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The Official Best Pizza in Chicago Thread

I want to hear everyone's opinion of what the best pizza in Chicago is. I mostly want to hear from the people that live in Chicago and have tried a lot of places but visitors are welcome to post their opinions too. Second thing is that this has to be broken down into 3 categories.

1. Regular normal pizza which is eaten most of the time and is the thin-crust variety and cut into squares.

2. Stuffed or Deep Dish variety such as Giordanos.

3. Gourmet Pizza which you find at those hob-knob places which I personally don't like and will not vote on.

You don't have to vote on all 3 categories if you dont want to. Now I am sure there has probably been numerous threads of this nature posted on here already but usually those threads just ask which is this best and people start naming pizzas from all the different categories and blending them all together but you cant do that. You cant compare a thin-crust to a stuffed pie. They are two totally seperate things. So please vote on what place you think is the best in order and by number. Thank you!

My Picks:

1. Obbie's Pizza near Archer Ave and Harlem in the Chicago city limits. Best thin-crust pizza I have ever had in MY LIFE! A close second would have been Santucci's pizza which was near Midway Airport but has been gone for a long time. Anyone remember that place?

2. This is a tough pick for me. I have tried Giordano's, Connie's and Pizzeria Uno & Due. Personally, I go with Connie's near Chinatown. I haven't tried Lou Malnati's before which I heard is very good so know that when hearing my opinion.

3. I will not vote on this one because I dislike that gourmet pizza and I dont feel it deserves to actually be called pizza because it isn't.

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  1. We have had many extended discussions of pizza in Chicago. Two of the more extensive ones can be found at:

    www.chowhound.com/topics/327474
    www.chowhound.com/topics/319254

    The consensus is that there is no consensus.

    1. Illuminatus,

      In your categories you're missing one of the basic types of pizza that have come to the fore lately in Chicago, and to mind are becoming one of Chicago's gastronomic destinations: that is the more traditional kind of wood/coal fired pizza found in such places as Naples/Rome/MIlan. Exemplars would be Spaccanapoli, Pizza Doc, Coalfire, Follia, Quartino's, Gruppi di Amici, and probably many more to come.

      3 Replies
      1. re: jbw

        the cracker crust thin pizza styis le also missing; ie Candelight or Wells Bros (Racine, Wi)

        My votes:
        Traditional deep dish/pizza in the pan: Gullivers
        Stuffed: Bacino's
        Thin crust: Barnaby's - Northbrook
        Cracker crust thin: Wells Bros, Racine WI
        NY Style: Giggios, Evanston or Uptown

        1. re: jbw

          jbw, I suspect that is what the original poster might refer to as "gourmet pizza" that does not deserve "to be called pizza because it isn't." I couldn't disagree more. Artisanal pizzas have reestablished a link to traditional methods and practices that are in many ways more authentic than other varieties of pizza. I also note the ommission of pan pizza, which is another distinctive category -- neither deep dish, stuffed, thin, not artisanal.

          Anyway, I think they all have their place and time and all can be tasty.

          1. re: what I want

            "jbw, I suspect that is what the original poster might refer to as "gourmet pizza" that does not deserve "to be called pizza because it isn't." "

            Perhaps, but I certainly hope not. A simple Margherita made to strict Neapolitan standards not deserving "to be called a pizza because it isn't"? If so, what hath deep dish wrought? (I was thinking rather pineapple/shrimp/coconut toppings, but who knows?)

        2. 1) Regular Chicago style thin crust: Calo's in Andersonville

          2a) Deep dish - Pizano's
          2b) Suffed - Chicago's stuffed cheese and spinach

          3) Artisanal pizza - Pizza Art Cafe on Rockwell

          1. Look people, this thread is about the pizza one would find in Chicago and the majority of pizza found and eaten in Chicago is an "American" style of pizza which is totally different than authentic Italian style pizza. I'm Italian, I know the pizza found in Italy is totally different than the pizza we are used to in America. The "gourmet" pizza I am talking about are the kinds of pizza one would find at CPK or places like that which put chicken on their pizza. Those are the types I dont consider real pizzas. Pizza doesnt traditionally come with chicken on it.

            3 Replies
            1. re: Illuminatus

              "Look people, this thread is about the pizza one would find in Chicago and the majority of pizza found and eaten in Chicago is an "American" style of pizza which is totally different than authentic Italian style pizza."

              "this thread" is about whatever people posting to it make it about - not what you or someone else dictates. What an attitude! There is a wide variety of pizza available in Chicago - and all of it subject for discussion and expression of preferences.

              Me, I'm liking the pies at Coalfire, Malnati's, Candlelite and, yes, sometimes Domino's - and it's all about the "mood" I'm in at the time.

              1. re: gomexico

                I started the thread and I can specify it to be whatever I want it to be about.

                1. re: Illuminatus

                  <<I started the thread and I can specify it to be whatever I want it to be about.>>

                  Good luck with that.

            2. For regular pizza I love Pizza Rustica. Just south of Irving Park on Sheridan Rd. Their garbage pizza with blue cheese is to die for. They are genuine Italians and claim that their pizzas are "authentic Italian" from their area of Italy. (Steps from the red line at Sheridan Rd station) You will love it!