Pequod's pizza was born in 1971, founded by chef Burt Katz with a singular vision: to create a deep dish pizza unlike anything Chicago had ever tasted. Inspired by the literary adventurousness of Herman Melville's iconic captain, Pequods was built on boldness, depth, and unforgettable character.
What set us apart from day one was our signature caramelized cheese crust — a technique Burt pioneered by letting the cheese climb up and brown against the cast iron pan. This creates the distinctive dark, crispy, lacey edge that Pequod's pizza fans across the nation have come to crave and celebrate.
Decades later, every pizza that leaves our kitchen still honors that founding tradition. We use the same cast iron pans, the same time-honored dough recipe, and the same passionate commitment to quality that Burt first brought to our Clybourn Avenue location in Chicago.
Everything we do at Pequod's pizza is driven by our mission to serve the finest deep dish pizza and create an experience that brings people together around great food.
We never cut corners. Every ingredient is chosen with care, and every pizza is crafted with the full attention it deserves — from dough to the final caramelized edge.
Pequod's pizza has always been a gathering place for Chicago's neighborhoods. We believe food is most meaningful when shared, and we build that spirit into every meal.
Our original recipes, cast iron pans, and caramelized crust technique are sacred. We honor what made us great while always looking for thoughtful ways to improve.
From locally-sourced produce to responsible waste management, we're committed to being a restaurant that cares for its community and the environment it operates in.
From a single restaurant on Clybourn Avenue to a nationally celebrated institution — the pequods pizza story is one of passion, craft, and community.
Chef Burt Katz opens Pequod's pizza on Clybourn Avenue in Chicago's Lincoln Park neighborhood. The caramelized cheese crust is introduced and immediately becomes the talk of the city.
Featured in the Chicago Tribune's "Best Deep Dish" roundup, Pequod's pizza gains citywide recognition. Lines begin forming outside the restaurant on weekends, a tradition that continues to this day.
Pequod's wins its first Chicago Magazine "Best Deep Dish Pizza" award — the first of many accolades. The caramelized crust technique is officially recognized as a Chicago culinary innovation.
Demand leads to the opening of a second Pequod's pizza location in Morton Grove, Illinois, bringing the legendary deep dish experience to Chicago's northwestern suburbs.
Pequod's pizza is featured on national food television programs and named one of America's top 10 pizzas by multiple major publications. Pilgrimages from across the country begin in earnest.
Pequod's pizza launches online ordering and expanded delivery, allowing fans across greater Chicago to enjoy the legendary caramelized crust at home for the very first time.
Pequod's pizza continues to serve over 2 million pizzas a year, maintaining the original cast iron pans and recipes while welcoming a new generation of deep dish devotees to the Pequods family.
Behind every legendary pizza is a passionate team dedicated to perfecting every detail — from the dough to the final golden crust.
With over 22 years at Pequod's pizza, Marco is the guardian of our original recipes. He trained directly under founder Burt Katz and has since perfected the caramelized crust to an art form.
Sarah brings 15 years of hospitality expertise to Pequod's pizza, ensuring every guest's experience is as unforgettable as the food. She oversees both locations and leads our catering division.
James is obsessed with the science of great dough. He manages our daily dough production, ensuring the perfect consistency and flavor profile in every deep dish crust we bake.
Elena leads Pequod's catering operations, bringing the legendary deep dish experience to events across Chicago. From corporate lunches to large celebrations, she makes every event extraordinary.
Every decision we make at Pequod's pizza comes back to a simple set of principles that have guided us since Burt Katz first fired up those cast iron pans in 1971.
We still make our dough fresh every single day. We still use the same cast iron pans. We still let the cheese caramelize to a crisp. Because great pizza cannot be rushed.
Our team members are our greatest asset. We invest in training, fair wages, and a positive kitchen culture because we believe happy people make better pizza.
We are a Chicago institution and we take that responsibility seriously. We source locally, support neighborhood initiatives, and give back to the city that built us.
Every guest who walks through our door or orders online is a guest in our home. We treat every interaction with warmth, attentiveness, and genuine care.
