About Pequod's pizza
Our Story, Our Soul
Pequod's pizza has been Chicago's go-to destination for deep dish since 1971. From a single humble kitchen on the North Side, we've grown into a legendary institution — built on real ingredients, real craft, and an uncompromising love for the perfect slice. Discover what makes pequods pizza a Chicago original.
Tradition
A Chicago Legend
Born from Passion
In 1971, founder Burt Katz opened a small pizzeria on Chicago's North Side with one simple belief: great pizza starts with great ingredients and the patience to do it right. The name Pequod's — inspired by Captain Ahab's legendary ship — spoke to that same relentless pursuit of something extraordinary.
Over five decades later, Pequod's pizza remains a Chicago institution. Our signature caramelized crust — achieved by letting cheese melt against the cast-iron pan — is still made the same way it was in 1971. No shortcuts. No compromises. Just legendary deep dish that has earned the city's devotion generation after generation.
- Hand-pressed dough made fresh daily using Burt's original recipe
- Signature caramelized crust — a technique unique to Pequod's
- Locally sourced Wisconsin mozzarella and California tomatoes
- Family-owned and operated — true Chicago hospitality since day one
What We Stand For
The principles that guide every decision — from sourcing ingredients to welcoming every guest through our door.
Quality First
We never compromise on ingredients. From our dough to our toppings, everything is selected for freshness, flavor, and authenticity.
Respect for Tradition
Our recipes haven't changed in over 50 years — because they don't need to. We honor the craft that built our reputation.
Community Roots
Chicago made us who we are. We give back through local partnerships, events, and by supporting the neighborhoods we serve.
Guest Happiness
Every guest deserves a great experience. We train our team to deliver warmth, care, and a meal worth remembering.
Pequods Pizza Through the Decades
From a single storefront to a Chicago landmark — follow the milestones that shaped who we are today.
The Beginning
Founder Burt Katz opens the original Pequod's on Chicago's North Side, introducing the city to his signature caramelized-crust deep dish. The name is inspired by Captain Ahab's ship from Moby Dick — a nod to an obsessive pursuit of perfection.
Word Spreads Citywide
Chicago Magazine names Pequod's one of the city's top pizza destinations. Lines begin forming outside the door on weekends. The caramelized crust becomes the talk of the town among food lovers and critics alike.
Morton Grove Location Opens
Responding to overwhelming demand from suburban Chicago fans, a second Pequod's location opens in Morton Grove. The new restaurant brings the same legendary recipes and hospitality to a wider audience.
National Recognition
Food Network and national food publications discover Pequod's, introducing the pizza legend to audiences across the United States. Deep dish enthusiasts from coast to coast make pilgrimages to taste the original.
New Ownership, Same Soul
Pequod's is acquired by new ownership with a solemn commitment: preserve every recipe, every technique, and every tradition exactly as Burt Katz intended. Not a single ingredient changes. The legacy lives on.
Adapting & Delivering
During one of the city's most challenging periods, Pequod's launches online ordering and expanded delivery — bringing the legendary deep dish directly to Chicago homes and keeping the community connected through food.
Chicago's Enduring Legend
More than 50 years on, Pequod's pizza remains a beloved Chicago institution. Every pizza still starts with Burt's original recipe, cast-iron pans, and the same relentless commitment to creating something truly legendary.
The People Behind Every Slice
From kitchen to counter, our team brings passion, skill, and genuine love for what they do to every shift.
Marco DiStefano
Head Pizzaiolo22 years behind the cast iron. Marco is the guardian of Burt's original recipe and the reason every crust comes out perfectly caramelized.
Sarah Mitchell
General ManagerSarah has been running the Lincoln Park location for over 12 years, setting the gold standard for warm Chicago hospitality and seamless operations.
James Kowalski
Dough MasterJames has perfected the art of Pequod's signature dough — a slow-fermented blend that creates the light, buttery, deeply flavored base for every pie.
Priya Anand
Sauce & Sourcing ChefPriya oversees our tomato sauce production and ingredient sourcing, maintaining the relationships with local farms that keep our toppings fresh and authentic.
Want to join our legendary team? We're always looking for passionate people.
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