Although most of Chicago’s beloved deep dish specialists have been around for ages, a couple of newcomers are doing great things that merit major attention. At George’s in Edgewater, chef-owner George Bumbaris uses a sourdough crust with a dash of sweet that may remind diners of a Greek pastry. The crispy edges are covered in caramelized cheese, like at Pequod’s. The intriguing creations, which are named after famous Georges, range from Clooney’s ER (pepperoni, sausage, meatballs, bacon) to Michael’s S&M (spaghetti, meatballs, ricotta, roasted garlic). The restaurant is carryout- and delivery-only and prepares just a small number of pizzas each day. Online orders can be placed here.

In 2020, Robert Maleski plunged into pizza making and launched a virtual restaurant before eventually moving into a permanent home in Uptown in early 2022. His take on pan pizza is inspired by Chicago legend Burt Katz (Burt’s Place) and sports a ring of caramelized mozzarella around the dough. The crunchy crust holds lots of cheese and tomato sauce, and is adorned with topping combinations like Que Suerte (pineapple, cherry tomatoes, jalapeno, brown sugar bacon) and Craigslist.org (peppadew peppers, sausage, mushrooms, red onions, tomatoes, spinach, ricotta). All pies are also finished with dollops of fresh mozzarella. Orders can be placed here.

Chicagoans can appreciate good pizza, even if it’s New York-style. Jimmy’s features excellent crispy and chewy slices that beg to be folded and scarfed down. Call it the Great Unifier. Jimmy’s moved to a larger location in early 2022 and expanded its dine-in seating capacity. Online ordering is available here.

Forno Rosso survived the pandemic, a challenging period when dine-in wasn’t reliable. Most pizzerias encourage takeout, but Forno Rosso adheres to the strict rules set in Italy for Neapolitan pizza. So takeout is a no-no; the belief is the pie’s quality will drop below acceptable standards during transportation. Now that COVID restrictions have relaxed, the dining room is once again full of guests enjoying some of the city’s best thin crust pizzas, made with ingredients imported from Italy. The West Loop location has also reopened after a remodel.

Zazas is has built a Lakeview following with New York style pizzas that fall into the new Neapolitan category with thin, chewy, and foldable crusts topped with ingredients like truffled mushrooms, Calabrian chili, and soppressata. The rotating menu includes a bacon ham pie (red onions, Calabrian chili, cotija cheese, Sichuan garlic oil, scallions), a white pie (garlic, olive oil, whipped ricotta, mozzarella, basil, sesame seed crust), and a truffle mushroom pie (shiitake mushrooms, rosemary, garlic truffle cream, goat cheese, sea salt). Grandma-style pizzas are also available in limited quantities, and the restaurant is BYOB. Online ordering can be placed here.

The Brooklyn-based pizzeria arrived with lots of hype surrounding its Neapolitan-inspired offerings and managed to live up to those lofty expectations. The wood-fired creations include Greenpointer (mozzarella, baby arugula, olive oil, lemon juice, shaved Parmigiano Reggiano) and Hellboy (mozzarella, Italian tomatoes, Berkshire soppressata piccante, Parmigiano Reggiano, Mike’s Hot Honey). There’s a vegan menu that uses special dairy-free cheese, and the menu features Detroit-style squares with cup and char pepperoni. The Wicker Park location focuses on New York-style slices. Online ordering is available here.

Pequod’s has become the standard for deep dish in Chicago with its unique caramelized crust. At Pequod’s, order pies loaded with sausage, spinach, ground beef, giardiniera, and more and see how a burnt, cheesy crust can drastically enhance an already-great classic. The original location is in Morton Grove. Order online here. Beware: Peak dinner times get busy, so be prepared to wait. Also beware: busy times may lead to an erosion in quality, so middle-of-the-week ordering may get customers a more delicious pie.

My Pi is another treasured Chicago deep-dish den with locations in the suburbs and Bucktown. This pizza stand specializes in the spinach soufflé which comes with gobs of cheese and spinach stuffed into a pie topped with a sweet and tangy sauce. 

The place is usually packed and there’s often a wait, but it’s easy to understand why people love the pies at Piece. The New Haven-style thin crust pizzas can be customized with red or white sauce and topped with an enormous list of eclectic ingredients, including mashed potatoes, artichoke hearts, broccoli, clams, and meatballs. Also check out the special pizzas featuring Doug Sohn’s (Hot Doug’s) Atomic Sausage and Honey Butter’s fried chicken. Online ordering is available here.

Pizza Friendly Pizza is next door to the legendary Empty Bottle — a Chicago institution for live music. Owner Bruce Finkelman turned to Noah Sandoval, chef at Michelin-starred Oriole, to create a unique Sicilian-inspired pie that’s crunchy and light. Sandoval’s pizzas bridge various styles and are as fun as they are sophisticated. Keep an eye out for special toppings like confit pork, black garlic, and miso onions. Online orders can be placed here.

Rich Labriola runs a baking empire (he also owns the Chicago locations of LA-based Stan’s Donuts) and several years ago, he opened a restaurant off the Mag Mile where tourists can find deep-dish pizzas without waiting in long lines, as is the custom at the usual downtown suspects. The pies come with a ring of caramelized cheese, the sauce is a nice balance between sweet and bitter, and the crust is rarely soggy. Toppings-wise, the Russo Sausage is always a crowd-pleaser. Place an online order here.

“Professor Pizza” is a persona dreamed up by Anthony Scardino, a competitive pizza maker with an enthusiasm for sharing his Italian American roots with the world. Operating out of a Humboldt Park ghost kitchen, Scardino slings New York, Chicago-tavern, Sicilian, and Grandma-style pies. Variety is the spice of life, and that’s a lesson the professor stresses. For summer 2023, the professor is teaming up with the owners of Recess to take up residency at a West Loop rooftop.

Pizza craftsman Gabriele Bonci introduced his world-famous restaurant to America in 2017 with a West Loop location. The Roman-style pizza al taglio — baked in large rectangular trays and sold by weight — boasts a focaccia-like crust and ever-changing topping combinations that include cured meats, artisanal cheeses, and other seasonal ingredients. Online orders can be placed here. The pizzas are also available at Dom’s Kitchen and Market in Lincoln Park and Old Town. A new location is opening soon in Lakeview.

Kim’s Uncle Pizza serves the same tavern-style pizza that Pizza Fried Chicken Ice Cream served in Bridgeport. Super crispy and with premium toppings, this is artisan Chicago style. The pizzeria was purchased by the Marszewskis, the family behind Maria’s Community Bar and Marz Community Brewing. Family members have fond memories of working at the pizzeria as teens and now have the means to give suburban Westmont destination-worthy pizza. 

Pizza enthusiasts flock to this revered stalwart on the far South Side for some of the finest cracker-like thin crust pies in the city. The crispy dough can be topped with a plethora of ingredients, ranging from shrimp and anchovies to sliced beef and sausage. It’s best paired with a cold pint of Old Style. Bring some bills as the restaurant is cash only.