Chicago deep-dish legend serving butter crust pies since 1971. The Lou is their signature sausage-topped masterpiece.
Lou Malnati's Pizzeria is the standard-bearer for Chicago deep-dish pizza, a style characterized by a thick butter-enriched crust pressed into a deep pan, with cheese layered directly on the dough and chunky tomato sauce spread on top — the reverse of conventional pizza construction. The restaurant was founded in 1971 by Lou Malnati, whose father Rudy helped create the original Chicago deep-dish recipe at Pizzeria Uno in the 1940s. With deep roots in the tradition and a proprietary butter crust recipe that has not changed since opening, Lou Malnati's claims the most direct lineage to the dish's invention of any Chicago pizzeria. The original location on Wells Street in River North is the flagship; dozens of additional outlets now operate across the Chicago metropolitan area and suburban Illinois, with shipping nationwide. The Lou — a classic deep dish topped with sausage, mushrooms, and bell pepper over house-made mozzarella and a thick crushed tomato sauce — is the restaurant's signature creation and the most frequently ordered item. The crust is the foundation of everything: cornmeal-dusted on the outside, buttery and yielding in the interior, with enough structural integrity to hold the substantial weight of fillings without collapse. Deep-dish pizza requires twenty-five to forty-five minutes in the oven; ordering one for the table commits the group to an unhurried lunch or dinner. Thin crust and gluten-free options are available but the deep dish is unambiguously the reason to visit.
Signature dishes
- The Lou (Deep Dish) — $24
- Chicago Classic — $22
Good to know
- Hours
- Lunch & Dinner daily
- Reservations
- Recommended
Location
439 N Wells St, Chicago, IL 60654
41.8896, -87.6342 View on map
Highlights
- The Lou — signature deep-dish pizza with sausage, mushrooms, and peppers over house mozzarella and crushed tomato
- Butter crust recipe unchanged since 1971, widely regarded as the most authentic Chicago deep-dish lineage
- Family roots tracing to Rudy Malnati, who helped develop deep-dish pizza at Pizzeria Uno in the 1940s
- Wells Street River North flagship; dozens of Chicago-area locations plus nationwide shipping
- Deep-dish pizza assembled in the classic Chicago style — cheese first, sauce on top, in a buttered steel pan
Tips for visiting
- Deep-dish pizza takes 25–45 minutes to bake; order immediately upon being seated and use the wait for salad or appetizers
- A 9-inch deep dish feeds one to two people; the 12-inch feeds three to four — order up rather than down
- Lunch service on weekdays is significantly less crowded than Friday and Saturday evenings at the Wells Street location
- Thin crust is available and turns around much faster if time is limited and deep dish is not the priority
- Nationwide shipping delivers whole uncooked deep-dish pies that bake at home — a legitimate way to experience the product outside Illinois
Accessibility
Lou Malnati's Pizzeria locations are generally accessible with step-free entrances and standard restaurant seating. The Wells Street River North flagship has accessible entry. Guests with specific mobility or dietary requirements should confirm arrangements with the specific location before visiting.
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Frequently asked questions
What makes Chicago deep-dish pizza different from regular pizza?
Chicago deep-dish is baked in a high-sided, oiled steel pan, producing a thick, crispy butter crust. Ingredients are assembled in reverse order: cheese goes on the dough first, then meats and vegetables, then a layer of chunky tomato sauce on top. The result is a dense, fork-and-knife dish closer to a savory pie than a flatbread pizza.
How long does deep-dish pizza take to prepare?
Deep-dish pizza at Lou Malnati's takes approximately 25–45 minutes from the time it is ordered to reaching the table. Visitors should account for this when planning a meal, and it is advisable to order as soon as seated.
Can Lou Malnati's pizza be shipped nationally?
Yes. Lou Malnati's ships frozen uncooked deep-dish pies nationwide from its website. The pies are packaged with dry ice and arrive ready to bake, providing a close approximation of the in-restaurant experience.
Which Lou Malnati's location is the best to visit in Chicago?
The original Wells Street location in River North (439 N Wells St) is the flagship and the most atmospheric. Other well-regarded Chicago locations include the Gold Coast and Wacker Drive outposts. All locations use the same recipe.
Is Lou Malnati's vegetarian or vegan friendly?
Lou Malnati's offers a spinach and mushroom deep dish and other vegetable-topped options suitable for vegetarians. A crustless pizza on sliced tomato is available for low-carb or gluten-sensitive guests. Vegan options are limited.