Celebrate Deep Dish Pizza With the Best in Indiana—A Must-Try Hotspot for Pizza Lovers

When most people think of Indiana, they think of basketball, cornfields, and the Indy 500. But let’s talk about the state’s sleeper hit: the food. Indiana might not have a coastline or mountains, but it knows how to cook. From the pork tenderloin sandwich that’s bigger than your head (try it at Nick’s Kitchen in Huntington) to sugar cream pie, Indiana knows comfort food better than your Midwestern grandma—and that’s saying something.

But pie isn’t the only reason you should be eating your way across the Hoosier State. Let's talk about pizza. Indiana has its own flavor when it comes to pizza... less fussy than New York, less saucy than Chicago. Still, when it comes to deep dish, Indiana isn't usually in the conversation. But maybe it should be. Before you argue, let me ask: Have you tried the deep dish from Burt’s Place in Lafayette, Indiana?

It started with a guy named Burt Katz, a self-proclaimed non-chef who somehow got along with pizza like old friends at a high school reunion. Before launching his legendary pizza career, Burt and his wife Sharon literally circled the globe (on a tramp freighter with a cast of international sailors, no less.) They road-tripped across Asia and the Middle East in a Toyota pickup, likely eating their weight in unforgettable street food before returning to Chicago with a head full of flavors and a heart full of ideas.

Burt opened his first spot, Gulliver’s, in 1965. Then came Pequod’s, and finally Burt’s Place in 1989. Thanks to the internet (and people who take their pizza very seriously), Burt’s earned cult status. He trained his chosen successors the old-fashioned way: no recipes, just a “does this taste like pizza that could save your soul?” vibe check. Today, that legacy lives on in Lafayette, where his philosophy of quality over everything still reigns supreme.

Burt’s Place in Lafayette is tucked into the kind of neighborhood that feels like a hidden gem. The vibe inside is cozy but open, like your cousin’s basement if your cousin were a culinary savant. The staff are warm, the drinks are cold, and the pizza ovens hum like a hymn. Not too far away, you’ll find the Clegg Memorial Garden, a perfect stop if you need to walk off the cheese-induced nap you're about to have.

The pizza menu at Burt’s is blissfully straightforward. You pick: Deep Dish or Thin Crust. Then build your own masterpiece. The toppings aren’t trying to win any avant-garde awards. They’re just perfect. Sausage (Burt’s blend), pepperoni, mushrooms, garlic, green olives, fresh spinach... You get the idea.

My choice? Pepperoni, mushroom, and garlic. The crust is like the edge of a cast iron dream—crisp, buttery, slightly smoky. The sauce tastes like someone’s nonna whispered family secrets into it. And the cheese pull? Worth a slow-motion video.

If you’re somehow not into pizza (we need to talk), don’t panic. The salads are top-tier. The Caesar has just enough crouton crunch to keep things interesting. The house salad is a bright little palate cleanser, and the Antipasto Italian is a meat-and-cheese lover's paradise in lettuce form. Order the “super size” if you’re feeling bold... or feeding friends.

For snacking, go for the app platter and thank me later. Cheese curds, chicken fingers, mozzarella sticks, mac & cheese poppers, fries. It’s like someone raided your childhood dreams and gave them a gourmet upgrade. And whatever you do, don’t overlook the breadsticks. Served with your choice of dipping sauces (ranch fans, unite), they’re quietly the best thing on the menu.

Save room for dessert. Cannoli and spumoni, both classics, both deserving of a standing ovation. There’s something about a pizza place that knows its lane and nails it. Burt’s doesn’t try to be trendy. It just tries to be unforgettable.

Ready to chase down one of the best slices of your life? Put Lafayette, Indiana (also known as the wine capital of the state!) on your map, make the pilgrimage to Burt’s, and let the pizza do the talking. When you get home, sure, try to recreate it. I’ve got an indoor pizza oven that I swear by—and yet, my homemade version never hits quite the same. There’s something about pizza made by someone else’s hands, in a place built on a story, that just tastes better. So even if you become your neighborhood’s pizza guru, you’ll be back to Burt’s. I promise.