Quick answer
From Lou Malnati's butter crust to Pequod's caramelised cheese ring — the best deep dish pizza restaurants in Chicago, editor-curated.
- Best overall
- Lou Malnati's Pizzeria
- Top pick
- Lou Malnati's Pizzeria
Top verdicts
- Lou Malnati's Pizzeria: A Lou's deep dish takes 35–45 minutes to bake; call your order ahead even for dine-in or you'll be sitting on cocktails for half an hour.
- Pequod's Pizza: The wait at the Lincoln Park location can hit two hours on Friday and Saturday nights; the Morton Grove location takes the same recipe with no line.
- Giordano's: Stuffed pies bake even longer than deep-dish (~45 minutes); order a salad and a beer first or call ahead to time the bake.
Area map
All 12 spots at a glance
| # | Name | Style | Price | Area |
|---|---|---|---|---|
| 1 | Lou Malnati's Pizzeria | deep-dish | mid | 439 N Wells St, River North |
| 2 | Pequod's Pizza | pan-pizza | mid | 2207 N Clybourn Ave, Lincoln Park |
| 3 | Giordano's | stuffed-pizza | mid | 130 E Randolph St, The Loop |
| 4 | My Pi Pizza | deep-dish | mid | 2010 N Damen Ave, Bucktown |
| 5 | Burt's Place | deep-dish | mid | 8541 Ferris Ave, Morton Grove |
| 6 | Bartoli's Ristorante | deep-dish | mid | 1955 W Irving Park Rd, Northcenter |
| 7 | The Art of Pizza | deep-dish | mid | 3033 N Ashland Ave, Lakeview |
| 8 | Pizzeria Uno | original-deep-dish | mid | 29 E Ohio St, River North |
| 9 | Labriola | deep-dish | mid | 535 N Michigan Ave, Magnificent Mile |
| 10 | George's Deep Dish | deep-dish | mid | Chicago |
| 11 | Pizano's Pizza & Pasta | deep-dish | mid | 61 E Madison St, The Loop |
| 12 | Uncle Jerry's Pizza Company | deep-dish | mid | Chicago |
1Lou Malnati's Pizzeria
Deep DishQuick comparison
- Best for
- The reference-point Chicago deep-dish
- Strengths
- Known for Deep Dish · 439 N Wells St, River North
- Price / value
- $15–30/person
- Why it made the list
- Lou Malnati's is the deep-dish that ships nationally for a reason — Lou learned the original deep-dish technique at Pizzeria Uno before opening his own shop in 1971, and the buttery cornmeal crust and the company's exclusive sausage blend remain the genre's reference point. 7,800+ reviews.
- What to order
- The Malnati Chicago Classic — sausage, extra cheese, and the chunky tomato sauce on top of a buttercrust — this is the order the chain was built around.
2Pequod's Pizza
Pan PizzaQuick comparison
- Best for
- The caramelized-crust pan pizza
- Strengths
- Known for Pan Pizza · 2207 N Clybourn Ave, Lincoln Park
- Price / value
- $15–28/person
- Why it made the list
- Pequod's invented the caramelized cheese ring around the edge of the crust — that black, almost-burnt sugar crown is what makes Lincoln Park Pequod's the Reddit deep-dish king and earns 4,200 reviews at 4.4 stars.
- What to order
- The pan pizza with sausage — the caramelized cheese crust is the whole point, and a deep-fill order means more of it.
3Giordano's
Stuffed PizzaQuick comparison
- Best for
- Chicago stuffed pizza
- Strengths
- Known for Stuffed Pizza · 130 E Randolph St, The Loop
- Price / value
- $18–35/person
- Why it made the list
- Giordano's makes the stuffed pizza — distinct from classic deep-dish in that the cheese is sealed under a second layer of dough with sauce on top. The chain's been at it since 1974, and 6,100+ reviews at 4.2 confirms it as the city's stuffed-pizza touchstone.
- What to order
- The classic stuffed sausage — the format Giordano's invented and the order most first-timers should make.
4My Pi Pizza
Deep DishQuick comparison
- Best for
- Original-lineage deep-dish in Bucktown
- Strengths
- Known for Deep Dish · 2010 N Damen Ave, Bucktown
- Price / value
- $15–28/person
- Why it made the list
- Bucktown's My Pi traces its dough back to Larry Aprati, one of the original Uno's pizza chefs from the 1970s — meaning this is one of the few places where the deep-dish recipe genuinely descends from the source. 4.5 stars across 1,400 reviews.
- What to order
- The classic deep-dish sausage — straightforward, true to the original Uno-lineage technique, and what My Pi does best.
5Burt's Place
Deep DishQuick comparison
- Best for
- The original caramelized-crust deep-dish
- Strengths
- Known for Deep Dish · 8541 Ferris Ave, Morton Grove
- Price / value
- $18–30/person
- Why it made the list
- Burt Katz invented the caramelized-crust technique that Pequod's later popularized — Burt's Place in Morton Grove is the original, and the pies still come out exactly the way Burt intended. 4.6 stars from a small but devoted reviewer base.
- What to order
- The caramelized-crust pan pizza with sausage — this is the dish Burt invented, and it's still the platonic ideal of the format.
6Bartoli's Ristorante
Deep DishQuick comparison
- Best for
- Malnati-lineage deep-dish without the wait
- Strengths
- Known for Deep Dish · 1955 W Irving Park Rd, Northcenter
- Price / value
- $15–28/person
- Why it made the list
- Bartoli's lineage runs back through the Malnati family tree — chef Brian Tondryk's father worked at Lou Malnati's, and the recipe shows that DNA. A neighborhood Northcenter dining room with 2,100 reviews at 4.4 puts it solidly in the city's top tier.
- What to order
- The deep dish with sausage and cheese — Bartoli's keeps the format classical and executes it cleanly.
7The Art of Pizza
Deep DishQuick comparison
- Best for
- Deep-dish by the slice in Lakeview
- Strengths
- Known for Deep Dish · 3033 N Ashland Ave, Lakeview
- Price / value
- $12–25/person
- Why it made the list
- Lakeview's slice-by-the-pound deep-dish — Art of Pizza sells deep-dish by the slice, which most of the city's deep-dish institutions don't. 3,200 reviews at 4.5 confirms the slice is genuinely good rather than a compromise on the format.
- What to order
- A slice of the deep-dish sausage and one of the thin-crust slices side-by-side — the comparison is the value proposition here.
8Pizzeria Uno
Original Deep DishQuick comparison
- Best for
- The historical first deep-dish
- Strengths
- Known for Original Deep Dish · 29 E Ohio St, River North
- Price / value
- $18–35/person
- Why it made the list
- The 1943 birthplace — Ike Sewell and Ric Riccardo's River North restaurant is where Chicago deep-dish was actually invented. Worth a visit for the history alone, even though the modern Uno can't always match the technique its descendants execute today (the 3.9 rating reflects that).
- What to order
- The original deep-dish with sausage — this is the dish, in the room where it was invented.
9Labriola
Deep DishQuick comparison
- Best for
- Deep-dish from a bakery family on the Mag Mile
- Strengths
- Known for Deep Dish · 535 N Michigan Ave, Magnificent Mile
- Price / value
- $18–32/person
- Why it made the list
- Labriola is the Chicago bakery family's Mag Mile dining room — they bake bread for Lou Malnati's nationwide, and the deep-dish here uses their own dough technique. 1,900 reviews at 4.3 stars and the convenience of being on Michigan Avenue.
- What to order
- The deep-dish sausage and a side of the rosemary focaccia bread — Labriola's bakery roots show on both.
10George's Deep Dish
Deep DishQuick comparison
- Best for
- Newer-generation classical deep-dish
- Strengths
- Known for Deep Dish · Chicago
- Price / value
- $16–30/person
- Why it made the list
- A newer-generation Chicago deep-dish operation that lands consistently on local food-Reddit shortlists — 780 reviews at 4.5 is solid territory for a smaller shop, and the recipe respects the genre's classics rather than reinventing them.
- What to order
- The classic deep-dish sausage — George's keeps the format traditional and executes it cleanly.
11Pizano's Pizza & Pasta
Deep DishQuick comparison
- Best for
- Loop deep-dish from the Malnati family lineage
- Strengths
- Known for Deep Dish · 61 E Madison St, The Loop
- Price / value
- $16–30/person
- Why it made the list
- Pizano's was founded by Rudy Malnati Jr., son of the same Malnati family — meaning this is the third-strand of the original Uno deep-dish lineage along with Lou's and Uno itself. 2,800 reviews at 4.2 and a Loop dining room.
- What to order
- The thin-crust here is genuinely competitive with the deep-dish — try a half-and-half order if you're with a group.
12Uncle Jerry's Pizza Company
Deep DishQuick comparison
- Best for
- Under-the-radar Chicago deep-dish
- Strengths
- Known for Deep Dish · Chicago
- Price / value
- $15–28/person
- Why it made the list
- A smaller, less-touristed Chicago deep-dish operation that locals on r/chicagofood quietly champion — 650 reviews at 4.6 is exceptional rating territory for a place that hasn't gone national.
- What to order
- The classic deep-dish with sausage and cheese — Uncle Jerry's keeps the menu tight and the execution focused.
Frequently asked questions
What is the best deep dish pizza in Chicago?
Lou Malnati's and Pequod's are the two most recommended deep dish pizzerias by Chicagoans on Reddit. Malnati's is the classic butter crust with sausage patty; Pequod's is famous for its unique caramelised cheese crust. Food critics often name Burt's Place in Morton Grove as technically the best, but it requires a trip outside the city.
What is the difference between deep dish and stuffed pizza?
Deep dish pizza has a tall crust with toppings layered in reverse order (cheese, toppings, then sauce on top) baked in a deep pan. Stuffed pizza (as pioneered by Giordano's) has two layers of crust with fillings sandwiched between, creating an even thicker, more indulgent pizza. Deep dish is ~1.5 inches tall; stuffed can be 2–3 inches.
How long does deep dish pizza take to cook?
Deep dish pizza typically takes 40–50 minutes to cook from order — much longer than thin crust. Most Chicago deep dish restaurants ask you to order before you're fully seated. Plan your meal around this: arrive hungry but not starving, order early, and use the wait time for drinks and conversation.
Is Lou Malnati's or Giordano's better?
This is Chicago's great pizza debate. Malnati's loyalists love the butter crust and the whole sausage patty style. Giordano's fans prefer the stuffed double-crust with maximum cheese. Both are excellent but different styles — try both if you have time. Most travelers prefer Malnati's for the classic experience; Giordano's for sheer indulgence.
Should I eat deep dish pizza in Chicago?
Deep dish is a cultural experience more than an everyday meal — it's very filling and takes almost an hour to prepare. If you're visiting Chicago, you should try it at least once. Most locals eat thin-crust (tavern-style) more regularly. For the full Chicago pizza story, have deep dish one night and a Chicago thin-crust or Italian beef sandwich another time.
What is Chicago tavern-style pizza?
Tavern-style (or thin-crust) pizza is actually what most Chicagoans eat daily — a cracker-thin, crispy crust cut into squares (not slices). It's different from both New York and deep dish styles. Vito & Nick's, Marie's Pizza, and Coalfire are top spots for Chicago thin-crust if you want to eat like a local.
Do I need a reservation for Chicago deep dish restaurants?
Lou Malnati's, Giordano's, and most major deep dish spots don't take reservations — expect waits of 30–90 minutes on weekends. Arrive off-peak (before 5:30pm or after 8pm) to minimise waits. Some locations have bars where you can wait with a drink. Burt's Place requires pre-ordering by phone.
What is the difference between deep dish and stuffed pizza in Chicago?
Traditional deep dish, perfected by places like <a href="#lou-malnatis-pizzeria"><strong>Lou Malnati's</strong></a> and <a href="#pizzeria-uno"><strong>Pizzeria Uno</strong></a>, features a thick, buttery crust that lines the pan, filled with cheese, toppings, and topped with sauce. Stuffed pizza, pioneered by <a href="#giordanos"><strong>Giordano's</strong></a>, takes this a step further by adding another thin layer of crust over the cheese and toppings, then covering it with sauce, creating an even more substantial and gooey pie.
How long does deep dish pizza take to cook and why?
Deep dish pizza typically takes 30-45 minutes to bake in the oven. This extended cooking time is necessary due to the pizza's thickness and the large quantity of ingredients, especially cheese and sauce. Restaurants like <a href="#pequods-pizza"><strong>Pequod's</strong></a> often pre-bake their crusts to help ensure an evenly cooked pizza with a perfectly crispy base.
Can you get authentic Chicago deep dish pizza delivered nationwide?
Yes, several iconic Chicago deep dish restaurants offer nationwide shipping, allowing you to enjoy a taste of Chicago from anywhere. <a href="#lou-malnatis-pizzeria"><strong>Lou Malnati's</strong></a> and <a href="#giordanos"><strong>Giordano's</strong></a> are among the most popular options for shipping their pizzas frozen. This allows enthusiasts outside Chicago to experience the authentic flavors.
Which deep dish pizza is best for first-timers in Chicago?
For first-timers, we highly recommend starting with the classics. <a href="#lou-malnatis-pizzeria"><strong>Lou Malnati's Pizzeria</strong></a> offers a quintessential deep dish experience with its buttery crust and rich toppings, making it a beloved choice. Alternatively, <a href="#pizzeria-uno"><strong>Pizzeria Uno</strong></a> provides a historical context as the birthplace of deep dish, offering a taste of the original.
Is deep dish pizza always served with a thick crust?
While deep dish is synonymous with a substantial crust, the thickness can vary. The classic style, found at places like <a href="#pizzeria-uno"><strong>Pizzeria Uno</strong></a>, has a robust, flaky crust. However, some variations exist; for example, <a href="#my-pi-pizza"><strong>My Pi Pizza</strong></a> is celebrated for its exceptionally thin and flaky deep dish crust, offering a lighter yet still satisfying experience. Stuffed pizzas, like those at <a href="#giordanos"><strong>Giordano's</strong></a>, also feature a distinct top crust.
What's the best way to reheat leftover deep dish pizza?
The best way to reheat deep dish pizza to maintain its quality is in a conventional oven or a toaster oven. Preheat your oven to around 300-350°F (150-175°C), place the pizza directly on the rack or on a baking sheet, and heat for 15-20 minutes, or until the cheese is melted and bubbly and the crust is crisp. Avoid the microwave, as it can make the crust soggy, diminishing the experience from places like <a href="#pequods-pizza"><strong>Pequod's</strong></a>.