While the tourists flock to Giordano’s & Lou Malnati’s, the Chicago locals swear by Pequod’s. The original location in Morton Grove was founded in 1970 by Burt Katz, who then sold the business in 1986 to new owners who opened this current location in the Lincoln Park section of Chicago in 1992. Pequod’s is famous for their pan-style deep dish pizza with a signature caramelized crust, which is outstanding. Very similar to Detroit style pizza with a charred cheese crust as opposed to the buttery & flakey pie crusts you’d find on the Giordano’s & Malnati’s deep dish pizzas. Unfortunately, that caramelized crust is the only redeeming quality of this pie that is smothered in sauce, drowning the entire pizza. This is more like a hearty tomato soup in a bread bowl with an overwhelmingly tangy, tart and acidic sauce engulfing the majority of the pie. There’s not nearly enough cheese; just a little near the surface but mostly a thin layer near the bottom. You’ll need a knife, fork and most likely a spoon to tackle this overly saucy casserole. The layer of dough at the bottom of the pan is more like the bottom of a dessert pie than pizza dough; not particularly tasty, not completely terrible, but definitely not my style. Aside from the caramelized crust, there’s no reason to try this pizza that’s swimming in sauce. I love the city of Chicago but their pizza isn’t in the same league as legendary Brooklyn & New Haven spots. Deep dish pizza just doesn’t float my boat and Pequod’s, version is no exception.
