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Description: Pequod’s serves an amazing pan pizza with caramelized (read: burnt) cheese on the outer crust;
This is the reason you come here.
Hours: 11:00 am - 2:00 am Monday - Saturday; 11:00 am - 12:00 am Sunday.
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April 11, 2012
This by far is my favorite deep dish pizza in Chicago. Pepperoni pizza with their signature cheesed caramelized burnt outer crust is to die for.
Pepperoni pizza
September 1, 2011
Pequod's may not be a traditional Chicago Deep Dish like Pizzeria Uno or Lou Malnati's, but it is quite possibly the best deep dish pizza in Chicago.
Pequod’s pan pizza has caramelized (read: burnt) cheese on the outer crust;
This is the reason you come here.
The pan pizza is a Chicago/Detroit hybrid, with a puffy crust similar to the rectangular Detroit/Sicilian-style pan pizza, which has those wonderful burnt cheese edges, but instead is prepared in a round deep-dish pan with sauce on the top like a Chicago deep dish.
When ordering, make sure you order the PAN pizza and not the thin crust. The thin, although not bad, does not have this crunchy cheesy goodness on it’s outer crust, and you will leave disappointed.
Keep the number of toppings to a minimum. I typically recommend only 2 toppings at a time, but I wouldn’t go over 3. Don’t go overboard or you will lose the greatness of this pizza in all of the toppings. Avoid anchovies at all costs!
My fellow Pequod-a-holics and I have come up with a consensus of good combinations; here are a few of our favorites:
Pepperoni and Garlic – You really can’t go wrong with this one (My personal favorite).
Italian Sausage and Pepperoncini (spicy yellow peppers) – for the people who like a little heat.
Italian Sausage and … just about anything – They have great Italian Sausage at Pequod’s.
Pepperoni / Sausage combo - best of both worlds.
Spinach and Garlic – a classic combo (even better with Italian Sausage).
The Heartstopper - You could ask for it by name, but they won’t know what the heck you’re talking about. This is the only exception to the 3 toppings or less rule. Every meat available goes on this pie (Sausage, Ground Beef, Canadian Bacon, Pepperoni), with the optional addition of fresh garlic, and yes, you do run the risk of not getting the full effect of a Pequod pizza, but … damn, it’s good.
You can see pics and read my full review at:
www.realdeepdish.com/2010/03-28-pizza-food-pr0n-saturday-night-at-the-quods/
Don't waste your time on anything but the pan pizza. Order one of the deep-fried appetizers if you must, but save room for the pizza.
May 5, 2011
Whoever thought of putting cheese in the pan under the crust is a genius. Crunchy caramelized goodness. Sausage is the way to go, huge pieces of Italian sausage everywhere. Crust, although thick, is still flaky and delicious. Order ahead to pick up to avoid the wait.
stick to the pizza
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February 7, 2011
One of my favorite pizza places in the city. My personal favorite is the pepperoni deep dish. The sauce is to die for and the crust is always fresh and crispy yet flaky. My mouth is seriously watering thinking of it. YUM!
Deep dish pepperoni pizza
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