On National Pizza Day, My Favorite Chicago Thins, A to Z

Villa Nova

Tavern-style thin from Villa Nova, in Stickney


I realize there are pizza joints on nearly every corner in practically every neighborhood and suburb in Chicagoland. When a metropolis of some seven million people spreads across the plains, they sprout like tribbles on the Starship Enterprise. But I didn’t have all year, and my doctor was already warning me about the acid reflux I was suffering from due to all of those tomatoes, so initially, I whittled my list of pizza joints down to about 30 places. Some were based on my own research, and unfortunately, some were based on the over eager fan clubs of others, who more than likely had some type of connection – either financial or family – to the place in question. But I also took recommendations from trusted followers and colleagues, and in the end, wound up with a list of 76 pizzerias that I just had to try; about 50 of them specialized in thin pizza. I tried to triangulate reviews and comments with critical, unemotional assessments, so that I could know that the place I was visiting indeed had merit.

Based on the pizzas I tried, the thin categories – as I’ve defined them for the Pizza Quest – are as follows:

- Tavern-style: thin, crispy, almost cracker-like crust; square-cut

- Artisan Thin: unique, artisan-made toppings, long ferment time for dough that contains higher percentage of water; usually a puffy, blistered edge, or cornicione

- Thin: You know what this is already

- Neapolitan: 00 flour, San Marzano tomatoes, wood-burning brick oven, fior di latte (domestic mozzarella) or buffalo mozzarella imported from Italy

I’ve listed every one of the places here alphabetically. In all cases, the name of the restaurant is also the link to their website. A note on methodology: if the place specialized in Neapolitan-style, or had a more artisan approach, I would always order the margherita as a baseline; if they were anything else, I would always order a small, half pepperoni-half sausage as a baseline. I felt this approach would allow me to compare and contrast without comparing wildly different styles of pizza with too many types of toppings to consider. For more information on my methodology, see my initial Pizza Quest post. You can also check out my off-the-cuff findings from my Instagram account, just search #ChicagoPizzaQuestThin. Oh, and don’t forget, my book, “Pizza City, USA” comes out in September.


Antica Pizzeria

5663 N. Clark St.; 773-944-1492
Style: Neapolitan
Ordered margherita, approx. 12” ($12.95)


Margherita Pizza at Antica in Andersonville

This Andersonville restaurant underwent a minor remodeling – adding a bar and fixing the tin ceiling – but the wood-burning oven at the center of the restaurant is still the centerpiece. Opting for a basic margherita, my standard barometer in any Neapolitan joint, I enjoyed chewing the center of the pie, redolent with luscious tomato sauce and large, wide swaths of fresh mozzarella, but the crust – especially the outer rim, or cornicione, was quite tough, and I couldn’t see any leopard spotting on the perimeter or the undercarriage. You can see in the picture how tight and dense it is, and a far cry from the fluffy, puffy, air pocket-filled wonders at Pizza East and Spacca Napoli. I didn’t dislike this pizza, I was just disappointed by it.


Armand’s Pizza & Pasta

105 W. 1st St., Elmhurst; 630-782-5800
Style: Thin/Tavern
Ordered small half sausage-half pepperoni ($12.95)

Armand's Pizza

Sausage + Pepperoni Pizza at Armand’s in Elmhurst

This family favorite was a mainstay in Elmwood Park for decades. In 1956, the owners took over the Victory Tap there, and started serving pizza. Ironically, a new concept in the Yorktown Mall, called Armand’s Victory Tap, is a throwback, and a nod to their roots. So when I asked the manager what style of thin they had, he replied “thin,” but really, this is more of a tavern-style pizza, with a super-thin, cracker crust that borders on crunchy, thanks to the handfuls of cornmeal that are tossed on the base of the oven deck, to keep it from sticking (and thus find themselves on the bottom, much like at Barnaby’s). Whole, canned tomatoes are ground in-house then topped with oregano and parmesan to order. Sliced, whole milk mozzarella is featured on every pie. “My grandfather discovered a long time ago that shredded mozz clumps up and the cheese levels vary depending on who is making the pizza,” said Mark Cecola, the grandson of original owner Mike Caringella. “One guy has a bigger hand, one guy is more generous. It’s human error and it’s hard to regulate, so we use so many slices per pizza to cover evenly and melt evenly, creating a really nice melted top.” The sausage is mild – a result of coarsely-ground pork butts with fennel and red pepper from their butcher on Taylor Street – while the pepperoni is more assertive; cheese is slightly browned in spots on the top and biting into a square-cut slice, you get a hint of maltiness (dough has flour, extra virgin olive oil, yeast and tiny bit of shortening and rises overnight), plus the slightest amount of sweetness from the tomato sauce, which is applied as thinly and delicately as a painter brushing a canvas.



18162 Harwood Ave., Homewood; 708-798-8050 – several other locations
Style: Thin
Ordered 10” thin, half pepperoni-half sausage ($11.50)

Aurelio's Pizza

Sausage + Pepperoni Pizza at Aurelio’s in Homewood

Since 1959, families have been piling into the soaring, barn-like structure, hung with Tiffany lamps and old photos of Homewood VIPs. Located just a few yards from the Metra line, the restaurant has its charms. My colleague at ABC 7 – Ben Bradley – is a proud local boy, always touting Aurelio’s alleged superiority when I see him in the hallways. With 42 locations – mostly in the suburbs, downstate and even a few in Florida, Georgia and Las Vegas – I knew that I would have to visit the mothership in Homewood where it all started, in order to get the most accurate assessment. We ordered the usual – half sausage, half pepperoni – and I remembered to ask about using the “old oven,” a reference to the stone deck oven vs. the quicker conveyor belt oven that Ben is always saying makes the difference. About 10 minutes later we were served a small circular pie on a wire cooling rack (triangle cut, since it was a small), a nice even golden brown hue across the entire bottom, with tiny, blueberry-sized sausage balls on top. Since the company is so big, they can’t make the sausage in-house anymore, so they simply purchased their sausage supplier. Sadly, there is hardly any detectable flavor in that sausage, hardly a whisper of fennel or even a note of garlic. There is a slightly raised ridge on the outer edge of the pizza (kind of like Pizano’s), which holds in the well-done baked cheese crisp that reminded me a little bit of Pequod’s. A bit of dried oregano is scattered over the top, but the thing that sunk this pie (and my dining companion agreed) was a crazy amount of salt. Whether it was in the cheese or the thinly-sliced pepperoni, or quite possibly the sausage that’s trucked in, after one slice I was reaching for my water. Aurelio’s is one of the best examples of the theory of birthplace preeminence, aka PIGUE Syndrome, that is, the best pizza in the world is the Pizza I Grew Up Eating. I can imagine generations of Little League teams and dance recitals and birthdays here, all gobbling up this thin crust and co-mingling it with their fondest memories later in life. But come here as an unbiased eater, just seeking some really good pizza, and you’ll leave far less satisfied.



Barnaby’s of Northbrook

960 Skokie Blvd., Northbrook; 847-498-3900
Style: Tavern
Got a small, half sausage-half pepperoni ($10)

Barnaby's Pizza

Sausage + Pepperoni Pizza at Barnaby’s in Northbrook

Talk about PIGUE (Pizza I Grew Up Eating) Syndrome, after I posted a picture following my unannounced visit, Facebook and Instagram lit up with breathless melancholy. “I went there all throughout high school,” and “been going there for 20 years” came the reactions to my nattily-crimped thin, tavern-style pizza. No question it’s a good pie (although despite North Shore myth, they do not make a cornmeal crust, they simply use cornmeal – as many other places do – beneath the pizza to keep it from sticking to the oven deck). There are now a few other locations on the North Shore and in the NW ‘burbs, but of course everyone still claims the original in Northbrook is center of the pizza universe, and just like I insisted I visit the original Aurelio’s in Homewood, if I was going to get the true Barnaby’s experience, I would have to visit the Northbrook mothership. The sausage side (covered in cheese) was respectable – it’s a proprietary recipe made by Scala’s since Day 1, and has since passed to Battaglia – much more so than the weak, mass-produced pepperoni (placed on top of the cheese). The crust is what you’re coming here for: thin, crispy and when you take a bite, the sound is actually audible. That’s a pretty good sign. I saw some air pockets in the cutaway section of the pie, indicated there might be some fermentation, or at least a decent period of resting for the dough. The sauce is innocuous; I didn’t hate it, I didn’t love it, I don’t really remember it. Is this the Best Tavern-Style Crust in the region? Probably not. Is it worth a detour if you’re heading down the Edens and you feel the urge to devour a pizza? Sure. There’s a reason generations of families have been coming here since 1968, but that’s also the reason so many people who grew up on the North Shore still think, incorrectly, this is the best the region has to offer. (Interesting note: of all of the places we called to get additional information, Barnaby’s was the most secretive. No comment on cheese, dough, sauce or process).


Bricks Wood Fired Pizza & Café

1763 Freedom Dr., Naperville; 630-799-6860
also locations in Lombard and Wheaton, and soon in Lincoln Park
Style: Thin
Got a 12” Neapolitan ($11)


Margherita Pizza at Bricks in Naperville

This mini-chain has roots in the Western suburbs, and it’s extremely convenient if you suddenly get the urge for a pizza while cruising down Interstate 88 or just doing some shopping in the nearby malls. During lunch, office workers pop in to grab a fast, fairly tasty pizza made to-order, then baked in an enormous, round, copper, wood-burning oven. The pizza has a nice, light crust – not much of an outer lip – and is mottled with blackened bits of char underneath; there are fairly decent splotches of fresh mozzarella and the middle isn’t wet, like a lot of “Neapolitan-style” pizzas. Unlike traditionalists, they also scatter a chiffonade of basil around the surface, rather than placing four giant leaves down. The sauce, however, was a big disappointment on my visit. Under seasoned to the point where I almost asked for a salt shaker, it tasted nothing like the vibrant, bursting-with-acidity tomato sauces I’ve had at places like Freddy’s and Pizza Barra.


Caponie’s Trattoria

7419 W. Irving Park Rd.; 773-804-9024
Style: Thin
They also offer deep dish and stuffed, as well as panzerotti, but specialize in thin, as they have a wood-burning, brick oven; 12”, 14”, 16”, 18” – got both a small margherita as well as a half sausage-half pepperoni ($16).


Sausage + Pepperoni Pizza at Caponie’s in Belmont Heights

I’m sure the Association Against Italian American Stereotypes would take issue with Caponie’s interior decorator. The Belmont Heights trattoria has more pictures of mobsters than an Untouchables Tour. Tony, Fredo, Michael – they’re all here up on the walls, led of course, by the big black-and-white of Alfonso himself at the entrance. The other notable piece of equipment here is the large, wood-burning oven, at the back of the dining room, across from the bar, baking pizzas at around 800 degrees. They specialize in thin crust, but there is a notable difference between the baseline – a Margherita Napoletana – and their other thin crust options. The margherita was uniformly thin, with barely any cornicione; the chew non-existent; it was more cracker than real crust, with hardly any black spots below. Topped with a fair amount of plum tomato sauce and generous blobs of fresh mozzarella, it was sprinkled, inexplicably, with dried basil (!!). But when we ordered a second pizza, made more traditionally, with sausage and pepperoni, it arrived on a much more interesting dough (Ceresota flour, salt, yeast, oil, sugar and proofed overnight), slightly blistered, yeasty and chewy, with a decent amount of heft and a fair number of air pockets inside the edge. Why didn’t they use this same dough for their marg? I couldn’t quite understand our server, but it had something to do with them cutting the dough in half to make an ultra-thin pizza, which made no sense. Their ratio of crust-to-cheese was spot-on (they use a Wisconsin whole milk mozzarella) and both the sausage and pepperoni had great flavor (both from MC Foods on Harlem Ave.). I managed to eat two slices, despite my one slice rule (often flouted). Now, if they could only use this dough (and fresh basil) when they made their margherita, we’d be onto something a little more special. (Note: their website has never been updated, so despite the hours listed, best to call ahead; they typically don’t open until 5 p.m.)



1321 W. Grand Ave.; 312-226-2625
3705 N. Southport
Style: Artisan/thin
All pizzas 16” – got a half sausage/half pepperoni ($16.25); Margherita ($15)


Sausage + Pepperoni Pizza at Coalfire in West Town

Priding themselves on their oven, fed by coal and reaching floor temps of 800-900 degrees, up to 1200 degrees higher up, this West Town favorite recently opened a second location in Lakeview on Southport Avenue. A few years ago, they upgraded their toppings by using some sausages (specifically the Calabrian ‘nduja) from Publican Quality Meats, and things improved quickly. The pizzas arrive with a nicely charred cornicione with odd-shaped nooks and crannies; there’s a good one-inch border of nothing but crust. But I thought the dough on both pizzas was far too thin, in fact, underneath the pies, there was barely any blistering. I recall earlier pies being far more complex, with a good chew, but these were sadly lacking. The sausage, however (from N’duja Artisans) had a nice bite to it, with the slightest amount of heat; we couldn’t stop eating it. The margherita isn’t a true Neapolitan, in that it’s too wide and too evenly thin across the entire diameter. Five giant basil leaves, each carefully placed over the large blobs of stark white fresh mozzarella added aroma. Sadly, the slices on this visit were limp, lacking any chew or character – as if they had been deprived of important fermentation time. But their sauce is wonderful – a purée of California plum tomatoes from Modesto (Alta Cucina); low-moisture cow’s milk mozzarella doesn’t kick off as much water as so many other pizzas in the region, and prevents super-sogginess.


Craft Pizza

1252 N. Damen Ave.; 773-442-7238
Style: Neapolitan American East Coast/thin
14” and 18” – Got 14” margherita ($14)

Craft Pizza

Margherita Pizza at Craft in Wicker Park

Everything at Craft screams “farm to table” and they attempt to highlight the ingredients, like the fact their sausage is made by Anichini Bros., but they’re light on details for the other items on the menu, rarely, if ever, listing their provenance. They may want to tweak the name to Craft Dough, since the dough is the real star here. Using Harvest King Winter Wheat flour, they told us the dough gets a 48-hour proof, then a cold rise, but when I asked the cook on the day I visited, he said it gets a three-day proof. Either way, it develops incredible texture and a nice, even chew, despite the fact it emerges from a standard Baker’s Pride steel gas oven, with stones on the deck (much like the late, lamented Great Lake, which produced great pies despite the electric oven) and they only take a few minutes to bake. The margherita was excellent – they combine vibrant Italian plum tomatoes and a bit of tomato paste to intensify the sauce – and the fresh, whole milk shredded mozzarella is combined with some fresh mozz, as well as Pecorino Romano and Grana Padano, to give the pie some zing. There are also quite a few fresh basil leaves and a healthy drizzle of olive oil, and each slice was a thing of beauty, holding its shape and integrity without drooping. Does it need the whole milk mozz? Probably not, but since they prefer crafting their own style, it goes with the territory.



17704 Oak Park Ave., Tinley Park; 708-633-1144
Style: Thin/Tavern-style
Got a small, half sausage-half pepperoni ($12); they also make deep dish.


Sausage + Pepperoni Pizza at Cuzin’s in Tinley Park

The only reason I schlepped to Tinley Park (and believe me, it’s a schlep) was because I got a very sincere note from Bernie Laskowski. The South Side native used to work at The Pump Room and mk, as well as the Park Grill. He said he had opened a tiny neighborhood bar with his cousin, and was pretty proud of the pizza they were making. He should be proud, although I managed to avoid the Buffalo version and the chicken BBQ pizzas. As I gazed up at the giant screen TVs, looking over at the roped-off video poker games, my friendly server set down before me a pie with generous pieces of housemade, sweet Italian sausage bursting with fennel, putting it in rare company. His sauce – again, like so many on the South Side – was both thickish, deep red and slightly sweet (a sweetened tomato paste?); it has two components: crushed and ground tomatoes. “We add basil when tempering the sauce,” said owner Dennis Suglich. “It’s the way we grew up with it on the South Side. The key is not to put on too much sauce so it doesn’t overwhelm everything else.” Fresh, whole milk mozzarella from California (shredded in-house) covered pretty much everything, both sausage and lean pepperoni, but not exceedingly so; there was still a good ratio in each bite. The kitchen really lays on the pepperoni – mine was layered one on top of another like the shingles on a roof, and managed to pack a slightly hot bite. As for the dough, it comes from a high-gluten flour that gets a warm rise, then a second rise overnight in the cooler. Pizzas are gas-fired in an old stone deck oven at about 500-600 degrees for 10 minutes. Would I drive 30 minutes out of my way for this pizza? Probably not. But if I lived in the Southland, I’d probably make this my go-to if I wanted to watch a big game and grab a bite.


Dinotto Pizza e Vino

1551 N. Wells St., (312) 202-0302
Style: Neapolitan
Ate margherita ($15)


Margherita Pizza at Dinotto in Old Town

Thank you Reenie O’Brien King! I was getting dozens of recommendations during the Quest, and King’s – imploring me to check out Dinotto – made a strong case for their Neapolitan. First, the beautiful red tiled, wood burning oven, custom-built in Naples, sits in the back of the open kitchen, like a new Ferrari the owners get to take for a spin every few minutes. “The oven is very heavy and very big,” said owner Dino Lubbat. “When it showed up, we couldn’t get it through the front door, so we had to unpack it in the street.” The pizzas that emerge from it are nicely-blistered throughout, showing nice leopard spotting and have a wonderful chew. That’s probably due to the Caputo 00 flour used to make their daily dough, with a minimum 24-hour warm rise, but typically 36 to 48 hours. “The recipe changes according to humidity levels,” said Lubbat. “We make it two days before and wait for it to rise, but if it’s too busy, you just go through [the 24-hour rise] and keep making more.” They buy curds from a Wisconsin farmer, then make their mozzarella balls in house each day. Hand-crushed San Marzanos are drained slightly, providing a zippy, brightly acidic tomato sauce that I couldn’t stop eating. More importantly, the texture of the triangular slices was spot-on – the middles were appreciably wet (like any self-respecting Neapolitan should be) but not to the point of soupiness, like Spacca Napoli in the early days. I had already eaten a few slices of pizza prior to my visit here on this particular day, but I had no problem eating half of our margherita. Would I like a little the edges to attain more stature and heft, with the accompanying air pockets? Sure. But I wouldn’t let that stop me from eating another pizza here.


Elio Pizza on Fire

445 W. Lake St., Addison; 630-628-0088
Style: Neapolitan
Got a margherita ($10.75)


The margherita at Elio Pizza on Fire in Addison

I had been to this location a few years ago, doing a story for ABC 7, and figured since the sister restaurant of the same name was just awful (and has since closed, I believe), I owed it to Elio Bartolotta to give his flagship location another try. He rests his dough for less 24 hours, in the refrigerator, so as you can see, there isn’t very much yeast activity going on in the cornicione, and few air pockets. The pizza is also very evenly cooked around the perimeter, bordering on crispy, and there is no leopard spotting; he says he cleans the deck of the oven after every use, which is one of the reasons the undercarriage is also pretty splotch-free. I wish the dough had more character and chew, frankly. Despite the fact he uses both fior di latte and bufala mozzarella, as well as the usual San Marzano tomatoes and a drizzle of olive oil, the few scattered shards of basil can’t save a pizza crust that is simply not craveable. There is not enough salt in the edge either, at least for my taste. At least he keeps one tradition intact: not cutting the pizza, unless you ask for it. “The Italian people don’t like it cut up, but the Americans want it cut into slices,” he says.


Forno Rosso

3719 N. Harlem Ave.; 773-295-5697
1048 W. Randolph; 312-243-6000

Style: Neapolitan
All pizzas 12” – got the margherita ($12.95)

Forno Rosso

Margherita Pizza at Forno Rosso in Dunning

Nick Nitti has been a student of Neapolitan pizza for some time, and when I interviewed him a few years ago for ABC 7, I recall him telling me how he looked up to (and visited) gurus like Chris Bianco in Phoenix, before deciding to open his own place in the Dunning neighborhood on the northwest side (he’s planning on opening a second location on West Randolph soon). “A lot of people say their pizza is Neapolitan these days. I have friends who get really angry over it – how could you govern anything like that?” says Nitti. “I like to keep it very traditional.” Typically, tradition means 75 seconds in the oven in Italy, but “here, customers just want that extra 10 seconds that makes a world of difference,” says Nitti.

His Caputo 00 flour is used to make a dough that rests a minimum 24 hours, and never sees a refrigerator. The cornicione here is magical and majestic: slightly charred from the heat of his wood-burning, Stefano Ferrara beehive brick oven, which is made with biscotto di Sorrento (cookies of the soil) from Mount Vesuvius. It burns up to 1000 degrees with average temps of around 800 – 900 degrees. That means pizzas arrive slightly blistered, covered in generous blobs of fresh, imported Italian fior di latte from La Mozzarella, flown in twice a week (drained and sliced) and a half dozen fresh basil leaves. The tomato sauce – San Marzano Italian Pomodoro tomatoes milled by hand with sea salt – is simple, fresh and evenly applied. The drained mozz, thin sauce application and extra 10 seconds in the oven result in slices that hold their shape when lifted. The bottom crust has a decent amount of char, as does the undercarriage, while the perimeter is soft-yet-chewy. Take a look inside that crust – you’ll see air pockets, revealing a decent amount of fermentation; this is a crust you want to finish off. One note: this is a fragile creation. Don’t get it to-go or you’ll miss the entire experience. Eat it as soon as it hits your table!


Freddy’s Pizza

1600 S. 61st Ave., Cicero
Style: Thin
There are several types of pizzas sold here, including their legendary Sicilian-style, which is listed under the “thick” category in this Pizza Quest. But in terms of thin, they offer a few types, like a rectangular sheet of margherita ($19) or a more standard round pizza. I got one of each.

Freddy's Pizza

Sausage + Pepperoni (top) and Margherita Pizza (bottom) at Freddy’s in Cicero

The margherita is typically sold by the slice ($3) but getting a full sheet will feed a small army. It’s a different dough than the one they use for the Sicilian, and the key is fermentation – at least a day and a half. Baked in a giant, 60 year-old Blodgett deck oven, the pizza emerges charred on the edges and bubbling in the middle, with more fior di latte than most delis have in their entire cheese section. Basil is sprinkled liberally, and the sauce, made from California tomatoes, is obviously homemade. I liked this pizza. It’s not really a classic VPN or DOC Neapolitan, but the owners – who just returned from a trip to Naples – say that locals sometimes don’t want one of those soggy/wet pizzas, and prefer something with more heft. This certainly delivers. Same goes for their “thin” pizza, which beats most other thins in town. The slices are puffy and generous, and the toppings are solid, but still, the bottom crust retains crispness, and one of the reasons you find yourself reaching for another piece, is that slight tanginess and sourness that comes from a pre-fermentation, called a biga – used in ciabatta doughswhich is fed with flour, water and salt and left to proof for a couple of hours. There are also some interesting little air pockets here, which lend the pizza even more character and chew. Their sausage is made for them by Greco, while the cheese is strictly whole milk mozzarella from Wisconsin.


Grand Stand Pizza

9718 W. Grand Ave., Franklin Park; 847-451-1155
Style: Tavern
Thin, Double Dough, Pan and Stuffed come in 12”, 14”, 16”, 18” and 20”
Got a 12” thin, half sausage-half pepperoni ($12.50)

Grand Stand

Sausage + Pepperoni Pizza at Grand Stand in Franklin Park

In what must be some sort of “pizza row,” this section of Grand Avenue had a number of pizza joints, clearly a sign of the Italian immigrants who’ve settled here over the years. The owners are Cubs fans – the pictures of players past and present grace one of the walls – and the thin pies emerging from the Blodgett gas-fired ovens are standard Chicago tavern-style. Ours had more chew than say, Villa Napoli, but the precision of the circumference (a perfect circle) is made by hand and rolled on an electric roller, then cut by hand with a pizza cutting wheel; on our visit, we felt there might have been excessive rolling which could have rendered the dough – like many tavern-styles – too tough. The Greco sausage is a standout, torn into rough chunks beneath the layer of mozzarella, but the sauce is insignificant and while it’s certainly a pleasant pie to enjoy if you live close by, I wouldn’t schlep 30 minutes and deal with navigating traffic for it.

Marie’s Pizza & Liquors

4127-4129 W. Lawrence Ave.; 773-725-1812
Style: Tavern
Thin or Double Dough; known for thin, so got a medium, half sausage-half pepperoni ($13.45)


Sausage + Pepperoni Pizza at Marie’s in Albany Park

Talk about a throwback. You almost expect the ghost of Studs Terkel to belly-up next to Nelson Algren at the bar. The vintage mirrors showing the Chicago skyline and the decorative ceiling lights over the bar, casting shadows on the red vinyl booths would be right at home in a Mad Men revival (if Matthew Weiner had grown up near Pulaski and Lawrence). It’s all about the thin crust here, which many of my readers stated matter-of-factly was the best in town. I take exception, and like most of the pizzas in Chicago, chalk it up to nostalgia. Our pizza arrived nicely well-done, so there were no puddles of grease, and the sausage was top-notch – you could see the fennel seeds. But like most tavern-style pies, the dough is simply a sturdy vehicle for transporting the cheese, sauce and meat to your pie hole. It’s so sturdy, in fact, that it doesn’t absorb anything – not sauce, not cheese and certainly not the fat that’s been rendered from the sausage. This is the difference between long fermented, hand-tossed-and-formed pizza, and the shortcut mechanically-formed pies you see in most bars. Sure, it’s nostalgic (there’s a reason they’ve been in business for 75 years) and it even tastes pretty good with a few beers, but I’m not sure it changed my life, and it certainly wouldn’t cause me to send an out-of-towner here.


6654 W. Archer Ave.; 773-586-2828
Style: Thin/Tavern
Ordered: Small half sausage, half pepperoni ($9.88)


Sausage + Pepperoni Pizza at Obbie’s in Garfield Ridge

Cruising down Archer Avenue, the long, diagonal commercial street the runs down the Southwest Side of the city, parallel to the Stevenson Expressway, you see plenty of Mexican taquerias and Polish restaurants. I had several readers tell me that Obbie’s was a must; a favorite in the neighborhood. They sort of laughed at us when we called ahead and asked to eat-in (it’s carryout only) and when we did walk in, we saw five guys just completely focused, rolling out dough, toppings large discs of it with tomato sauce, filling pans with homemade sausage and checking on pizzas in the enormous rotating deck ovens. The phone kept ringing and people kept streaming in and out, and it was only 5 p.m. on a Thursday. We took our small pie outside to the car, opened up the tailgate and plopped it down, tearing the paper bag off, revealing a bubbly, cheesy disc, embedded with nice little irregular balls of sausage and thin, slightly spicy pepperoni. The bottom of the crust had that telltale sign of slightly blackened corn flour, giving it a nice texture; the crust itself, however, proved a tad too soft; there was absolutely no chew here, and I think if you wait the 10 or 15 minutes it takes to get home until you eat it, you’ll have an even soggier bottom. The only remedy would be to eat it as soon as it comes out of the oven, but I’m not sure how practical that is, and how much fun is it to eat in your car?


Palermo’s 95th

4849 W. 95th St., Oak Lawn; 708-425-6262
Style: Thin/Tavern
Got a small “thin and crispy” half sausage-half pepperoni ($14.60); they also have regular thin, deep dish and stuffed.


Sausage + Pepperoni Pizza at Palermo’s on 95th in Oak Lawn

For more than 35 years, Palermo’s has been a Southside institution, serving the same local families, watching their children grow up, then go on to college. Lasagna, pasta and pizza are their calling cards. Popping in unnoticed on a Wednesday afternoon, the brick-arched dining room with grapevine wallpaper was pretty quiet. Tony Bennett crooned on the speakers. My server said without a doubt “thin and crispy” was their specialty, so I ordered the usual half-and-half. 15 minutes later, after spending time in their rotating bread ovens set to 525 degrees, he set a beautifully crisp, square-cut pizza in front of me, set on top of a cooling rack that was placed over the pizza pan. This elevation keeps that bottom crust crisp, just like the Japanese tonkatsu houses do for their breaded-and-fried pork cutlets.

I don’t think I’ve ever seen tomato sauce this red. It was almost like tomato paste, and like so many other South Side joints, it had a hint of sweetness (definitely a regional differentiation within Chicagoland); the only thing they’d confirm was that they use San Marzanos, but they insisted the recipe was a secret. However, I did have a reader chime in after they heard me on the radio this morning: “The sweetness comes from grape jelly. I swear, it’s grape jelly – a friend used to work there and found the secret to their sweetness.” Hmmm. The sausage – made in-house from 100% pork butt – was hidden beneath a substantial (but not overwhelming) layer of oregano-flecked part-skim shredded mozzarella and cut into large, amorphous hunks. It tasted very good. I ate about three pieces, including a good edge slice, so I could really taste the cracker-thin crust. Made from a combo of whole wheat and all-purpose flour, with just a 12 hour warm rise, it’s quite different from Vito & Nick’s, but still, worth a try. I hesitate to call it tavern-style, since it’s served in a proper restaurant with a wine list and uniformed waiters, but there’s no denying that square-cut, thin, light-as-a-cracker-crisp crust – a true hallmark of the Chicago tavern-style.


Panino’s Pizzaiolo

3702 N. Broadway (entrance on Waveland); 773-472-620o; also locations in Park Ridge and Evanston
Style: Neapolitan
Several specialty pies available, including ones with burrata and buffalo mozz, but went with basic margherita ($13)


Margherita Pizza at Panino’s in Wrigleyville

Panino’s also has locations in Evanston and Park Ridge, but the city location is really two different restaurants within one. On the Broadway side (facing the mall), it’s a standard-issue thin and deep pizza joint, as well as by-the-slice, with pies baked in gas-fired ovens. On the Waveland side, a completely different personality emerges. Here, it’s Panino’s Pizzaiolo, a reference to the fact they are putting their Neapolitan hats on, and indeed, the giant red tiled, Stefano Ferrara wood-burning oven (700 degrees on the deck, 1000 degrees in the dome) has a “master pizzaiolo” spelled out in white tiles, indicating they take the pizzas a tad more seriously here. The key is their mother starter, a strain of yeast that is recycled and re-used, integrated and “fed” with more water and flour, then kneaded and aged, left to ferment, developing serious air pockets within the dough. It gets a three-day cold rise. “It’s totally different than using standard instant dry yeast,” said owner Bruno Brunetti. “It adds texture and flavor.” Just last week, in fact, their pizza with burrata cheese took #1 in the National Pizza trials in Ohio, which means their pizzaiolo won a trip to Italy where he’ll compete in The World Pizza Games (may the ovens be in your favor).

The raw dough is topped with healthy blobs of Galbani fresh mozzarella that have been drained overnight, plus zesty tomato sauce containing imported Italian plum tomatoes, lightly ground, with evoo and salt. As tradition dictates, a few basil leaves are added, along with a drizzle of olive oil. The margherita emerges with beautifully charred edges as well as blackened splotches above and below; there is good chew here, with wonderful texture and a homey, misshapen cornicione. “Many places are stuck on this 90-second cooking thing,” said Brunetti. “We know for a fact that there’s no possible way you can cook raw tomato and dough in 90 seconds – it just doesn’t happen. Our dough needs just a little more than usual to add crispness and more char.” My only complaint is not enough salt in the dough, because after you worked your way to the edge, and got past the last bits of cheese and sauce, the resulting plain crust just didn’t have the same craveability as versions at Spacca Napoli, Forno Rosso or even Stella Barra. That said, it’s still one helluva delicious pizza.



2679 N. Lincoln Ave.; 773-248-0168
Style: Tavern
Thin or Pan options, in 12”, 14” or 16”; had a 12” half sausage-half pepperoni ($12.30)

Pat's Pizza

Sausage + Pepperoni Pizza at Pat’s in Lincoln Park, Chicago

The legend that is Pat’s – I remember hitting it up on Sheffield, across from The Vic – has always been about its thin crust. When the pie arrives at your table on a stainless steel disc, you can tell immediately how thin it is. Almost caramelized on the edge, the pizza is nicely browned and blackened all over its undercarriage. In an interesting architectural note: the sausage side was covered with cheese, while the pepperonis rested above the cheese. That part-skim shredded mozz is baked until it’s nice and golden, but there was so much of it, it dominated the entire piece. Sauce was hardly notable, but I liked how it was spread all the way to the edge. The crust is where Pat’s excels: so perfectly crispy, almost like eating a salty cracker that had been dipped in cheesy tomato sauce. Made from King wheat flour each morning, it rises one day, then it’s refrigerated at the end of Day 1; warmed then rolled to size on Day 2, then back to the fridge, where it rises a third day and is used on the Day 4. I can’t think of another pizza joint in town doing a consistent 72-hour rest. Baked in a 4-shelf, rotating Faulds gas oven, you can actually hear when you bite into the crust, which is rare among thin crust and tavern-style competitors.

Piece Brewery & Pizzeria

1927 W. North Ave.; 773-772-4422
Style: New Haven Thin
Ordered large half pepperoni-half sausage ($20.49)


Sausage + Pepperoni Pizza at Piece in Wicker Park

Piece has won several awards for its beer, and rightly so. Its pizza, however, suffers from an identity crisis. They claim they serve New Haven-style pizza, which means a thin, oblong pie, topped with oregano, tomato sauce and some grated Pecorino Romano. Mozzarella is considered a topping, like sausage or pepperoni, except in New Haven, Connecticut, you’re more likely to find a white pie topped with littleneck clams (this was the style many readers told me to get – the white with clams, as it hews to the East Coast inspiration, but remember, unless it’s a Neapolitan, I had to get the same order: half sausage-half pepperoni). The other distinguishing feature of a New Haven pie is a coal-fired oven, along the lines of Frank Pepe’s or Sally’s Apizza. Piece, however, strays often from this New Haven mandate, and brings in celebrity guests like “Hot Doug” Sohn, to collaborate on things like the “Atomic Pizza.” Honestly, my biggest issue was with the crust. When I ate at Frank Pepe’s, I recall not only an oven the size of a school bus, filled with coal, I can still picture (and taste) that charred edge, misshapen cornicione and great chew that can only come from super high heat and a fairly moist dough that’s allowed to rest for some fermentation.

Unfortunately, Piece’s ovens never get that hot, and for whatever reason, their crust just isn’t nearly as craveable. Most friends at the table would stop just short of finishing off their crust edges, one of the surest signs there’s an issue. (I can imagine the forlorn look on a pizzaiolo’s face, seeing all of those uneaten crust edges scattered on the plates coming back to the kitchen, like a pasta chef at Scarpetta seeing plate after plate of barely-touched short rib agnolotti). Toppings are fine here, but after seven minutes on the table, the crust becomes significantly tougher, and unless you’re really hungry, I’m betting most of those thin, triangular pieces are going to end up in the refrigerator, to see another midnight snacking opportunity down the road.



Six locations; I went to 2056 W. Division St.; 773-252-1777
Style: Deep and Thin
Thin comes in medium or large; I got a medium, half sausage-half pepperoni


Sausage + Pepperoni Pizza at Pizano’s

Does anyone still put a lot of stock in brands that were “voted the best _______ by the Oprah Show”? Apparently the O (or more likely, her producers) really liked Pizano’s thin crust several years ago, so they’re running with it.  This thin was certainly the thickest of its kind, mainly because the edges are slightly higher on the sides. In fact, it looks as if it’s a thicker pie from the side, but when you pick up a piece, you can see that it’s truly thin. The crust is dynamite. Same version you’d find in their thick pie (which I also tried, and preferred) – slightly crispy, a tad buttery and rich, but not too heavy. Clearly homemade. The Wisconsin whole milk mozzarella is applied with a heavy hand, always covering the fine Anichini sausage or zesty pepperoni. One thing I wished there was more of was the crushed and whole tomato sauce. Like a lot of thin pies I ended up tasting, they skimp on the sauce in favor of covering up the ingredients with a mountain of cheese (even though it was baked to a nice golden brown in spots, courtesy of the Blodgett deck ovens that are kept at 600 – 650 degrees).

Pizza Barra

3011 Butterfield Rd, Oak Brook; 630-861-6177
Style: Artisan thin
Also sells Chicago thin and deep dish, but specializes in coal-fired artisan thin

Pizza Barra

Margherita at Pizza Barra in Oak Brook

Rich Labriola knows dough. The guy built his eponymous bakery, sold it, and has since moved on to licensing UCLA’s Stan’s Donuts, which is quickly gobbling up retail space around the city. His namesake café has kept humming along in a semi-fancy Oak Brook strip mall, and last year, he opened up a branch off of Michigan Avenue. Even though they have a pizza oven at both, and they manage to churn out good Neapolitan-style pies, I decided not to include them as part of the Quest, since I had made a rule early on about prohibiting restaurants that didn’t focus on pizza (otherwise this Quest would never end; sorry Piccolo Sogno, Balena and Quartino). Labriola recently took over a vacant space near the Oak Brook location, setting up his pizza fantasyland. He recruited Chris Macchia, a Coco Pazzo vet, and the two have spent the past year or so stuffing their faces with various crusts, trying to come up with something truly unique.

The massive restaurant offers three types of pizza: thin, Chicago deep dish and their signature: a coal-fired artisan pie that emerges from the brick ovens with some of the most beautiful corniciones in the tri-state area, the result of a 48-hour pre-fermentation process, or biga, and a really wet (75% water) ciabatta-like dough, plus olive oil. As much as I like Coalfire downtown, this is the kind of dough I want putting up an eight-minute fight in the blistering heat – it’s got a great open crumb, lots of air pockets, plenty of olive oil-kissed blistering around the top and a puffiness that allows for a good, hearty chew. The middle is still as thin as can be, supporting any number of artisan toppings, roasted vegetables or even ‘nduja from West Loop Salumi. Their “basic” margherita-style isn’t a margherita at all (although I had them make me one, just for comparison sake). It’s called a Dante, and it has some of the freshest Bianco organic tomatoes, seasoned with olive oil, salt and basil, spread across the middle, seasoned with a bit of fresh marjoram. The giant blobs of cheese are really a blend of a few sheep’s milk cheeses (I found them a little too barnyard-y) but that crust…oh that crust. Definitely a pizza you’ll be devouring no matter what’s on top.


The Allis

Soho House
113 – 125 N. Green St.; 312-521-8000
Style: Artisan Thin
Got a margherita, about 12” ($16)

Pizza East

Margherita at Pizza East, in The Soho House (West Loop)

It says something when the standard, house margherita uses buffalo mozzarella, but this pizza and antipasti restaurant in the Soho House – one of the three options open to the public – really loves its wood-burning ovens. There are several tempting toppings here (burrata, anchovies, black truffle) but for the purposes of this study, we stuck with the basic, entry level margherita. Let’s talk crust for a second. I don’t know if it’s the German flour or the long fermentation, but this crust was divine. Actual air pockets for a change, evenly salted and offering one of the best chews of any cornicione in town. Sadly, the middle diameter, where all of the sauce and cheese live, is a tad too small, ratiowise, and is certainly overshadowed by the high and round edges. Each slice does tend to hold its shape, a remarkable achievement considering the middle is so thin; they must drain their mozz otherwise everything would droop considerably. If I could merge the interior qualities of Forno Rosso or da Nella with this outer crust, we’d be pretty close to perfection.


Pizza Metro

1707 W. Division St.; 773-993-1351
Style: Thin
Small, Medium, Large or slices; got a small half pepperoni-half sausage ($7.70)

Pizza Metro

Sausage + Pepperoni Pizza at Pizza Metro in Wicker Park

This West Town/Wicker Park pizza shop specializes in “Roman-style” pizza, which simply means a rectangular pie (like Pizza Rustica) but it looks and feels more like a tavern pizza, with its thin, square-cut pieces; they emphasize their specialty pies with potato and rosemary, or ones simply with anchovy. There are just a few seats at the counter inside, and it took all of 13 minutes to get my small, which was really the perfect size for one relatively hungry person. The crust is seriously thin, almost like a Vito & Nick’s, and the crumbled sausage, buried beneath a snow drift of cheese, certainly had me coming back for extra slices. The pepperoni is standard stuff, but I liked how simple and yet tasty this pizza was, especially how good the ratio of toppings-to-cheese-to-crust was. Not a bad option if you’re nearby and craving a snack, but also not quite up to the caliber of the city’s top tier thin joints.


PR Italian Bistro

3908 N. Sheridan Rd.; 773-404-8955
Style: Thin
Half or Whole; got a half with half sausage-half pepperoni ($10.25)

Pizza Rustica

Sausage + Pepperoni Pizza at Pizza Rustica in Lakeview

Served on a wooden pizza peel, the Rustica pizza has a beautifully crisp edge that continues underneath the pizza, resulting in extremely delicious bites. The dough is created with 00 flour and gets fermented in a warm rise, is patted down, then rests again and punched down a second time before spread out in pans for the final rise – about 3.5 hours total, plus a “secret process” they wouldn’t divulge. The housemade fennel-laced sausage – made from pork shoulder and seasoned with thyme, garlic, parsley and white wine – was a pleasure to eat, roughly crumbled and buried beneath a perfectly respectable layer of mozzarella that comes from a small Wisconsin producer and is shredded in-house (you can ask for fresh mozz as well); it comes nicely browned in splotches. We thought this pizza lacked any discernible amount of sauce, however, which might have helped it a bit (the basis is Italian San Marzanos). The pizzas take about seven minutes to bake in their Imperial convection ovens, set to 450 degrees.


Pizza Serio

1708 W. Belmont Ave.; 773-525-0600
Style: Neapolitan-ish/Thin
Got a small (11”) margherita ($13) and a small half sausage-half pepperoni; also comes in large (16”)

Pizza Serio

Sausage + Pepperoni at Pizzeria Serio in Lakeview

They make a very big deal about their gas-fired, brick oven dome at Serio, and they want you to know they are serious about their pizza, even though the oven is gas-fired, not wood-fired. I actually thought the margherita held up pretty well, when removed from the pie the slice was pretty stiff, not wet (interesting, because they use a Grande fresh mozz, which tends to have more moisture than the mozz they use at Craft, their sister restaurant). Despite a slightly sweeter-than-normal sauce, consisting of Alta Cucina whole, peeled plum tomatoes from California, there was decent char and chew, with lots of nice little air pockets in the dough, which indicated either a fair amount of fermentation, a wetter-than-normal dough, or both. “We use a higher heat and a quicker cook time,” said owner Scott Toth, who uses a 50/50 blend of high and low protein/gluten flours, with a cold rise of 48 to 72 hours. “You definitely get char if you’re doing it right, but it’s hard to get a nice crispy bottom all the way through.”  The Anichini Bros. sausage-pepperoni version had a ton of oregano on top (ease up guys), but I was really struck by how good the chew was on this version, and while it was soft enough to enjoy, there was also a decent amount of crispiness on the outer rim, giving it a pretty enjoyable textural contrast. Who says you need wood to make a good pizza?


Nella Pizza e Pasta

1125 E. 55th St.; 773-643-0603
Style: Neapolitan
Got a margherita ($12.99)

Pizza da Nella

Margherita at Pizzeria da Nella in Lincoln Park, Chicago

What a pleasure it was devouring this pizza. I’m sure the ones topped with arugula or prosciutto are equally as enjoyable, but just inhaling the smell of the dough – made from imported 00 Italian flour, with an 8-12 hour rise (depending on season) – baked to exact specs in the handmade, wood-burning oven that averages 800 degrees, forming one of the city’s best Neapolitan pies with a textbook cornicione…mmm. These pies are nicely charred above and below, and I loved how the middle was just thick enough to withstand the blobs of domestic whole milk fior di latte mozzarella and fresh tomato sauce made from San Marzanos. Rather then falling over limp at the first touch, the pieces actually held their shape as I brought them to my mouth. That chew! One of the hallmarks of a great pizza – and a compliment to the pizzaiolo – is not only when you finish off the interior, but devour the entire slice, all the way to the edge.


Pizzeria DeVille

404 N. Milwaukee Ave., Libertyville; 847-367-4992
Style: Artisan Thin
Got a margherita ($13)

Pizzeria DeVille

Margherita at Pizzeria DeVille in Libertyville

I had been to this place once before, during lunch, but was told that they don’t really make anything from their main menu featuring the wood-burning oven, until dinner; naturally, I had to go back. The lineup is impressive: homemade sausage (excellent, by the way), sopresatta, whipped ricotta…the usual artisan lineup of goodies. I started with a margherita (called the Queen’s Pizza here), featuring Grande fior di latte from Wisconsin, tomato sauce that combines Rao’s NYC tomatoes – consisting of Italian cherry tomatoes – as well as San Marzanos, plus fresh basil. The key, of course, is that dough, made from a 50-50 blend of Caputo 00 and King Arthur’s Sir Galahad flour, plus a little bit of dough from the day before; it gets a cold fermentation overnight, then formed into balls and sits another day or so, resulting in a 48 – 72 hour total rest time. “When we’re slow, it nears that 72-hour mark,” said owner John Durning. “That’s my favorite, when it gets a little sour, it adds such a nice flavor.”

The dough emerges from the wood-burning Mugnaini oven beautifully charred and knobby, with an impressive undercarriage of blackened but not overdone crust. This is most likely due to the fact the temperature inside the oven averages 800 degrees on the deck, 1100 degrees in the dome. There is a nice chew to the edge – perhaps not as salty as it could be – but still, definitely craveable to the point I ate almost three pieces. I also tried a half sausage-half sopresatta, and sadly, this version was drowning in cheese (my server insisted it was the same fior di latte as in the margherita, but I find that hard to fathom, as it would have jacked up the food cost by 100%). The cheese for pizzas other than the margherita is, according to Durning, an rBGH-free mozzarella from Wisconsin Natural Direct. I thought it obliterated this pie, which was sort of depressing, considering the quality of the Purely Gourmet sausage ground in-house with red wine, fennel, garlic and allspice; his cured meats, like the sopresatta, come from Creminelli Meats in Utah, but mine was hidden beneath the milky, melted blanket. Regardless, this is a must-visit if you’re in the area, as I’ve had a hard time finding wood-burning ovens this far north in Chicagoland that produce pies of this caliber.


Roots Handmade Pizza

1924 W. Chicago Ave.; 773-645-4949
Style: Thin (via the Quad Cities)
Got a small half sausage-half pepperoni ($16)


Sausage + Pepperoni Pizza at Roots in West Town

I’d be willing to bet I’m the only food writer in town who has actually logged time in the QC (although it’s often referred to as the Quint Cities, since East Moline has become its own little micro Metropolis, thanks to John Deere HQ, but I digress). I lived there in the early 90s, and while I have fond memories of standing in line for ice cream at Whitey’s after devouring the matzo ball soup at the Duck City Bistro in Davenport, I don’t really recall a distinctive local pizza style. Roots is sort of a sports bar-meets-neighborhood hang – large booths, TVs, you’ve seen it a million times – and they go all-in on the QC style, the most unique element being the dark roasted malt that’s used in the dough. Other “Quad City style” hallmarks allegedly include hand-tossing the dough, using a thin sauce and top quality ingredients (they make their own sausage) and cutting the pies with scissors (?) but honestly, the only difference I detected was that dough. When you first encounter this pizza, you’re met with the aroma of oregano, which you can see resting like so many boats on Lake Geneva, in a lake of thick, melted cheese. Slightly spicy crumbled sausage rests beneath it all (a tad spicier than most) and underneath, enough light and dark cornmeal flecks to make it look like an everything bagel. In fact, if you bite the outer crust, where there isn’t any cheese or sauce, the dough tastes like a crispy bagel or pretzel. Not that that’s a bad thing, but I’m just not one of those folks who craves this sort of pizza. Like Freddy’s, it’s one of the thicker “thin” pizzas in Chicago, with a pretty puffy outer ring. But the problem is if that outer rim gets a little overdone, as mine was, it just tastes like burnt bagel, and again, that might be what they’re going for in Rock Island, Bettendorf or Moline, but I’d rather go up the street to Craft for a different interpretation.


Salerno’s Pizza

1201 W. Grand Ave.; 312-666-3444
Style: Thin
Thin or Regular, comes in 8”, 10”, 12”, 14” or 16”; got a 12” half sausage-half pepperoni


Sausage + Pepperoni Pizza at Salerno’s in West Town

This family-friendly restaurant in West Town has been around since 1966 – they have another location in Oak Park. Pizzas take about 25 minutes, but they’re worth the wait. Normally, smaller pizzas are cut into wedges, but if you get a 12” or larger, they cut it into squares, a la tavern-style. The crust here differed from many of the usual tavern-style pizzas, in that it actually had some dimension and some cracker-like qualities. They let the raw dough sit in the mixer, uncovered, for a few hours, allowing for a warm rise; after punching down the dough, they transfer it to a cooler where it continues to rise overnight. It wasn’t one solid mass throughout, but rather, contained tiny layers of delicate crust inside, and you could actually chew it; it also absorbed the zesty tomato sauce (California plum tomatoes) and the shredded provolone-mozzarella blend, which, incidentally, covered the entire pizza like a shiny yellow shield. Pepperoni had a slight bite to it, but the mild, homemade sausage was the star. Even though I had tasted six pizzas previous to this one on that particular day, I still managed to eat a full three pieces, which says a lot. They bake their pies in a gas-fired, rotating deck oven that can hold up to 80 pizzas at a time, baked at 550 degrees. “Electric does not cook it,” says owner Pete Lia. “We tried, but it doesn’t cook the meat, so we turned back to gas. Michael Jordan used to tell me, ‘you make the best pizzas in the world. Not just Chicago, the world!’” Take that, Oprah.


Side Street Saloon

1456 W. George St.; 773-327-1127
Style: Tavern
Got a small half sausage-half pepperoni ($10.50)

Side Street Saloon

Sausage + Pepperoni Pizza at Side Street Saloon in Lakeview, Chicago

“If you win the lottery, do they pay you all at once, or do you get it in installments?” asked the older gentleman sitting at the bar one afternoon at the Side Street Saloon. The afternoon news was on one TV, ESPN on the other, and with the exception of the bartender and my friend and I, the place was empty. There are, of course, dozens, if not hundreds of neighborhood taverns like this, and it’s what makes Chicago so damn wonderful. Sure, you’re in a big city (in Lake View, to be exact) but walking into a joint like this in the middle of the day you could just as well be in Kenosha or Escanaba. Tempting as the pool table was, we opted for a small pizza (our third of the day).  When it hit the table, I was reminded of both Northbrook’s Barnaby’s (crimped edges) as well as Pizano’s (butter crust), although the crust here is made with white flour and is left to rest overnight. The sausage, from Greco & Sons, was pleasant, the pepperoni slightly greasy, as it sat in a pool of slightly underdone melted mozzarella. Since it’s baked in an electric oven at 500 degrees, my recommendation would be to ask to have it well done. My friend liked both of the toppings, and I could easily see polishing one off as I played pool or watched TV, contemplating the machinations of the Illinois Lottery system on a quiet Tuesday afternoon.


Spacca Napoli

1769 W. Sunnyside; 773-878-2420
Style: Neapolitan
Got a margherita ($12.50)

Spacca Napoli

So much has been said about Jonathan Goldsmith’s Ravenswood pizzeria, most of it glowing, of course, since he lectures frequently, travels to Italy regularly, and has made the art and tradition of Neapolitan pizza his mission since he opened on the quiet corner of Sunnyside and Ravenswood 10 years ago this winter. All of the hallmarks are here: the 00 flour, the 24-hour rise, bufalina and fior di latte cheeses (plus a blend of Parmesan and Sardinian Pecorino), oozing and creamy-sweet, placed haphazardly about the hand-formed spheres, and the imported San Marzano tomatoes, crushed into sweet/acidic oblivion; the tell-tale crust – puffy and blistered with leopard spotting on the cornicione as well as the undercarriage – with a remarkable chew that comes from a long fermentation; the final flourish – a healthy perimeter drizzle of olive oil imported from Vesuvio.

Early on, I had always felt the centers were too thin and too wet (I know true Neapolitans adore this tomato-cheese puddle) and while I enjoyed the cornicione, I rarely praised the interior. Things have changed (Goldsmith says the recipe has been tweaked) and those droopy interiors are a thing of the past. The dough has a little bit more structure these days, and the other dozen or so pizzas all feature top-quality arugula, prosciutto, sausage and rapini. For those who remember my consternation at having to choose the best Italian beef between the Original Mr. Beef in Homer Glen and Johnnie’s in Elmwood Park, I’m faced with a similar conundrum here: Forno Rosso and Spacca Napoli both make excellent pizzas, and if blindfolded, I’m not sure I could tell the difference.


Stella Barra

1954 N. Halsted St.; 773-634-4101
Style: Artisan Thin
Got a margherita ($13.95)

Stella Barra

Margherita Pizza at Stella Barra in Lincoln Park

With locations in Hollywood, Santa Monica and Bethesda, MD, this Lincoln Park sibling to Summer House Santa Monica is part of the Lettuce Entertain You empire. Chef Jeff Mahin oversees both menus, and has created a pretty lovely lineup of pies that take a more farmer’s market approach. Among the homemade sausage and fresh mozzarella, you’ll also spot fennel pollen, fresh ricotta and peppery arugula, plus an outstanding mushroom pie with truffle oil, but I digress. The star here is the crust, and I can’t overstate its importance enough here. Too many pizza fans rave about places that have substandard crusts I wouldn’t serve at a 6 year-old’s birthday party, mainly due to misguided loyalty, and I’m sure those same fans will berate me for touting a pizza joint in Lincoln Park that has leather couches and hand-crafted cocktails. But if you consider yourself a pizza lover, you have to give this crust a try. It’s everything I want in a chew: salty, slightly textured (is that cornmeal on the bottom?) with an enormous cornicione, revealing air pockets the size of edamame beans, proving this dough gets a lot of rest and time to develop its signature flavor. Even after eating a few pizzas that day, I still managed to eat the entire piece – a compliment to the person who did the baking. Mahin says the dough begins with 100% organic California wheat (red & white) from a farm less than 200 miles away from their California location. The high ash content in the red wheat yields subtle notes of cinnamon. The dough is fermented about 36 hours, half of the time in a bulk ferment, portioned with a unique “jar system” and when near completion, it’s transferred to the fridge. “This lets the dough create its own ecosystem to build a complexity of flavors,” said Mahin.

The middle of the pizza is also impressive, with its sturdiness, despite its width: only a millimeter or two, and yet, able to hold up the fresh mozzarella thats been weighted down overnight to remove excess moisture. His tomato sauce had more intensity than most, as if the kitchen had first reduced it and cooked it down, before adding it to the dough. Mahin says he begins with organic California tomatoes with no citric acid (they’re not preheated before canning); they’re pulsed in-house. “Tomatoes grow sour when overcooked,” he said. “We want sweet and vibrant with a little tang.” That means they’ll cook it with stems of herbs used for other purposes in the kitchen, plus fennel, garlic and peppercorns, strain it through cheesecloth, rest it for three days (squeezing daily) then adding extra virgin olive oil to it on Day 3.

Mahin says he tried coal, wood and started with gas, but moved to electric which provides more consistent heat – the coils heat fast and stay hot. They take about 15 minutes at 540 degrees. My only complaint: not enough cheese. Believe me, I’ve bemoaned the overkill on many pizzas in town, where they rely too heavily on cheese (looking at you, Art of Pizza), but Stella was a little weak with the fresh mozz, and needs to bump it up about 20%. That said, get thyself to the corner of Halsted and Armitage and dive into one of Chicago’s best artisan thin crust pizzas.


Boiler Room

2210 N. California Ave.; 773-276-5625
Style: Thin
Got a half sausage-half pepperoni ($21)
(Note: whole pies come in one size – about 20”; there is also a pretty brisk by-the-slice program. Cash only.)

Boiler Room

From the fine folks who brought you Simone’s in Pilsen, this recycled DIY aesthetic showing old Twilight Zone episodes behind the bar puts their pizza program front-and-center. As you peer in through the front window, you can see the pizza guys tossing their dough to get ready to make a ton of pies that will eventually be sold by-the-slice. I wasn’t interested in slices (that’s a different Quest) so I opted to go with a whole pie, as usual, half sausage-half pepperoni. There are plenty of other whack-a-doodle options here, including Thai cream cheese sauce, curry, serranos, beet bruschetta – but for this Quest, I had to stick to either basic margheritas or the half-and-half rule. My friend and I literally let out an audible gasp, as our server placed a comically large 20” pizza in front of the two us. Even if we hadn’t been planning to try other pizzas on this day, I would have been bringing plenty home.

First, just look at this beauty: on the pepperoni side, wide circles covering every possible bit of real estate; on the other side, crumbled, beautifully seasoned sausage from Anichini Bros (a spicy-garlic mix) that doesn’t fight with the melted provolone-whole milk mozzarella cheese blend; everything is tucked into a sauce consisting of diced and pureed tomatoes. Beneath it all, a delicate, cornmeal-flecked, high-moisture dough that gets a minimum two to three-day rise, maintaining a crispy edge, unlike, say, Piece, which has a superior oven, but clearly, not a better dough recipe. Each of these giant, hand-tossed pies are placed into a Rotoflex rotating, gas-fired, stone deck oven, set to a constant 600 degrees.


Villa Nova

6821 W. Pershing Rd., Stickney; 708-788-2944
Also locations in Lockport, New Buffalo, MI and Chesterton, IN
Style: Tavern
12”, 14” or 16”; Got a small, half sausage-half pepperoni ($12.55)

Villa Nova Pizza

Sausage + Pepperoni Pizza at Villa Nova in Stickney

I have no idea if there is a connection between the Universitas Villanovana in Philadelphia and this Stickney legend, which has been specializing in thin, tavern-style pies since 1955. What I do know – after having experienced more than my fair share of slightly underdone pizzas on this Quest, is that you have to order it “well done,” otherwise the bottom dough remains a tad too soggy and underdone (why can’t the kitchens of these places – Pizza Castle, Aurelio’s, Beggars, etc. just bake them long enough so that there doesn’t need to be a special order?) Oh, but that edge! That glorious, crispy, cracker-like edge… it’s a remarkable thing, and results from an overnight rest and then a pass or two through the dough sheeter to get it super thin. It’s topped with beautifully melted part-skim mozzarella and Pecorino Romano, and I’d recommend their fennel-jammed sausage which is formed into tiny meatballs and placed as meticulously as a jeweler around the pie, dusted with oregano. The sauce – like many of the South and Southwest Side joints – leans a bit sweeter and darker (their comes from a full red purée via Stanislas in California), but I don’t think it would turn off a purist from elsewhere. Baked in a 475 degree, rotating oven, this is what Chicago pizza was a half century ago, and remains so, in many pockets of the city today.

(Note: several followers and readers told me I had to specify the doneness of my pie, after I thought it was a tad underdone. I’m not a fan of special orders, since first-timers won’t be armed with this information. The kitchen told me customers order “regular,” “brown,” “crispy,” or “well done” (is this a steakhouse?). I told the owner, Stanley Adamczyk about this insider info. He replied a few days later: “I have ordered retraining on the proper preparation of the pizza center, and lectured my managers on cooking them,” so hopefully this issue will resolve itself for first-timers.)


Vito & Nick’s

8433 S. Pulaski Rd.; 773-735-2050
Style: Tavern
Small or large; we had a large half sausage-half pepperoni ($15.65)

Vito & Nick's

Sausage + Pepperoni Pizza at Vito & Nick’s in Ashburn

There’s a reason they’ve been in business since 1932, and it’s not just the nostalgia on the walls. PBR and Old Style are on tap, the vinyl booths are still turquoise and the formica tables have the worn patina of a faded era. Families in Hawks T-shirts, grandparents celebrating birthdays and softball teams have made Vito & Nick’s their go-to pizza joint for generations, and I can see why. The pizza crust is ultra-thin, still bearing the blistered burn marks from the hot spots in the giant Blodgett deck ovens that are kept at a constant 450 – 475 degrees. There is a thin sheath of semolina scattered across the bottom edge to prevent sticking. The harmony (yes, I said harmony) between the mozzarella (from Joliet’s Mancuso), chunky, whole fennel seed sausage made in-house (they go through one to 1.5 tons of pork each week) and the zesty tomato sauce is a pleasure to eat; thankfully they haven’t gotten lazy like so many others who simply pile on the cheese and call it a day. This is pizza with balance, not overkill, and since it’s so thin, you could easily polish off a large with a friend a few PBRs, and still have change left for the jukebox (cash only, no delivery).

Kristine Sherred contributed reporting for this story


  1. kk

    October 27, 2015 at 9:44 am

    Try Mama Marias in Bennsenville. By far the best pizza ever!

    • Larry Jaderberg

      October 27, 2015 at 6:33 pm

      These reviews were a sure description of great Chicago/and Burbs pizza joints. At 70yrs old, I’ve had the pleasure of eating at a few that were listed here. Born and raised in Brighton Park, Chicago at 47th & California, I can never forget Chesdan’s on Archer Ave just west of Kedzie. And my favorite as a teen and Army Vet from 1963–’66 was Boston Pizza on the NE corner of 47h Str and Wood. And now, for today, may I offer Rocky’s Pizza in Westchester on 22nd Str west of La Grange Rd. Combine the flavor and true Italian pizza pleasure of Chesdan’s and Boston’s and you get Rocky’s. Worth the trip. But I live on the ‘burbs now and just a phone call away.

      • Gloria

        October 27, 2015 at 9:59 pm

        Larry–Ches was my Dad! Thanks for the compliment! Chesdan’s is now in Homer Glen and run by my cousins. Nice that someone remembers it. (Btw, my Mom grew up at 47th and California! Right on the corner next to the Silver Spoon!)

        • Larry Jaderberg

          October 28, 2015 at 12:00 pm

          Deloris J…….k? I lived 2 houses east of yours!!! at 2744 W 47th. Now that you mentioned it, I do recall someone telling me about Homer Glen
          Rich J (what a sad loss)

      • Karen

        October 27, 2015 at 10:05 pm

        I grew up eating chesdans too. The orig location was the best. They moved to homer Glen which is far but we occasionally make the trip there

        • Larry Jaderberg

          October 29, 2015 at 1:40 pm

          Karen, did you live in Brighton Pk too?

          How about Kyle?

      • Kyle

        October 28, 2015 at 9:52 am

        Chesdans is my childhood wrapped in a pizza

    • Carlos Demail Leon

      October 27, 2015 at 11:11 pm

      If your ever in the Wood Daley area check out White Cottage pizza. On Wood Daley st, just north of Irving Park rd. I grew up in Lincoln Par where Thierry are tons of good pizza spot. But when I moved out here pizza was scarce. Once I discovered this place I’ve never ordered from a different place again.

      • Shirley Herzlich

        November 1, 2015 at 9:57 pm

        I’ve had a lot of pizza in my life having been raised in Melrose Park when it was almost all Italian. And I agree with Carlos Demail Leon. When I moved to Wood Dale over 20 years ago, the best pizza I’ve ever had is at White Cottage. The best!

    • Ryan Mckone

      October 29, 2015 at 11:43 pm

      Get a thin cheese and sausage at Romano’s immediately – easily the best… Come on Steve my boy – get with it ; )

    • Larry Moran

      November 4, 2015 at 9:14 am

      Colletti’s Restaurant has the best pizza in Chicago.
      I prefer mine with sausage and mushrooms.
      14″ pizza costs $18.61.

    • Sharon Greenhut

      November 7, 2015 at 10:14 am

      They are good but try LA Villa on Addison and Pulaski one of the best for pizza….to die for always!

  2. Joe Vecchio

    October 27, 2015 at 11:34 am

    Gigio’s, 4643 N Broadway St., across from the Wilson Red Line.

    This is not a fancy-schmancy Italian restaurant, just a hole-in the wall place that serves the closest thing to a NY style pizza that I’ve had in Chicago.

    Order the Jumbo slice, which is really just two slices, with a soda, for about six bucks. Just cheese, forget the toppings.

  3. joeyTWOwheels

    October 27, 2015 at 12:24 pm

    Great post. Can’t wait to get through it all. I’m a native south sider who grew up on Palermo’s and one you missed – Rosangelas in Evergreen Park. It’s a family joint, been around since the 60′s. All hand tossed and homemade everything. I know you can’t get every single place, but this is a good one.

  4. Barrett

    October 27, 2015 at 1:41 pm

    I’m sure you’ll get lots of “Hey what about?!” posts, but I have to say unles you classified them differently, you missed Bertolli’s River pizza in River Forest and Freddy’s on 16th in Cicero, as well as seemingly all of Elmwood Park and Melrose Park.

    • Steve Dolinsky

      October 27, 2015 at 3:33 pm

      Did you read today’s post?? Freddy’s is in there. So is Armand’s, which you could say counts as E.P., since the original there closed and is now just a shadow of itself with the quick-serve operation; I had to eat in the Elmhurst location.

      • barrett

        October 27, 2015 at 3:42 pm

        My bad – I missed Freddy’s on the map. Bertolli’s is the one I most noticed, though. It’s our go-to.

    • Larry Jaderberg

      October 29, 2015 at 1:43 pm

      I hear about Freddy’s almost every time I go to Hines VA Hosp. for physical rehab…I brag about my area but now I’ve got to try this place!

  5. Chris

    October 27, 2015 at 2:11 pm

    OUTSTANDING! Can’t wait for the next post.

  6. Jeff

    October 27, 2015 at 2:20 pm

    Bartolini’s in Midlothian 14420 s Pulaski has a meatball pizza made with their award winning meatballs it’s a must try…

  7. Al

    October 27, 2015 at 5:14 pm

    Sanfratellos in Glenwood

    • Jason

      October 27, 2015 at 10:52 pm

      Sanfratello’s is closed.

  8. George Karzas

    October 27, 2015 at 6:26 pm

    Nice job here, but…what about Robertos in Elmhurst?
    Yes, it’s a full menu restaurant too, and the thin crust, easy cheese with house made sausage and giardiniera will blow you away. There may be a touch of crack in it.

    • Gregg

      October 27, 2015 at 8:53 pm

      Sanfratello’s in Glenwood closed in April, 2014. The Tinley Park location is still open.

  9. John

    October 27, 2015 at 7:27 pm

    Ninos in buffalo grove. Best thin crust around. The crust, the cheese, the toppings are ALWAYS perfect. Every single time you order, its always perfect. The consistency makes this place my number 1 pizza. Some places r so good sometimes n mediocre the next, but ninos nails it EVERY time. Definately worth checking out

    • John

      October 27, 2015 at 7:28 pm

      And the sauce! Ohh the sauce i dunno how i didnt mention in the original comment

  10. Jennifer Battistella

    October 27, 2015 at 7:44 pm

    I dont’t like anything that isn’t cut in squares! And I have moved to Atlanta…UGH!! Have you tried Villa Rosa? On about 57th and Archer.

    • Steve Dolinsky

      October 27, 2015 at 7:48 pm

      No I haven’t but thanks for recommendation.

    • Jackie

      October 28, 2015 at 11:04 am

      Villa Rosa’s is THE BOMB!!! OMG I am obsessed with this pizza.

  11. Walter

    October 27, 2015 at 9:00 pm

    You did Palermo’s on 95th, but the REAL Palermo’s is on 63rd, also with a restaurant in Frankfort on LaGrange Road. Great pizza with a sweet sauce that compliments the meat so very very well! The curator of the 63rd Street branch serves up pies for local sports teams, for parties, and the local high school. A true Southwest Side gem.

  12. steve

    October 27, 2015 at 9:05 pm

    Pizza is NOT supposed to cut in squares as a matter of fact if I see it is, like the authors notes on people not eating the crust….its usually not a good sign. I wonder why nobody ever reviews Renaldi’s on Broadway north of Diversey…..eat eat every morsel…. Best thin on the north side by far!

    • Clif Towns

      October 27, 2015 at 9:50 pm

      I used to eat that pizza in the 1980s after going to the game room across the street.

      • Clif Towns

        October 27, 2015 at 9:52 pm

        Renaldi’s is the best by the slice pizza I know.

    • jax

      October 28, 2015 at 10:01 am

      Cutting a pizza into squares is a Chicago tradition and why it’s called “Chicago style cut”. Please educate yourself a little. A few left off this list were zaccarelli’s in Bridgeview on 103rd Street and Durbins with locations all over. My honorable mention would have to be Barracco’s.

  13. Ed

    October 27, 2015 at 9:22 pm

    It really was quite a list, but you should try Rosangela’s in Evergreen Park.

  14. Lorenzo

    October 27, 2015 at 9:23 pm

    Steve, You Definitely need to try the Woodfire pizza at Marino’s in Elk Grove Village!

  15. Kevin

    October 27, 2015 at 9:43 pm

    Fat Ricky’s in the southwest suburbs!

  16. Clif Towns

    October 27, 2015 at 9:47 pm

    Not surprising the writer of this article managed to only find one pizzeria on the south east side of Chicago. If the writer had ventured over and asked anyone. The writer would have been given the phone number(and yes, most people know the number by heart)to three locations of Italian Fiesta Pizzeria. A Pizza most on the south side have eating regularly for 40 years. And has stood the test of time having the best tasting sauce, and crust in the business. No leaves. No weird cheeses. Just good pizza.

    • TeeTot

      October 28, 2015 at 5:44 am

      I was thinking the same thing. How could they neglect Italian Fiesta. The best in the south side.

    • Cam

      October 28, 2015 at 8:41 am

      I 100% agree! Italian Fiesta is my favorite pizza in Chicago!

  17. Jennifer

    October 27, 2015 at 9:51 pm

    What about Home Run Inn Pizza? The original is on 31st & Kildare. The newest location is in Lakeview on Belmont & Sheffield

    • Bert

      October 27, 2015 at 11:54 pm

      I like the one on Western too

    • jax

      October 28, 2015 at 10:03 am

      just as good as Fox’s in my books

  18. Margaret

    October 27, 2015 at 9:56 pm

    I didn’t see Ledo’s Pizza (LaGrange/Countryside) on LaGrange Rd. Love! Love! Love!their pizza! Have you tried it? Great thin crust!

    • jax

      October 28, 2015 at 10:05 am

      I am very disappointed in Ledo’s. A person about a year ago put up a post on FB about this place telling a family with a child that had a specific diet that they were not allowed to let him eat the hotdogs that were a part of his diet as he could not have most if not all that is offered by Ledo’s. Being a mother with TWO special needs kids, plus my husband also on autism scale, I will not step one foot in there EVER no matter how much one tries to change my mind.

    • Dan

      February 17, 2018 at 12:26 pm

      Totally agree. Ledo’s Pizza is one of my all time favorite pizzas in Chicago and around the country.

  19. Brandon

    October 27, 2015 at 10:02 pm

    Most of these pizzas look like s**** you need to go more north to waukegan JIMANOS is where our is at…

  20. Arthur Wozniczka

    October 27, 2015 at 10:04 pm

    Great list, but you missed Mama Luna’s on Fullerton, definitely a great thin crust pie.

  21. Tracy

    October 27, 2015 at 10:08 pm

    Beggars Pizza on Cicero Ave around 157th I think; although I go to the Bourbonnais location across from Olivett Nazarene University.

  22. Mario zilligen

    October 27, 2015 at 10:12 pm

    There is a few pizza establishments that were not on there fassanos pizza in justice Illinois, genos pizza on 59th and Sacramento in Chicago, and phils pizza in oak lawn

    • jax

      October 28, 2015 at 10:06 am


      • jax

        October 28, 2015 at 10:07 am

        I just had another brain fark …… John Gino’s in Justice IL on 88th Avenue!

    • Christine

      October 28, 2015 at 3:20 pm

      Was waiting for someone to mention Phil’s.

  23. Derrick Tung

    October 27, 2015 at 10:29 pm

    Excellent list, with many that I have yet to try… looks like I have my work cut out for me.

    A few that you haven’t seemed to try yet that’s worth your time:

    Dante’s Pizzeria (NY style) – 3028 W. Armitage, Chicago.
    Al’s Pizza (Thin Crust/Tavern) – 28W241 Warrenville Rd, Warrenville.
    Pizzeria Neo (Neapolitan)- 47 Chicago, Naperville
    Fiamme Pizzeria (Neapolitan) – 19 N. Washington, Naperville

    Looking forward to more of yoru research!

  24. Mo

    October 27, 2015 at 10:36 pm

    Moretti’s in Edison Park is the BEST thin crust ever. Not even close.

  25. Kimberly

    October 27, 2015 at 10:50 pm

    I know it’s in the burbs but JJ Twigs on NW Hwy in Palatine is the best thin ever! They also have an incredible double decker. I drive out s few times a month to get my pizza fix!!

  26. karen

    October 27, 2015 at 10:50 pm

    Thanks for the listing,husband loves thin pizza. Myself I enjoy a pan pizza, so when your ready to try a good pizza try Louisa’s in crestwood ill,Awesome pizza

  27. mickey

    October 27, 2015 at 10:51 pm

    i feel like dusties in wonder lake should have been on here. but i prefer it to be more of a local secret.

  28. Phil

    October 27, 2015 at 11:00 pm

    Phils pizza (no relation!) in oak lawn on 89& ridgeland for thin tavern style.

    Also for thck crust, have you been to Pal Joeys in west Chicago?
    Sweet, yeasty dough, also a sweet tomato sauce with some tangyness.

  29. Ron

    October 27, 2015 at 11:04 pm

    Come out to Addison and try Nardi’s Tower of Pizza. Best pizza in Addison

  30. Michelle Nalepa

    October 27, 2015 at 11:06 pm

    I may be biased, yet, head out to the western suburbs and you will find a gem. Phillies Pizza Bar and Grill, family ownwed and operated for over 40 years, (between 3 restaurants). Old fashioned, Chicago style thin crust!You will NOT be disappointed!!

  31. Sue

    October 27, 2015 at 11:09 pm

    Although it started out as a beef stand, recently
    Roma’s at 4237 N. Cicero has started pizza and delivery. Their thin crust is quite good, and if you order pepperoni it’s completely covered.

  32. Tim

    October 27, 2015 at 11:10 pm

    Great I depth and spot on reviews for the ones I’ve tried (of which there are several). Rosangela’s in Evergreen Park for tavern/thin was left out I’m sorry to see. Outstanding sausage pizza. Great baked beef sandwiches as well. I know you’ll get a ton of these notes but Rosangela’s is definitely worth a nod. I look forward to the top 5 lists.

  33. jessica

    October 27, 2015 at 11:38 pm

    Lucca’s pizzeria and ristorante should be on this list hands down!!!! Located in southwest suburb lagrange! Right off the metra train. Classic thin crust, as well as Sicilian pan pizzas and stuffed pizza. Mmmm sooo good :) been in business for 13 years!

  34. Debi

    October 27, 2015 at 11:55 pm

    Another two missed on the south suburbs are Joe’s Italian Villa in Palos Heights and Phil’s Pizza in Oak Lawn.

  35. James Bond

    October 28, 2015 at 12:44 am

    You forgot Joe’s Italian Villa on a 121st and Harlem ave,Palos
    The VERY BEST thin crust and The Very BEST of Both DEEP DISH. MY RATING
    ********** 10 outta 5 . Ask for Frank and tell him “BATMAN” sent you.
    Heres my Guarantee like Arnold “YOU.LL BE BACK”

  36. Melissa

    October 28, 2015 at 12:44 am

    Thank you for your real review of grand stand. There pizza kind of sucks and shouldn’t win all these awards every year

  37. Jake

    October 28, 2015 at 12:55 am

    None of these come close to the original Home Run Inn on 31st street. There are a few others; one near Archer Avenue and Austin and I think two in the suburbs. Having grown up in Brighton Park, Chesdan’s was the late night place for pie, or Vannuci’s, right next door, if Chesdan’s was too busy. Falco’s, at California and Archer (it’s still there) is another good place – the original owner had worked at Home Run Inn before opening his own business. Leona’s had a good run but things went south a while back. Moving out West has made me miss all those great pies more than ever.

  38. Giancarlo

    October 28, 2015 at 1:51 am

    Phils pizza in Bridgeport should be on your list here..

    • Eileen

      October 28, 2015 at 3:42 pm

      I agree! Phils in Bridgeport is great!!

  39. Perry

    October 28, 2015 at 2:57 am

    What about Colutas Pizza 3239 N. Harlem Ave. Chicago been serving thin crust, pans and stuffed pizzas since 1980 to the northwest side, elmwood park, harwood heights and norridge area.

    Petes Pizza #2 5800 W. Montrose Ave. serving thin and stuffed pizzas

  40. Suzanne Hartman

    October 28, 2015 at 3:35 am

    Everyone has an opinion but Joe’s Italian Villa in Palos Heights is the BEST. They closed the original one in Bridgeview and people were so upser. Took them over a year to find the new location and the first night they had to close the doors because they ran out of food! They never expected it. Service is amazing. Please check it out.

  41. Kevin

    October 28, 2015 at 5:44 am

    In Beverly in Chicago-Fox’s. Tavern style squares since the mid 60′s at 100th and Western(other locations on Oak Lawn-Orland Park-Mokena-Hinsdale). Great sausage in large chunks-plenty of cheese

    On Higgins near Cumberland(near O’Hare)–D’Augustinos(other north side and north burbs locations).
    Tavern style as well. Nice crust

    Barracos in Evergreen Park on 95th(other south land locations as well). Nice sausage-nice chewy crust

    In Tinley Park–Little Joes (formerly of Garfield Ridge in the 70′s-80′s). Tavern style

    Pete’s on Montrose east of Nagle. Tavern style

  42. Mike

    October 28, 2015 at 5:51 am

    I prefer Palermos on 63rd to the one on 95th. 63rd has different owners and the owner Frank is an awesome guy.

  43. Dawn

    October 28, 2015 at 6:42 am

    GLAD to see Obbie’s on Archer made the list! LOVE their pizza!! Also, if you have the chance… try the same pizza you had @ Pizza Castle, but add chorizo… it’s the BOMB!

  44. John Herman

    October 28, 2015 at 7:06 am

    Hey Steve, you need to place Vito n Nicks (I believe that is the 1st time I ever called it that) in the N section as well. .. everyone I know calls it Nick n Vitos. Lol Did you say hi to Aunt Lee?

  45. Joe

    October 28, 2015 at 7:58 am

    Have you not been to D’Agostino’s or do you not like it very much. It’s by far my favorite tavern Pizza.

    • Steve Dolinsky

      October 28, 2015 at 9:51 am

      Yes, was there last summer. Not a fan.

      • NUBobby95

        October 29, 2015 at 10:27 am

        Couldn’t agree more about D’Agostino’s. Way way way overrated. The only good pizza on the north side or north suburbs is at Martino’s at 3431 W. Peterson. None hold a candle to Vito & Nicks, Palermos, Barracos, or Roseangelas. Spot on review of Al Forno Rosso.

  46. Steve Bergman

    October 28, 2015 at 8:01 am

    Steve, you scored a huge “miss” when you neglected to include “Jimmy’s Pizza Cafe” at Lincoln and Foster!

    I was born in New York, and lived in New Jersey until I was 7-years-old. Then I moved to the North Shore and still regularly enjoy Barnaby’s in Northbrook (which, of course, you covered). As a result, I learned to appreciate both thin AND eventually thick crust pies (and my favorite is a deep dish Due’s slice).

    However, when one wants an authentic New York Style slice you can’t beat “Jimmy’s Pizza Cafe!” I discovered Jimmy’s by accident when I caught a review on TV, where many other transplanted New Yorkers had raved about this being “the real deal.” Sure enough, Jimmy is all about the dough, and he not only produces a crust unlike anything else you can find in Chicago, but also faithfully duplicates that “New York Style” sauce. If you think there’s a better joint out there, fogettaboutit! As a bonus, Jimmy also specializes in garlic twists and New Orleans style beignets that’ll have you dreaming about your next trip – I currently live in Buffalo Grove and go out of my way to make the 40-minute trip as often as I can!

    Lunch today will be at Jimmy’s Pizza Cafe! ;-)

    • Steve Dolinsky

      October 28, 2015 at 9:50 am

      Clearly, you didn’t read Monday’s post. Not doing NYC by-the-slice joints like Jimmy’s and Santullo’s. A different quest.

      • Steve Bergman

        October 28, 2015 at 10:07 am

        You’re right, Steve … I didn’t read Monday’s post because I was linked to this one through a Facebook share.

        But in fairness, the title of this post doesn’t specify “Chicago Style Thin,” but implies thin pizza (as opposed to deep dish or stuffed) in Chicago (at least the way I read it) so I assumed you were looking at the best thin pizza in our area, regardless of style. In addition, you listed three categories of “thin” in your intro, which suggested that any style was being compared, not just Chicago regional. ;-)

  47. Paul Novack

    October 28, 2015 at 8:01 am

    What no Home Run Inn??? How can there be Pizza without This Prenio family food. Home Run Pizza has been and still is the Best around.

  48. Jo

    October 28, 2015 at 8:07 am

    What about the River North lunch and late night spot The Pizza Window? My favorite by the slice joint!

  49. Anne Cooney

    October 28, 2015 at 9:22 am

    you need to try Zio Tony’s On Lake street in Addison. SOOOO good.

    • erik

      November 1, 2015 at 4:19 pm

      Have you tried Nardi’s Tower of Pizza in addison

      • Steve Dolinsky

        November 1, 2015 at 8:20 pm

        no, sorry.

  50. Nadia

    October 28, 2015 at 10:15 am

    Hey, you forgot Father & Son on N. Milwaukee Ave. They are now Marcello’s Father & Son, and have another location on North Ave too. But the original locale is still alive and kicking with their tavern style pizzas. They also have thick and deep dish too, but they are known for their thin tavern style. Been in business for over 60 years. They must be doing something right to last this long.

  51. Ahmad

    October 28, 2015 at 10:26 am

    FASANO’S on Roberts Rd, in Justice,il. Take out or delivery ONLY but it’s worth it. Not the sweet south side sauce like everybody else has. I can’t stand that sweetness. They have a great savory sauce that compliments every single bite. Check it out.

  52. B K Ray

    October 28, 2015 at 11:07 am

    Oh, you meant white Chicago. No Home Run Inn, Italian Fiesta, Reggios, Nancy’s Space Age. I’m saddened, but not surprised by the absence of pizza places in communities of color. Yes, I know those are all PIGUE, but they remain in business for a reason. I guess the only thing worse than none of the pizza joints I know making the list, is that I’ll be less than welcome at the joints that do.

    • Steve Dolinsky

      October 28, 2015 at 11:12 am

      Did you even read through all 57 of the thin places I visited?

      • B K Ray

        October 28, 2015 at 11:46 am

        I looked for places I was familiar with. I also looked at the map, quite telling. I see that map all the time. I see that map ALL the time. I know you’ve been to a lot of restaurants in communities of color, many of them cherish your reviews on their walls somewhere, but there are those culinary deserts of the South and West Sides of the city. People do still live in those communities and they do still have their food fare. Certainly most of it is very pedestrian, but places like Italian Fiesta and Beggars aren’t pedestrian. Neither are Home Run Inn and Reggios. What they have in common is that they are popular with communities of color.

        It’s like we have a whole food culture that is unexplored by major media. Because so much of those communities are ignored by the media, they become black holes, pun intended.

        No worries, as a life-long Chicagoan, I’m more than used to this. I even have a name for it, I call it the Bozo-Syndrome. As I’m sure you know, on the Bozo Show, part of the Grand Prize game was that they’d draw from submitted names, people who’d win the same prizes as the player. I never remember anyone being pulled with a Chicago address. It’s not to say they never pulled a name from Chicago, it’s that it was so rare if they did, I’ve no memory of it.

        But let someone get shot…

        • Steve Dolinsky

          October 28, 2015 at 1:40 pm

          3 days into a 12 day story and you’re already accusing me of ignoring places? Wow. How about waiting until the end at least? If you look at my track record – both at CLTV from ’95 – ’03 and then at ABC since ’03, I think you’ll see I cover more neighborhoods than anyone else in town.

    • Tim

      October 28, 2015 at 11:53 am

      I saw places on this list in Garfield Ridge, Gage Park, Portage Park, Stickney and Uptown. All of which all are diverse neighborhoods or villages, with large populations of Hispanics. I also saw places in South Chicago and Homewood which are significantly or predominately African American. Just because your neighborhood favorites didn’t make it on the list doesn’t make Steve racist. Maybe you should venture out and try some place that might be better than those you mention above? Or at least have an idea of where some of these places are located before you call out a respected member of our local media with no basis.

      • B.K. Ray

        October 28, 2015 at 12:14 pm

        I never said he was racist. I don’t see any places on the South or West Sides in black communities, in the city. Look at the freakin’ map! If you go by the map, you wold assume that there were no pizza places in predominantly black communities, or worse you could assume that there are no people on those communities.

        Diverse communities are not nearly the same as black communities which are not represented on the map. It wasn’t a judgment, just an observation.

      • B K Ray

        October 28, 2015 at 12:49 pm

        First off, ‘diverse communities’ are not black communities. There were no pizza places on the West Side and only one on the South Side that could even be considered ‘black communities’

        As you should have noticed, Steve felt that he was best positioned to take on the issue of pizzas because he will not have the PIGUE bias. That is both understandable and commendable. But when not one of the pizzas that I and many other black people who grow up in this city eating appears on the list of ‘available’, not best of, not top twenty, just available, something is out of order.

      • Steve Dolinsky

        October 28, 2015 at 1:40 pm


  53. Vicki

    October 28, 2015 at 11:25 am

    Totally missing Sanfratello’s! They use scamorza cheese on their thin which means they can cook it at a higher temp for a super crispy crust and the cheese doesn’t burn.

  54. Jim Christopher

    October 28, 2015 at 1:36 pm

    You missed Joe’s in Wheeling, a GREAT thin crust pizza!

  55. Mary

    October 28, 2015 at 1:39 pm

    Why isn’t a pizza place listed for Hyde Park in this A to Z list? We have many great pizza places. For thin crust, I would say Medici is the best. It’s so disappointing to see a guide like this that has the South Side so sparsely represented.

    • Steve Dolinsky

      October 28, 2015 at 1:45 pm

      I was strongly considering Medici. I might go back there for the follow-up.

  56. Tim

    October 28, 2015 at 2:26 pm

    I’ve experienced the saltiness of Aurelio’s pizza recently as well, though never at the Homewood location, so that’s disheartening. I wonder if it has something to do with the pepperoni. I seem to encounter the saltiness whenever pepperoni is involved, though I can’t say for sure as I haven’t kept detailed records of my pizza experiences.

    Either way, I admit to having the PIGUE syndrome when it comes to Aurelio’s, but I still say ordering a sausage pizza with extra sauce, well done, in the old oven is better than anything I can currently get on the North side and is still my favorite pizza ever.

  57. Kathy Mazalewski

    October 28, 2015 at 2:29 pm

    Have you tried Geos on Harlem at George in Chicago?
    They opened in 1972, still the same owners, only pizza (no fries, no beefs), pick up and delivery (no tables inside).
    Same recipe for 43 years so you know it has to be good.

  58. Bob Fieber

    October 28, 2015 at 4:45 pm

    Of all the places you tried, I can’t believe you didn’t go to Romano’s pizza in Rosemont formerly of Des Plaines. They have been making THE BEST thin crust pizza for over 50 yrs. Once you try it your hooked.

  59. Kathy

    October 28, 2015 at 6:08 pm

    I’m surprised I didn’t see anything about Mama Luna’s on Fullerton & Laramie, they just recently opened another location on Addison & Oriole. I would have liked to hear your opinion.

  60. Sandra

    October 28, 2015 at 6:36 pm

    You need to try Chesdan’s on 159th and Bell Rd. in Homer Glen. They were an old Brighton Park neighborhood staple for over 50 years. Same family operating the Homer Glen location.

  61. Mike

    October 28, 2015 at 6:40 pm

    Great review – cant wait to see the rankings….one thing I am confused about is why is Stella Barra in the Artisan Thin category, as opposed to the Neopolitan? It just seems to fit that category so much better?

    • Steve Dolinsky

      October 28, 2015 at 10:18 pm

      Stella Barra doesn’t make a true Neapolitan, and doesn’t attempt to. It’s way more artisan than Neapolitan in style.

  62. Jimmy Pieprzyca

    October 28, 2015 at 6:48 pm

    You need to check out Villa Rosa Pizza – 5786 S Archer Ave. There pizza is by far the best thin crust pizza I have ever eaten. There crust has a buttery/yeasty flavor and they are very generous with their cheese and toppings.

  63. Cathy

    October 28, 2015 at 7:41 pm

    You missed one the best, no THE best thin crust ever!

    Bill’s Pizza in Mundelein, Illinois.

    Try it! I promise you will NOT regret it!

  64. Dan Soelke

    October 28, 2015 at 8:16 pm

    You really need to add Uncle Pete’s Pizza in Naperville! Their thin crust is the best, but they rock all genres of pizza!!!

  65. John M

    October 28, 2015 at 10:40 pm

    Echoing what Cathy said a comment or two above, Bill’s Pizza & Pub in Mundelein at 45 and Diamond Lake Rd. is the best thin crust in Lake County.

  66. Ray

    October 29, 2015 at 5:14 am

    Perry’s Pizza Joynt in Northlake is also great for thin-crust pizza. (39 W. North Ave., Northlake, IL)

  67. John S.

    October 29, 2015 at 12:11 pm

    Thanks for the great list, Steve! Please check out Joe’s Italian Villa in Palos Heights. They make a wonderful thin tavern-style pie. Great crust, excellent sauce and outstanding house-made sausage! The have been in business since 1947.

  68. Jim

    October 29, 2015 at 1:28 pm

    Ed & Joes in Tinley Park has an excellent thin crust, Chicago cut pizza. This is one of those pizzas that after you think you’re full, you have 2 more pieces.

  69. JIM M

    October 29, 2015 at 3:09 pm

    Try Pizza Joynt in Northlake, been going there over 35 yrs

  70. Cristina

    October 29, 2015 at 4:59 pm

    Pete’s pizza on Montrose my favorite! Family owned always fresh & hot!5 stars from me

  71. geena

    October 29, 2015 at 5:52 pm

    You really should not base this on one try you are so rude you could ruin someone business by your comments! Being a bully is not nice

  72. Eddie R.

    October 29, 2015 at 8:50 pm

    Really good, thorough list Steve. But how can you drive down Archer and not stop at Villa Rosa (near Central) or Triano’s (a block west of Obbie’s)? At least you coud’ve dined in at Villa and sat at the counter at Triano’s. All three have VERY good pizza; each one a little different than the next. We got Villa all the time and then were on an Obbie’s kick for many many months now we’re getting Triano’s almost every week. Not to say I wouldn’t drive to get a good pizza; I would, but when you have great pizza within a block or two of your house (Obbie’s and Triano’s), it’s a no-brainer :-) Another good one is D’Anardo’s on 63rd street west of Narragansett.

  73. Linda

    October 31, 2015 at 3:44 pm

    Sorry to see you haven’t made it to Gia Mia’s in downtown Wheaton.

  74. Mike Byrnes

    October 31, 2015 at 11:00 pm

    Can believe you haven’t tried Mid Villa Pizza originally in Midlothian for 46 years now in Palos Heights.Stop in you will be very surprised. 12226 so Harlem A

  75. bill

    November 1, 2015 at 12:24 am

    IEnjoyed home run pizza since 1956, also like Rocky’s on 22nd st in Westchester

  76. Bob

    November 2, 2015 at 9:44 am

    Try Jim and Pete’s on North Avenue in Elmwood Park. Disappointed to not see it on this list.

  77. jeff coates

    November 2, 2015 at 8:36 pm

    I love Phil’s and several others could someone please let me know who will ship these style pizza’s out west to New Mexico i’m going through withdrawals and all I can find is deep dish and I don’t want that someone text me please 219-688-7089

  78. Dan

    November 3, 2015 at 12:00 pm

    Milano’s in Beverly is the place but it is a take out place. Their thin crust uses the best ingredients with fresh made from scratch dough that you can specify thickness for from super thin to more standard thickness.

    I think I saw they were on the stuffed list but it’s to bad they should be on both!

  79. KC

    November 6, 2015 at 7:06 pm

    Turnabout Pizza in Lemont is very good.

  80. T

    November 7, 2015 at 8:46 pm

    How did you NOT go to Art of Pizza on Ashland for deep dish???? Try it – amazing.

    • Steve Dolinsky

      November 7, 2015 at 9:25 pm

      I did. You just didn’t read my recap. When I called and visited them, they said their specialty is stuffed. I still ordered a deep dish based on their 14 year-old “Best in Chicago” claim from their awning.

  81. Juan

    January 3, 2017 at 1:21 pm

    Have ever tried Perry’s pizza joynt in Northlake? That’s my top choice for the classic chicago pigue thin crust pizza. Must try, would love to hear what you think

    • Steve Dolinsky

      January 3, 2017 at 4:44 pm

      I haven’t, but now you’ve piqued my interest!

  82. David

    February 12, 2018 at 8:26 am

    Father and Son on Milwaukee around Fullerton – the BEST thin crust. Extra cheese, onion and sausage.

    • Steve Dolinsky

      February 13, 2018 at 8:17 am

      Yes, I’ve been, and they’ll likely be in my book, Pizza City USA, which comes out in Sept. I couldn’t include everything in the book here…

  83. Xavier Quintana

    February 12, 2018 at 4:55 pm

    The only pizzeria’s on this list I’ve been to:
    Craft Pizza, Root’s, Forno Rosso, Villa Nove, Vito & Nicks, Salerno’s on Grand Ave & racine, Marie’s Pizza, Obbie’s, Piece Pizza, Pizano’s, and Pizza Metro.

    • Steve Dolinsky

      February 13, 2018 at 8:16 am

      Then sounds like you’ve got some exploring to do!

  84. Marathon Jon

    February 12, 2018 at 11:44 pm

    So basically yall skipped anything southside…wow

    • Steve Dolinsky

      February 13, 2018 at 8:21 am

      Would love to hear what your definition of “southside” is. I have Aurelio’s in Homewood, Cuzin’s in Tinley, Obbie’s on S. Archer, Palermo’s on 95th, Villa Nova in Stickney and Vito & Nick’s on S. Pulaski. When you get my book, “Pizza City, USA” (out in Sept.) you’ll see others from the S. Side, I just couldn’t include everything here. For the record, have also been to Capri’s, Fox’s, Phil’s, Pizza Castle, Punky’s and Waldo Cooney’s, but none were that remarkable.

  85. fred

    February 13, 2018 at 11:23 am

    no Falco’s at 40th and Archer?

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