Ham radios, antique telephones, and oversize kitchen utensils decorate this spot situated on a quiet road in suburban Morton Grove and run since 1971 by owners Burt and Sharon Katz. The pizza leans toward Chicago-style deep dish but avoids the gut-busting mismatched proportions commonly found in that concoction: Burt's mid-deep is well balanced, with a tart tomato sauce that complements the fragrant sausage and good-quality mozzarella. The key, though, is the deeply caramelized crust, crisp with cheese and skating right up to burnt. Pizzas are made to order and can take up to 35 minutes or so, but if hunger dictates an appetizer, salad, cheesy garlic bread, or jalapeño poppers will soothe the edges. There aren't many pizza places that can say they've been on the cover of Saveur, but Burt's can.