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.

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. The crust itself is thick and airy with a great crunch.

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. The reason is that this Edgewater 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.

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.

Burt’s isn’t in Chicago, it’s in Morton Grove, but this is our guide, so we can make the rules. If you’re willing to travel for pizza, you need to know about Burt’s. It was started by the original owner of Pequod’s, and developed a cult following. The pizza is almost identical to what they serve at Pequod’s, with the same caramelized crust, but has a sweeter sauce. And while the topping list is pretty short and standard, it works because the crust goes best with something simple like pepperoni.

My Pi Pizza may not have indoor seating, but its Chicago-style deep dish will make you risk getting tomato sauce all over your dashboard. The sauce is sweet, zesty, and not too soupy, with juicy chunks of San Marzanos. The chewy crust has a yeasty flavor and a crispy edge. And the cheese-to-sauce-to-toppings ratio is perfect—each bite is loaded without feeling overwhelming. If you can’t wait to eat at home, there’s a makeshift picnic area in the parking lot.

Lou Malnati’s is the best version of classic Chicago-style pizza, meaning its sauce is on top with the cheese and toppings underneath. The crust is buttery and flaky, there’s a ton of cheese, and the whole thing is pretty much a gooey and delicious mess. The weight of it when a delivery person puts it in your arms might make you nervous, but just go with it. Treat it like it’s your baby and you’ll be fine.

This small Roscoe Village spot is unabashedly Chicago, with sports memorabilia and a Blues Brothers wall painting, and its pizza is no different. The deep dish pies are classic Chicago-style—with peppery tomato sauce layered on great toppings like sausage and soppressata, a bed of gooey cheese, and a perfectly cooked crust with a crispy bottom and chewy inside. It’s common to find Cubs fans and families taking orders to go, but the best type of Bartoli’s pie is one that’s fresh out of the oven.

Unlike New York, Chicago doesn’t have a lot of slice shops. And eating an entire deep dish pizza by yourself can make you feel like you’ve inadvertently entered a competitive eating contest. Luckily there’s Art of Pizza, which offers some very good deep dish by the slice. The best is their stuffed pizza, which has an extra layer of dough on top. It’s a counter-service operation, BYOB, and their Lakeview location feels like a partially finished basement from the ’80s.