For nearly 50 years spent at four different pizzerias, Burt Katz has been putting out some of the best pizza in Chicago. Since 1989, he's been putting out pies that have made Burt's Place a local favorite and must-try for visiting pizza freaks. More

I could spend weeks putting together a list of Chicago pizzerias that I could describe with the phrase, "I'd be happy eating there regularly." But a much shorter list is one of pizzas that are truly crave-worthy; pies that make my mouth water whenever I think of them. Pequod's is one of those places. More

I had my doubts before I headed into SoNo Wood Fired. I knew virtually nothing of the pizza, but the name, which refers to a neighborhood that only exists in a real estate developer's imagination, screamed that the place was trying way too hard. More

East Rogers Park is not exactly overrun with pizzerias and Gruppo Di Amici is the only restaurant in the area that attempts a higher end pie. The dimly lit restaurant has a welcoming feel and the service is great. But the pizza came up short. More

D'Amato's has existed under its current name and ownership since 1971, but the location has been home to a bakery with same massive coal-burning oven since 1880. In the years since the D'Amato family started selling pizza, Chicago has seen an explosion in its pizza scene. Through it all, D'Amato's has held its ground and still puts out what are, dollar for dollar, among the best slices in town. More

The toppings and sauces on pizzas at Revolution Brewing tilt heavily towards nontraditional, but they're too good to be written off as gimmicky. The beer will always be the top draw at the year-old hipster haven, but the pizza is definitely worth checking out. More

You may not be able to judge a book by its cover, but a good cover may get you to open a book. If I see an old school pizzeria with a big neon sign, worn pleather seats, and pictures of restaurant-sponsored Little League teams, I'm going to dive in with high hopes. Pete's Pizzeria #2 has all the signs of a classically delicious pizza joint, but unfortunately the pizza comes up woefully short. More

Suparossa may be known for its stuffed pizza, but it's the thin crust (topped with excellent fennel-packed homemade sausage) that steals the show. More

one sixtyblue in Chicago offers a Margherita pizza with a twist; the sauce is made from smoked tomatoes. The idea sounds like a good one and there is surely room for it in the pizza universe. However, in this particular version, the smokiness proves too much for the rest of the pizza to handle. More