Looking for the absolute best deep dish pizza experience in Chicago?
We asked our Facebook community of over 60,000 locals—and scoured the fiercest debates on Chicago Reddit—to find out where true Chicagoans go when they want a pie.
If you’re planning a trip to the Windy City in 2026, skip the tourist traps. Here is your definitive guide to the city’s best deep dish, stuffed, and pan pizzas.
🍕 Editor’s Note: The “Tavern Style” Secret
Before we dive into the deep end, it’s worth noting a local secret: most Chicagoans don’t eat deep dish every week. The true everyday Chicago pizza is Tavern Style—a cracker-thin crust cut into small squares. While deep dish is our world-famous comfort food for special occasions and hosting out-of-towners, we highly recommend trying both styles while you’re in town!
1. Lou Malnati’s
It comes as no surprise that Lou’s dominates the recommendations. For the vast majority of our followers, this is the gold standard and the benchmark against which all other Chicago deep dish is measured.
The devotion here stems almost entirely from their trademark “Butter Crust,” which is flaky, crisp, and tastes more like a rich pastry than traditional pizza dough. Locals also point out the importance of the sausage layer—Lou’s uses a massive, lean, seasoned sausage patty that covers the entire diameter of the pie rather than crumbled bits, ensuring meat in absolutely every bite.
- Neighborhood: Multiple locations (The original is in Lincolnwood, but the River North location is great for tourists).
- The Vibe: Classic, bustling Chicago institution.
- Local Pro-Tip: Ask for your pizza to be cut “well done” if you prefer a sturdier crust, as the chunky tomato mixture can occasionally make the center a bit soft.
2. Pequod’s Pizza
This is easily the most debated name in Chicago pizza comment sections—but it boasts the most rabid, cult-like following in the city.
Purists will quickly (and correctly) point out that Pequod’s serves “pan pizza” rather than traditional deep dish due to its thick, airy, focaccia-style dough. But semantics aside, the obsession here revolves around the “halo”—a ring of mozzarella cheese cooked directly against the cast-iron pan until it caramelizes into a blackened, crispy, savory edge.
- Neighborhood: Lincoln Park
- The Vibe: Dark, divey, and loud. A true neighborhood pub.
- Local Pro-Tip: The wait times here are notoriously brutal. Make a reservation weeks in advance on Tock, or go for their legendary (and incredibly cheap) weekday lunch special.
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3. Art of Pizza
While the tourists flock downtown, a massive contingent of North Siders swear by this Lakeview staple. Art of Pizza is frequently described as the “working man’s” deep dish—reliable, unpretentious, and consistently phenomenal.
Unlike the sit-down giants, this is an old-school counter-service spot. The major draw here is accessibility: it is one of the very few places in the city where diners can grab a massive, traditional wedge right off the rack without enduring the standard 45-minute bake time. The crust is golden and biscuit-like, and the sauce leans savory and heavy on the oregano.
- Neighborhood: Lakeview / South Loop
- The Vibe: Casual, grab-and-go, old-school pizzeria.
- Local Pro-Tip: This is the absolute best option for solo travelers or couples who want to try deep dish without committing to buying (and carrying around) a massive $35 pie.
4. Milly’s Pizza In The Pan
Though it hasn’t been around for decades like the others, Milly’s appears frequently on food forums as the top choice for serious pizza connoisseurs.
Many describe it as a sophisticated, artisan evolution of the Pequod’s style—offering that same caramelized cheese crown, but with significantly higher quality, fresh ingredients. Feedback always highlights the dollops of rich ricotta, fresh jalapeños, and the bite-sized pepperoni that perfectly “cups” and crisps up in the oven.
- Neighborhood: Uptown (Argyle Street)
- The Vibe: Modern, critically acclaimed, “new school” Chicago.
- Local Pro-Tip: They make a strictly limited amount of dough each day. You cannot just walk in and expect a pie; you must pre-order your pizza hours (or days) in advance via the Tock app.
5. Labriola Chicago
If you ask Chicago Reddit where to eat while shopping on the Magnificent Mile, Labriola is almost always the top answer.
Because it’s founded by master baker Rich Labriola, the crust here is exceptional. They bridge the gap between traditional deep dish and artisan bread-making, resulting in a focaccia-like crust that holds up perfectly to the heavy layers of mozzarella and sweet, crushed tomato sauce. It’s the perfect downtown oasis that completely avoids the “tourist trap” label.
- Neighborhood: Streeterville / Magnificent Mile
- The Vibe: Upscale but comfortable; perfect for a nice dinner after shopping.
- Local Pro-Tip: Order the “Danny’s Special” for a perfectly balanced mix of sausage, mushrooms, green peppers, and onions.
6. Giordano’s
Despite some locals labeling it a tourist rite of passage, Giordano’s earns its spot on this list for mastering a completely different style: Stuffed Pizza.
Unlike traditional deep dish, stuffed pizza features a second, paper-thin layer of dough above the cheese, which is then topped with a layer of sauce. The result is an impossibly thick, heavy pie known for generating the most ridiculous “cheese pulls” on the internet. It is a spectacle of delicious excess that every visitor should try at least once.
- Neighborhood: Multiple locations across the city.
- The Vibe: Family-friendly, tourist-heavy chain.
- Local Pro-Tip: Do not over-order. A single slice of a Giordano’s stuffed pie is the caloric equivalent of a brick. One small pie is more than enough for two hungry adults!
Know Before You Go: Chicago Pizza FAQs
How long does a deep dish pizza take to bake?
A proper deep dish or stuffed pizza takes 45 to 60 minutes to bake. Always ask the host if you can pre-order your pizza while you are putting your name on the waiting list. Most reputable joints encourage this so your pie arrives shortly after you sit down.
Deep Dish vs. Stuffed vs. Pan: What’s the difference?
Deep Dish (Lou Malnati’s) has a medium-thick crust pushed up the sides of a deep pan, layered with cheese, meat, and topped with sauce. Stuffed (Giordano’s) adds an extra top layer of dough to seal in a massive amount of cheese before the sauce is added. Pan Pizza (Pequod’s) focuses on a much thicker, bread-like dough with caramelized cheese edges.
Can I take it on my flight home?
Yes! Both Lou Malnati’s and Giordano’s sell half-baked, frozen pizzas at their restaurants specifically meant for you to take through TSA and bake in your home oven.
