Exploring the Diverse World of Chicago-Style Pizza

When people outside Chicago think of the city’s culinary identity, the iconic deep-dish pizza usually comes to mind. This hearty pie, often caricatured as “lasagna in a bread bowl,” is synonymous with the Windy City’s food scene. However, to true Chicagoans and pizza connoisseurs like Steve Dolinsky, the city’s pizza offerings are far more diverse than the deep-dish alone. Dolinsky, a 13-time James Beard Award-winning food journalist, has made it his mission to share Chicago’s rich and varied pizza culture with the world.

Dolinsky, affectionately known as “The Food Guy” for his weekly reports on NBC 5 News in Chicago, is the author of Pizza City, USA and The Ultimate Chicago Pizza Guide. He also hosts the Pizza City podcast, leads Pizza City Tours, and founded Pizza City Fest, an event that has expanded from Chicago to cities like Los Angeles and Nashville. Through these various platforms, Dolinsky highlights the three quintessential styles of pizza that define Chicago: deep-dish, stuffed, and the lesser-known but beloved Chicago thin, also known as tavern-style pizza.

The Roots of Chicago’s Pizza Tradition

Contrary to popular belief, Chicago’s pizza history didn’t begin with deep-dish but with taverns in the 1940s. As Dolinsky explains, “Bartenders realized that by serving a salty snack, they’d sell more beer.” This led to the creation of thin-crust pies, cut into squares and offered as free snacks to patrons. These early pies were baked in gas ovens, which became a staple of the thin-crust pizza-making process.

The deep-dish pizza, however, made its debut in 1943, when Ike Sewell and Ric Riccardo opened a bar in Chicago’s River North area. Using cake pans left behind by the bar’s previous occupant, Riccardo crafted a pizza with a thick, doughy crust. Unlike the thin-crust pizzas, this one had dough pressed into a pan, topped with cheese to protect it, followed by toppings and a chunky tomato sauce. This creation became known as the deep-dish pizza, and Sewell and Riccardo’s bar eventually became Pizzeria Uno, the birthplace of a Chicago icon.

Stuffed pizza, a close relative of the deep-dish, was introduced in 1971 by Rocco Palese at Nancy’s Pizzeria. Inspired by his mother’s pizza rustica (an Italian stuffed savory pie), Palese’s creation added a thin second layer of dough on top of the pizza’s fillings, making it a sub-category of deep-dish with its unique character. Despite its distinction, many visitors and locals alike often confuse stuffed pizza with its deep-dish cousin.

Dolinsky’s Picks: A Tour of Chicago’s Best Pies

With such a rich pizza tradition, it can be overwhelming to choose where to start when exploring Chicago’s pizza scene. Fortunately, Dolinsky offers his expert recommendations, ensuring that both locals and visitors can experience the best pies the city has to offer.

Pat’s Pizzeria – North Lincoln Avenue
For those who prefer a thin-crust pizza, Pat’s Pizzeria on North Lincoln Avenue is a must-visit. Opened in 1950, Pat’s quickly became known for its exceptionally thin crust, which is proofed overnight, sheeted, and then cured in a cooler for three days. This meticulous process results in a cracker-like crust topped with sauce, cheese, and crumbled fennel sausage, baked to crispy perfection. Dolinsky describes it as “a salty cracker dipped in tomato sauce,” highlighting the pizza’s distinctive texture and flavor.

The Original Vito & Nick’s Pizzeria – South Pulaski Road
For a taste of true working-class pizza, Dolinsky recommends The Original Vito & Nick’s Pizzeria on Chicago’s South Side. Established in 1923 as a tavern, Vito & Nick’s began making thin-crust pizzas in 1946, becoming one of the city’s pioneers in this style. Their cracker-thin pizza, topped with raw bulk Italian sausage and whole milk mozzarella, is baked directly on the stone deck of the oven, resulting in a charred “undercarriage” that adds a unique texture. The pizza is cut into squares, perfect for sharing among friends.

Pizza Matta – West Armitage Avenue
For a chef-driven take on tavern-style pizza, Pizza Matta in the Logan Square neighborhood is Dolinsky’s top choice. Founded by James Beard award-winning chef Jason Vincent, Pizza Matta began as a pandemic project and quickly gained a following for its perfectly thin and crispy pies. Vincent’s culinary expertise shines through in his use of SarVecchio cheese, a dry, salty, and nutty cheese from Wisconsin, as well as high-quality toppings like Michigan sausage and Ohio pepperoni. This attention to detail elevates the tavern-style pizza to new heights.

My Pi – North Damen Avenue
For vegetarians, My Pi on North Damen Avenue offers a deep-dish pizza that stands out for its secret spice mix, which founder Larry Aronsen developed and passed down to his son, Rich. This spice mix, combined with fresh, high-quality ingredients, creates a deep-dish pizza that doesn’t rely on meat for flavor. Dolinsky notes that My Pi’s pizza has the “optimal bite ratio,” ensuring that every bite has the perfect balance of crust, cheese, sauce, and toppings.

Lou Malnati’s – North Lincoln Avenue
Lou Malnati’s is perhaps the most famous name in Chicago deep-dish pizza, with over 70 locations across the Midwest. Founded by Lou Malnati in 1971, the pizzeria is known for its sturdy, oil-infused crust, Wisconsin mozzarella, and a chunky tomato sauce made from California tomatoes. Dolinsky recommends trying the fennel sausage “crumbled” rather than as a patty, allowing the sausage to blend harmoniously with the other ingredients.

Labriola – Michigan Avenue
For a great deep-pan pie, Labriola on Michigan Avenue is the place to go. Founded by former commercial baker Rich Labriola in 2014, this pizzeria ferments its dough for two to three days, resulting in a light, airy crust that maintains its shape during baking. Labriola’s pizzas are finished with cornmeal on the bottom and baked until the cheese at the edges becomes crispy and caramelized, creating a satisfying crunch.

The True Chicago Pizza Experience

Chicago’s pizza scene is as diverse and dynamic as the city itself. From the tavern-style thin-crust pizzas that began in neighborhood bars to the iconic deep-dish pies that have become a symbol of the city, Chicago offers something for every pizza lover. Thanks to experts like Steve Dolinsky, the rich history and variety of Chicago pizza are now accessible to all, inviting everyone to explore and savor the flavors of this pizza capital. Whether you’re a die-hard fan of deep-dish or prefer the crisp bite of a thin crust, Chicago’s pizzerias have something to satisfy every palate.