The style files 6 styles · 82 pies

Chicago drew the map.
We cover the rest.

01 Deep Dish 11 spots on the map · born here Chicago's 1943 invention: a tall, buttery crust pressed into a round steel pan, layered upside down — cheese first, toppings, then tomato on top. 02 Tavern Style 37 spots on the map · born here Chicago's true local pizza: a cracker-thin round, party-cut into squares, cheese and toppings spread edge to edge — built for bar tables and sharing. 03 Detroit 2 spots on the map The rectangular Midwest heavyweight: airy focaccia-like crumb in a blue steel pan, cheese fried to the walls, sauce striped on top after the bake. 04 Neapolitan 16 spots on the map The original: a soft, blistered, 90-second pie from a roaring wood oven — leopard-spotted crust, simple toppings, eaten fast with a fork or folded. 05 Pan 11 spots on the map Thick, chewy, baked in seasoned steel: the Chicago pan pizza family — crowned by Pequod's caramelized crust, the burnt-cheese halo imitated everywhere. 06 Stuffed 4 spots on the map Deep dish's taller, cheesier sibling: a second paper-thin dough lid seals in the cheese before the sauce goes on top. Invented in Chicago, 1971.