Marco Fernandez
Executive Chef & Co-OwnerWith over 25 years behind the pizza pan, Marco is the guardian of Pequod's original caramelized crust recipe. He trained in Naples and Chicago, combining Old World technique with deep-dish innovation.
1981
Est. Morton Grove
Our Story
The Legend Behind
The Legend Behind
Pequod's pizza
Pequod's pizza was born in 1981 in Morton Grove, Illinois, driven by a simple but bold vision: to craft a Chicago deep dish unlike anything anyone had tasted before. Our founder believed that the crust itself deserved to be the star — and so the legendary caramelized crust was born, charred to perfection around the edges, creating a crispy, buttery outer ring that sets pequods pizza apart from every other deep dish in the city.
From a neighborhood gem to a beloved Chicago institution, we have stayed true to our original recipe while welcoming generations of food lovers who make the pilgrimage to our Morton Grove location for that one-of-a-kind bite. Every pizza is made fresh, every crust is crafted with care, and every order carries the soul of over four decades of dedication.
- Handcrafted deep dish dough made fresh daily using our original 1981 recipe
- Signature caramelized crust — the detail that made pequods pizza a Chicago icon
- Premium locally sourced toppings and Wisconsin mozzarella cheese
- Family-friendly atmosphere with a warm, unpretentious Chicago spirit
- Over 40 years serving Morton Grove and the greater Chicago area
1981
Founded
40+
Years of Deep Dish
500K+
Pizzas Served
4.8
Average Rating
What Drives Us
Our Mission & Purpose
Everything we do at Pequod's pizza is guided by a commitment to quality, community, and the craft of exceptional deep dish pizza.
Made with Passion
Every pizza is crafted with the same love and attention that our founders poured into that first deep dish in 1981. Passion is the secret ingredient in every bite.
Fresh Ingredients
We source the finest ingredients daily — fresh vegetables, premium meats, and authentic Wisconsin mozzarella — because greatness starts with what goes in the pan.
Community First
Pequod's is more than a restaurant — it's a gathering place. We celebrate the neighborhoods and families that have made us part of their traditions for over four decades.
Uncompromising Quality
From the caramelized crust to the last layer of sauce on top, we never cut corners. Our standard is simple: every pizza must be worth the wait and the drive.
What We Stand For
Our Core Values
The principles that have guided Pequod's pizza from our first day of business to the thousands of pizzas we craft every week.
01
Authenticity Above All
We have never chased trends or tried to be something we are not. Pequod's deep dish is original, honest, and deeply Chicago — and that will never change.
02
Craft & Consistency
Whether you visit us for the first time or the hundredth, your pizza should taste exactly as legendary as the one before it. We obsess over consistency so you always get the best.
03
Respect for Our Team
Our staff are the backbone of Pequod's. We invest in their growth, celebrate their contributions, and believe a happy kitchen produces the best pizza.
04
Giving Back to Chicago
We are proud to be part of the greater Chicago community. Through local partnerships and charitable giving, we aim to contribute as much to our city as it has given us.
"We don't just make pizza. We make memories, one caramelized crust at a time."
Our Journey
A History of Deep Dish Excellence
From a single pan in a Morton Grove kitchen to a Chicago institution beloved by locals and visitors alike — the story of Pequod's pizza.
1981
The First Pan
Pequod's pizza opens its doors in Morton Grove, Illinois. On day one, our founder introduces the caramelized crust technique that would define the brand for generations — cheese baked directly onto the pan edge, creating a crispy, golden ring that no other pizzeria had dared to try.
1987
Word Spreads Across Chicago
The Chicago Tribune features Pequod's in a legendary "best deep dish" roundup. Suddenly, lines stretch around the block every Friday night. The Morton Grove location doubles its seating and extends operating hours to keep up with the city's growing appetite for our pizza.
1995
Second Location Opens
Due to overwhelming demand, Pequod's expands to Lincoln Park in the city of Chicago. The new location brings our iconic caramelized crust to a whole new neighborhood, cementing our reputation as a must-visit destination for both residents and tourists exploring Chicago's legendary food scene.
2005
National Recognition
Food & Wine Magazine and Zagat both rank Pequod's among the top 10 pizzerias in the United States. Television food shows begin featuring our deep dish, bringing curious travelers from across the country. The name "Pequod's pizza" becomes synonymous with Chicago-style authenticity nationwide.
2015
Online Ordering Launches
Pequod's embraces the digital age with the launch of our online ordering platform, making it easier than ever for fans to get their deep dish fix at home. Delivery zones expand across the greater Chicago metropolitan area, bringing the caramelized crust experience directly to your door.
Today
Still Going Strong
Over 40 years and hundreds of thousands of pizzas later, Pequod's pizza continues to be a cornerstone of Chicago's culinary identity. We remain committed to the same recipe, the same values, and the same caramelized crust that started it all — because some things are too good to change.
The People Behind the Pizza
Meet Our Team
The passionate individuals who keep the ovens hot, the dough fresh, and the Pequod's pizza legacy alive every single day.
Diane Kowalski
General ManagerDiane has been the heartbeat of Pequod's operations for 18 years. Her warmth, efficiency, and deep commitment to guest experience ensure every visit feels like coming home to a great meal.
James Tillman
Head Dough ArtisanJames is the quiet genius who prepares every batch of dough before the sun rises. His precise control of fermentation, hydration, and proofing is what makes the Pequod's crust legendary beyond compare.
Sofia Reyes
Quality & Sourcing LeadSofia personally vets every supplier and ingredient that enters our kitchen. Her relationships with local farmers and Wisconsin dairy producers keep the quality bar sky-high across every pizza we bake.