Marco DeLuca
Head Pizzaiolo
Marco has been slinging deep dish at Pequod's for 22 years. Trained in Naples and Chicago, he's the master of the caramelized crust that made us famous.
Our Story
About Pequod's Pizza
Born from a passion for deep dish perfection — discover the people, the story, and the values behind Chicago's most legendary caramelized crust.
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Our Origin
The Legend of the Caramelized Crust
It all started in the 1970s when a visionary chef in Chicago dared to do something nobody else had: let the cheese melt all the way to the edge of the pan, creating a crust so perfectly caramelized it became the stuff of legend.
Pequod's Pizza was born from a simple but radical idea — that a pizza should be an experience, not just a meal. In a city where deep dish was already iconic, we pushed the craft even further. Our signature caramelized crust became the defining feature that set us apart from every other pizzeria in Chicago and beyond.
Decades later, we carry that same tradition forward at our Morton Grove, IL location. Every pizza that comes out of our ovens is made with the same hand-stretched dough, the same layered technique, and the same obsessive commitment to quality that started it all. We source the freshest ingredients, grind our own sausage, and never compromise on what goes into the pan.
For us, pizza isn't just food — it's the centerpiece of family dinners, first dates, championship celebrations, and lazy Sunday evenings. We are honored to be part of your story.
50+
Years of Craft
#1
Deep Dish
50+
Years in Business
2M+
Pizzas Served
35+
Team Members
4.9
Average Rating
Our Mission
Our mission is to deliver an unforgettable pizza experience rooted in Chicago tradition. We believe every meal should feel like a celebration — crafted with pride, served with warmth, and enjoyed with the people who matter most. We're not here to be the biggest; we're here to be the best. Every pie that leaves our kitchen carries our name, our reputation, and our heart.
Our Core Values
The principles that guide every pizza, every service, every day.
Uncompromising Quality
From hand-ground sausage to hand-stretched dough, we refuse to cut corners. Every ingredient is chosen for its quality, not its convenience.
Made with Passion
Pizza-making is an art and a craft. We pour genuine passion into every detail — the crust edge, the cheese pull, the sauce layers.
Community First
We are a Morton Grove institution. We support local suppliers, give back to neighbors, and treat every customer like family.
Respect for Tradition
We honor the deep dish heritage of Chicago while never stopping to innovate. Old-school roots, fresh ideas — always authentic.
Our Journey
A History Worth Tasting
Five decades of pizza perfection — one milestone at a time.
1971
The Beginning
Pequod's Pizza opens its first location in Chicago's Lincoln Park neighborhood. Founder Burt Katz introduces his now-iconic caramelized cheese-rimmed crust, instantly turning heads across the city.
1980
City-Wide Recognition
Chicago Magazine names Pequod's one of the top five pizzerias in the city. Word spreads beyond the local neighborhood, drawing pizza lovers from across the Midwest.
1994
Morton Grove Opens
A second location launches at 8520 Fernald Ave in Morton Grove, IL — bringing the legendary caramelized crust to the north suburbs and a whole new generation of fans.
2005
National Spotlight
Food Network features Pequod's on its iconic "Best Of" series. Overnight, pizza enthusiasts from coast to coast add Morton Grove to their travel bucket lists.
2015
Online Ordering Launches
We step into the digital era with a full online ordering platform, making it easier than ever for our community to get their favorite deep dish delivered hot to the door.
2024
Legacy Continues
Over 50 years in, Pequod's remains a family institution. We've renovated our Morton Grove kitchen, expanded our menu, and remain committed to the craft that started it all.
The People
Meet Our Team
The passionate people behind every perfect pizza at Pequod's.
Sofia Reyes
General Manager
Sofia runs the Morton Grove location with relentless energy and warmth. She ensures every guest leaves with a full stomach and a big smile.
James Kowalski
Dough Master
James has spent 15 years perfecting Pequod's hand-pressed dough recipe. His dedication to fermentation and timing is what gives our crust its unmatched texture.
Aisha Thompson
Sauce & Ingredients Chef
Aisha oversees all our house-made sauces and ingredient sourcing. Her tomato sauce recipe — cooked slow with San Marzano tomatoes — is a cornerstone of the Pequod's flavor.