7 Pizza Lovers' Paradise in Chicago: Where Taste Mingles with Soul

Race Day Live (Chicago, IL) – The politics of pizza in Chicago often provoke heated debate. Whether it’s deep dish or thin crust, ardent advocates on both sides will never give up. Fortunately, pizzaiolos throughout the city specialize in a wide range of varieties to suit everyone.

Some places have been around for decades, while others are relatively new, but they’re all pushing the envelope and making an influence on the local scene. The list below is only a sample of Chicago’s finest pizzerias; many favorites may have been left out.

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Kim’s Uncle Pizza

Kim’s Uncle Pizza offers the same tavern-style pizza that Pizza Fried Chicken Ice Cream does in Bridgeport. This is handmade Chicago style pizza, super crispy and loaded with premium toppings. The Marszewskis, who also own Maria’s Community Bar and Marz Community Brewing, purchased the pizza. Family members have vivid recollections of working at the pizzeria as teenagers and now have the means to provide suburban Westmont with destination-quality pizza.

Forno Rosso

Forno Rosso weathered the epidemic, a difficult time when dine-in was unreliable. Most pizzerias encourage takeout, but Forno Rosso follows the rigid regulations established in Italy for Neapolitan pizza. So takeout is not an option; the notion is that the quality of the pie will deteriorate during transportation.

Now that limitations have been lifted, the dining room is once again packed with people enjoying some of the city’s best thin crust pizzas created with ingredients imported from Italy. The West Loop store has also reopened following a makeover.

Crust Fund Pizza

Crust Fund Pizza is the small pop-up that could. Crust Fund, founded by John Carruthers, a home cook and Revolution Brewing marketing specialist, is a method for him to share his pizza enthusiasm. He accepts orders via Instagram (drops occur monthly).

Customers, however, do not pay Carruthers; instead, they donate money to a charity of his choice in exchange for the hidden back alley spot where they can pick up a pie. The pizza is largely Chicago thin crust, but expect a variety of specials. Also, don’t wait too long to place an order because drops sell quickly.

Vito and Nick’s

Pizza lovers go to this venerable establishment on the far South Side for some of the best cracker-like thin crust pies in the city. The crispy crust can be topped with a variety of items, including shrimp and anchovies, sliced meat, and sausage. It pairs perfectly with a cool pint of Old Style. Bring some bills, as the eatery only accepts cash.

Superkhana International

This isn’t a typo; Superkhana International, a bold Indian fusion restaurant in Logan Square that makes its naan in a pizza oven rather than a tandoor, serves some of the city’s most inventive pizza. However, the dough used for the pizza is not identical. It provides a thin but fluffy crust.

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The toppings are South Asian-influenced; there are usually two or three pies on the menu, which vary seasonally. Expect to see ramps, rhubarb, and anything else is fresh. Recent versions include a Margherita with Thai basil and tomato achar, as well as palak paneer with fried shallots, mozzarella, and spinach.

Paulie Gee’s

The Brooklyn-based pizza debuted with a lot of buzz surrounding its Neapolitan-inspired cuisine, and it lived up to those lofty expectations. The wood-fired compositions include Greenpointer (mozzarella, baby arugula, olive oil, lemon juice, shaved Parmigiano Reggiano) and Hellboy (mozzarella, Italian tomatoes, Berkshire soppressata picante, Parmigiano Reggiano, Mike’s Hot Honey).

The menu includes a vegan option with dairy-free cheese, as well as Detroit-style squares with cup and char pepperoni. The Wicker Park location serves New York-style slices. Online ordering is accessible here. There is also a facility in suburban Wheeling, inside District Brew Yards.

Bungalow by Middle Brow

Pizza and beer make an excellent marriage and are the major attractions at this Logan Square brewpub. Bungalow by Middle Brow focuses on fermentation and produces great breads, as well as wild and adventurous brews. The thin, chewy crust is activated with a sourdough starter, which gives the dough a nice tang. Toppings are sourced from local farms, and the menu features margherita, mushroom, and seasonal pies. On Tuesdays, Middle Brow offers a unique spin on tavern-style pizza that is worth a visit.

Conclusion

Finally, Chicago is a pizza lover’s paradise, with a wide range of flavors, styles, and dining options. Whether you prefer the classic deep-dish, seek the crispy bliss of tavern-style thin crust, or want to try out new toppings on artisanal pies, the city’s pizzerias provide something for everyone’s taste.

From local favorites to undiscovered gems, each restaurant exemplifies Chicago’s passion for pizza and culinary inventiveness. So grab a slice (or a full pie) and see why Chicago’s pizza scene continues to attract both locals and visitors.

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