Marcus Rivera
Head PizzaioloWith 22 years at Pequod's, Marcus is the guardian of our original caramelized crust technique. He's personally trained every kitchen staffer since 2002.
1971
Year Founded
50+
Years in Business
2M+
Pizzas Served
4.8★
Average Rating
Deep
Dish Masters
Chicago's Best
Our Origin
How Pequods Pizza Changed Chicago Forever
It started in a small kitchen on Chicago's North Side in 1971. Founder Burt Katz had a vision: a deep dish pizza unlike anything the city had ever tasted. While others were perfecting their recipes, Burt discovered something extraordinary — a caramelized cheese crust that would become the signature of Pequod's pizza.
The technique was simple but revolutionary: spreading cheese all the way to the edge of the cast-iron pan allowed it to caramelize against the hot metal, creating a crispy, golden, deeply flavorful crust that no one had attempted before. Word spread fast. Lines formed before the doors opened.
"We don't just make pizza. We make the experience of Chicago — one caramelized slice at a time."
Decades later, Pequod's has grown from a neighborhood gem into a citywide legend. Visitors fly into Chicago specifically to eat here. Food critics have called our deep dish among the best in the nation. But through all of it, we've never changed what matters most: the same recipes, the same passion, the same cast-iron pans.
What Drives Us
Our Mission & Commitment
Every pizza we make reflects our unwavering dedication to quality, community, and the craft that has defined Pequod's for over five decades.
Crafted with Passion
Every pizza is hand-crafted using time-honored techniques passed down through generations of Pequod's kitchen staff — no shortcuts, no compromises.
Fresh Ingredients Always
We source only the freshest local produce, premium cheeses, and quality meats. Our sauce is made daily from whole San Marzano tomatoes — never canned sauce.
Community First
We've been part of Chicago's North Side for over 50 years. We give back, hire locally, and believe that great food builds great communities.
Honoring Tradition
While food trends come and go, we stay true to what made Pequod's legendary — our original caramelized crust recipe that started it all in 1971.
Our Journey
A Legacy Built Over Decades
From a single storefront on Chicago's North Side to a nationally recognized deep dish destination — here's how Pequod's became a legend.
1971
The Beginning
Burt Katz opens the first Pequod's location on Chicago's North Side with a radical idea — a deep dish pizza with a caramelized cheese crust. The response from locals was immediate and enthusiastic.
1978
First Major Recognition
Chicago Tribune names Pequod's pizza among Chicago's best deep dish pizzerias. Lines around the block became a regular weekend occurrence, cementing our status as a city staple.
1986
Moving to Clybourn
Pequod's relocates to our current iconic home at 2207 N Clybourn Ave in Lincoln Park. The new space allowed us to serve more guests while preserving the neighborhood tavern atmosphere we love.
1995
National Fame Arrives
Food Network features Pequod's as one of America's must-visit pizza destinations. Visitors from across the country begin making pilgrimages to Chicago just to taste our legendary deep dish.
2005
New Ownership, Same Soul
New ownership takes the helm with a single commitment: never change the recipe. Every original technique, every ingredient ratio, and the beloved cast-iron pans are preserved exactly as Burt intended.
2020
Going Digital
Pequod's launches online ordering and delivery, bringing our legendary deep dish pizza directly to homes across Chicago. Our pizza now travels — but the quality never wavers.
Today
Still Going Strong
Over 50 years on, Pequod's pizza remains one of Chicago's most beloved restaurants. With millions of pizzas served and thousands of five-star reviews, our caramelized crust legacy lives on every single day.
Meet the Team
The People Behind the Pizza
Our passionate team brings decades of combined experience to every shift. They're the heart and soul of Pequod's pizza.
Sofia Chen
General ManagerSofia joined Pequod's in 2010 as a server and worked her way up to GM. Her leadership has made our dining experience as legendary as the pizza itself.
James Kowalski
Sous ChefA Chicago native with a culinary degree from Le Cordon Bleu, James oversees all topping preparations, ensuring every ingredient meets Pequod's exacting standards.
Aisha Williams
Experience LeadAisha has been creating memorable moments for Pequod's guests since 2015. She ensures every visit — dine-in, takeout, or delivery — exceeds expectations.
What We Stand For
Our Core Values
These values aren't just words on a wall. They're the principles that guide every decision we make, every pizza we bake, and every guest we serve.
Uncompromising Quality
We use the finest ingredients available. No substitutions, no cost-cutting, no compromises. Quality is the foundation of everything we do at Pequod's.
Authentic Hospitality
Chicago has a warmth unlike anywhere else, and we bring that energy to every table. We treat every guest like a neighbor — because most of them are.
Sustainable Sourcing
We partner with local farms and responsible suppliers to minimize our environmental footprint. Great food shouldn't cost the earth — literally or figuratively.
Passion in Every Bite
We pour genuine love into our craft. From hand-pressing each dough ball to layering toppings with care — passion isn't just a value, it's the ingredient.
Chicago Proud
We are a Chicago restaurant, through and through. We celebrate this city's culture, support its people, and contribute to the neighborhoods that made us who we are.
Always Evolving
While our original recipe never changes, we embrace new ideas — seasonal specials, creative toppings, and modern service — to keep the Pequod's experience fresh.
Our Kitchen
Where the Magic Happens
Every Pequod's pizza begins in our kitchen with the same process it did in 1971. Our cast-iron pans are seasoned over years of use, developing a non-stick surface that gives our crust its unique character. No two pans are alike — just like no two Pequod's pizzas are ever quite the same.
Hand-Pressed Dough
Made fresh daily, never frozen
Cast-Iron Baked
Original seasoned pans
Daily Fresh Sauce
San Marzano tomatoes
Premium Cheese
Whole-milk mozzarella