When people talk about “Chicago pizza,” many imagine a thick, cheesy pizza that looks more like a pie than a traditional flat slice. But Chicago pizza isn’t just one thing-it covers several different kinds that have grown out of the city. The deep-dish style is the most famous, but Chicago is also known for its stuffed pizza and its crunchy, thin-crust “tavern-style” pizzas. Let’s take a look at what makes Chicago pizza special, the different types you can find, and some of the top places to try it.
What Makes Chicago Pizza Stand Out?
Chicago pizza is more than just another kind of pizza. It’s big, filling, and different from most other pizzas you might know. The way it’s put together, its size, and its heavy toppings all help make it unique.
Main Features of Chicago Pizza
While it depends on the specific type, Chicago pizza usually shares some key features. For deep-dish and stuffed styles, the pizzas are much thicker than regular pizzas. They’re baked in tall, round pans, which gives the crust a high edge. This edge holds in lots of cheese, toppings, and a thick tomato sauce spread over the top. Because they’re so tall and heavy, people usually eat them with a knife and fork-almost like eating a pie or casserole.
Another thing that makes Chicago deep-dish different is how it’s layered. Cheese goes on first, right on top of the crust, then come the meats and vegetables, and finally the tomato sauce on top. This helps keep the cheese from burning since these pizzas bake for longer than usual. The crust is thick, sometimes a bit crumbly, and may include cornmeal for added crunch and taste. Some places even bake the crust a little before putting on the toppings to keep it from getting soggy.
How Chicago Pizza Is Different from Other Styles
Chicago pizza is very different from other popular types, like New York pizza. New York-style pizza is known for its thin, foldable crust and is made to be eaten quickly-often on the go. Chicago deep-dish is the opposite: it’s thick, loaded with toppings, and you eat it sitting down. While most pizzas focus on crisp, light crust and just a bit of cheese and sauce, Chicago’s version is fuller, heavier, and feels like a whole meal.
Chicago pizza is also not like Detroit-style pizza, though both have thick crusts. Detroit-style is baked in a rectangle pan, has an airy, chewy crust, and is famous for the crispy, caramelized cheese edges. Chicago deep-dish focuses on a more solid filling and a traditional-tasting, thick crust. Both are heavy, but the way they feel and taste is quite different.
Different Kinds of Chicago Pizza
Deep-dish might be the most well-known, but Chicago has more to offer when it comes to pizza. There are three main types you’ll find in the city:
- Deep-dish pizza
- Stuffed pizza
- Tavern-style (thin-crust) pizza
Deep-Dish Pizza
Deep-dish pizza started at Pizzeria Uno in 1943. Its crust is thick and forms a tall wall around the pizza, making space for lots of cheese, toppings, and a thick tomato sauce. The cheese goes right on the crust, then meats or veggies (like sausage, mushrooms, or peppers), and finally a tomato sauce on top. The crust sometimes has cornmeal in it for extra texture. Some of the most famous deep-dish spots include Lou Malnati’s, Uno’s, Pizano’s, and Gino’s East-each has its own spin on the classic recipe.
Stuffed Pizza
Stuffed pizza came about in the 1970s, from places like Nancy’s and Giordano’s. These pizzas are even deeper than deep-dish. What sets them apart is a second, thin layer of dough that goes over the cheese and toppings, then sauce on top. This makes a sealed “pocket” full of rich, melted cheese-often more cheese than even a deep-dish. It’s inspired by an Italian Easter pie and has a flakier crust. Giordano’s is especially famous for this type.
Tavern-Style (Thin-Crust) Pizza
Many locals think of thin-crust as the true “Chicago pizza.” This style has a rolled, cracker-like crust that is crunchy and thin. It’s usually cut into small squares instead of big slices, perfect for sharing in bars and taverns where it started. Toppings are spread out evenly, and it holds up well to lots of toppings. Most people in Chicago actually eat more thin-crust than deep-dish, even though deep-dish is the one most often talked about outside the city.
How Do You Make Chicago Pizza?
Making Chicago pizza, especially deep-dish and stuffed kinds, takes more than just putting toppings on dough. There’s a special way to layer ingredients and a specific baking process.
Key Ingredients in Chicago Pizza
| Part | Description |
|---|---|
| Crust | Thick, sometimes made with cornmeal for a crunchy, sweet edge. |
| Cheese | Mainly mozzarella, used in large amounts, especially in stuffed pizza. |
| Toppings | Italian sausage is common, along with mushrooms, onions, and peppers. |
| Sauce | Usually a chunky, crushed tomato sauce, always on top in deep-dish and stuffed pies. |
How It’s Made and Baked
- Start by pressing the dough into an oiled, tall pan, pushing it up the sides to make a deep edge.
- For some deep-dish pizzas, the crust is pre-baked slightly to keep it firm.
- Add a thick layer of mozzarella cheese directly on the crust.
- Put on toppings like sausage, vegetables, or mushrooms.
- Spread tomato sauce on top.
- Bake for 30-45 minutes until golden and bubbly.
Stuffed pizza adds a thin top layer of dough over the cheese and toppings before the sauce is added, giving it an extra flakiness and an even thicker “pie” effect.
Other Similar and Different Pizza Styles
It helps to see how Chicago pizza matches up to or stands apart from other pan-baked pizza types.
Detroit-Style vs. Chicago Deep-Dish
| Feature | Detroit-Style | Chicago Deep-Dish |
|---|---|---|
| Shape | Rectangular pan | Round, tall pan |
| Edge Texture | Crispy cheese crust around edge | High, sometimes crumbly crust wall |
| Crust Type | Light, airy, focaccia-like | Thick, rich, a bit crumbly |
| Sauce Placement | Dollops or stripes, sometimes after baking | Always on top |
New York-Style vs. Chicago Thin-Crust
- New York-style: Big, foldable slices with a chewy, thin crust. Great for eating on the go. Less crunchy than Chicago thin-crust.
- Chicago tavern-style: Rolled thin, very crunchy crust. Cut into squares. Meant for sharing, usually in social settings like bars.
Top Places to Eat Chicago Pizza
Trying Chicago pizza from a few of the top pizzerias is the best way to learn what makes each style special. Here are some well-known pizzerias and what makes them stand out:
| Pizzeria | Specialty | Location | Phone |
|---|---|---|---|
| Giordano’s | Stuffed pizza, very heavy on cheese with a crispy yet soft crust | 730 N Rush Street, Chicago, IL 60611 | 312-951-0747 |
| Lou Malnati’s | Deep-dish with a buttery, crumbly crust; famous sausage disc | 1120 N State St, Chicago, IL 60610 | 312-725-7777 |
| Pequod’s | Pan pizza with a crispy caramelized cheese edge | 2207 N Clybourn Ave, Chicago, IL 60614 | 773-327-1512 |
| Bartoli’s | Deep-dish with a crusty base, well-known for their spinach pizza | 1955 W Addison, Chicago, IL 60618 | 773-248-0455 |
| My Pi | Deep-dish with thick, crunchy crust and chunky tomato sauce | 2010 N Damen Ave E, Chicago, IL 60647 | 773-394-6900 |
| Labriola | Deep-dish with a crispy cheese rim, loaded with toppings | 535 N Michigan Ave, Chicago, IL 60611 | 312-955-3100 |
| Beatrix Market | Personal-sized deep-dish with a crunchy crust, quick service | 23 E Jackson Blvd, Chicago, IL 60604 | 312-583-0598 |
Common Questions about Chicago Pizza
What’s the difference between deep-dish and stuffed pizza?
Both are baked in pans and are thick, with cheese, toppings, and sauce, but stuffed pizza has a second thin layer of dough on top of the fillings before the sauce goes on. This makes it deeper and holds even more cheese. Deep-dish is open-faced, while stuffed pizza is sealed with an extra layer of dough. Giordano’s and Nancy’s are known for stuffed pizza, while Lou Malnati’s and Uno’s serve deep-dish.
Why is tavern-style pizza cut into squares?
Tavern-style thin-crust is cut into squares to make it easy to share, especially in bars where it was first served-often just on napkins, since plates weren’t always available. The smaller pieces make it perfect for groups and keeping your hands clean while socializing.
Is Chicago pizza sauce on the top or bottom?
For deep-dish and stuffed pizzas, the sauce goes on the top. This protects the cheese from burning during the long bake and gives the pizza its famous look. The sauce is usually chunky and brings a fresh tomato taste to balance out the rich cheese and toppings.
