Marcus Webb
Head Pizzaiolo
With 22 years of experience in Chicago's kitchens, Marcus has been the guardian of Pequod's original recipe since 2009. He knows every pan by name.
Our Story
Chicago's Deep Dish Legacy
A half-century of passion, dough, and caramelized crust — discover the people and the moments that made Pequod's an icon.
Our Origin
Born in Chicago,
Born in Chicago,
Raised on Dough
Pequod's Pizza was born in 1971 from one chef's obsession: what if the crust itself became the star?
When founder Burt Katz first caramelized a ring of cheese onto the outer crust of a deep dish pizza, he didn't know he was creating a Chicago institution. Working out of a small Lincoln Square kitchen with secondhand pans and a handshake lease, Burt poured everything he had into perfecting a single recipe.
Word spread block by block, then neighborhood by neighborhood. By the late 1970s, Pequod's had earned a loyal following of locals who came not just for the food, but for the warmth of the place — the checkered tablecloths, the sawdust floor, the smell of garlic butter drifting out onto Clybourn Avenue.
Today, more than fifty years later, the recipe hasn't changed. The same cast-iron pans. The same hand-stretched dough. The same caramelized crust that Burt invented on a Tuesday afternoon in 1971. Pequod's is still a family operation, still obsessed with getting it right every single time.
View Our Menu
1971.
Founded
50+
Years of Deep Dish
1M+
Pizzas Served
4.9★
Average Rating
What We Stand For
Our Core Values
These are the principles that guide everything we do — from sourcing ingredients to serving the last slice of the night.
Made with Love
Every pizza is handcrafted by our kitchen team with the same care and attention that Burt Katz brought on day one. No shortcuts, ever.
Fresh Ingredients
We source locally whenever possible and use only whole, natural ingredients — no artificial preservatives, no frozen dough, no compromises.
Community First
Pequod's belongs to Chicago. We give back through local partnerships, fundraisers, and by simply being the place where neighbors gather.
Uncompromising Quality
We've been recognized by every major food publication in Chicago — not because we chased awards, but because we refused to cut corners.
How We Got Here
Our History
Five decades of deep dish, one neighborhood at a time.
1971
The First Crust
Burt Katz opens Pequod's Pizza in Lincoln Square with a single cast-iron pan and a bold experiment: caramelizing cheese directly onto the outer crust. The neighborhood takes notice within weeks.
1979
Moving to Morton Grove
Growing demand pushes Pequod's to expand. Burt relocates to a larger space in Morton Grove, Illinois, introducing weekend-only lunch service and expanding the menu to include specialty toppings.
1986
First Media Recognition
Chicago Magazine names Pequod's one of the top five deep dish pizzerias in the city. The feature photo — a cross-section of the caramelized crust pizza — becomes iconic in Chicago food culture.
1996
The Clybourn Location Opens
Pequod's opens its current Lincoln Park location at 2207 N Clybourn Ave. The restaurant retains its original character — exposed brick, dim lighting, and the unmistakable smell of baking cheese — while doubling capacity.
2008
Passing the Torch
After thirty-seven years at the helm, Burt Katz retires. The restaurant passes to a new generation of owners committed to preserving every aspect of the original recipe and culture that made Pequod's legendary.
2015
National Spotlight
Multiple national food publications including Bon Appétit and Food Network Magazine rank Pequod's among the top ten pizzerias in America. Online orders and shipping inquiries surge across the country.
2024
Still Going Strong
Pequod's celebrates its 53rd year with the same dedication to craft, the same cast-iron pans, and a new generation of Chicagoans discovering the legend for the first time. The crust is still caramelized. Always will be.
The People Behind the Pizza
Meet Our Team
Every great pizza starts with great people. Our team brings decades of combined experience, a love of craft, and a genuine commitment to every guest.
Sofia Delgado
General Manager
Sofia runs the floor with the same precision she brought from her fine-dining background. Her warmth and attention to detail ensure every guest leaves happy.
James Okafor
Sous Chef
A Culinary Institute of America graduate, James manages daily prep and has led Pequod's seasonal specials program since 2018, pushing boundaries while respecting tradition.
Lily Chen
Catering Director
Lily has coordinated over 400 catering events across Chicagoland, from corporate lunches to wedding receptions. No event is too large or too last-minute for her.
Want to join the Pequod's family? We're always looking for people who love great food.
Get in Touch