A Rich History Baked into Every Slice
Think “Chicago pizza” and chances are you’re picturing a massive slice of deep-dish oozing with cheese and chunky tomato sauce. But as any local will tell you, that’s only one slice of the story. Chicago is home to three signature pizza styles: deep-dish, stuffed, and tavern-style thin crust. With Lollapalooza 2025 set to bring thousands of visitors to the Windy City, it’s the perfect time to explore these legendary local creations.
Local food journalist and pizza expert Steve Dolinsky – author of Pizza City, USA and founder of Pizza City Fest – breaks down the best Chicago pizza places that reflect the city’s rich and diverse pizza culture.
The Origins of Chicago Pizza Styles
Long before deep-dish became a tourist attraction, Chicago’s pizza journey began in neighborhood taverns. In the 1940s, tavern-style pies – ultra-thin and cracker-crisp – were created to encourage patrons to order more beer. Bartenders served square-cut slices as salty bar snacks.
Then came the famous deep-dish, introduced in 1943 at what would later become Pizzeria Uno. A few decades later, the stuffed pizza emerged – even thicker and more indulgent – topped with another layer of dough and tomato sauce.
Best Places to Try Tavern-Style Pizza in Chicago
1. Pat’s Pizzeria – A Thin-Crust Legend
Opened in 1950, Pat’s delivers one of the thinnest and crispiest pies in the city. Their dough is aged for three days and baked to perfection, resulting in a savory cracker-like crunch with every bite.
2. The Original Vito & Nick’s – South Side Classic
Operating since 1923, this spot is as old-school as it gets. Dolinsky praises their hand-pinched sausage and crispy undercarriage that creates an unforgettable texture. Just remember: no delivery!
3. Pizza Matta – Chef-Inspired Pizzas
Chef Jason Vincent brings a gourmet twist to tavern-style with high-quality meats, local mushrooms, and a final touch of nutty Wisconsin SarVecchio cheese.
Where to Get Deep-Dish Pizza in Chicago
4. Lou Malnati’s – A Deep-Dish Staple
With over 70 locations, Lou’s is the go-to for a perfectly balanced deep-dish pizza. Expect a rich tomato sauce, buttery crust, and melty mozzarella from Wisconsin.
5. Labriola – Artisan Deep-Pan Perfection
Known for its three-day fermented dough and use of cornmeal, Labriola offers a deep-pan crust that’s airy inside and crisp outside. The cheese caramelizes at the edges, creating a crunchy golden crown.
6. George’s Deep-Dish – Greek-Style Innovation
George Bumbaris infuses his sourdough crust with the spirit of Greek lagana bread. With toppings like pinched sausage and clever names like “Clooney’s ER,” this pie is as smart as it is tasty.
The Overlooked Hero: Stuffed Pizza
7. Nancy’s (West Loop) – Stuffed Pizza Royalty
Invented in 1971, Nancy’s stuffed pizza is truly in a category of its own. A second layer of dough and sauce gives it towering height and serious indulgence. One slice goes a long way.
Not Just Deep-Dish: The Real Chicago Pizza Scene
As Dolinsky explains, Chicago pizza isn’t one-dimensional. From bar-friendly tavern pies to towering stuffed creations and everything in between, the city’s pizza scene is as diverse as its neighborhoods. And while deep-dish might be the city’s most recognizable export, locals often lean toward the crisp, flavorful experience of thin-crust tavern-style.
Why You Should Explore All Chicago Pizza Styles
Whether you’re in town for Lollapalooza, sightseeing downtown, or just passing through, don’t settle for the tourist trap slice. Steve Dolinsky’s guide proves that Chicago pizza is about craftsmanship, regional history, and a deep love for quality ingredients.
So go ahead – skip the clichés, grab a square-cut slice, and discover why Chicago pizza is more than just deep-dish. It’s a cultural icon, served in many styles, all worth tasting.
