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The move here is the caramelized crust, where cheese climbs the edge of the pan and turns amber in the oven, somewhere between crispy and deeply fragrant. Pequod's has been doing deep-dish this way since the 1970s, and the result is a pizza that's almost architectural: soft dough, abundant fillings, a bold, substantial bite. It's a no-frills Chicago pizzeria where getting a table takes patience and the slices arrive hot enough to require some too.
The awards strongest first
- 50 Top Pizza 50 Top Pizza USA Excellent Pizzerias
- Eater Chicago’s Best Deep-Dish Pizza
One number, weighted & current 70
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