This Was Anne Burrell's Favorite Chicago Pizza - Tasting Table

"The world was shocked in early June 2025 when news broke about the passing of beloved Food Network star and celebrity chef Anne Burrell. In the time since her death, fans have reminisced about her accomplishments and advice (both in the kitchen and out) with a new sense of appreciation. While she was a powerhouse in a white apron, Burrell was generous with her praise of others in the culinary industry, including pizzamakers. She also revealed that, when it came to Chicago pizza, her preference wasn't for the iconic deep dish at all."

"She revealed that while at Lou's, she liked to order a pie loaded with "pepperoni, sausage, peppers, onions, and black olives." She told viewers, "I'm a huge appreciator of the Lou's thin crust," adding that she's proudly "a thin cruster," referring to Chicago's unique thin-crust pizza. She also revealed that she preferred her pies well-done and appreciated how the pizzas at Lou's are cut into square, checkerboard shapes, so she could "work [her] way in.""

"Lou Malnati's Pizzeria has been a staple of the pizza industry since 1971 and is widely considered "the oldest family name in Chicago pizza," according to the pizzeria's website. The founder, Lou Malnati, had decades of deep-dish pizza-making experience before he ventured off to Lincolnwood to open his own shop, and his patience paid off when the restaurant skyrocketed in popularity. Soon, the Lou Malnati name was known all over, and the business expanded to multiple locations throughout Arizona, Illinois, Indiana, and Wisconsin."

Anne Burrell died in early June 2025, and fans have since reminisced about her accomplishments and advice in cooking and beyond. Burrell praised other culinary professionals, especially pizzamakers, and expressed a clear preference for Chicago thin-crust pizza over deep dish. In a 2021 episode of All-Star Best Thing I Ever Ate she called Lou Malnati's thin-crust pizza her absolute favorite and described ordering pies loaded with pepperoni, sausage, peppers, onions, and black olives. She identified as a "thin cruster," preferred pies well-done, and liked Lou's square, checkerboard cuts that let her "work [her] way in." Lou Malnati's Pizzeria began in 1971 and expanded across multiple states.

Read at Tasting Table