Who has the best deep-dish pizza in St. Louis? —Rick B., St Louis
A great way to spark lively conversation among diners is to ask about their pizza preferences. With more than a dozen pizza styles available across the U.S., there are two notable regional varieties that stand out: St. Louis- and Chicago-style. While it’s clear which style is more popular locally, it’s surprising how few pizzerias in the area serve Chicago-style deep-dish pizza.
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First, a clarification on terminology: Pan pizza is a thick-crust variety baked in a deep or sheet pan. Chicago-style pizza—a deep-dish pizza baked in a round pan with a thick, tall outer crust—goes a step further. This style is layered with cheese, toppings, and a chunky tomato sauce (in that order to prevent the cheese from burning); typically takes up to 45 minutes to bake; and is served in “pie-cut” wedges.
People tend to either love or loathe Chicago-style pizza. And then there’s Jon Stewart, who emphatically claims it’s not pizza at all.
Locally, the dominance of St. Louis-style pizza may explain why Chicago-style options are scarce. Nonetheless, a handful of regional pizzerias feature it on their menus.
The oldest and perhaps most popular is Blackthorn Pub & Pizza (3735 Wyoming), serving deep-dish pies since 1986. While some Chicago-style purists criticize its tomato sauce for being too peppery and insufficiently chunky, Blackthorn has a devoted following. Kevin McKernan, who purchased the business in September, told SLM that he’s planning minor updates, including adding a milder version of its herb-heavy sauce for those with more sensitive palates.
Another highly regarded option is Tony Bono’s (4500 Hampton), which one fan described as “almost a replica of Gino’s East [in Chicago].” Bono’s also offers a commendable gluten-free crust. Nearby, Salvage Yard Bar and Grill (5406 Hampton) claims to use the same recipe for Chicago-style pizza as its predecessor, Louie’s Pizza Co.
Farther west, in the county, A’mis (9824 Manchester), Pizzarelli’s Pizzeria (15858 Manchester), and Talayna’s (68 Four Seasons Shop. Ctr.) both serve Chicago-style pizza along with other crust options. Still further west, The Brick Oven (84 Spencer, St. Peters) serves a Chicago style deep dish pizza and Balducci Vineyards (6601 S. Highway 94, Augusta) offers what they call a “deep pan pizza.”
Three chain pizzerias—Nancy’s Pizza (2007 Highway K, O’Fallon, Mo), known for its stuffed (two-crusted) version; Joe’s Pizza & Pasta (with four Metro East locations); and Rosati’s (5147 Pagano, Pontoon Beach)—also have their share of loyal fans.
Other aficionados continue to mourn the passing of Pi Pizzeria, which introduced St. Louisans to a cornmeal-heavy iteration of the style. Its last location in the Central West End shuttered in July 2024 but left a lasting legacy, even earning a shout-out from Chicago native and former President Barack Obama, who once called it his favorite pizza in the country.
Speaking of Chicago, Goldbelly sells and ships deep dish pies from Giordano’s, Lou Malnati’s, Mi Pi Pizza, and Pequod’s, but the best deal going may be the five varieties of small, frozen pizzas from Gino’s East available for $10 each (and often less) at select Schnucks stores.
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