Illinois Pizza Guide: Beyond Deep Dish

Yes, Chicago invented deep dish. But Illinois pizza culture is far more diverse than tourists realize.

The Styles You Need to Know

Chicago Deep Dish

What it is: Thick crust in a deep pan with cheese on bottom, chunky tomato sauce on top Where to try: Lou Malnati's, Pequod's, Giordano's

The famous one. More like a savory pie than traditional pizza. One slice is a meal.

Pro tip: Pequod's caramelized crust edges are worth the trip to Lincoln Park.

Chicago Tavern Style

What it is: Thin, crispy crust cut into squares ("party cut") Where to try: Pat's Pizza, Vito & Nick's, Marie's Pizza

This is what Chicagoans actually eat on a regular basis. Crispy, cut into squares, perfect with beer.

Pro tip: Order well-done for extra crispy edges.

Quad Cities Style

What it is: Unique regional style with malt in the crust, spicy sauce, unique toppings Where to try: Harris Pizza, Frank's Pizza (Moline/Rock Island area)

Ground beef, malt crust, and cayenne-spiced sauce make this style unlike any other.

Pizza Puffs

What it is: Deep-fried pizza pocket, Chicago exclusive Where to try: Any Chicago area hot dog stand

Not really pizza, but pizza-adjacent and uniquely Chicagoan.

Regional Favorites Worth the Drive

Northern Illinois

• Aurelio's Pizza (Homewood & suburbs) - Thin crust institution since 1959

• Nancy's (various) - Stuffed pizza specialist

• Burt's Place (Morton Grove) - Deep dish legend, call ahead

Central Illinois

• Monical's Pizza (Champaign-Urbana origin, regional chain) - Thin crust with sweet sauce

• Garcia's Pizza (Champaign) - Local institution

• Obed & Isaac's (Springfield) - Wood-fired in a brewery

Southern Illinois

• Delaney's (Carbondale) - College town favorite

• Quatro's (Carbondale) - Deep pan with devoted following

The Great Debates

Gino's East vs. Lou Malnati's vs. Giordano's

Community members weigh in:

• Gino's East: Graffiti-covered walls, good for tourists

• Lou Malnati's: Butter crust devotees swear by it

• Giordano's: Stuffed pizza (different from deep dish!)

There's no wrong answer. Try them all.

Deep Dish vs. Tavern Style

Deep dish is for special occasions and out-of-towners. Tavern style is what you order on a Tuesday.

Sausage: Patty or Crumbles?

Chicago tradition says patty (one big layer under the cheese). The debate continues.

Ordering Tips

1. Deep dish takes time - 45 minutes is normal, don't be impatient

2. Party cut is standard for tavern style - don't ask for triangles

3. Most places deliver but pickup is often faster

4. Extra crispy/well-done is acceptable and encouraged

5. Giardiniera on the side elevates any pizza