Pizzeria Uno – The One that Started It Allīefore 1943, Chicago pizza was flat. Open Beer Championship, including the gold medal-winning Lasalle St Lager. In addition to pizza, Gino’s operates its own craft brewery that has won four awards from the U.S. If you’re vegan, you can still get the deep dish experience at Gino’s East with a nut-free, vegan cheese. In 1966, she joined the newly opened “Gino’s East” where she stayed for twenty-three years until retiring.

With the success of Pizzeria Uno’s famous Chicago pizza, Alice Mae was a chef in high demand. Surprisingly, this extra layer actually makes the pizza easier to eat than its non-stuffed counterparts! Gino’s East – Next Stop on the Journey And that means for the 45 minutes it takes to cook, that top layer of bread marinates in the succulent flavors of the tomato sauce. They add an extra layer of bread above the cheese and below the tomato sauce, turning the pizza into a sandwich of sorts. Yeah, that’s right deep dish pizza became even more extra. In 1973, Giordano’s took deep-dish pizza to the next level by turning it into a stuffed pizza. Giving back to the community is also important to Lou’s, and the Lou Malnati Cancer Research Foundation has raised more than $4 million to help find a cure. One of the most popular orders at Lou Malnati’s is their sausage pizza, which layers the bottom with a sausage patty so that every bite has an even amount of sausage. Rudy Malnati’s son Lou learned the ins and outs of pizza making at Pizzeria Uno, and in 1971, Lou opened up his own joint: the eponymous “Lou Malnati’s Pizzeria.” They’ve been sourcing their fresh mozzarella cheese from the same Wisconsin dairy farmer for over 40 years, and at every tomato harvest, they travel to California to select the crop in person. Sometimes the apple doesn’t fall far from the tree.

Bongiorno’s Cucina Italiana & Pizzeria – Cool It with the Deep Dish!īest Chicago Pizza Restaurants- Deep-Dish, Thin Crust and Classic Chicago Food Tours Lou Malnati’s Pizzeria – Keeping it In the Family.

Pequod’s Pizza – Not Burnt, Caramelized.

Exchequer Restaurant & Pub – Pizza with a Side of Mafia.

Pizzeria Uno – The One that Started It All.

Lou Malnati’s Pizzeria – Keeping it In the Family.

If you think there’s a rivalry between White Sox and Cubs fans, try asking people to name the best pizza restaurant in Chicago! There’s no definite answer, so here are our picks for the Best Pizza places in Chicago (plural)! Acid and sweetness are key: the sauce needs both in order to cut through all that cheese, meat, and vegetables to achieve balance in every bite.There are few foods more classic to Chicago than Deep-Dish Pizza, and there are a lot of restaurants to find it (and therefore many opinions about it). You’ll see lots of varieties of sauce in deep-dish pizzas, running the gamut from tomato purée to sauce with massive chunks of the fruit to a combination of both.

The Sauce: Sauce is the rug that ties the room together.

The Fillings: Is the pizza gloriously decadent, or does it feel like it’s lacking something? Are the ratios of sauce to cheese and cheese to crust lopsided, or are they consistent throughout? Most importantly: is there enough cheese, and does it pull away with satisfying yardage of gooey strands?.

The outer texture of the crust should be crisp, especially on the bottom, and the line where the dough meets the cheese should be baked through without being doughy or gummy, which is a serious issue for all too many deep-dish pies. Instead, I’m looking for utility, something that can stand up to all that cheese without becoming a soggy mess.

The Crust: I’m not looking for my crust to mimic artisan-quality bread.

The crust is also breadier and more in line with pan pizzas you'd find elsewhere in the country.

Pan Pizza: The distinguishing feature here is a ring of caramelized parmesan cheese, which crisps up in the pizza pan.

Giordano's is the most famous practitioner of this style, though there are a surprising number of places serving stuffed pizza. Most people don't even know it's there because it's so thin and is the same color as the cheese. But what truly sets stuffed pizza apart is an additional layer of dough above the cheese and below the sauce. Instead of crumbly, the crust is flaky, and it's often possible to see distinct laminated layers of dough. Stuffed Pizza: The first thing you'll notice here is that the ends are actually even taller than deep dish.This is the style you'll find at most of the big-name Chicago chains, including Lou Malnati's, Uno's, Pizano's, and Gino's East. It features a moderately thick and crumbly crust, which is topped with loads of mozzarella, toppings, and a layer of tomato sauce that is usually on the chunkier side.

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