Milly's Pizza In The Pan

"Milly’s is a small Uptown pizza place taking its inspiration from Pequod’s. This means Milly’s has the same kind of pan-style deep dish with a caramelized crust that we all know, love, and keeps increasing our census numbers. What makes Milly’s different is that this pie has dollops of fresh mozzarella, making it a bit cheesier. They only make 45 pies a day, so you should place your order a day or two in advance, which you can do right here." - adrian kane, veda kilaru, john ringor

"Milly’s is a small Uptown pizza place taking its inspiration from Pequod’s. This means Milly’s has the same kind of pan-style deep dish with a caramelized crust that we all know, love, and keeps increasing our census numbers. What makes Milly’s different is that this pie has dollops of fresh mozzarella, making it a bit cheesier. They only make 45 pies a day, so you should place your order a day or two in advance, which you can do right here." - adrian kane, john ringor, veda kilaru

"Robert Maleski began making and selling pizza as a pandemic project in a Logan Square ghost kitchen. But his deep-dish pies with a ring of caramelized cheese baked into the crust were quickly recognized as some of the city’s best. In 2022, Maleski moved into a permanent space in Uptown with seating. Milly’s makes 35 to 40 pizzas a day. The pizza is similar to Pequod’s, but more consistent because Milly’s doesn’t deal with such high volume. A second location is open in suburban Berwyn. Order ahead and be assured that the pizzeria has a larger delivery radius." - Ashok Selvam

"In 2020, Robert Maleski plunged into pizza making and launched a virtual restaurant before eventually moving into a permanent home in Uptown in early 2022. His take on pan pizza is inspired by Chicago legend Burt Katz (Burt’s Place) and sports a ring of caramelized mozzarella around the dough. The crunchy crust holds lots of cheese and tomato sauce, and is adorned with topping combinations like Que Suerte (pineapple, cherry tomatoes, jalapeno, brown sugar bacon) and Craigslist.org (peppadew peppers, sausage, mushrooms, red onions, tomatoes, spinach, ricotta). All pies are also finished with dollops of fresh mozzarella. Orders can be placed here. A second location is now open in suburban Berwyn." - Ashok Selvam, Eater Staff

"It’s hard to break the hold of habit and branding, as seen every weekend with tourists crowding into Chicago’s fine downtown deep-dish establishments, waiting hours to be fed. For those not interested in those pomp and circumstances there’s Milly’s Pizza in the Pan in Uptown. Milly’s began during the pandemic in a Humboldt Park ghost kitchen but recently moved to a permanent location on the North Side — with an obscene delivery zone. Robert Maleski is a one-man operation, churning out artisanal pies with quality ingredients and that “burnt” ring of caramelized cheese around the edges. While deep dish is polarizing, Maleski’s methods restore that magic of eating it for the first time. Even the most stubborn hater will find love for Milly’s. A second location recently opened in suburban Berwyn." - Ashok Selvam