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Chicago’s deep-dish pizza—a manly pie, thick enough to lose your car keys in—has more to do with the city’s hearty meat-and-potatoes past than its stylish, locavore present. In the end, only taste matters, and the newest location of Lou Malnati’s, opened on North State Street in 2011, joins the competition with its own take on the Malnati Chicago Classic, made with sausage, fresh mozzarella, and sauce from vine-ripened tomatoes.
If you can’t choose between the originals, consider Pequod’s Pizza in leafy Lincoln Park, where cheese is added to the crust and becomes caramelized during baking.
I think there are at least a few other places to choose from when it comes to deep dish pizza in Chicago.
The thing about this dish is that it is probably made differently from any other pizza you have experienced.

About Intelligent TravelNational Geographic believes that to know the world is to change it.
But Chicago’s love for its deep dish hasn’t dimmed, and neither has the local debate over the best version of the behemoth. Start at the original Pizzeria Uno on East Ohio Street, opened in 1943 by friends Ike Sewell and Ric Riccardo.
In the tradition-bound world of deep dish, even an innovation that small rates as a minor revolution. We're on the front lines of travel that illuminates, celebrates, and preserves irreplaceable places—and we're taking you along for the ride.

Anyone who makes the trip to the windy city cannot even thinking of leaving without trying their specialty: deep dish pizza. Try it where they say it all started at Pizzeria Uno on East Ohio Street (in operation since 1943). Though Uno has gone national, changed its name to Uno Chicago Grill, and added new menu items, purists stick to the original Chicago Classic, a buttery bowl-like crust filled with mozzarella, grated Romano, Italian sausage, and chunky tomato sauce.

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