Pequod's Pizza was founded in 1971 by Burt Katz, a visionary chef who believed that great pizza deserved its own identity. Nestled on North Clybourn Avenue in Chicago's Lincoln Park neighborhood, Pequod's quickly earned a reputation for a style unlike anything the city had seen before.
Our signature caramelized crust — achieved by placing cheese directly on the edge of the pan so it bakes into a crispy, golden ring — became the stuff of legend. Locals called it "the crust that changed everything," and food critics from across the country agreed.
More than five decades later, we remain committed to the same original recipe, the same cast-iron pans, and the same uncompromising dedication to quality that Burt Katz instilled from day one.
- Hand-crafted dough made fresh every morning using a 50-year-old family recipe
- Premium Wisconsin mozzarella sourced from trusted dairy farms since 1978
- Slow-simmered house tomato sauce with a recipe that has never changed
- Baked in seasoned cast-iron pans for that iconic caramelized edge crust
