Chicago's 11 Best Pizzas
No matter your preference for crust and toppings, these pizzerias have the Windy City's best slices.

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Photo By: Dimo Raychev
Photo By: Jason Little ©© 2016, Television Food Network, G.P. All Rights Reserved
Photo By: Dimo Raychev
Photo By: Michael Litchfield
Photo By: Leigh Loftus ©ThinkLeigh Photography
Photo By: Jason Little ©2016, Television Food Network, G.P. All Rights Reserved
Photo By: Jason Little ©2016, Television Food Network, G.P. All Rights Reserved
Take a Slice
Pizza Pot Pie: Chicago Pizza and Oven Grinder Co.
Chicago Pizza and Oven Grinder Co. serves up a pie that’s kind of a cross between a spaghetti Bolognese, French onion soup and a sausage pot pie. This distinctive pizza, which is baked in a ceramic crock, features a hot river of garlic-, onion- and red-wine-kissed tomato sauce studded with Boston butt pork sausage. People wait for hours on weekends, sometimes forming lines as long as half a block up Clark Street, to sample this gem.
Photo courtesy of Jason Little Photography
Go to: Chicago Pizza and Oven Grinder Co.
Dynamic Duo: Paula & Monica’s Pizza
Go to: Paula & Monica's Pizzeria
Deep Dish: Pizano’s Pizza and Pasta
Go to: Pizano's Pizza and Pasta
By the Pound: Bonci
What if you could have the on-demand slices and wide flavor choices of food court pizza stands in a cool spot with quality food? At Bonci, you get exactly just that — a wide-selection of pre-made pizzas for diners to choose by the quarter pound. They’re quickly reheated and brought tableside. Unlike garden variety pepperoni, Bonci’s slices are layered with unique options like prosciutto, mortadella, potato, octopus and more. The best slice is a combo of cloud-light ricotta, spicy black pepper and zingy lemon. Somehow the reheat results in a cracker crisp crust with a touch of spring that is almost as satisfying as an artisanal Neapolitan slice.
Foccaccia-Style-Crust Pizza: Pequod's
Don’t let the cheesy logo of a whale in women’s underwear deter you: Pequod’s serves pizza with excellent focaccia-style crusts baked in cast-iron pans blackened with decades of seasoning. This pizza is serious, sprinkled with so much cheese that it oozes toward the edges during the bake and emerges as a caramelized nutty halo of crisped goodness. There are plenty of toppings to choose from, but the quintessential Chicago combo features thick knobs of fresh sausage and sweet white onion.
Go to: Pequod's Pizza
Neapolitan Style: Nellcôte
Go to: Nellcôte
Quad City Pizza: Roots Handmade Pizza
Go to: Roots Handmade Pizza
New Haven Style: Piece
Go to: Piece Brewery and Pizzeria
Coal-Fired Pizza: Coalfire
Go to: Coalfire Pizza
“California” Pizza: Stella Barra
Go to: Stella Barra Pizzeria
Chicago Cracker Crust: Marie’s Pizza and Liquors
Go to: Marie's Pizza & Liquors