Time Out

"Pastas, salads and a handful of cheesy, sauced chicken entrées round out the options, but we suggest sticking with the pizza, especially if you’re a fan of crispy paper-thin crust and square-cut slices."

Serious Eats

"Every single person who sets foot in Pat's should order a thin crust pizza with sausage. The housemade hunks of fatty, juicy, and chewy pork are little bombs of pepper and fennel."

Steve Dolinsky

"The crust is where Pat’s excels: so perfectly crispy, almost like eating a salty cracker that had been dipped in cheesy tomato sauce."

Daniel Zemans

"A case in point is Pat's Pizza, where the thin flaky crust is almost akin to a crisp phyllo. It has been my favorite thin crust pizzeria since the first time I had it, and Ed Levine also puts it in his Chicago Top Five."

Michael Gebert

"To me, its freakishly thin crust is almost too thin and soaks up grease so fast that it winds up see-through before you finish it. But pay it respect for pushing the frontiers of pizza science to see just how thin a thin crust can be."

Metromix Chicago

"Their thin-crust recipe hasn't changed for more than 50 years since opening the original Belmont and Sheffield location. The most popular pie is the Pat's, featuring sausage, mushrooms, onion and green peppers."

Kristan Lieb

"The crust stands only a few millimeters tall, yet it manages to hold up the other elements without buckling in the slightest. Instead of crackly, it’s flaky and flavorful — by far the best feature of this craveable pizza."

Halley Winer

"What I will say is that this crust is seriously thin. Like paper thin. And I reeeeally liked it."