Chicago’s pizza landscape is often defined by deep-dish, but Milly’s Pizza In The Pan offers a compelling alternative rooted in a different local tradition. The restaurant honors the pan-style pizza made famous by Chicago legend Burt Katz, a form that champions a thick, caramelized cheese crust. This frico-style edge, where mozzarella is baked directly against the pan, creates a savory, crisp border for a dough that is dense yet light. The result is a substantial-looking pizza with a surprisingly delicate crumb, a quality achieved through careful dough fermentation and the use of a poolish starter.\nFrom its beginnings as a pandemic-era ghost kitchen, Milly’s has maintained a focus on producing a limited number of pies each day to ensure quality. This intentional scarcity means securing a pizza often requires pre-ordering online in the morning for a designated pickup time later that day. The strategy has cultivated a loyal following and considerable hype, with the pizzeria frequently selling out.\nThe selection is concise, centered on the signature pan-style crust. The kitchen has become known for combinations like the Untitled #1, which features pepperoni and jalapeños, as well as unique ingredients like peppadew peppers and Calabrian chili honey. Unlike traditional deep-dish, the toppings are placed over the cheese, and the uncooked tomato sauce provides a vibrant, fresh flavor. Pies are served uncut unless requested, a deliberate choice to preserve the integrity of the crust and prevent sogginess during transport. This singular focus on perfecting one style of pizza has earned Milly’s Pizza In The Pan significant local and international recognition.
