Best Pizzas in the Chicago Area

Best Pizzas in the Chicago Area

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We decided to revisit the pizza joint debate and offer an updated list of the best pizzas in Chicago. As with all these "best of" lists, this is neither definitive nor complete. But it is long and informative.

17 Places
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    When you've lived in a neighborhood long enough for the employees of a pizza joint to know your name, address and order every time you call, you shouldn't be worried and just call your neighborhood home.
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    This would be ideal for the large group that isn't fussy about toppings. If you're in a smaller dinner party that wants to have multiple toppings and can't agree on one, opt for a couple of extra large or family-sized pizzas.
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    Coalfire focuses on the freshest dough and ingredients making their margherita and Fiorentino pizzas among the best in the city, but their mortadella pie is the must-eat.
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    Jimmy's can ensnare you for breakfast, lunch and dinner if you aren't careful. Try the White Pizza—it's like pizza and garlic bread made sweet, tender love in your mouth.
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    I am not a deep dish person, but I am very much a lover of all things crust, so this double dose of goodness hits the spot every time. It’s not your typical Chicago pizza, but it’s one of my favorites in the city.
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    Right now they’ve got one on tap called Surrender that we can only assume is named for co-owner Rick Nielsen’s band Cheap Trick. Dine in and you’ll get to take a look at his famous five-necked guitar.
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    If all that sounds too stuffy and fancy-pants, don't worry: order a Salsiccia e Broccoletti (sausage and broccoli, natch), compliment it with an argula and prosciutto salad, and let your taste buds tell you what's what.
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    Their audacious, over-the-top pizza is one of my go-to recommendations for those looking for something outside the Chicago staples.
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    The crust, dusted with cornmeal, has that ideal cracker crispness that should be standard to thin crust.
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    One of my favorite La Villa touches is that they apply a second layer of cheese after the toppings are added, so each bite is a little like treasure hunting because you don’t know where the sausage bits or fresh mushrooms are hiding.
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    Once it’s in front of you, good luck not eating the whole thing - it’s pan style, meaning that the crust is a fluffy bed for the zippy sauce and plentiful, fresh toppings.
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    You could almost miss the tiny, no-frills storefront, but it's worth keeping your eyes open for it on Clark just south of Wrightwood.
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