A few months ago, I was in Chicago very briefly for a weekend for my sister’s pregnancy announcement to the parents as well as for my mom’s birthday. Usually my visits back home have a few regular stops – White Castle, a chain not available here, on the way from the airport with their little square burgers. The local Teddy’s Red Hots hole in the wall joint near the house. And, I try to get a Chicago style pizza in, which is my favorite kind of pizza. Here’s my best Chicago Pizza Picks I generally choose from and recommend to those travelling to Chicago.

Traditional Chicago Deep Dish

For traditional Chicago style deep dish, my pick is always Lou Malnati’s. I like to get the Malnati Chicago Classic, here you see a personal size one, which includes their sausage, the specialty of the house that is made with their own blend of lean sausage, extra cheese, and vine-ripened tomato sauce on their famous Buttercrust with hint of cornmeal. They have multiple locations all over Chicago which makes it very do-able to be able to experience their pizza, and have been around since 1971. This is usually what I tell people to get when visiting Chicago over the cheesier Giordano’s (also with multiple locations all over Chicago so very do-able to visit when you are out of town) or more greasy and always packed Pizzaria Uno’s. with a wait at their 2 locations downtown (they also have two locations in northern Chicago suburbs)

Most Unique

If I have the patience, I might be willing to head towards Lincoln Park, finally find parking, and then wait in line to get in and them for them to bake this pot pie version of pizza at Chicago Pizza and Oven Grinder. This is the half pounder pizza pot pie, on wheat dough. Around since 1972, they offer this individual serving of their Pizza Pot Pie using triple-raised Sicilian bread-type dough, a homemade sauce consisting of olive oil, fresh garlic, onions, green peppers, whole plum tomatoes and a special blend of cheeses, sausage made from prime Boston butts, and doorknob-size, whole, fresh mushrooms.

Best Crust

On my last trip, I went with Pequod’s Pizza, which is known for how when they are laying down the cheese they overlap it on the edges and then over all the crust in the, which then melts over for this signature caramelized edge. Founded in 1971, which is the third one now that is from apparently the pizza golden age in Chicago and a testament how beloved they are to each have lasted more than 40 years.

Since there is always a wait after you order for any deep dish pizza to bake (usually 30-40 minutes), you will probably, like we did, need to order some garlic bread and the appetizer combo to calm yourself as the aromas tease and torture you. The appetizer combo includes Zucchini Slices, Mozzarella Sticks, Jalapeno Poppers and Breaded Mushrooms. But soon enough, the pizza will arrive… and remember to wait a few minutes so you don’t burn your mouth!

Ah, the glorious caramelized cheese crust all around… Here’s a look at the cheese pizza.

Close up of the crust on the meat pizza!

We had leftovers so here’s a look again at the crust in the better lighting of home. In this case I got sausage (which I like) and my brother wanted pepperoni so we also had that as a topping, but I wouldn’t waste pepperoni on this pizza as I didn’t think it was anything special. I like pepperoni on pizza when it comes out crispy on the edges which these do not, though they certainly are generous on the amount of pepperoni.
 

What is your recommendation for best Chicago pizza picks? What are your specific hometown cravings that when you visit home, you make a beeline to revisit?