A Chicago Pizza Expert’s Guide to the City’s Best Pies

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Written By Blue & Gold NLR Team

 

 

Chicago is renowned for its diverse pizza offerings beyond the infamous deep-dish. Local expert Steve Dolinsky, a 13-time James Beard Award-winning food journalist, sheds light on Chicago’s pizza scene, encompassing deep-dish, stuffed, and tavern-style pies.

The SpeciaList

Steve Dolinsky, known for his “Food Guy” reports on NBC 5 News and author of “Pizza City, USA,” explores Chicago’s rich pizza heritage. Contrary to popular belief, Chicago pizza isn’t solely deep-dish, but also includes stuffed and thin-crust tavern-style pizzas.

Chicago’s Pizza Evolution

Chicago’s pizza story begins not with deep-dish, but in taverns during the 1940s. As bars served thin-crust pies to patrons, the tradition of tavern-style pizza took hold, evolving into a local favorite.

In 1943, Pizzeria Uno innovated with deep-dish pizza, using cake pans to create a doughy base filled with cheese, toppings, and chunky tomato sauce, setting a new pizza trend in motion.

Dolinsky’s Top Picks

Tavern-Style Pizza

1. Pat’s Pizzeria on North Lincoln Avenue

Established in 1950, Pat’s Pizzeria is celebrated for its thin-crust pizza, meticulously crafted with overnight proofed dough and cured for exceptional crispness. Topped generously with sauce, cheese, and crumbled fennel sausage, each slice offers a flavorful crunch.

True Working-Class Pizza

2. The Original Vito & Nick’s Pizzeria

Originating in 1923, Vito & Nick’s pioneered Chicago’s thin-crust pizza. With a base of tomato sauce and raw Italian sausage, topped with whole milk mozzarella, their pizza is baked on a hot stone deck, resulting in a charred undercarriage that adds depth to every bite.

Chef-Driven Tavern-Style Pie

3. Pizza Matta

Founded by James Beard award-winning chef Jason Vincent, Pizza Matta offers a chef-driven twist on tavern-style pizza. Highlighted by SarVecchio cheese and locally sourced ingredients like premium pepperoni and farm-fresh meats, Vincent’s creations are known for their thin and crispy perfection.

Deep Dish

4. My Pi

Founded in 1971, My Pi is renowned for its deep-dish pizza with a secret spice mix infused into the tomato sauce, adding depth and complexity. Perfect for vegetarians, My Pi’s pies offer a robust flavor profile complemented by a firm, yet tender crust.

5. Lou Malnati’s

Lou Malnati’s, established in 1971, offers a deep-dish experience characterized by a buttery crust filled with Wisconsin mozzarella, chunky tomato sauce, and options like fennel sausage for added flavor. Their Buttercrust option, though debated for its added oil, remains a favorite among pizza enthusiasts.

Great Deep-Pan Pie

6. Labriola

Rich Labriola revolutionized Chicago’s pizza scene by introducing a deep-pan pie fermented for days, yielding a light, airy dough. Infused with corn oil and topped generously with cheese, Labriola’s pizzas are known for their crunchy frico edges and Midwestern appeal.

Tastiest Crust

7. George’s Deep-Dish

Inspired by Greek flatbread traditions, George’s Deep-Dish boasts a natural sourdough crust fermented for two nights, offering a unique blend of textures and flavors. Their pies, named creatively after cultural icons, showcase a commitment to quality and innovation.

Stuffed Pizza

8. Nancy’s (West Loop)

Known for their stuffed pizzas since 1971, Nancy’s elevates the deep-dish concept with layers of dough enveloping hearty fillings. A slice of Nancy’s stuffed pizza promises a rich, satisfying meal, thanks to Rocco Palese’s inspiration from his mother’s Italian recipes.

For those exploring Chicago’s pizza landscape, Dolinsky’s curated list offers a taste of the city’s culinary diversity, from traditional tavern-style slices to indulgent deep-dish experiences. Whether you’re a local or a visitor, Chicago’s pizza scene promises something exceptional for every palate.

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