Whenever an out-of-towner asks us where they should get deep dish, we say “Pequods”—usually before they finish their question. Pequod’s serves pan-style pies, with sauce underneath the toppings (unlike traditional Chicago-style deep dish, which has sauce on top). What sets Pequod’s apart from the average pan-style is its “caramelized” crust, also known as the burnt edges of crispy cheese surrounding the pie.

Pizza Friendly Pizza in Ukrainian Village sells Sicilian pan-style pizza by the slice (you can also pre-order a full pie) and it’s f*cking fantastic. The thick crust is incredibly light and airy with a slight sourdough-y flavor, and the tomato sauce is rich and spicy. They have several varieties available, like the charred pepperoni (that are perfect little grease cups), miso mushroom, and specials like the Apple—which has apple, gouda, caramelized onions, and hot honey.

As this spot's name has given away, Professor Pizza's focus is on pizza. And their incredible NY-style pies are the main reason you should place an order at this takeout-only spot in Humboldt Park this instant. The NY pie has a flavorful crust, with a puffy edge and a beautifully charred undercarriage. There are a lot of creative topping combinations worth your attention (like gyro). But even their simple pies have unexpected complexity.

Spacca Napoli in Ravenswood makes great Neapolitan pies. They have bubbled, puffy edges and the thin crust is just perfect. And while you could only get them for dine-in or takeout before, they’re now also available for delivery.

Vito and Nick’s has been around since the 1950s and is a Southside institution worthy of its place in the Chicago Pizza Hall of Fame (which doesn’t actually exist but probably should). Their specialty is cracker-crust pizza, which is super thin and crispy, with bubbly browned cheese and spicy tomato sauce.

Two reasons we really enjoy Bob’s is that there’s no “Bob” (the chef just likes the name) and this place boldly claims it makes “Pilsen-style” pizza (which isn’t a thing). But we love it because it’s the kind of fantastic pizza we immediately want all of our East Coast friends to try. The crust is made with beer and it’s pliable enough to fold, with a slightly-charred undercarriage and puffy outer edge. We’re big fans of the specialty pies here—the pesto and stracciatella is a stand-out.

As we mentioned, Pequod’s is our favorite deep dish in Chicago. But as the ’90s Bulls can attest, dynasties end, and George’s is legitimate competition for the best deep dish in the city. The reason is that this carryout spot uses a 48-hour cold-fermented sourdough. It creates a deliciously yeasty crust that’s very similar to focaccia, and has a crispy cornmeal base. There’s a fantastic balance of cheese to sweet tomato sauce, and like a traditional deep dish, the cheese is underneath the sauce.

Milly’s is a small Uptown pizza place taking its inspiration from Pequod’s. This means Milly’s has the same kind of pan-style deep dish with a caramelized crust that we all know, love, and keeps increasing our census numbers. What makes Milly’s different is that this pie has dollops of fresh mozzarella, making it a bit cheesier. They only make 45 pies a day, so you should place your order a day or two in advance.

This counter-service spot in Clearing has been around since the ‘60s, and specializes in stuffed deep dish that we describe as "tidy." It’s not a cheese bomb, but has enough stretch to remind you that you are, in fact, in Chicago. The sauce is fresh and acidic, so it cuts through the richness of the cheese, and the flaky crust has a buttery flavor. Plus, the ingredients go all the way to the end of the crust, so you don’t have a boring breadstick waiting for you at the end.

Naudi’s is a thin crust spot in Lincoln Park, and the pizza here shares some DNA with a Neapolitan pie. It’s cooked in a wood-fired oven, the cheese in the center is almost liquidy, and the slices droop nicely when you pick them up. But the edge of the crust is crunchy like a cracker, which creates an enjoyable contrast with the soft center. You have two pies to choose from (a margherita and a white) and about eight toppings to choose from.