Milly's Pizza in the Pan
Milly's ranks thirty-two because it has made the convincing case that deep-dish, done without compromise or volume, is as worthy of serious attention as any other Chicago pizza form.
Originally in Uptown, now on North Ashland in Noble Square, Milly's Pizza in the Pan makes around forty-five pies a day and stops when they're gone. The inspiration is Pequod's — the caramelized-edge, pan-style deep dish with the crisp perimeter ring of scorched cheese — but Milly's takes the form further: a focaccia-like dough, dollops of fresh mozzarella rather than shredded, and creative pie names that rotate with the menu. In 2026, Time Out ranked it among the best pizzas in the world, one of only two American spots on the list.
The ordering protocol requires planning: reserve a pie a day or two in advance, or take your chances on whatever is left for walk-ins. The deep dish at this level is not a quick lunch but a deliberate act. Milly's is the strongest possible argument that the form, when freed from the souvenir-shop versions, is extraordinary.
- Pan pizza with caramelized crust
- Fresh mozzarella dollop pie
- Seasonal special combination
