Smart move. According to the internet and Jon Stewart, we’re at war with New York when it comes to who has better pizza. Want to quickly find restaurants on the go? But this is the best kind of bar pizza, and it might not taste the same in a shiny new place. For his first location outside of Rome of his immensely popular pizzeria Bonci, Gabriele Bonci decided to set up shop in Chicago. We’re big fans of the specialty pies here - the pesto and stracciatella is a stand-out and so is the pickle (with mortadella and garlic cream), which sounds weird, but we promise it’s good. But what the heck is a Quad Cities-style pie? And though we may not lay claim to all of these styles, we know some Chicago chefs who do them justice. 161 N. Sangamon St., 312-243-4016, bonciusa.com. You can certainly share the 14-inch pizzas, but we recommend one per person if you're hoping to have leftovers. No matter where you're from, it's a style worth trying—if only for that satisfyingly sweet crust. Some of us at The Infatuation think this is the best pizza in Chicago. Mention “Chicago pizza” and most people imagine gut-bomb, super-thick deep-dish slices as big as your head. If you want to … (Prices vary.). The wait times for pie can run a little long on weekends, so order your drinks by the pitcher and enjoy a true Chicago scene. When you walk in, you can see all the slice options, which are reheated in a small oven behind the cashier. They’re all great, so you should go and try as many kinds as you can. If you go with the pepperoni slice, which you definitely should, you’ll come across fat cups of salty and spicy sausage made by Ezzo’s in Columbus, Ohio. Go to Pequod's Pizza in Lincoln Park which serves up a fantastic deep dish pizza famous for its carmalized crust. Luckily there’s Art of Pizza, which offers some very good deep dish by the slice. But hold it does, staying crisp right to the tip. Decades before Sicilian pizza became the trendy pizza style, this old-school Italian deli dished out square slices cooked in a coal-fired oven built in 1912. Don’t let the cheesy logo of a whale in women’s underwear deter you: Pequod’s serves pizza with excellent focaccia-style crusts baked in cast-iron pans blackened with decades of seasoning. The sauce is bright and acidic, which is an excellent foil for the creamy, tangy mozzarella. ©© 2016, Television Food Network, G.P. And eating an entire deep dish pizza by yourself can make you feel like you’ve inadvertently entered a competitive eating contest. Pizza is a dangerous topic in Chicago - chairs will fly through windows when people start giving opinions on deep dish vs. thin crust. The pepperoni and basil slice at Pizza Friendly Pizza, where slices should be eaten as quickly as you can to capture the crunch and flavor at their peak. The sauce is sparingly applied, but it has a strong tomato flavor, and the cheese melts so that it becomes one with the crust. Though Stella Barra’s original location was launched in California by wunderkind doughnut (Do-Rite) and pizza whiz Jeff Mahin, Chicago has heartily welcomed the restaurant’s Midwestern location. It almost reminds me of a well-made biscuit, yet it’s not overly fatty. Unlike New York, Chicago doesn’t have a lot of slice shops. Chicago Pizza India. Apparently, the four pizzerias that he takes you to rotates often, but just to give you an idea, on my tour, we went to Pizano's Pizza, Flo & Santos, Pequod's Pizza and Gino's East. I'm not sure if you've taken this trip, but I agree with Trevor on Pequod's Pizza as the caramelized crust is unlike any other! Unlike garden variety pepperoni, Bonci’s slices are layered with unique options like prosciutto, mortadella, potato, octopus and more. (Or, thanks to a glut of national attention after the Food Network blew through town, scan the walls for plenty of reading material.). It is not deep dish as someone said, it is far more. I almost included the excellent Detroit slices from Five Squared Pizza, but while you can order as many slices as you want, there is a four slice minimum. Lou Malnati's Pizzeria. If you're a meat eater I suggest getting sausage on your pie, it's amazing! Coalfire and Craft Pizza are a bit more accessible and also great hand-tossed brick oven pizza. Sure, it’s remarkably thin, but it’s the texture that gets me. Gino's East is famous for their sausage pizza because they do an entire layer of sausage but no crust can compare to Gioradanos' crust. Anyone can throw a few logs in the back of a brick oven, but few fire pies with coal like the old New York pizza shops. This style is most often baked in a rectangular pan, before being cut into square slices. With Old Style on tap and the Bears on TV, surly waitresses shuffle bubbling-hot pies to a full room of revelers. This thing is ugly - it’s a bowl-shaped crust filled with sauce and toppings, and covered with an intimidating amount of cheese. The two places to try it are Vito and Nick’s on the Southside, and Marie’s on the Northside.