Deep-dish in Chicago isn’t just “pizza, but taller.” It’s a whole engineering project: buttery crust pressed into a pan, ingredients layered in a way that protects the cheese from scorching, and a bake time that forces you to plan your life around dinner.
If you’ve ever watched someone slice into a deep-dish pie and thought, that looks incredible… but also confusing, this guide is for you. We’ll cover what deep dish actually is, how it differs from stuffed and pan styles, the best places to try it, and—most importantly—how to order without accidentally committing to a 90-minute mistake.
What makes Chicago deep dish “deep dish”
Classic Chicago deep dish is baked in a deep, round pan (often steel or cast iron), which gives it those tall edges and that crisp, fried-in-butter vibe along the crust. The build is intentional: cheese goes down first, then toppings, and the tomato sauce typically lands on top—so the sauce acts like a protective layer during the long bake.
It eats more like a savory pie than a foldable slice. And because the bake is longer, the structure is sturdier, the flavors meld more, and the whole thing feels… kind of monumental.
Deep dish vs. stuffed vs. “pan pizza with a cult following”
Here’s the fast way to understand what you’re ordering:
- Deep dish: thick-edged crust + layers + sauce on top, baked until set.
- Stuffed pizza: like deep dish, but with an extra layer of dough on top of the fillings—then sauce on top of that. It’s heavier, gooier, and usually takes even longer.
- Caramelized-edge pan styles: still “deep,” but the calling card is the browned, almost lacy ring of cheese/crust around the edge.
Why does this matter? Because “deep dish” is often used as a catch-all. In Chicago pizza-land, that can be the difference between a glorious dinner and a cheese avalanche you weren’t emotionally ready for.
The origin story (quick, but actually helpful)
A lot of the deep-dish mythology centers on the original Pizzeria Uno and the year 1943. The creation story gets debated, but the key point for you (the eater) is this: deep dish was designed to turn pizza from snacky street food into a full sit-down meal—something hearty, knife-and-fork serious.
You’ll see names like Ike Sewell, Richard Riccardo, and pizza historian Peter Regas come up in that conversation.
How to order deep dish like you know what you’re doing
Deep dish ordering is basically a mini strategy game. Your two biggest “gotchas” are time and portion size.
1) Decide the vibe: dine-in, carryout, delivery, or shipped
If you’re dining in, assume a wait for the pizza itself—because the bake is the whole point. Plan snacks or appetizers accordingly.
If you’re doing carryout, order ahead. Deep dish is not a “walk in, grab it, bounce” food.
If you’re shipping, you’re getting a frozen version designed for travel—still excellent, but different from eating a pie that just left the oven.
2) Pick your style (this is the real fork in the road)
Most first-timers are happy with classic deep dish. But if you know you’re a cheese maximalist, you might prefer stuffed.
A simple decision rule:
- Want balanced and iconic? Go deep dish.
- Want maximum cheese gravity? Go stuffed.
- Want crispy edge + caramelized flavor? Go caramelized-edge pan styles.
3) Choose toppings that behave well in the “pizza lasagna” environment
Deep dish is dense. Toppings that are amazing on thin crust can go weird here.
Good deep-dish toppings (reliably):
- Sausage (especially when it’s “patty-style” across the pie)
- Pepperoni (if you want classic)
- Mushrooms, onions, green peppers (they hold up)
- Spinach + garlic (great in stuffed styles)
Trickier toppings:
- Pineapple (can get watery)
- Too many vegetables (steam issues)
- Ultra-loaded combos (the middle can stay soft)
4) Don’t underestimate the size
Deep dish is filling. If you’re used to eating 2–3 thin slices, your deep-dish math will betray you.
A practical guideline:
- 2 people: small pie is usually plenty (especially with sides)
- 3–4 people: medium works
- 5+ people: go large or add a second pie with a different style/topping
5) Use this exact ordering script (seriously)
If you’re ordering by phone or in person, this saves time:
- “Hi—can I get a (size) (deep dish or stuffed) with (toppings)?”
- “About how long is the wait?”
- “Can I do well-done?” (great if you like extra crisp edges)
- “Do you cut it into traditional slices or party cuts?” (varies by place)
6) Reheating deep dish (so it doesn’t turn into sadness)
If you’re taking leftovers home, the move is oven or toaster oven, not microwave. Microwaves melt the middle and wreck the crust.
Quick method:
- 375°F (190°C)
- Heat until the center is hot and the bottom re-crisps
- If the top browns too fast, loosely tent with foil
Chicago deep dish best places (and what to order at each)
This list mixes iconic classics (yes, some touristy—because they’re good) with local favorites and newer-school pan spots. Use it like a playlist: choose based on mood.
Lou Malnati’s Pizzeria — the buttery-crust legend
If you want the “this is what people mean by Chicago deep dish” experience, this is it. Expect a crisp, rich crust and a very clean, classic flavor profile.
How to order:
- Go deep dish
- Strong choice: sausage (it’s a signature move)
- If you’re not in town, they’re known for shipping options through Tastes of Chicago.
Best for: first-timers, families, anyone who wants a reliable “wow.”
Giordano’s — stuffed pizza, turned up to eleven
This is the heavyweight champ of stuffed pizza: cheese and fillings under a top crust, sauce on top, and a commitment to indulgence. If you want one meal that could also qualify as tomorrow’s lunch, this is your spot.
How to order:
- Choose stuffed (that’s the point here)
- Give yourself time—stuffed pies take longer
- They also do nationwide shipping.
Best for: cheese-lovers, big appetites, post-museum hunger.
Pequod’s Pizza — caramelized crust and proud of it
This is the caramelized-edge experience that converts people into evangelists. The crisp ring is a feature, not an accident—and it’s why you’ll hear this place mentioned like a secret handshake.
How to order:
- Expect the signature caramelized edge (lean into it)
- If you want to be strategic: reserve/order ahead when possible
- They’ve also leaned into shipping frozen pies.
Best for: crust people, “I want something different” eaters, caramelization fans.
Gino’s East — classic deep dish with a long-running Chicago identity
A deep-dish institution with multiple locations and a very recognizable style. If you want something classic but still bold, it’s a solid pick—and they’ve made it easy to order in different formats.
How to order:
- Go deep dish with a traditional topping set (pepperoni/sausage/mushrooms)
- If you’re not local, they sell frozen pies and ship via Goldbelly.
Best for: visitors who want a famous name + easy ordering options.
Pizano’s Pizza & Pasta — family-linked deep dish tradition
Pizano’s leans into deep-dish tradition and the Malnati family history. If you like the idea of deep dish with a slightly more “old Chicago family tree” angle, it belongs on your shortlist.
How to order:
- Deep dish with sausage + a veg (mushroom/onion) keeps it balanced
- If you’re doing a pizza crawl, this is a great “classic without being the obvious pick”
Best for: history nerds (the fun kind), loop-area lunches, traditionalists.
The Art of Pizza — the “I want deep dish without committing my whole evening” move
One of the best hacks in deep-dish world is finding a place where you can do slices. This spot is well-known for variety (including stuffed/deep dish options) and is great when you want deep-dish flavor without the full wait of a whole pie.
How to order:
- Ask what deep-dish/stuffed slices are hot and ready
- If you’re starving now, this is a strong play
Best for: quick hitters, pizza crawls, late-night “I need a sure thing.”
Milly’s Pizza in the Pan — limited drops, high demand, very modern Chicago pizza energy
Milly’s does limited quantities and encourages ordering online early—this is not a casual walk-in situation. If you like the idea of a “today’s drop” pizza culture moment, it’s worth it.
How to order:
- Read their ordering instructions and preorder early
- Note: they relocated to Noble Square (per reporting) as they expanded production.
Best for: people who love hunting hyped food, caramelized-edge fans, takeout strategists.
Burt’s Place — suburban pilgrimage, serious pan pizza
A beloved spot outside the city proper, frequently talked about like a “you go because it’s worth it” destination. It’s cozy, pan-style, and proudly itself.
Fun pop-culture note: Anthony Bourdain was famously picky about deep dish, and Burt’s often comes up in that context.
How to order:
- Make it a planned trip, not an impulse
- Go classic (sausage/pepperoni) and let the crust do its thing
Best for: pan-pizza lovers, “I’ll travel for food” people.
Labriola Ristorante — downtown deep dish with a more polished sit-down feel
If you want deep dish in a more “downtown Italian restaurant night out” setting, Labriola is a strong option—and they’re clear about ordering online and standard restaurant service.
How to order:
- Deep dish as your main event
- Make a reservation if you’re going at peak times, and consider ordering ahead for pickup
Best for: date nights, Streeterville dinners, “I want deep dish + a whole meal.”
A practical “deep dish day plan” (so you don’t waste a night)
If your goal is to try deep dish without turning dinner into a logistical comedy, do this:
- Eat a light lunch (deep dish is the main event).
- Decide your spot by mid-afternoon.
- Place the order early if it’s a popular place or a limited-quantity shop.
- If dining in, show up ready to snack while it bakes.
- If you’re doing two places, do slices first, then a full pie later (or split pies with a group).
One more thing: don’t let anyone deep-dish shame you
You’ll hear locals argue that thin, square-cut tavern pizza is the “real everyday Chicago pizza.” That’s a legit opinion and a fun debate—but it doesn’t cancel deep dish. Deep dish is part of the city’s food identity, and it’s absolutely worth doing at least once (ideally more than once, because your first order is basically practice).
Quick note on closures and moving targets
Chicago restaurants change. For example, deep-dish icon My Pi/My Pie closed its final location on June 29, 2025, after more than 50 years. If you see older guides recommending it, that’s why you can’t find it.