Looking for the best deep dish pizza experience in Chicago?
We asked our Facebook community of over 60,000 locals where they go when they want a pie, and one name rose to the top.
If you’re planning a trip to Chicago soon, here’s where Chicagoans go when they want deep dish pizza that delivers.
1. Lou Malnati’s
It came as no surprise that Lou’s dominated the recommendations.
For the vast majority of our followers, this is the gold standard for Chicago deep dish.
The devotion here stems almost entirely from their trademark “Butter Crust,” which is flaky, crisp, and tastes more like a traditional pie pastry than pizza dough.
Locals also pointed out the importance of the sausage layer—Lou’s uses a massive, seasoned patty that covers the entire diameter of the pie rather than crumbled bits, ensuring meat in every bite.
However, a few seasoned eaters noted that the tomato mixture can sometimes result in a “soupy” center if not allowed to set, and the crust can be on the drier side for those used to doughier pies.
Best for: The quintessential Chicago deep dish benchmark.
2. Art of Pizza
While the tourists flock downtown, a massive contingent of North Siders swore by this Lakeview staple.
Art of Pizza was frequently described as the “working man’s” deep dish—reliable, unpretentious, and consistently delicious.
Unlike the sit-down giants, this is an old-school counter-service spot. The major draw here is accessibility; it is one of the few places in the city where diners can grab a massive, square slice right off the rack without enduring a 45-minute bake time.
The crust is golden and biscuit-like, and the sauce is known for being savory and heavy on the oregano. It’s not a white-tablecloth experience, and some found the slices a bit greasy, but the flavor profile is undeniable.
Best for: A quick, authentic lunch without the wait.
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3. Pequod’s
This was easily the most polarizing name in the comments section.
While purists argued that Pequod’s serves “pan pizza” rather than traditional deep dish due to its thick, focaccia-style dough, the fanbase is rabid.
The obsession here revolves around the “halo”—a ring of mozzarella cheese cooked directly against the cast iron pan until it caramelizes into a crispy, blackened edge.
Locals warned that the wait times can be brutal and the service is famously blunt, but for those who love that specific burnt-cheese crunch, nothing else compares.
Critics mentioned that it can feel like eating a loaf of bread, but the lunch special remains one of the best deals in the city.
Best for: Lovers of crispy cheese and thick, fluffy dough.
4. Milly’s Pizza In The Pan
Though it hasn’t been around as long as the others, Milly’s appeared frequently as the top choice for serious foodies.
Many described it as a sophisticated evolution of the Pequod’s style—offering that same caramelized cheese crown, but with significantly higher quality ingredients.
The feedback highlighted the fresh toppings, specifically the dollops of ricotta and the bite-sized pepperoni that cups up in the oven.
While it is pricier than the chain options and harder to order due to limited availability, locals insisted that the freshness makes it the best “new school” pie in town.
Best for: A gourmet, modern take on pan pizza.
5. Giordano’s
Despite many locals labeling it a “tourist trap,” Giordano’s garnered enough mentions to make the list, specifically for its unique style.
This is “stuffed” pizza, featuring a second layer of dough above the cheese, topped with sauce.
The result is an incredibly heavy, filling pie known for its massive cheese pull.
While critics in the group complained about the texture being gummy or the flavor being a bit bland compared to smaller joints, there is no denying the sheer volume. It is an spectacle of excess.
Best for: The viral cheese-pull photo and a massive appetite.
