A Chicagoan's favorite pizza place used to be the closest one in the neighborhood but the proliferation of restaurants has expanded the palate and the pies. These days pizzaioli are piling everything from arugula and fried eggs to pears and figs onto their pies insuring one could actually eat pizza a couple times per week and not bore the palate. Pizza is no longer something you settle upon ordering but can get excited about with all of the crusts, toppings, baking methods and pizza parlors calling Chicago home.
Every tourist knows s/he must try a Chicago style deep dish and a tavern style - a thin crust pie cut into squares with a flavorful sauce and lots of cheese. With 50 locations in the Chicago area, you're never far from some of the best Chicago style deep dish at Lou Malnati's. It's continued expansion across the city and suburbs has not affected the high quality of each handmade pizza. Armand's has a long familial pizza history in this town, too, so get to Armand's Victory Tap for an excellent rendition of the Chicago tavern style pizza (and fantastic Chicken Vesuvio - another Chicago creation).
Deep dish pizza has it fans and detractors but the pan style at Burt's Place changed Anthony Bourdain's mind about Chicago's gift to the culinary world. Neapolitan, with its charred, bubbly crust is everywhere and don't allow the taste buds to miss a top-notch coal-fired pizza like the one at Slyce and the Roman renditions at Bonci. You can also sample Chicago's interpretation of Quad Cities, New Haven and Detroit style pizza around town. Abbondanza, indeed.