We all have an angle, a perspective at which we view the world. Our upbringing, our geography, our family and friends all shape the way we see things…and what pizza we like. Because we all like pizza.
You may know by now that I am a Jersey girl. But I’ve also lived in Chicago nearly as long as I lived in New Jersey. But, after 16 years of living in my favorite city, I am still sorry to report that: I do not really like Chicago deep dish pizza. Sorry, but it’s true.
**BUT, please take note, and this is very important…
This does not mean I don’t like pizza made in Chicago. Au contraire.
There are many more kinds of pizza to be had in Chicago. In fact, it’s a known fact that Chicagoans eat more thin crust pizza than deep-dish. Throughout the years, I’ve found that there is some darn tasty pizza to be had in this Midwestern city if you know where to go. So…here is where you should eat! Mangia!
Probably my favorite Neapolitan-style pizza in Chicago. Perfectly cooked, wood-oven pizza with a thin, salty crust and fresh toppings like prosciutto and arugula. It’s well-known for it’s authenticity and respect for the art of pizza making. The oven was built by third- and fourth-generation artisans from Napoli and the dough mixer also comes from Italy. I also love that it’s deep in the neighborhoods of Chicago (and also just a ten minute walk from my apartment) making it feel even more like a hidden gem. Oh, and the mayor also lives a block away.
1769 W Sunnyside Ave
Chicago, Illinois 60640
It’s bigger than New York’s Eataly at 63,000 square feet and has 23 eateries, retail departments, classroom space, and a fine dining restaurant (Baffo). The downtown Chicago juggernaut of Italian food really does everything well. So of course their pizza, cooked in 90 seconds in the flashy gold-tiled oven, is top notch. Get the margherita. It tastes like the real deal. Salty fresh mozzarella, rich tomato sauce, charred crust. You can’t go wrong.
43 E Ohio St
Chicago, IL 60611
Don’t let the sports bar feel fool you. These guys know what they are doing. Crisp, with just a bit of char, these pies are baked at 800 degrees in their brick oven, bringing a slice of Neapolitan/New York style pizza right to your table. It’s an easy place to drop in, meet friends, have a cold beer and just damn good pizza.
1708 W Belmont Ave
Chicago, IL 60657
Coming to you from the Scott Toth at Pizza Serio, this tiny joint in Wicker Park is making small batch pizza with 12-hour slow-rise dough. Plus a bonus! They are also making bagels with this same dough, so you can get lunch and then take half a dozen bagels to go. Full disclosure: I have been inside here, but have not actually tried the pizza…yet! I will be back.1252 N Damen Ave
Chicago, IL 60622 (773) 442-7238 craftpizzachicago.com
In Wicker Park and now a brand new one opening up in my neighborhood of Lakeview on Southport Avenue, Coal Fire has caught on like…well, coal fire! They serve what they call an American spin on the traditional Neapolitan style pizza: A thin crust that emerges slightly charred and bubbly from their 800 degree oven fueled by clean burning coal. They’re consistently on top Chicago pizza lists and have even been named one of the top fifty pizzas in America!
1321 W Grand Ave, Chicago, IL 60642
This is not your jump-in-for-a-slice corner pizza joint. Stella Barra is a destination, a place to go out for the night. Whether you want to eat inside in the dark industrial, cool space or out back on the quieter, pretty patio, you can’t go wrong with the artisan pizza here. Try the mushroom, margherita, or a surprise favorite to me…fennel. Delizioso!
1954 N Halsted St,
Chicago, IL 60614
Formerly known as Pizza D.O.C., this European place in Lincoln Square, is the home of Chicago’s first wood-burning pizza oven. There are a few more schnitzel’s on the menu now, but still that same great pizza.
2251 W Lawrence Ave
Chicago, Illinois 60625
No Frills New York Pizza
And for a taste of home, there are a few New York pizza joints here in Chicago. My favorites: Luigi’s on Clark street and Gigio’s on Broadway in Uptown. Both are no-nonsense, big fat, floppy New York-style pizza. Salty, gooey cheese, with a just a touch of sauce. Mmm, tastes like home. My other home.