Yahoo
Large thin crust sausage and mushroom pizza
Geo's supreme 16'
Large Thin crust Cheese, Sausage and onions
Open kitchen
Exterior of pizzeria
Medium sausage
Outside Signage
Interior decoration
Geo's Pizza Pizza ·$$

Treat yourself to the delectable pizzas at Geo's Pizza Inc. Made with the finest ingredients, our famous thin crust pizzas will keep you coming back for more! Check out our beverage menu and drink specials to complete your meal. Trust our experienced staff to serve you a satisfying meal any day of the week.

Website: geospizzachicago.com

Phone: (773) 237-4450

Cross Streets: Near the intersection of N Harlem Ave and W George St

Closed now

  • Sun 3:30 PM - 11:30 PM

2849 N Harlem Ave Chicago, IL 60707 ·519.32 mi

Is this your business? Verify your listing

Amenities

  • Family friendly

Reviews

yelp
4.5 102 reviews
5 star
64 4 star
19 3 star
8 2 star
3 1 star
8
Yelp Is B. 11/01/26

I love this place. I've had the Thin Crust several times, con't comment on the Deep Dish. Cash only, but I only use cash for small food purchases already.

More
Rozalynn B. 02/24/26

Ever since Foxcito recommended them off IG/TikTok I've wanted to try them out. Unfortunately, they missed the mark for us. We called in the order and as other reviewers mentioned the call taker is...

More
Joe B. 01/01/26

I love that this establishment keeps to its roots and early tradition of being a neighborhood classic for the locals. First time trying this pie, I thought the ingredients were fresh, sauce could...

More
Edward R. 11/02/25

Hello there yelpers. Today I followed a food reviewers recommendation for a pizza he gave a 9.6/10 and said that this place easily beats two other establishments that shall remain nameless. So my...

More
Victor R. 08/25/26

Pizza is very good. I usually get sausage and pepperoni & girdanera very good. The price for the biggest pizza is unmatched anywhere else. Just be cash ready. I spent under $30 for extra large and...

More
Advertisement
Mobilize your Website
View Site in Mobile | Classic
Share by: