Who Was Lou Malnati? The Story Behind a Chicago Icon
If you ask 10 Chicagoans where to get the best deep-dish pizza, you’ll spark 10 passionate answers, and you can bet at least a few will be Lou Malnati’s. This legendary name moves far beyond being a pizza chain. It’s a story about family, flavor, and the way a neighborhood restaurant can become part of daily life across Chicagoland. In this blog post, we’ll meet the man behind the pies, trace how Lou Malnati’s Pizzeria helped define Chicago-style deep-dish pizza, and share why the Oak Park location feels like classic Midwestern hospitality. It’s warm, welcoming, and built around a pan with a buttery crust you can hear when you slice it.
The Early Years: From the Birth of Deep Dish to Lincolnwood
The Malnati family has roots in the origin story of Chicago-style deep dish. Lou grew up in and around the earliest deep-dish rooms, working alongside his father, Rudy, who was connected to the formative days of Pizzeria Uno and Due in the 1940s and ’50s. Long before he had a storefront of his own, Lou learned the rhythms of a kitchen, including how the dough should feel under your palms, how the sauce should taste on a cold spoon, and how to build the classic “upside-down” layers that make deep-dish pizza sing.
In 1971, with a mix of nerve and know-how, Lou opened his namesake pizzeria in Lincolnwood. Opening day is now part of local lore, especially because a car accidentally crashed through the dining room. Instead of folding, Lou did what great neighborhood restaurateurs do. He laughed, he patched, he brushed off some dust, and he kept serving. That sense of “we’ll figure it out and feed you anyway” marked the brand from the start.
Lou passed away in 1978, far too young, but the restaurant’s second act grew under the care of his wife, Jean, and their sons. Marc Malnati has since become a kind of keeper of the crust, championing the family’s standards while opening new dining rooms and carryout shops across Illinois and beyond. What began as one room in Lincolnwood has expanded thoughtfully to communities including Wilmette, Buffalo Grove, Elk Grove Village, and Oak Park—plus markets outside the state, to Milwaukee and even Phoenix. Today when people search “Lou Malnati’s locations,” many of them are chasing a familiar taste of home.
What Makes Lou Malnati’s Deep Dish So Special?
Ask a devoted fan what sets Lou Malnati’s pizza apart and you’ll hear about the buttery crust first. It’s flaky, crisp, and sturdy—a “Malnati pan” texture developed to cradle those signature layers without getting soggy. Next comes the mozzarella, tucked directly on the crust in classic Chicago-style fashion so that it melts into a protective blanket. Then come the toppings—most famously the sausage, pressed from edge to edge—and finally the bright, tangy tomato sauce spread on top. The result is a perfectly balanced creation that is rich but not heavy, saucy without slop, and crunchy around the edges where the crust meets the pan.
It’s also a distinct personality among pizza styles. Compared with New York slices, a Malnati’s pie is thicker, fork-friendly, and layered in reverse; compared with Detroit style, it’s round, pan-baked, and built to emphasize tomato brightness over cheese-to-the-edge frico. And if you’ve only tried “thin crust” tavern cut (a Chicago classic in its own right), Malnati’s deep dish tastes like a party (literally—it’s a classic family party food around these parts).
What to Order: A Tour of the Menu
The Malnati Chicago Classic®
This is the flagship with lean sausage, extra cheese, hand-crushed tomatoes, and that whisper of seasoning on a buttery crust. If it’s your first time, start here. It’s the style that made Lou Malnati’s famous among Chicagoans and visitors.
Lou’s Special
Sausage, pepperoni, mushroom, onion, and green pepper under a canopy of tomatoes and cheese. It’s a crowd-pleaser that reads “classic pizzeria” but eats distinctly Lou Malnati’s Pizzeria.
The Carnivore Track
If you’re writing your love letter to protein, stack sausage, pepperoni, and bacon. A side salad and something bubbly on ice keep the richness in check.
Veggie and Gluten-Free Paths
Malnati’s keeps the table inclusive with vegetable-forward builds and gluten-free options. The Lou (spinach mix, mushroom, and sliced tomatoes) is a fan favorite that proves deep dish can feel bright, even if it’s not light.
Yes, There’s Thin Crust
While the headline is deep-dish pizza, Lou Malnati’s also bakes a cracker-crisp thin crust that plays well for game nights and big tables. If you’re ordering for a mixed crew, one deep dish plus one thin is the smart move.
Save Room for Dessert
Oak Park families know a slice of Eli’s Cheesecake is a very Chicago way to close the meal. And if you’re building a hometown feast for out-of-towners, add a box from Portillo’s or a popcorn tin after a day at Taste of Chicago—it’s the full local lineup.
First-timer tip: Deep dish is a “slow food” in the best way. Expect 30–40 minutes in the oven for a large. Order a salad or wings and settle in. For a table of four, a large deep dish plus a chopped salad is the usual sweet spot.
Click here to view their full menu.
Lou Malnati’s Near Oak Park
Step inside Lou’s on a chilly evening and you’ll see why it thrives here in the Oak Park area. In both the Oak Park and Broadview locations, you’ll find families leaning into big-pie dinners, date-night tables splitting a medium and a bottle of red, and a stream of carryout guests leaving with warm boxes and the unmistakable scent of tomatoes and toast.
Location matters too. The Oak Park area is a day-trip magnet of architecture walks, indie shopping, and café stops, and visit to Lou Malnati’s Pizzeria fits the rhythm perfectly for either lunch before the Frank Lloyd Wright Home and Studio tour or dinner after a stroll through the Hemingway District. It’s ideal when you want something “Chicago style” without leaving the neighborhood.
How Lou’s Fits the Bigger Pizza Picture
Chicago’s got a full constellation of pies, and Lou Malnati’s sits at the center. To make it easy, let’s look at the chain landscape first, then the styles you’ll taste-test around town.
The Chains and Who’s Who
- Lou Malnati’s Pizzeria (the benchmark):
Signature buttery crust with a crisp rim, mozzarella on the crust, then toppings, and a bright tomato sauce. Clean layers, balanced bite, classic Chicago welcome. - Giordano’s (stuffed specialist):
Famous for two layers of dough with a lake of cheese between and sauce on top. Taller and heavier than deep dish with maximum gooeyness. - Gino’s East (cornmeal-leaning legend):
Distinct, cornmeal-forward texture and a rustic chew. A fun contrast with Lou’s lighter, cracklier edge. - Pizzeria Uno (origin story):
The old-school lineage of deep dish. Uno is history in a pan, while Lou’s is the refined, modern standard many locals use as their north star.
The Styles and How They Differ
Chicago-Style Deep Dish:
This style is known for its high-sided, buttery, and crisp crust—often at least an inch deep—that’s pressed into a round pan, creating a pie-like structure. The “upside-down” layering is a hallmark: mozzarella cheese goes directly onto the dough, then toppings, and finally a thick, chunky, robust tomato sauce on top. Every slice is hearty, rich, and meant to be savored with a knife and fork. The long bake time melds flavors and achieves that signature, golden, crunchy-yet-tender edge.
Stuffed Pizza:
Stuffed pizza is even more indulgent, featuring two layers of crust with cheese and toppings sandwiched in between, all sealed under a second top dough before finishing with a blanket of tomato sauce. It’s taller, denser, and delivers a gooey, almost casserole-like experience with each slice—a true knife-and-fork pie that ups the decadence compared to classic deep dish.
Tavern-Cut Thin Crust:
The neighborhood favorite. Built on a cracker-thin, ultra-crispy crust that’s rolled—not tossed—and baked to golden brown. These pizzas are cut into small squares (“party cut”), making them ideal for sharing at the table. The sauce and cheese go edge-to-edge, and the overall effect is light, crunchy, and snackable—a perfect match for game nights and big groups.
Quick FAQ (Because Someone at the Table Will Ask)
Is deep dish “all cheese”?
It’s layered, not overloaded. Cheese on the crust, toppings, then sauce on top. That structure keeps every bite balanced.
What’s the best way to reheat it?
A skillet is always better than a microwave if you have the time. A covered nonstick pan on medium brings back the crisp crust and melty mozzarella.
How does it compare to tavern style?
Tavern is thin, square-cut, and built for snacking. Lou’s is meal-centric and best savored hot from the pan.
Is Lou Malnati’s the original deep dish?
The roots run back to the early rooms around Pizzeria Uno, where the family was deeply involved. Regardless of who planted the first flag, Lou’s is central to the style’s evolution, and to how Chicagoans define a great pan today.
Ready for Your Slice?
Lou Malnati’s is a Chicago tradition. Whether you first met the brand in Lincolnwood, grabbed a pie in Elk Grove Village, celebrated at Wilmette, or fell in love with the Oak Park dining room, Lou Malnati’s Pizzeria is a taste of Chicagoland that travels with you. Plan your next Oak Park outing around a pan, invite the people you love, and let the table do what it does best: quiet down as the first slice lifts and the crust crackles.
If you’re mapping a full Taste of Chicago day, stack the itinerary however you like, but make the centerpiece a round pan and a bright red sauce. That’s Lou Malnati’s. That’s Oak Park. And that’s a meal worth coming back for.