The Chicago Pizza Festival was an incredible experience that brought together pizza lovers, chefs, and judges from all over to celebrate one of the city’s most iconic foods. As we sampled a wide variety of pizzas — from classic deep-dish and tavern-style thin crusts to innovative creations with unexpected toppings — we got to explore how different styles, techniques, and regional influences shape the taste and texture of each pie. Each booth showcased something unique, whether it was a perfectly caramelized cheese edge, a dough fermented for days, or a sauce made from locally grown tomatoes. Experiencing so many flavors and presentations in one place really highlighted the diversity and creativity within Chicago’s pizza scene.

Throughout the festival, we also learned what judges look for when deciding on the perfect pie. Key factors included the balance between crust, sauce, and cheese; the texture and flavor of the dough; the freshness and harmony of toppings; and even the visual appeal of the slice. Judges emphasized how a truly great pizza should have a well-baked crust with a satisfying crunch or chew, a sauce that complements rather than overpowers, and cheese that melts evenly without being greasy. Presentation, aroma, and innovation were also major considerations. By the end of the festival, we walked away with a deeper appreciation for the artistry behind pizza-making — and a new understanding of what separates a good pizza from a truly unforgettable one.

Attendees: Kim Yapelli, Erin McKay, Natalie Haines, Danny “The Don” Williams and Mike “The Godfather” McKay