Don’t get us wrong, we love the fresh toppings, including meaty chunks of mild sausage and fresh vegetables that are crisp and crunchy when you bite into them. But it’s really the sauce—full of fresh tomato flavor, speckled with oregano, basil and the faintest hint of red pepper—that’s made this pizzeria an institution. Both the deep-dish and the (not very thin) thin-crust resist sogginess after a night in the fridge, making them the breakfast of champions.
When it comes to making pizza, we’re passionate about using only the finest ingredients. From Wisconsin cheese to California vine-ripened tomatoes, we go the distance when it comes to our ingredients.
|Venue name:||The Art of Pizza||Contact:|
3033 N Ashland Ave
|Cross street:||at Nelson St|
|Opening hours:||Lunch, dinner|
|Transport:||El stop: Brown to Paulina, Brown to Southport. Bus: 9, 76, 77.|
|Price:||Average pizza: $18|
|Do you own this business?|
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Average User Rating
4.3 / 5
- 5 star:2
- 4 star:1
- 3 star:1
- 2 star:0
- 1 star:0
It may not have the name recognition of Lou Malnati's or Giordano's, but Art of Pizza serves up some great slices from its single Lakeview shop. The main attraction is the deep dish, which is available by the slice—no more committing to a gigantic, cheese-filled pie and ending up a mountain of leftovers. The less-daunting thin crust offerings here are also worth a try, as are the salads and baked pastas..
The best pan pizza in Chicago? The best pan pizza in Chicago. Sausage and spinach never disappoints.
Chicagoans are often upset by the stereotype of deep dish pizza (our thin crust is by far the golden child), but Art of Pizza's is hard to resist.
You can get a slice to go—but you might as well sit down over a pie that's fresh out of the oven.