Indulge in Chicago’s Best Deep Dish Pizza Delivered to Your Door

The Best Deep Dish Delivery in Chicago

When it comes to Chicago pizza, many out-of-town visitors may be confused by the city’s smorgasbord of styles. The iconic stuffed pizza at Giordano’s is one of the classic options.

The original Pizzeria Uno has been sharing its deep dish pies since 1943, but newcomers like George’s in Edgewater are stealing the spotlight with premium ingredients and whimsical combinations.

Lou Malnati’s

The oldest family name in Chicago pizza, Lou Malnati’s has many locations across Illinois and Arizona. The company delivers a consistent experience that offers quality food and friendly service. It also supports local communities one deep dish at a time.

The restaurant’s website describes how the first Lou Malnati’s opened in Lincolnwood on March 17, 1971. Despite a strange opening day, which included a car driving into the dining room, the restaurant soon became a Lincolnwood favorite.

The pizzas at Lou Malnati’s are made in a special deep dish pan and feature a buttery, flaky crust. They are topped with gooey mozzarella cheese, vine ripened plum tomatoes and other fresh ingredients. They are available in cheese, sausage, pepperoni, vegetarian and gluten free versions. Their scrumptious heart-shaped pizzas are the perfect gift for Valentine’s Day or anniversaries.

Gino’s East

Gino’s East is a popular Chicago style pizza restaurant with locations all over the Midwest. Their menu includes a variety of pizzas and salads, as well as sandwiches and pasta. This family-friendly restaurant also offers catering services for your next event.

The first Gino’s East location was opened in 1966 by two taxi drivers, Sam Levine and Fred Bartoli. They would drive along the Magnificent Mile all day, and they realized that there was a need for a great pizza spot in this busy area.

The food at this Chicago style pizzeria is delicious and reasonably priced. Their signature dish is the deep dish pizza, which has a rich, buttery crust and lots of cheese. They also serve calamari and spinach pie. The menu also includes a variety of desserts and drinks, including rose lemonade, iced tea, and Americano.

Pequod’s

Located in Morton Grove, Pequod’s is a long-time favorite among locals. The restaurant offers take-out orders, but the food is best enjoyed onsite. You will receive a check number via email or text message when your order is ready to pick up.

The pizza is known for its ring of mozzarella, which caramelizes as the pie bakes. The result is a hallowed bite of pizza that is both crispy and chewy at the same time.

The restaurant has a reputation for being one of the best places to eat Chicago deep dish pizza. The pizza is made with a special dough that is lighter and airier than traditional deep dish pizza. It is topped with meats and vegetables such as meatballs, giardiniera, and Italian beef.

Burt’s

A longtime Chicago favorite, this chain helped spread deep dish pizza across the country. Today, this warehouse-sized eatery offers a variety of build-your-own pizzas that can be loaded with ingredients like soppressata, capicola, gourmet sausage and peppers. It also offers small and large salads, fried cheese curds and garlic bread. It is open late, serves beer and wine and has a small patio during summer months.

Founder Burt Katz first introduced his caramelized crust at Gullivers and later at Pequod’s. After he sold his stake in Pequod’s, he moved to Morton Grove and opened Burt’s Place. The restaurant closed in 2015, but reopened in 2017 under new ownership. It has one oven and requires a 48-hour advance order, but it’s worth the visit. Its pies have received national acclaim, including an appearance by Anthony Bourdain in his 2009 episode of No Reservations.

Uncle Jerry’s

While Chicago deep dish pizza is not for everyone, it’s certainly worth trying if you’re in the mood for something a little different than your typical Domino’s or Pizza Hut pie. It’s a thicker style of pizza and you can customize your toppings to your heart’s content. You can add everything from pepperoni and sausage to green peppers and mushrooms.

Jerry Czerwinski opened his pizzeria in Cary, about an hour northwest of Chicago, two years ago. He never planned to advertise his take on Chicago pan-style pizza, opting instead for a word-of-mouth approach.

It’s working. Customers have been flocking to his pizzeria since it was featured on Barstool Sports. He’s now going through 40-50-pound cases of cheese just to keep up with the demand.

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