Pizz’Amici

Pizz’Amici (“Pizza Friends”) started as a DIY project among friends - first in a Ukrainian Village apartment, then as @EatFreePizza, followed by “Pizza Fried Chicken Ice Cream” (great name) in Bridgeport and @kimsunclepizza in Westmont. Now, back in the city, they’ve created what might be the platonic ideal of Chicago tavern-style pizza at @pizz.amici. It is also the most talked-about pizzeria in Chicago right now, with more than a few calling it the best tavern-style in the country.

Pizz’Amici produces classic Chicago cracker-thin, square-cut pizza, done with great precision. The crust is incredibly thin and crisp - thinner than most that are called “cracker thin”. A slice stands straight out when held, without a hint of sagging. The underside of the crust is slightly charred, though with marks from a pizza screen - suggesting a combo baking approach to create an evenly cooked slice with a crisp finish. …But unlike a lot of old-school tavern-style spots where the crust tastes (uncharitably) cardboard-adjacent & functions largely just to hold the toppings, this one has profound depth: a mild sourdough tang and a dry finish that complements the richness of the toppings. Tight and flavorful: you might say it’s an incredibly efficient crust.

Toppings are deliberate and well-sourced. Their sausage (from Makowski’s) is fennel-heavy (this is Chicago), juicy, and perfectly portioned. Cheese goes edge to edge, caramelizing just enough at the rim. The sauce is bright and tomato-forward, seasoned well and spread thin so the crust stays crisp. Everything is designed for balance, not overload.

With crust + cheese + sausage, Chicago bar pizza can be good without really trying. But you want to understand what Chicago tavern-style pizza can be at its best - structured, precise, and executed at the highest level - Pizz’Amici is essential. It’s technically dialed-in, chef-executed, and still a complete classic. Bravo Pizza Friends!