PIZZA

1 Thin crust

Bungalow by Middle Brow

Logan Square

Perhaps it’s presumptuous to put a pizzeria that’s only had its oven going since January at the top of our rankings, elbowing out some generations-old names. But this brewpub for one of the city’s most oddball breweries has shifted the paradigm for what makes good pizza in Chicago — and from here on out, every other pizzaiolo in town will be playing catch-up.

Head baker Jess Galli’s origins are in sourdough (she previously kneaded at some of the finest bread makers in San Francisco), and it’s her crusts that earned Bungalow by Middle Brow the crown. Galli uses Wisconsin wheat flour for her dough, which she ferments for four days before it hits the oven. Each pie’s unexpectedly delightful combination of toppings (raspberry jam, shishito peppers, and pulled pork, anyone?) works in concert with the appealing tang and funk of the bread beneath. Yes, they go great with one of the eight or so beers on tap. But pizza this good deserves to be a destination in its own right. 2840 W. Armitage Ave.

2 Deep dish and thin crust

Labriola

Streeterville

If you’re one of those Chicagoans who are quick to disparage deep-dish pizza as tourist food, Labriola may change your mind forever. In the midst of the Magnificent Mile’s madness, Rich Labriola (the