s plenty to try, from the Conciato with smoked mozzarella and squash cream to a pie topped with pistachio cream and sausage. Reservations can be made by giving the restaurant a call and walk-ins are always welcome.
Jimmy’s Pizza Cafe
Chicagoans can appreciate good pizza, even if it’s New York-style. Jimmy’s features excellent crispy and chewy slices that beg to be folded and scarfed down. Call it the Great Unifier. Jimmy’s moved to a larger location in early 2022 and expanded its dine-in seating capacity. Online ordering is available.
Garrett Sweet/Eater Chicago
Crust Fund Pizza
Crust Fund Pizza is the little pop-up that could. Founded by home chef John Carruthers, it’s his way of sharing his love for pizza while raising funds for charitable causes. He takes orders via Instagram (drops happen monthly). Customers don’t pay Carruthers, though; they donate money to a charity of his choice in exchange for a pie picked up at a secret back alley location. The pizza is mostly Chicago thin crust, but look for a variety of specials. And be quick to lock in an order as drops sell out instantly.
Crust Fund Pizza/John Carruthers
Forno Rosso
Forno Rosso follows the strict guidelines set in Naples for Neapolitan pizza, ensuring consistently excellent pies made with ingredients imported directly from Italy. The Datterino, winner of the Caputo Cup — an international pizza-making competition — features creamy mozzarella di bufala, sweet red piennolo tomatoes, and basil, finished with a drizzle of extra virgin olive oil. A second Forno Rosso is located in West Loop.
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The Beer Temple
Avondale’s craft bottle shop and taproom the Beer Temple teamed up with Middle Brow to create a Detroit-style pizza for its menu. The crust, made from Middle Brow’s sourdough starter, bakes up with crisp, caramelized edges. Tangy red sauce and Wisconsin brick cheese form the base, finished with a sprinkle of grated Parmesan. Toppings range from classics like sausage, pepperoni, and mushroom to specials such as paprika chicken and Brussels sprouts. Slices are also available. Online ordering is available.
Garrett Sweet/Eater Chicago
Zazas Pizzeria
Zazas has built a following with New York-style pizza that falls into its own category, featuring thin, chewy, and foldable crusts topped with ingredients like truffled mushrooms, Calabrian chili, and soppressata. The menu includes a bacon jam pie (red onions, Calabrian chili, cotija cheese, scallions), a white pie (garlic oil, whipped ricotta, mozzarella, basil, sesame seed crust), and a truffle mushroom pie (cremini mushrooms, rosemary, garlic oil, truffle butter, goat cheese). Grandma-style pizzas are also available, and the restaurant is BYOB. Place online orders here.
Zazas Pizzeria [Official Photo]
Pat's Pizza
Pat’s thin and crispy crust is so good that it would make a South Sider jealous. This might be the best tavern pie in town. The sausage is made in-house and always a satisfying bite. The crusts are impossibly thin, and the family-owned restaurant has become an expert at the art of consistency. Online ordering is available.
Garrett Sweet/Eater Chicago
Paulie Gee's
The Brooklyn-based pizzeria arrived in 2016 with lots of hype surrounding its Neapolitan-inspired offerings, and managed to live up to those lofty expectations. The wood-fired creations include Greenpointer (mozzarella, baby arugula, olive oil, lemon juice, shaved Parmigiano Reggiano) and Hellboy (mozzarella, Italian tomatoes, Berkshire soppressata picante, Parmigiano Reggiano, Mike’s Hot Honey). There’s a vegan menu that uses special dairy-free cheese, plus Detroit-style squares with cup and char pepperoni. The Wicker Park location focuses on New York-style slices. Online ordering is available.
Dimmi Dimmi Corner Italian
Lincoln Park welcomed a new red-sauce Italian restaurant in 2025, taking over the former home of neighborhood favorite Tarantino’s. Since opening, it’s been packed nightly — due in large part to chef Matt Eckfeld’s tavern-style pizzas. The cracker-thin crust holds up a sweet tomato sauce and classic toppings like sausage and pepperoni, while the vodka-sauce pie stands out with sweet onions, ’nduja, and Calabrian chili. Online ordering is available.
Dimmi Dimmi Corner Italian
Bungalow by Middle Brow
Pizza and beer are an immaculate pairing and also the main attractions at this Logan Square brewpub. Focusing on fermentation, Bungalow by Middle Brow makes exceptional breads along with wild and experimental brews. The thin, chewy crust is activated with a sourdough starter, which gives the dough a pleasant tanginess. Toppings are sourced from local farms, and the lineup includes options like margherita, mushroom, and seasonal pies. On Tuesdays, Middle Brow offers tavern-style pizza that’s worth a trip. Place online orders here.
Chris Peter/Eater Chicago
Sharpies
Sharpies is a Detroit-style pizzeria offering some of the best pies in Chicago — squares so good that they could give some of the Motor City’s best competition. The restaurant is from the owners of Ada Street, and the pizzas are assembled by a team who cares about technique. The fennel-forward sausage and Ezzo pepperoni cups are wonderful, but make room for specials that are as out of this world as the pizzeria’s alien mascot. Place online orders here.
Barry Brecheisen/Eater Chicago
Piece Brewery & Pizzeria
The place is usually packed and there’s often a wait, but it’s easy to understand why people love the pies at Piece. The New Haven-style thin crust pizzas can be customized with red or white sauce and topped with an enormous list of eclectic ingredients, including mashed potatoes, artichoke hearts, broccoli, clams, and meatballs. Also check out the special pizzas featuring Doug Sohn’s (Hot Doug’s) Atomic Sausage and Honey Butter’s fried chicken. Place online orders here.
Piece Pizza
Milly’s Pizza In The Pan
In 2020, Robert Maleski plunged into pizza making and launched a virtual restaurant before eventually moving into a permanent home in Uptown in early 2022, and later relocating to West Town in 2025. His take on pan pizza is inspired by Chicago legend Burt Katz (Burt’s Place) and features a ring of caramelized mozzarella around the dough. The crunchy crust holds lots of cheese and tomato sauce, and is adorned with topping combinations like Que Suerte (pineapple, cherry tomatoes, jalapeño, brown sugar bacon) and Craigslist.org (peppadew peppers, sausage, mushrooms, red onions, tomatoes, spinach, ricotta). All pies are also finished with dollops of fresh mozzarella. Orders can be placed online. A second location is open in suburban Berwyn.
Zarella Pizzeria & Taverna
Expectations were high when one of the city’s most prominent restaurant groups entered the pizza game, but Boka delivered with Zarella. Led by chefs Chris Pandel and Lee Wolen, the River North restaurant offers a warm, inviting setting for enjoying both tavern- and “artisan”-style pies in creative varieties like spicy vodka, spinach and artichoke, and carbonara. Secure a seat in the subterranean speakeasy lounge for a more intimate experience. Place online orders here.
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Boka Restaurant Group
Pizz’amici
Pizza’amici opened at the end of 2024, but this West Town spot has already cemented itself as one of the city’s best pizzerias. The super-thin pies were originally showcased to the masses at Bridgeport’s Pizza Fried Chicken Ice Cream before heading to the suburbs at Westmont’s Kim’s Uncle Pizza. Cecily and Billy Federighi eventually left the operation to open their own restaurant, Pizza’amici. This is one of the toughest reservations in town, but worth it. Carryout ordering is available.
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Garrett Sweet/Eater Chicago
Bonci
Pizza craftsman Gabriele Bonci introduced his world-famous restaurant to America in 2017 with a West Loop location. The Roman-style pizza al taglio — baked in large rectangular trays and sold by weight — has a focaccia-like crust and ever-changing topping combinations that include cured meats, artisanal cheeses, and other seasonal ingredients. Online ordering is available. There are also locations in Lakeview and Lincoln Park.
Bonci Pizza
Novel Pizza Cafe
Novel Pizza Cafe, nestled into a residential corner near Harrison Park in Pilsen, is a nostalgic spot featuring vintage sports memorabilia and a handful of tables. This is a tribute to Filipino and Mexican immigrants — the signature tavern-style pizza topped is with longganisa and giardiniera. It provides a sweet and spicy kick. Look out for rotating specials. There’s also Chicago pan pizza. Online ordering is available.
Ashok Selvam/Eater Chicago
Phil’s Pizza
Rarely is tavern-style pizza made with the care and attention found at Phil’s, located just steps from Sox Park in Bridgeport. For fans of sausage- and Italian beef-topped pizzas, Phil’s is unmatched. The pies keep well, too — don’t worry about reheating it at home after a long drive.
Vito & Nick's
Pizza enthusiasts flock to this revered stalwart on the far South Side for some of the finest cracker-like, thin-crust pies in the city. The crispy dough can be topped with a plethora of ingredients, ranging from shrimp and anchovies to sliced beef and sausage. It’s best paired with a cold pint of Old Style. Bring some bills as the restaurant is cash only.
