Chicago didn’t invent pizza, but it sure made it taller. Deep dish is the city’s signature contribution to the pizza world—a buttery, flaky crust loaded with cheese, toppings, and chunky tomato sauce that requires a fork and zero shame about portion sizes.
It’s hearty, indulgent, and completely worth the food coma that follows. Whether you’re a first-timer or a seasoned local, tracking down the best deep dish can feel overwhelming with so many legendary spots claiming the throne.
Here’s a list of the 15 best spots for deep-dish pizza in Chicago.
Lou Malnati’s
Lou Malnati’s has been a Chicago staple since 1971, and for good reason. The crust is the star here—buttery, flaky, and made with a secret family recipe that includes a hint of cornmeal for texture.
The ‘Malnati Chicago Classic’ comes loaded with sausage, and the cheese-to-sauce ratio feels perfectly calibrated. With locations scattered across the city and suburbs, it’s accessible without sacrificing quality.
Giordano’s
Giordano’s takes a slightly different approach with its stuffed pizza, which is technically deeper than traditional deep dish. Founded in 1974, this spot layers cheese between two thin crusts before piling on the sauce, creating a gooey, decadent experience.
The crust is more delicate than some competitors, but it holds up surprisingly well under all that weight. Locations are plentiful, and the vibe is family-friendly with a side of nostalgia.
Pequod’s Pizza
Pequod’s is the kind of place that doesn’t look like much from the outside, but locals swear by it. The caramelized crust is what sets it apart—cheese gets baked directly onto the edges of the pan, creating a crispy, slightly sweet rim that’s borderline addictive.
The pizza itself is thick and hearty, with a tangy sauce that balances out the richness. It’s located in Lincoln Park and Morton Grove, and both spots have a laid-back, neighborhood tavern feel.
Gino’s East
Gino’s East opened in 1966 and became famous for two things: deep dish pizza and graffiti-covered walls. The crust here is cornmeal-based and golden, with a satisfying crunch that gives way to a soft interior.
The sauce leans on the sweeter side, which some people love and others find a bit much. The River North location is touristy but fun, especially if you want to leave your mark on the walls with a Sharpie.
Pizzeria Uno
This is where it all started. Pizzeria Uno claims to have invented deep dish pizza back in 1943, and whether that’s entirely true or not, the place has earned its legendary status.
The crust is thicker and breadier than most, almost focaccia-like, and the pizza takes a solid 45 minutes to bake. The sauce is chunky and loaded with oregano, giving it a distinctly old-school Italian vibe.
Pizzeria Due
Pizzeria Due is the sister restaurant to Uno, opened just a block away in 1955 to handle overflow crowds. The pizza is nearly identical—same recipe, same long bake time, same hefty portions.
The difference is mostly in the setting. Due has a slightly more spacious layout and a basement dining area that feels cozy without being cramped.
Art of Pizza
Art of Pizza in Lakeview flies under the radar compared to the big-name chains, but it’s a favorite among locals who don’t want to deal with tourist crowds. The crust strikes a nice balance—not too thick, not too thin—and the toppings are generous without turning into a soggy mess.
The pan pizza here is also worth trying if you want something between deep dish and tavern-style. It’s a small spot with a casual vibe, and the staff actually seems happy to be there.
Pizano’s
Pizano’s was founded by Rudy Malnati Jr., son of the guy who helped create the original Lou Malnati’s recipe, so the pizza pedigree is legit. The deep dish here is on the thinner side compared to some of the heavier options, making it easier to finish without feeling like you need a nap immediately after.
The crust is buttery and crisp, and the sauce has a nice tang that keeps things from getting too rich. There are multiple locations, including one in the Loop that’s convenient if you’re downtown.
My Pi Pizza
My Pi Pizza in the South Loop is a smaller operation, but it punches above its weight. The deep dish is loaded with toppings and the crust has a satisfying chew without being doughy.
The sauce is well-seasoned and doesn’t overpower the other flavors, which is a nice change from spots that go heavy on the sweetness. The space is cozy and neighborhood-focused, so it feels less like a tourist trap and more like a local hangout.
Burt’s Place
Burt’s Place in Morton Grove is a bit of a trek from downtown, but it has a cult following for a reason. Burt Katz, a pizza legend in his own right, ran this spot for years, and the current owners have kept his recipes and methods intact.
The pizza is cooked in a well-seasoned pan that gives the crust an almost smoky flavor, and the ingredients taste fresher than most chain spots. It’s cash-only and closes early, so plan ahead.
Spacca Napoli
Spacca Napoli in Ravenswood isn’t a traditional deep dish spot—it’s known for Neapolitan-style pizza—but it also offers a solid pan pizza that’s worth mentioning. The crust is airy and blistered from a wood-fired oven, and the toppings lean toward fresh, high-quality ingredients rather than heavy, greasy fare.
If you want something that feels a bit lighter but still satisfying, this is a good middle ground. The vibe is more upscale and date-night appropriate compared to the casual tavern feel of most deep dish joints.
Bartoli’s Pizzeria
Bartoli’s is a family-run spot in the South Loop that’s been around since 2000, and it’s managed to stay under the radar despite serving excellent deep dish. The crust is thick and buttery, and the cheese-to-sauce ratio feels dialed in just right.
The toppings are generous, and the pizza comes out piping hot with a satisfying golden-brown crust. It’s not fancy, but it’s consistent, and the prices are reasonable.
Chicago Pizza and Oven Grinder Co.
Chicago Pizza and Oven Grinder Co. in Lincoln Park is famous for its ‘pizza pot pie,’ which isn’t technically deep dish but feels like a close cousin. The pizza is baked upside down in a bowl, then flipped onto your plate, creating a self-contained dome of crust, cheese, sauce, and toppings.
It’s messy, fun, and surprisingly filling. The restaurant has been around since 1972 and has a quirky, old-school charm.
Coalfire Pizza
Coalfire Pizza is primarily known for its thin-crust, coal-fired pizza, but the deep dish here deserves attention too. The crust is crispier than most, thanks to the high heat of the coal oven, and the toppings are fresh and flavorful.
It’s a lighter take on deep dish, which makes it easier to finish without feeling like you need to unbutton your pants halfway through. The atmosphere is casual and modern, and the staff knows their stuff.
Nancy’s Pizza
Since opening in 1971, Nancy’s Pizza has focused on stuffed varieties – richer than standard deep dish. A crisp, pastry-style base supports layers filled just enough to satisfy.
Tangy tomato sauce meets melted cheese that pulls apart slowly. Locations spread throughout urban and suburban areas offer easy access.
Still Slicing After All These Years
Still standing strong, Chicago’s deep dish remains unchanged by passing fads. Relevance comes not through novelty, but consistency – relying on solid components, methods refined over years, never skimping where it matters.
One might choose Pequod’s caramelized crusts; another may lean toward the aged appeal of Pizzeria Uno. What connects them is a shared history baked into every slice.
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