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WHERE TO EAT The best Chicago-style deep dish pizza in the world (according to food experts)
1
Recommended by Steve Dolinsky and 11 other food critics.
"Each bite has that perfect blend of cheese/crust/topping/sauce and that sauce – a rough mix of chunky tomatoes, sprinkled with grated pecorino romano seasoned with oregano – offers excellent acidity to balance the rich, melted cheese."
2
Recommended by Steve Dolinsky and 9 other food critics.
"Do I like the thick tomato sauce containing two types of California’s finest? Sure. The slightly spicy, jagged-edged sausages made by a local butcher that are well-seasoned with oregano? Of course."
3
Recommended by Jeff Ruby and 5 other food critics.
"10 great places to moon over a big pizza pie: Pizano’s Pizza - The buttery crust tastes like pastry. The dough recipe, used for both the deep-dish and thin-crust pizza, is so carefully guarded that it's made by the owner's mother downstairs in the privacy of the basement."
4
Recommended by Steve Dolinsky and 5 other food critics.
"This is his gift back to Chicago: an olive oil rich dough, where a gooey, melted, whole-milk mozzarella layer supports huge pieces of fennel and black pepper-kissed sausage, made by their family butcher; it’s impressively juicy and meaty."
5
Recommended by Michael Gebert and 5 other food critics.
"Uno is where the original deep dish style -- a crispy short dough crust, topped with cheese first, then crushed tomatoes -- was invented in 1943 which later expanded to it's sister restaurant Pizzeria Due, a whole block away, when it caught on."
6
Recommended by Michael Gebert and 5 other food critics.
"A Tribune poll some years ago named this the best deep dish in town, and as far as stuffed goes, we won’t argue. It just gets everything right, from the flaky crust to the brightly spiced tomato sauce on top."
7
Recommended by Steve Dolinsky and 6 other food critics.
"Baked for 25 minutes, the pizza manages to attain that perfect ratio of cheese to sauce to crust, which somehow maintains its exterior crispness."
8
Recommended by Daniel Zemans and 3 other food critics.
"The chunky, tangy sauce is a treat, even if it does have a bit too much oregano for my taste, and it goes well with the gooey pile of mozzarella."
9
Recommended by Steve Dolinsky and 1 other food critic.
"On top of that base, a thin layer of mozzarella and some mildly spiced sausage, topped with an ultra-thin layer of dough and finally, the barest painting of tomato sauce. If you love bread, this is the pizza for you."
10
Recommended by Daria Zal
It's perfect! Juicy, crispy, rich with ingredients and in flavor.