Ask anyone who grew up in Cook County what makes a pizza “real,” and you’ll get a passionate answer. The original Chicago pizza isn’t just a meal, it’s a point of local pride, built on a thick, buttery crust, a hearty layer of cheese, and a chunky tomato sauce that’s poured on last instead of first. For generations of families across Chicago, Des Plaines, and every neighborhood in between, that combination has become the gold standard for what pizza night should taste like.
What Actually Defines Authentic Chicago-Style Pizza
Real Chicago-style pizza starts with a deep, buttery crust baked in a round, straight-sided pan rather than laid flat on a stone or screen. The dough is pressed up the sides of the pan to create a bowl-like shape, which is then filled with a generous layer of mozzarella, toppings, and finally a thick, herby tomato sauce spooned over the very top. That reversed order isn’t a gimmick, it protects the cheese from overcooking during the longer bake time a pizza this substantial needs.
- A buttery, high-edge crust baked in a deep pan
- Cheese layered first, sauce poured on last
- A longer bake for a fully set, sliceable pie
- Bold, chunky tomato sauce with real herbs
Why Cook County Locals Keep Coming Back for the Original Flavor
There’s a reason the original Chicago style has outlasted every trend that’s tried to replace it: it delivers on flavor and value in equal measure. One slice is closer to a meal than a snack, which makes it a natural fit for a hungry family after a long week. Locals in Des Plaines and across the county have grown up ordering this style for birthdays, sports Sundays, and everyday dinners, and that loyalty comes from consistency, the same buttery crust and same bold sauce, pizza after pizza.
At Papa Ray’s, that same tradition is what shapes the menu at every location, where the original Chicago style is baked fresh daily.
A Great Choice for Families and Groups
Because a Chicago-style pizza is built to be filling, it stretches further than a typical thin-crust pie, which makes it an easy call for feeding a family or a group of friends without over-ordering. Pair it with a side of wings or breadsticks and you’ve got a spread that satisfies a wide range of appetites at once.
Cook County’s connection to pizza runs deep enough that food historians and outlets covering Chicago-style pizza point to its distinctive crust and construction as a defining piece of the city’s culinary identity and it’s a tradition Papa Ray’s is proud to keep serving, slice after slice, out of our Chicago menu.
Taste the Original for Yourself
Whether you’re planning a family dinner or just craving the real deal, the original Chicago-style pizza is worth ordering the way it was meant to be made. Order online today and taste why Cook County has stayed loyal to this style for generations.
Frequently Asked Questions
Chicago-style pizza is baked in a deep, round pan with a buttery crust pressed up the sides. Cheese goes on first, toppings next, and a chunky tomato sauce is poured over the top last, the opposite order of most other pizza styles.
Yes. Because it’s thicker and more filling than thin-crust pizza, a single Chicago-style pie goes further, making it a practical, satisfying choice for family dinners or groups without needing to order as much food.
Papa Ray’s serves the original Chicago-style pizza fresh at multiple Cook County locations, including Des Plaines, using the same buttery crust and bold sauce that’s defined the style for decades.
Because of its thickness and deep pan, Chicago-style pizza typically bakes longer than a thin-crust pizza, giving the crust time to fully set while keeping the cheese and toppings from overcooking underneath the sauce layer.