The Legend of Pequod's pizza
Pequod's pizza was born in 1971 when founder Burt Katz set out to create a deep dish experience unlike anything Chicago had seen. His secret? A caramelized cheese crust that cooks up against the sides of the pan, creating a crackling, golden edge that became the signature of Pequods pizza.
What started as a single location on Clybourn Avenue quickly became a culinary landmark. Food critics, locals, and visitors from around the world discovered that pequods pizza was something truly special — not just another Chicago pie, but a craft tradition built on fresh ingredients, time-honored technique, and a deep love for the city.
"We never chased trends. We just kept making the best deep dish we knew how to make — the same way, every single day, with the same care and the same caramelized crust that Burt fell in love with."
Today, Pequod's pizza continues that legacy at 2207 N Clybourn Ave, welcoming thousands of guests each week. The ovens still run the same temperatures. The dough still follows the original recipe. And every pizza still gets that unmistakable caramelized edge that made us famous.
