Pequod's Pizza began in 1971 when founder Burt Katz set out to create the perfect deep dish pizza in the heart of Chicago. Working in a tiny kitchen on the North Side, Burt discovered something extraordinary — by pressing cheese directly into the sides of the pan, the edges would caramelize into a golden, crispy crust unlike anything Chicago had ever tasted.
"I didn't set out to reinvent deep dish. I just wanted to make something so good that people would come back every single week — and they did."
Word spread quickly through Chicago's neighborhoods. Families, students, tourists, and food critics alike made pilgrimages to Pequod's. The caramelized crust became our signature — imitated by many, perfected by none. Each pizza is still crafted by hand using the original technique Burt developed over fifty years ago.
Today, Pequod's Pizza stands as one of Chicago's most beloved dining institutions — a place where generations gather, memories are made, and every bite tells a story of craftsmanship, community, and an undying love for exceptional pizza.
From a single pan in a small kitchen to a Chicago legend — here are the milestones that shaped who we are.
Founder Burt Katz opens Pequod's Pizza in Chicago's Lincoln Park neighborhood. Working with a handful of staff and a single oven, he begins experimenting with what will become the world-famous caramelized cheese crust technique.
After years of refinement, Burt officially perfects the caramelized cheese crust — pressing mozzarella directly into the sides of the pan so it bakes into a golden, crispy edge. Local food critics take notice and Pequod's lands its first major press feature.
Chicago Magazine names Pequod's one of the city's essential dining experiences. The waiting list on weekends stretches for hours, and the restaurant becomes a must-visit destination for tourists and locals alike. A second kitchen is added to meet demand.
Due to overwhelming demand, a second Pequod's Pizza location opens in Morton Grove, Illinois. The expansion allows more Chicago-area families to experience the legendary deep dish without traveling to Lincoln Park. The same recipes, same passion, same crust.
The restaurant is taken over by Keith Jackson and the dedicated kitchen team, who vow to preserve every original recipe and technique. Burt's legacy is honored with a complete kitchen renovation while keeping every flavor detail identical to the originals from 1971.
Food Network, Bon Appétit, and USA Today all feature Pequod's in their "Best Pizza in America" lists. Lines wrap around the block every weekend. The caramelized crust becomes nationally recognized as a distinctly Pequod's innovation that changed Chicago deep dish forever.
Pequod's launches its full online ordering platform, allowing Chicago residents to get the iconic deep dish delivered fresh to their doors. The same hand-crafted technique, now more accessible than ever. Over 2 million pizzas served and counting — the legend keeps growing.
We believe great pizza starts with integrity — honest ingredients, time-honored technique, and a genuine love for feeding people well. Every pizza we make carries the weight of fifty years of trust, and we take that seriously every single day we open our doors.
These aren't corporate buzzwords — they are the principles that guide every pizza we make, every guest we welcome, and every decision we take.
Every pizza is hand-crafted using techniques perfected over 50 years. No shortcuts, no compromises — only the same passion that built our reputation from day one.
We source only the freshest local ingredients — tomatoes, cheeses, and toppings that meet our strict standards. If it's not fresh, it doesn't go into our dough.
We are a Chicago restaurant, through and through. We give back to local neighborhoods, hire locally, and see every customer as a neighbor worth treating right.
From generous portions to warm hospitality, we believe dining should always feel like abundance. We want every guest to leave fuller — in every sense of the word.
Our team is the heart of Pequod's. Each person brings skill, passion, and a genuine love for great food to every single shift.
Management
Keith took over Pequod's operations in 2007 with one mission: preserve every ounce of what makes this place special. He's been here ever since, ensuring every pizza lives up to the legend.
Kitchen
With 18 years at Pequod's, Maria is the guardian of our original recipes. She trained directly under Burt Katz and has mastered the caramelized crust technique that defines every pizza we serve.
Kitchen
A Culinary Institute graduate who chose Pequod's over fine dining because he believes the best food is the kind that brings families together. James oversees dough preparation and topping sourcing daily.
Front of House
Sofia ensures every guest feels like a regular from the moment they walk in. Her warmth and attention to detail have earned Pequod's a reputation for hospitality as legendary as the pizza itself.
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