This unassuming, often overlooked pizzeria may have the best Chicago-style pizza in the whole city. I've tried them all - Gino's , Giordano's, Malnati's (which all seem to have variations on the same theme) and even Art of Pizza (with its oregano'ed masterpiece of a sauce) - but there is something unique, and dare I say, better, about Pequod's pie.
The key to this pizza is either an extra long cooktime or an oven that has little headspace - yes, I'm talking generally about the famous "caramelized" crust. However, this unique cooking technique goes beyond just the singeing of the parmesan bespeckled crust. The high heat that the roof of this pizza endures also works to heighten the taste of the topping - as long as you order pepperoni. Yeah I know its blasphemy to order pepperoni over the traditional sausage on a Chicago-style pizza (something akin to ordering ketchup on a Chicago-style hotdog) - but I'm telling you, ORDER THE PEPPERONI. You won't be sorry. The roni gets a nice char which really infuses a lot of unsuspecting flavor. The rest of the pizza (cheese, sauce and texture) is along the same vein as the other big names in town.
I know this probably sounds strange - but, in my opinion it is the slightly burnt pepperoni that puts Pequod's pizza on a pedestal above its heavy-weight competitors. And if that doesn't do it for you, how can you root against a pizzeria whose mascot is a whale with a diaper on its head? (You can't)
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About the reviewer
Mar 31, 2009
Jul 17, 2009 05:54 PM UTC