I just experienced my first slices of Pequod's thin crust pizza...wow!
It is very thin. The cheese does extend to the edge of the crust and is in fact burnt/browned at the edges as with their deep dish (CRUCIAL!). Cheese is high quality. What got me was their pizza dough. It is browned on the bottom, not baked. I think they cook it on an oiled pizza pan and it ends up making the bottom oily, very crispy, brown, and delicious. I ordered my slices as so: pepperoni, basil, garlic. The pepperoni was placed ON TOP of the cheese, which to me is very, very important. This allows the edges of the pepperoni to crisp.
The slices are phenomenal. Now, this is a "chicago" style thin crust. It is not of the same family of say a Pizza DOC (which I like a lot but the crust on the Pequod's is even more sinfully delicious to me).
On the whole, if I were an out of towner, I would hit Pequod's for their deep dish *and* their thin crust, as I see them both as exemplary items of the Chicago kind, go next door to get a potbelly's italian with extra meat (AWWWW YEAH) and then throw in an Italian beef and a superdawg and you got unique Chicago items pretty much covered.
Anybody else love Pequod's thin crust? I always thought their deep dish was the way to go, but now I'm not sure!
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