Plus the Poperoni in more pizza news, among openings around Chicago, and the closing of CosMc’s in the suburbs.

In the U.S., pizza has evolved into unique regional styles, but Italian originals like Neapolitan and Sicilian are where it ...

while couples sip cocktails at two-tops as they all wait for their pizza. Those pies take upwards of 35 minutes because of the necessary cooking time for the deep-dish version, far longer than the few ...

“All religions are paths to God,” Pope Francis once said. This statement was easy to misinterpret, and it sounded to some ...

My Pie is closing after 25 years in Bucktown. Ashok Selvam/Eater Chicago Ashok Selvam is the regional editor for Eater Midwest and in charge of coverage in Chicago, Detroit, and the Twin Cities.

It is disputed who came up with the recipe for deep-dish pizza, who came up with the idea of creating a true "pizza pie," with dough on the bottom and top sandwiching copious amounts of cheese ...

After over half a century of cheesy, saucy, deep-dish glory, one of Chicago’s most iconic pizza institutions is calling it quits. My Pi (yes, that one with the Greek symbol and the buttery crust) has ...

Deep-dish is the one pizza I like to sit down at a restaurant ... Bruner confirmed later he did eat the pie. He’s committed to his craft. He also told me he actually recognized my name as ...

The man behind Pizzeria Uno and deep dish fame wasn’t from Chicago—he was a San Antonio native with a taste for bold ideas.

Someday, he hoped, it also would be home to Seven Tigers Pie Club. Earlier this month ... dough that would lend itself well to square deep-dish pan pizza with crispy, cheesy crust as well as ...

One of Chicago’s most beloved deep-dish institutions, a pizza that’s been around the city and suburbs for more than half a century, is closing its last location. My Pie, a Chicago pan-pizza ...