Chicago's Legendary Pizza Joints: Deep-Dish, Stuffed & Beyond

Chicago pizza is a religion. These five temples define the canon:

1. Lou Malnati's (since 1971) – Buttery, flaky crust; vine-riped tomato sauce; Wisconsin mozzarella; sausage patty option. 50+ locations. The gold standard.
2. Giordano's (since 1974) – Invented "stuffed" pizza: two crust layers enclosing mountains of cheese, then sauce. Heavy, indulgent, iconic.
3. Pizzeria Uno (1943) – Birthplace of deep-dish. Cornmeal crust, sweet tomato sauce, mozzarella/Parms blend. Original location at 29 E Ohio St still open.
4. Pequod's (Lincoln Park & Morton Grove) – "Caramelized crust": cheese baked against pan edge → crispy, nutty, cheesy halo. Cult following.
5. The Art of Pizza (Lakeview) – Michelin-starred (Bib Gourmand). Creative toppings (roasted garlic, artichoke, truffle), thin & deep options. Modern artisanal take.

Honorable Mentions: Gino's East (graffiti walls), Bartoli's (stuffed), My Pi (NY-style done right), Robert's (Neapolitan).

Pro Tip: Deep-dish takes 30–45 min to bake. Order apps/salads first. One slice is often a meal.