When most folks envision Chicago-style pizza, they probably think of touristy downtown spots like Pizzeria Uno, Gino’s East, and Giordano’s — theme park-sized temples to lasagna-thick pies heaped with sausage and cheese. However, despite the kitschy fun of such pizza palaces, most Chicagoans hit up Pequod’s when that occasional deep-dish craving hits. Like any good deep-dish destination, this one is steeped in history, showing just how intertwined Chicago’s pizza populace really is.
The original Pequod’s opened in 1970 in suburban Morton Grove, where the pizzeria developed quick fanfare for its deep-dish pizzas distinguished by its unique caramelized crusts (via Chicago Tribune). This was a technique where pizza-makers line the exterior of the dough with mozzarella cheese, so when it bakes it caramelizes and develops an extra crispy texture, with a deep, buttery flavor. The original was the vision of the late Burt Katz, who went on to open his own famous pizzeria, the bygone Burt’s Place. After he sold the original Pequod’s in 1986, the menu expanded to incorporate other Italian-American items, like mozzarella sticks, bruschetta, spaghetti, ravioli, and garlic bread. Then in 1992, Pequod’s expanded into the city with its popular Lincoln Park location, swiftly cementing itself as one of the best pizzerias in a city renowned for the deep-dish form.
Nowadays, this cavernous tavern-like eatery still serves slings some of the best pizza in Chicago, thanks to its seasoned techniques that set it apart from the local fray. Most notably, the caramelized crust is a crispy contrast to the casserole-like layer of cheese and meat.
Dining and Cooking