The 5 most popular pizzas in Chicago — according to Lyft data

Chicago takes pizza very, very seriously - with pizza tours, festivals, guidebooks, and a never-ending series of articles purporting to identify the city's best pies. Instead of adding to the near-infinite number of subjective opinions, we've gone to the data. Lyft's ridership helps us sort out the real greats - the five spots where native Chicagoans and visitors are actually scarfing down their pizzas.

One ground rule: This list focuses only on indie places, no chains.

It turns out Lyft riders have pretty good taste - plus, they are willing to travel far, as this short list covers a huge swath of the city. Another insight: For all the talk about deep dish as a Chicago staple, only one of the top pizzerias serves it!

Located in the Southport Corridor neighborhood, this Italian spot is almost always packed, has a great vibe, and boasts an unexpectedly posh bar that is perfect for hanging out after work. The Neapolitan-style pizza comes straight out of a giant Stefano Ferrara wood-fired oven that dominates the back of the restaurant. The menu constantly rotates with seasonal ingredients, but the Super Diavola, topped with homemade 'nduja, Calabrian chili, basil, oregano, and a spicy oil, is always a good choice. No wonder Coda di Volpe recently made it onto the 50 Top Pizza's 2024 list of the best pizza places in the country.

On the opposite side of the city, in Hyde Park on 55th Street, Nella Pizza e Pasta also serves Neapolitan-style pizza. Michelin recognized this spot, awarding it a Bib Gourmand for being both awesome and affordable. The flavors here are a little more traditional than those at Coda di Volpe, but no less delicious - try the ultra-classic Nella D.O.P., made with buffalo mozzarella, basil, and San Marzano tomatoes.

Middle Brow is well-known as a brewery, but its restaurant, Bungalow by Middle Brow, is a carb lover's heaven. The menu has not only a variety of amazing homemade breads but also a variety of very, very nontraditional pizzas. Try the "pickle pizza" made with cucumbers, jalapeños, shoestring potatoes, dill, and a koji-garlic cream or the "super green" made with teriyaki greens, tatsoi, toasted bird seed, and mushrooms. If you're in the mood for something special, Middle Brow servestavern-style pizza on Tuesdays. (Be prepared to wait in line.) The New York Times also recently noted it as one of the best pizzas in the U.S.

Yet another spot that was recently named one of the 50 best pizzerias in the U.S., Robert's Pizza & Dough Co. is the brainchild of Robert and Dana Garvey, who spent years perfecting their pizza-dough recipe before opening in Streeterville. This pizza is explicitly New York style, with a crust that is meant to be folded. Despite this betrayal, the place is insanely popular - likely because it's located in tourist-heavy downtown and has an adorable space with a view of the water. For a splurge, go for the seafood pizza (somewhat of a rarity in Chicago), topped with shrimp, clams, calamari, and a white wine fish sauce.

Based on Lyft's ride data, Pequod's is the most popular pizza place in Chicago, with five times as many drop-offs as its closest competition. Non-Chicagoans may recognize the spot from its recent appearance on The Bear, but locals also hit Pequod's whenever they want a deep-dish pie. Pequod's has won so many awards and accolades that it's almost pointless to list them; suffice it to say, this place knows what it is doing. Also, it now takes reservations, which makes it a little easier to get a guaranteed seat.

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