Let me tell you something straight - if you're looking for thin crust, walk away right now. We're talking serious pizza here. The kind that requires a fork and knife, where the sauce sits on top like a glorious red crown. Finding the best Chicago deep dish isn't just about grabbing dinner; it's a culinary pilgrimage. I've spent years (and let's be honest, gained a few pounds) hunting down the real deal across Chicago. Forget those tourist traps serving soggy imposters. I'll show you where to find the life-changing stuff.
What Exactly IS Chicago Deep Dish? Let's Break It Down
It's NOT just thick pizza. That's the first thing people get wrong. A proper Chicago-style deep dish has specific architecture:
- The Crust: Buttery, almost pastry-like, rising an inch or two up the sides of a heavyweight steel pan. It should be golden and crisp on the outside, tender inside. Not bread dough. Not focaccia. Magic.
- The Cheese Layer: Sliced mozzarella, laid directly on the crust. Not shredded! This creates a molten barrier preventing the crust from getting soggy.
- The Toppings: Meats, veggies, whatever you fancy – piled right on top of the cheese.
- The Sauce: Chunky, vibrant tomato sauce, cooked down and seasoned perfectly, ladled generously OVER everything else. This is key. The sauce isn't hidden; it's the star on top.
Deep dish shocker: It was invented at Pizzeria Uno in 1943. Not ancient history! But oh, how it evolved.
Where to Find the Absolute Best Chicago Deep Dish: My Rankings
Look, everyone has opinions. I've tried 'em all. Multiple times. Here's my brutally honest take on the heavy hitters fighting for the title of best deep dish pizza in Chicago. I weighed crust texture, sauce flavor, cheese pull, overall balance, and yes... the inevitable food coma aftermath.
| Pizzeria | Location (Main Spot) | Signature Deep Dish | Price Range (Small Pie) | My Rating | Key Notes & Must-Knows |
|---|---|---|---|---|---|
| Lou Malnati's | Multiple locations (Lincolnwood flagship: 6640 N Lincoln Ave) | The Malnati Chicago Classic (Buttercrust!) | $24-$28 | 9.5/10 | Buttercrust is legendary. Sausage patty (not crumbled) is perfection. Order ahead online - waits are REAL. Pro Tip: Get the salad. Trust me. |
| Pequod's Pizza | 2207 N Clybourn Ave, Chicago | Caramelized Crust Deep Dish | $22-$26 | 9/10 | That caramelized cheese crust edge? Divine. A bit more "pan pizza" than classic deep dish, but WHO CARES it's amazing. Cash only? Sometimes. Call ahead! |
| Giordano's | Multiple locations (Rush St: 730 N Rush St) | Special Deep Dish (Stuffed!) | $25-$30 | 8.5/10 | Often confused for deep dish (it's technically stuffed pizza), but iconic. Layers of cheese & toppings. Extra baking time needed - be patient or order way ahead. Touristy? Yes. Still great? Also yes. |
| Gino's East | Multiple locations (Original Spot: 162 E Superior St) | Meaty Legend Deep Dish | $23-$27 | 8/10 | Cornmeal crust gives a unique texture/ flavor. Graffiti-covered walls are classic Chicago. Solid, reliable choice. Can feel a bit heavy on the cornmeal for some. |
| Art of Pizza | 3033 N Ashland Ave, Chicago | Art's Special Deep Dish | $21-$25 | 8.5/10 | Local favorite gem. Less tourist hype, more neighborhood love. Excellent sauce balance. Great by-the-slice option for deep dish! (Rare!) |
Lou's vs. Pequod's? That's like asking me to choose a favorite child. Impossible. You need to try both.
Deep Dive: Lou Malnati's vs. Giordano's (The Eternal Debate)
This splits Chicago families. Let's settle this (or start a bigger fight):
Lou Malnati's Pros
- That buttercrust. Seriously. It's a game changer.
- Sausage patty covers the entire pizza. No sad, topping-less bites.
- Sauce has a brighter, tangier kick.
- Generally faster bake time than stuffed pizza.
Lou Malnati's Cons
- Can be ridiculously busy. Plan ahead or suffer hunger pangs.
- Fewer locations outside Chicagoland.
- Limited appetizer options beyond salad (but that salad is good).
Giordano's Pros
- Insane cheese pull. Very photogenic (important, I know).
- Feels more substantial (it's stuffed, after all). Might fill you up faster.
- More widespread locations (including suburbs & airports).
- Broader menu beyond pizza.
Giordano's Cons
- 45-minute minimum bake time for stuffed pies. Starvation risk is real.
- Can be overly dense/heavy for some (it's A LOT).
- Sauce sometimes leans sweeter than others.
- Feels more corporate/chain-like than some competitors.
My verdict? For best classic Chicago deep dish, Lou's wins by a hair. For cheesy indulgence, Giordano's stuffed. Pequod's is the wildcard champion. You need to decide what experience you want!
Beyond the Big Names: Hidden Gems & Local Favorites
The big spots are famous for a reason, but Chicago's got depth. Here are spots locals fight to keep secret (sorry, guys):
- My Pie (Formerly Pat's): (3115 S Archer Ave) Tiny spot. Family recipe since 1950. Crust is thicker, almost focaccia-like. Sauce is chunky heaven. Cash only. Feels like stepping back in time. Get the sausage.
- Bartoli's Pizzeria: (Multiple locations - Roscoe Village: 1953 W Roscoe St) Solid all-arounder. Great crust structure. Excellent ingredient quality. Often less chaotic than the downtown giants. Their "Old World" sausage is fantastic.
- Nancy's Pizza: (Multiple locations - Original near UIC: 2927 N Broadway) Claims to have invented stuffed pizza! Controversial! But their deep dish/stuffed is legitimately excellent. Often overshadowed. Very consistent.
The Stuffed Pizza Confusion
Okay, let's clear this up quickly. Is stuffed pizza the same as deep dish? No.
- Deep Dish: Crust -> Cheese -> Toppings -> Sauce.
- Stuffed Pizza (Giordano's, Nancy's): Crust -> Cheese -> Thin layer of dough -> Toppings -> Sauce. It's like a deep dish calzone-pizza hybrid. Heavier, cheesier, longer bake time. Delicious, but distinct.
When people search for the best Chicago deep dish, they often get results including stuffed pizza. Both are Chicago icons! But know the difference.
How to Order Like a Pro: Avoiding Tourist Traps & Wait Times
I learned this the hard way. Hungry. Cranky. Watching tourists get seated first.
- Call Ahead or Order Online: This is non-negotiable for the big names (Lou's, Pequod's, Giordano's). I'm talking HOURS ahead for dinner. Many offer online ordering with time slots. Use it! I once waited a full 75 minutes at Lou Malnati's on a Tuesday night without a reservation. Never again.
- Lunch is Your Friend: Way less crowded. Often quicker bake times.
- Small vs. Large: A "small" deep dish (usually 10") feeds 2-3 normal humans or one very ambitious pizza lover. A large (14") is massive. Order conservatively – it's rich!
- Must-Try Toppings:
- Sausage (especially the patty style at Lou's)
- Green Peppers & Onions (Classic combo)
- Spinach (Surprisingly good, cuts richness)
- Skip extra cheese (It's already swimming in it!)
- Avoid "Deep Dish" Near Major Tourist Traps: Places right next to Navy Pier or Millennium Park? Overpriced, often mediocre. Walk a few blocks.
Insider Tip: Ask about "well-done" if you like a crispier crust. Especially at Lou's or Pequod's. Game changer for texture.
Making the Decision: What's the REAL Best Chicago Deep Dish?
There's no single "best." It depends on YOU:
- For the Iconic Experience: Lou Malnati's (Buttercrust!) or Gino's East (Cornmeal crust history).
- For Cheese Lovers & Spectacle: Giordano's (Stuffed, epic pull).
- For the Caramelized Edge Obsessed: Pequod's (That crust!).
- For Off-the-Beaten-Path Greatness: My Pie (Old School), Art of Pizza (Slice heaven).
Your Deep Dish FAQ: Answering the Real Questions
Q: How much does the best Chicago deep dish pizza actually cost?
A: Budget $22-$35 for a small (10") pie feeding 2-3. Add $5-$10 for specialty toppings. Appetizers, drinks, tax, tip add up! Not cheap street food.
Q: How long do I REALLY need to wait?
A: Brace yourself. Walk-in waits at peak times (Fri/Sat dinner) can be 60-90+ minutes at top spots like Pequod's or downtown Lou's/Giordano's. Ordering ahead for pickup shaves this down to 45-75 minutes bake time (especially for stuffed). Lunch or suburbs = shorter waits.
Q: Is frozen or shipped Chicago deep dish worth it?
A: Lou Malnati's ships nationwide, and honestly? It's shockingly good if you follow baking instructions EXACTLY. Giordano's ships too. It's expensive ($60+ for a pie after shipping), but for a taste of home or a gift? Absolutely worthwhile. Better than most local pizza places outside Chicago trying to imitate it. Taste test: Lou shipped beat Giordano shipped in my kitchen.
Q: Can I get good deep dish near O'Hare or Midway Airport?
A: Yes! Giordano's has locations near both. Lou Malnati's is near O'Hare (in Park Ridge/Niles). Art of Pizza isn't far from Midway. Order ahead before your flight lands!
Q: What's the best drink to pair with deep dish?
A: Chicago craft beer! A crisp lager (like Revolution Anti-Hero IPA) or a malty ale cuts the richness perfectly. Coke works too. Avoid heavy red wine – clashes.
Q: Are there good vegetarian/vegan deep dish options?
A: Surprisingly, yes! Most top spots (Lou's, Giordano's, Gino's) offer veggie-loaded pies. Vegan cheese is trickier but available – call ahead. Kitchen 17 in Lakeview is famous for its vegan deep dish and stuffed pizzas.
Q: Deep dish vs. New York style - which is actually better?
A: Oh, you want to start a war? They're completely different experiences! NY is about foldable slices, quick eats, tangy sauce. Chicago deep dish is a knife-and-fork, sit-down, savory pie event. Comparing them is like comparing burgers and tacos. Both rule.
Final Slice: My Take on Enjoying the Best Chicago Deep Dish
Don't overthink it too much. Pick a spot from my top list (you can't go disastrously wrong with Lou's, Pequod's, Giordano's, or Art of Pizza). Order ahead. Go hungry. Share with friends. Expect a wait. Embrace the mess. Have extra napkins. That first bite of crunchy crust, molten cheese, savory sausage, and bright, chunky sauce? That's the moment you get it. That's why people argue about it. That's why it's worth finding the best Chicago deep dish pizza for YOU.
Just... maybe skip the late-night slice before bed. Your stomach will thank me.
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