Keith Jackson
Owner & Pitmaster
A lifelong Chicagoan with 20+ years in the pizza industry, Keith took the reins in 2003 with one promise: never change a thing that makes Pequod's great.
Our Story
Born in Chicago,
Born in Chicago,
Built on Flavor
Over five decades of crafting the deep dish pizza that defined a city. Every pie is a love letter to Chicago, baked in cast iron, one caramelized crust at a time.
Who We Are
A Legend Forged in Cast Iron
Pequod's Pizza was born in 1971 on the North Side of Chicago, where pizzaiolo Burt Katz introduced the world to a revolutionary style of deep dish — one with a caramelized cheese crust that crackles with every bite.
"We didn't just make pizza. We made a ritual. A gathering. A reason to come back every single week."
What started as one man's obsession with the perfect dough became a Chicago institution. Over the decades, Pequod's has remained stubbornly independent — no shortcuts, no frozen dough, no compromises. Just fresh ingredients, a blazing hot oven, and a cast iron pan that's earned its seasoning.
Today, we serve thousands of hungry Chicagoans and visitors every week from our Lincoln Park location on Clybourn Avenue. The recipes haven't changed. The passion hasn't dimmed. And every pizza still gets the same attention it did on day one.
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53+
Years of
Crafting Pies
Crafting Pies
1971
Founded In
500K+
Pizzas Served
4.9
Average Rating
50+
Team Members
Our Principles
Mission & Values
The beliefs that guide every decision — from sourcing ingredients to welcoming every guest.
Made with Passion
Every pizza is hand-crafted by people who genuinely love what they do. Passion isn't a marketing word here — it's in every stretch of dough.
Fresh Ingredients
We source locally where we can. No frozen shortcuts. Every tomato, every cheese, every topping is chosen for quality above all else.
Community First
Pequod's is a neighborhood institution. We give back to Lincoln Park and Chicago, because this city made us who we are.
Uncompromising Quality
Fifty-three years and we've never cut a corner. Our standards are high because your expectations deserve it — every single visit.
Our Journey
The Pequod's Story
Five decades of dough, cheese, and caramelized legend.
1971
The Beginning
Burt Katz opens Pequod's Pizza in Morton Grove, Illinois, introducing the world to a deep dish with a revolutionary caramelized cheese crust. Lines form around the block on opening weekend.
1986
Moving to Lincoln Park
The beloved pizzeria relocates to 2207 N Clybourn Ave in Chicago's Lincoln Park neighborhood — the address that would become synonymous with the best deep dish in the city.
1995
National Recognition
Food & Wine Magazine names Pequod's one of the top 10 pizza restaurants in the United States. Visitors begin traveling from across the country to taste the legendary caramelized crust.
2003
New Ownership, Same Soul
Keith Jackson takes over from Burt Katz, pledging — and delivering — on keeping every recipe, every method, and every tradition exactly as the founder intended.
2012
Digital Era Begins
Pequod's embraces online ordering, making it easier than ever for loyal fans and first-timers to place orders ahead. The digital menu becomes a viral sensation among Chicago food bloggers.
2024
Serving the Next Generation
Over 500,000 pizzas served and counting. With the same cast iron pans, the same caramelized crust, and the same passion — Pequod's looks forward to another 50 years of feeding Chicago.
The People
Meet the Team
The passionate individuals who keep the cast iron hot and the crust perfectly caramelized every single day.
Maria Sanchez
Head Chef
Trained in Naples and Chicago, Maria has been perfecting Pequod's signature caramelized crust for over 15 years. She treats every pan like a canvas.
James Whitmore
Dough Master
James has been hand-making Pequod's dough from the original recipe since 2001. He says the secret is patience — and a very warm kitchen at 3am.
Priya Nair
Guest Experience Manager
Priya ensures every visit to Pequod's is memorable from the moment you walk in. Her energy and warmth set the tone for the entire dining room.