Deep Dish Pizza: The Tourist Favorite
Let’s start with the obvious: deep dish pizza. This is the pizza that made Chicago famous—the kind piled high with layers of cheese, chunky tomato sauce, and sometimes even a full layer of dough on top (we’ll get to that version in a minute). It’s baked in a round cast iron or iron skillet, with high sides of the pan that help form the signature pie-like shape.
The crust is usually made with a mix of cornmeal, olive oil, and pizza dough, giving it that golden, buttery crust that’s both tender and flaky, yet sturdy enough to hold everything together. Inside? You’ll typically find a base of mozzarella cheese and Italian sausage, layered below a bright, seasoned tomato sauce, often made with crushed tomatoes and topped with a sprinkle of parmesan cheese or oregano.
You’ll hear names like Lou Malnati’s, Giordano’s, Gino’s East, and Pizzeria Uno thrown around. These are the classic spots to get your fix of authentic Chicago-style deep-dish pizza. In fact, Ike Sewell, one of the founders of Pizzeria Uno, is often credited with inventing the deep dish in the 1940s alongside Chef Riccardo, while others argue that Rudy Malnati deserves the real credit. Either way, they helped spark a cheesy revolution.
Is it heavy? Yes. Is it best eaten with a knife and fork? Probably. Is it delicious? Absolutely.
Stuffed Pizza: Deep Dish’s Even Deeper Cousin
So you’ve had deep dish and you think you’ve seen it all? Enter stuffed pizza, Chicago’s most indulgent pie. Stuffed pizza looks similar to deep dish at first glance, until you slice into it and realize there’s a whole second layer of dough sealing in the cheesy middle. Think of it as a pizza lasagna.
This style often has even more mozzarella, Italian sausage, and fillings packed inside, topped with that same tangy tomato sauce layer and baked until bubbling. The crust still rises high along the sides of the pan pizza, but the texture tends to be thicker and breadier.
Some say it’s over-the-top; others say it’s a religious experience. Either way, you’ll definitely need a nap afterward.
Tavern-Style Pizza: The Local Legend
Now here’s where things get interesting. When you ask most of the country what type of pizza Chicago is famous for, you’ll hear a lot of the above. But, if you ask most Chicagoans what kind of pizza they actually eat on a regular basis, chances are it’s not deep dish or stuffed—it’s tavern-style pizza.
Tavern-style pizza is the true neighborhood favorite, often found in corner bars and old-school joints around the city and suburbs. This thin-crust pizza is known for being cut into crispy, bite-sized squares (yes, even the little ones without crust). It’s meant for sharing with a crowd, ideally over cold beer and a Sox game on TV.
The crust is crunchy, with just the right amount of chew, and often cooked on a screen or stone instead of in a deep pan. There’s a thin layer of pizza sauce, gooey mozzarella, and classic toppings like pepperoni, Italian sausage, or green peppers. The edges might be flaky or slightly charred, depending on the oven.
If deep dish is a showy out-of-towner, tavern-style is your reliable local—it’s the Friday night pizza that doesn’t require a nap.
Pro tip: If you’re coming to the area for the first time looking to find a reputable pie like this one, make sure it comes wrapped in white paper, grease shining through. That’s the mark of a good one!
Chicago-Style vs. New York-Style (Yep, We’re Going There)
No offense to New York, but we need to clear something up: New York-style and Chicago-style are two totally different pizza philosophies.
New York-style pizza is known for its wide, foldable slices, thinner crust, and chewy texture. Chicago’s versions, by contrast, span everything from layered deep dish to tavern-style square cuts. While a New Yorker might reach for a slice on the go, Chicagoans are more likely to sit down and make a night of it, especially when eating a pizza pie that weighs several pounds.
That said, plenty of Chicago spots now offer their own takes on thin crust that mimic some of New York’s characteristics. Still, ask any die-hard Chicagoan, and they’ll tell you our style of pizza is in a league of its own.
A Word on Ingredients
What makes Chicago pizza so memorable? It often comes down to the ingredients.
Chicago pizzerias pride themselves on using creamy mozzarella cheese (often sourced from Wisconsin), housemade pizza dough, and toppings like spicy Italian sausage, sweet crushed tomatoes, and rich, slow-simmered tomato sauce. Some doughs include a touch of semolina or cornmeal for that perfect bite, and others are brushed with olive oil before baking for that signature sheen.
Whether you go deep or thin, you’ll probably also encounter those classic pizza flavors like oregano, parmesan cheese, or even a drizzle of olive oil over top. And gluten-free folks don’t have to worry. Plenty of modern pizzerias now offer gluten-friendly crusts, too.
What About Detroit, Naples, and Neapolitan Styles?
While Detroit-style pizza (square and thick with caramelized edges) has a cult following and Neapolitan pizza from Naples is the gold standard for traditionalists, neither is what most people think of when they say “Chicago-style.”
That said, Chicago's pizza scene is nothing if not experimental. You can find a good Neapolitan or pizza recipe at plenty of spots these days, and some hybrids even combine tavern-style pizza techniques with wood-fired cast iron bakes.
The Final Slice
So, what is Chicago-style pizza? It depends on who you ask. To some, it’s a towering deep dish pizza with a buttery crust and layers of cheese. To others, it’s a shareable, square-cut tavern-style pizza from the corner bar. Maybe it’s even stuffed pizza, with gooey mozzarella hidden between crusts like a delicious secret.
One thing’s for sure: there’s no wrong way to love pizza in Chicago. Just don’t compare it to “something you've had somewhere else”—we’re picky about that.
Whether you’re a Chicagoan or a curious traveler, consider this your permission slip to try a little bit of everything. After all, when it comes to the best deep dish, thin-crust pizza, or anything in between, the answer is simple: yes, please.
