Best vegan mozzarella for pizza
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Sign up to unlock our digital magazines and also receive the latest news, events, offers and partner promotions. Sign up to our newsletter for the latest and greatest from your city and beyondDéjà vu! By entering your email address you agree to our Terms of Use and Privacy Policy and consent to receive emails from Time Out about news, events, offers and partner promotions. Neapolitan pies to square Detroit-style to newer homespun variants like Pilsen-style made with dough incorporating Old Style beer. This list combines Chicago institutions and New York imports so you can take your tastebuds on tour to discover the best pizza in Chicago. Get into a relationship with our newsletter. Discover the best of the city, first.
Tossing and saucing pies since 1946, Ashburn shop Vito and Nick’s is the king of tavern-style ‘za. The crispy, cracker-thin crust, tangy sauce and top-quality sausage separate this pizza from its peers. The char-dappled pies at this Logan Square brewery might just rival the beer that Middle Brow is best known for. Expect a short but sweet menu of options, like the classic margherita with fresh mozzarella and herbs or the mushroom with melty fontina and caramelized onions. And because the dough’s made in-house daily, there’s not a dud on the menu.
Contrary to most of the country’s opinion, Chicago does not exist on deep dish alone. In fact, most locals really dig tavern-style pizza, a pie with cracker-thin crust topped with bubbled, almost crispy cheese that’s cut into squares rather than triangles. This beloved stalwart—which is part liquor store, part pizza parlor—has been around since the 1940s, and it’s not hard to see why it’s still kicking. Beloved Morton Grove pizzeria Burt’s Place specializes in deep dish pies that boast a signature caramelized crust developed by founder Burt Katz, who previously launched both Gulliver’s and Pequod’s.
