ALL THE DETAILS ABOUT THE WORLD’S MOST PERFECT PAN PIZZA WITH AN ICONIC CARAMELIZED CRUST
Sure, you’ve likely heard of Chicago deep-dish pizza, the Windy City’s iconic thick crusted pizza baked in a cast iron pan and topped with chunky tomato sauce. But we bet you haven’t feasted on a close variant, a pan-style pizza with a caramelized crust…until now.
For more than 50 years, Chicagoans have flocked to Pequod’s Pizza for a taste of the pizzeria’s pan-style deep dish pizza with its signature caramelized crust. We bite into the history of this legendary pizza to give you all the details.
Pequod’s Pizza Story
Pequod’s Pizza was founded by the late Burt Katz. He opened his pizza shop in Morton Grove, Illinois, a suburb of Chicago in 1970. It wasn’t Katz’s first foray into making pizza.
He opened Gullivers Pizza & Pub in Rogers Park, Illinois, a few years prior with Jerry Freeman. The two later split. Katz went on to open Pequod’s Pizza. Gullivers Pizza & Pub closed in 2022 but an outpost remains open in Oakbrook Terrace, Illinois.
Pequod is the name of the ship in Herman Melville’s Moby Dick. While the ship in the famed novel sank, Pequod’s Pizza has not.
Katz sold the pizza shop in 1986. Keith Jackson is the current owner of legendary pizza parlor. The pizzeria is so popular that a second location opened in 1992 in Chicago’s Lincoln Park neighborhood.
What is Pequod’s Pizza Known For?
Pequod’s Pizza is known for its thick pan-style pizza and its cheesy, chewy, crispy caramelized crust. This signature crust is created from a ring of mozzarella cheese that surrounds the crust. When the pizza is cooking in its cast iron pan, the crust is caramelized along the sides. The result is a dark halo of crispy, chewy cheese and dough that you’ve never experienced anywhere else.
What’s On Offer
Pequod’s Pizza makes the dough for its pan-style pizzas fresh. The crust is surrounded by a ring of fresh mozzarella. Each pizza is cooked in an ultra hot cast iron pan.
The airy, fluffy, focaccia-like crust is thick, chewy, and crispy. One bite, and you definitely will want to eat all the crust.
The dark-rimmed crust has a famous golden, nearly fried bottom. It’s topped with house-made tomato sauce, cheese, and toppings, and it’s shipping nationwide on Goldbelly!
Pan-Style Deep Dish Sausage Pizza
Any way you slice it, this Pan-Style Deep Dish Sausage Pizza is a wiener. Each 2.5 lb. pie is baked in a cast iron pizza pan, forming a cheesy, chewy halo of crusty culinary greatness. Each pizza is piled high with chunks of locally-made, secret recipe Italian sausage.
Pan-Style Deep Dish Cheese Pizza
There’s nothing plain about this Pan-Style Deep Dish Cheese Pizza. The iconic 2-inch thick crust is perfectly chewy and crisp. It’s topped with vine-ripened tomato sauce, mozzarella, and grated pecorino Romano.
Pan-Style Deep Dish Pepperoni Pizza
Each 10-inch Pan-Style Deep Dish Pepperoni Pizza is pure pan pizza perfection. It’s the perfect balance of cheesy, chewy, crispy crust, hearty tomato sauce, fresh cheese, and plenty of pepperoni. Each pizza serves 1-2 people, but we won’t judge if you devour it all on your own.
Read More: The Best Chicago Pizza
