The third main style of Chicago deep-dish is pan pizza, which puts ingredients atop a puffy crust. What sets Chicago's pan pizza apart from similar styles across the country is the crispy edge of caramelized cheese that turns lacy and almost black—the creation of Burt Katz, who launched and sold several pizzerias from the 1960s on, including this very one. From cheese that's sharp enough to cut your gums to the acidic blast of the tomato sauce, this is put-hair-on-your-chest pizza, one to work up to only after you've proven you can take on milder versions. Lines snake out the door here on weekends, so if you're not up for risking an hours-long wait, make sure to snag a reservation ahead of time or plan to post up in the recently added bar next door to bide your time in style.
How to order: Order takeout and delivery online.