The Best Pizza in Chicago from Pizza Therapy

Can you really find good pizza in Chicago? Discover Hawaii's Best Pizza, here... The Best Pizza in Chicago
State	City	Pizzeria	Reviewer	Comments
Illinois	Chicago	Armand's	Doug	"The crust (thin) stands on its own with no limp yet has that indefinable gooey top to it (under the sauce)... the sauce... homemade, slightly thin but even the juice on your fingers is loaded with flavor... the mozzarella, not too much.. the sausage,secret recipe, absolutely the PERFECT pizza sausage, not too spicy so that it does not detract from the other flavors on the pie... "
Illinois	Chicago	Giordano's	MARKV	"STUFFED PIZZA: a 2-crusted pie stuffed with you choice of, well, not exactly toppings. And sauce that's just heavenly."
Illinois	Chicago	Bella Bacino's 75 East Wacker Drive Chicago, Illinois 313-262-3150	Pizza Lover Chicago	"Overall, Bella Bacino's tasted great and was a great lunch place. I don't know how heart healthy it is, but if it's good for your heart, they should leave it at that. Pizza is not healthy! Especially deep dish!"
Illinois	Chicago	Brick's 1909 N Lincoln Ave Chicago, IL 60614 312-255-0851	Ben	" The sauce, the crust, the service, the fresh ingredients, everything at Bricks is awesome. Everything."
Illinois	Chicago	Castle Gandolofo 800 N Dearborn St Chicago, Illinois (312) 787-2211	Pizza Lover Chicago	"...The first thing I tasted was the cheese. The mozzarella was so fresh and a nice thin layer. Nothing was too overbearing. I loved that the sauce was on top of the cheese because it wasn't hidden by the cheese; rather, it blended almost perfectly. It was also a sweeter sauce, which was nice. Lastly, the crust. YUM. But I'm always a fan of crust. The taste of the coal-fired edges was perfect..."
Illinois	Chicago	Gino's East	Barry Kennemer/ samrg67	"The atmosphere is great and their deep dish pizza melts in your mouth!!"/ "The sausage is by far the best as is the deep dish crust. Yummy for your tummy!"
Illinois	Chicago	Great Lake	Alan Richman from GQ	He makes each as though it is his first, manipulating the dough until it appears flawless, putting on toppings one small bit after another. In the time he takes to create a pie, civilizations could rise and fall, not just crusts. His cheese pie, prepared with fresh mozzarella made in-house, grated Wisconsin sheep’s-and-cow’s-milk cheese, and aromatic fresh marjoram instead of basil, was slightly shy of unbelievable. Read More http://www.gq.com/food-travel/alan-richman/200905/pizza-american-pie-25-best#ixzz1ExOEvVd0 He makes each as though it is his first, manipulating the dough until it appears flawless, putting on toppings one small bit after another. In the time he takes to create a pie, civilizations could rise and fall, not just crusts. His cheese pie, prepared with fresh mozzarella made in-house, grated Wisconsin sheep’s-and-cow’s-milk cheese, and aromatic fresh marjoram instead of basil, was slightly shy of unbelievable. Read More http://www.gq.com/food-travel/alan-richman/200905/pizza-american-pie-25-best#ixzz1ExOEvVd0 He makes each as though it is his first, manipulating the dough until it appears flawless, putting on toppings one small bit after another. In the time he takes to create a pie, civilizations could rise and fall, not just crusts. His cheese pie, prepared with fresh mozzarella made in-house, grated Wisconsin sheep’s-and-cow’s-milk cheese, and aromatic fresh marjoram instead of basil, was slightly shy of unbelievable. Read More http://www.gq.com/food-travel/alan-richman/200905/pizza-american-pie-25-best#ixzz1ExOm19Mv He makes each as though it is his first, manipulating the dough until it appears flawless, putting on toppings one small bit after another. In the time he takes to create a pie, civilizations could rise and fall, not just crusts. His cheese pie, prepared with fresh mozzarella made in-house, grated Wisconsin sheep’s-and-cow’s-milk cheese, and aromatic fresh marjoram instead of basil, was slightly shy of unbelievable. Read More http://www.gq.com/food-travel/alan-richman/200905/pizza-american-pie-25-best#ixzz1ExOm19Mv He makes each as though it is his first, manipulating the dough until it appears flawless, putting on toppings one small bit after another. In the time he takes to create a pie, civilizations could rise and fall, not just crusts. His cheese pie, prepared with fresh mozzarella made in-house, grated Wisconsin sheep’s-and-cow’s-milk cheese, and aromatic fresh marjoram instead of basil, was slightly shy of unbelievable. Read More http://www.gq.com/food-travel/alan-richman/200905/pizza-american-pie-25-best#ixzz1ExOm19Mv He makes each as though it is his first, manipulating the dough until it appears flawless, putting on toppings one small bit after another. In the time he takes to create a pie, civilizations could rise and fall, not just crusts. His cheese pie, prepared with fresh mozzarella made in-house, grated Wisconsin sheep’s-and-cow’s-milk cheese, and aromatic fresh marjoram instead of basil, was slightly shy of unbelievable. Read More http://www.gq.com/food-travel/alan-richman/200905/pizza-american-pie-25-best#ixzz1ExOm19Mv He makes each as though it is his first, manipulating the dough until it appears flawless, putting on toppings one small bit after another. In the time he takes to create a pie, civilizations could rise and fall, not just crusts. His cheese pie, prepared with fresh mozzarella made in-house, grated Wisconsin sheep’s-and-cow’s-milk cheese, and aromatic fresh marjoram instead of basil, was slightly shy of unbelievable. Read More http://www.gq.com/food-travel/alan-richman/200905/pizza-american-pie-25-best#ixzz1ExOm19Mv He makes each as though it is his first, manipulating the dough until it appears flawless, putting on toppings one small bit after another. In the time he takes to create a pie, civilizations could rise and fall, not just crusts. His cheese pie, prepared with fresh mozzarella made in-house, grated Wisconsin sheep’s-and-cow’s-milk cheese, and aromatic fresh marjoram instead of basil, was slightly shy of unbelievable. Read More http://www.gq.com/food-travel/alan-richman/200905/pizza-american-pie-25-best#ixzz1ExOm19Mv He makes each as though it is his first, manipulating the dough until it appears flawless, putting on toppings one small bit after another. In the time he takes to create a pie, civilizations could rise and fall, not just crusts. His cheese pie, prepared with fresh mozzarella made in-house, grated Wisconsin sheep’s-and-cow’s-milk cheese, and aromatic fresh marjoram instead of basil, was slightly shy of unbelievable. Read More http://www.gq.com/food-travel/alan-richman/200905/pizza-american-pie-25-best#ixzz1ExOm19Mv He makes each as though it is his first, manipulating the dough until it appears flawless, putting on toppings one small bit after another. In the time he takes to create a pie, civilizations could rise and fall, not just crusts. His cheese pie, prepared with fresh mozzarella made in-house, grated Wisconsin sheep’s-and-cow’s-milk cheese, and aromatic fresh marjoram instead of basil, was slightly shy of unbelievable. Read More http://www.gq.com/food-travel/alan-richman/200905/pizza-american-pie-25-best#ixzz1ExOm19Mv "...Unbelievable...."
Illinois	Chicago	Home Run Inn	moabutman	"Home Run Inn is a classic thin crust pizza with a nicely formed crust edge. Theflavors of the individual ingredients stand out for themselves and are not overwhelmed by each other. The homemade sausage is the best I have ever found and always fresh. I have been eating at HRI since the early 60's and the pizza has always been consistent in taste and quality. I drive over 300 miles to get what I think is still the best."
Illinois	Chicago	J.B. Alberto's	A. Grande	"Incredible pizza delivered right to your door. A Chicago landmark and tradition".
Illinois	Chicago	Lou Malnatti's	Brenden Vicki Anonymous Ed	"The flavors are tremendous the pizza melts in your mouth. This pizza was so good I ordered two pizza and had them flown to the bay area. Cheese, Pepperoni, olives and mushrooms." / "The deep dish style pizza as well as the sauce, crust and the taste of home!" / "This is the best pizza in the world. Get their pan pizza!" / "Everything they put on the pizza is fresh and perfect."
Illinois	Chicago	Marie's	Harvey	"Good old fashioned pizza, family owned place. Try it well done. The sausage is superb."
Illinois	Chicago	My Pi	bishop_rawluv	"...The freshest of toppings, sauce with chunky tomatoes, & cheese that stretches for miles makes My Pi the king."
Illinois	Chicago	Pizza D. O. C.	t_janusz	"It is cooked in a wood burning stove, and has wonderful flavor. I like the anchovy pizza and my wife likes the Pizza Quattro Stagioni, mushroom, artichokes, olives, and prosciutto. All pizzas are 12 in...."
Illinois	Chicago	Pizzeria Due	ljw5491	" Hands down the best pizza ever conceived!!!"
Illinois	Chicago	Rosati's	jim	"...I'm right thatChicago has some of the best thin-crust pizza around."
Illinois	Chicago	Spaca Napoli 1769 W. Sunnyside, Chicago, IL 60640 773-878-2420	Albert Grande	"Spacca Napoli Pizzeria was inspired by the authentic aroma, taste, and craft of pizza found on the streets and in the pizzerias in Naples. In fact, the food, wine and service at Spacca Napoli are all designed to reflect southern Italy's proud traditions and gracious hospitality." Watch the Jonathan Goldsmith Interview
Illinois	Chicago	The 3rd Coast	phoneboy	"The ingredients are amazingly fresh. The crust is thin, but not too thin and charred perfectly. The sauce is sweet and not acidic like many other pizzas..."
Illinois	Chicago	Unos	1952mode	"Best crusts and pan pizzas ever "
Illinois	Chicago	Vito and Nick's	Al / lucyluwho	"The thin crust is extra special and I spoke with a pie maker that said when you try a new pizza order it with only sausage. the reason is that all your other ingredients will be the same everywhere meaning mostly vegetables. So all your unique flavor comes from the sauce crust cheese and sausage. Vyto and Nick's sausage is made specially blended for them at the butcher...." / "Everything is homemade at V&N's, but what makes their pizza the absolute best is the super thin crust (very un-Chicago!). It's cracker-thin and absolutely incredible. They also don't put too much cheese on it, so the sauce and the ingredients really come through..."
Get a Chicago Deep Dish Pizza Mailed to you by Gino's East

In this video, Jonathan Goldsmith of Spaca Napoli,
in Chicago explains how to make Neapolitan Pizza

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Can you really find good pizza in Chicago? Discover Hawaii's Best Pizza, here... The Best Pizza in Chicago

Can you really find good pizza in Chicago? Discover Hawaii's Best Pizza, here...
The Best Pizza in Chicago