My Pi

2010 N Damen Ave Chicagoundefined

Choose Chicago
Written By Choose Chicago

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This much-loved pizzeria can, perhaps, be credited with bringing Chicago style pizza to the rest of the country. Yes, even before Uno’s. In fact, My Pi likes to brag that by the time Uno’s opened its first restaurant outside of Illinois, My Pi already had 16 locations in nine other states. 

The Aronson family opened up their first location in 1971 right across the street from the Loyola University campus in Rogers Park. At their highest point, there were 22 My Pi locations across the country. Nowadays though, there is only one remaining My Pi, which is run by the son of the original founder and located in Bucktown. Note that the official name is My π (the Greek symbol for pi ), but the owner doesn't mind if you write the word. However you spell it, this is darn good pizza. In fact, it was voted the best pizza in the whole city in a 2016 Chicagoist reader survey.

While most of the pizzerias on this list set themselves apart by offering something unique in the way of crust, My Pi’s claim to fame lies in their sauce. It’s made from San Marzano tomatoes grown in California and served up extra chunky and well-seasoned with a secret combo of spices that even the founder’s son doesn’t know. When your pizza comes out, you’ll notice the thick sauce topping has slightly charred peaks, which makes the pie more delicious and more beautiful.

"The biggest thing that my dad did was make a spice pack for the tomato sauce. I think that it's got more than 10 herbs and spices - not sure because only my dad actually knows. He hasn't told me, maybe I get it in the will."  -- Richard Aronson, the founder's son
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My Pi’s deep-dish crust was developed by the original owner, a fourth-generation baker. Unlike a lot of other deep-dish dough, it’s not proofed overnight. Instead, it’s made fresh every day and sees its third proofing in the ovens, lending the crust a fresh, airy and crisp texture that’s not at all crumbly.

You should know that My Pi is a small place that primarily deals in carryout or delivery. There are a few tables and bar stools if you’d like to eat in. And the good news is that they don’t slice your deep-dish pizza if you’re not eating it there. This ensures that none of the cheese or sauce seeps down to make the crust soggy. 

Pro Tips

For something unique, try their Stuffed Spinach Souffle, which has twice the amount of cheese as their deep-dish. And if you want to enjoy some Chicago style deep-dish without ordering an entire pie, these guys offer it by the slice as well. 

Cover photo from www.mypiepizza.com 

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