Pequod's Pizza

I waited to review Pequod's until I had many others under my belt. I remember loving it about two years ago when I first had it; before I knew anything about the hype. You can argue who has the best deep dish in Chicago, but I want to put a spin on this. If you look at the menu, they call this "pan" pizza and I'm glad they do, because I'd consider them the best pan pizza in Chicago, not deep dish. What I'm trying to say is pan pizza is known to be over-compensated on the dough. This is a very doughy pizza. I consider deep dish more balanced with more cheese and toppings and less dough. To each their own. I really like the airiness of the crust. It has a well-cooked bottom crunch, yet a chewy center. The sauce is more savory and is a true sauce, not chunk tomatoes. I hate to say it, but the sausage tasted a little dry and gritty. This is more than likely due to it being cooked on top of the pizza. There was a decent amount of cheese. It was enough, but wouldn't have complained if there was more. Of course I have to mention the caramelized cheese crust. This is the best bite of the pizza and what they are famous for. Don't be alarmed, it does not taste burnt at all! I also got a thin crust pizza. It's nice that they do a braided outer crust. The toppings were abundant and the it was far more cheesy than the pan pizza. I really liked the thin crust. I think everyone should at least get Pequods once to say they did and it may be your new favorite pan pizza. If you like lots of dough, this will be your place. I posted the thin crust pizza pic since everyone is all in on the pan.