Best Pizzas in Chicago

Best Pizzas in Chicago

Photo of Chicago Magazine

We run down the best pizza places in Chicago. It’s the Top Pizza Chicago style!

19 Places
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    My waitress at the flagship location, a middle-aged lady named Betty, assured me it does exist, then served a quintessential party-cut pie with sweet plum tomato sauce, a thick cheese blend, and a crunchy yet distinctively filling crust.
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    The nuttier cheese melts right into the usual elements—creamy mozzarella disks, San Marzano tomatoes, and tiny basil leaves on a snappy, bubbly crust—and punches up the proceedings in a satisfying way.
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    You start at the tender tip of your slice, and as you work your way north, the defiant crust begins to offer more of a fight, toughening up before ultimately hardening into a crisp, aggressive exterior. A lot like adolescence.
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    Hers is a simple, modest pie with crushed fresh tomatoes, a scattering of cheese, and a crust that’s neither thick nor thin.
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    The Streeterville legend masters deep-dish by adhering to a careful balance of crust, cheese, and sauce—and with an entire layer of fresh sausage applied in equal measure.
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    The lovely, blistered Apart, which cradles ample sausage chunks, pepperoni, and champignons, is crisper than an East Coaster, softer than a Roman, and bulkier than a Neapolitan.
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    Even when it’s slightly off its game, though, its Margherita—made with impeccable fior di latte mozzarella, San Marzano tomatoes, and Molino Caputo flour—blows away most of the copycats out there.
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    Delicate wisps of coppa collaborate with dabs of tart goat cheese, adorable caramelized cipollini, and even a robust fried egg to create a heady pie.
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    Irresistible caramelized edges here and there give way to a buttery, pastrylike base that recalls deep-dish without the backbreaking bulk. It’s got the distinct flavor of history.
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    Vince DiBattista’s best pizza channels a classic Mediterranean combo of tender lamb sausage, smooth eggplant chunks, and meaty Kalamatas, which meld perfectly on the bubbly, charred crust.
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    The thick, golden crust—its edges famously caramelized into blackened perfection by a thin layer of cheese applied before cooking—is brawny enough to shoulder hefty lumps of secretly blended sausage and a gloriously chunky sweet sauce.
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    It’s an irresistible, herby combination aided by an acidic-zing tomato sauce and copious sausage nubs so wee and decadent that they cook into perfect little colonies of depravity.
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