Pequod's Pan Pizza: Deep Dish Or Not?

Is Pequod's pan pizza deep dish? Well, it depends on who you ask. Some people consider it deep dish, while others strongly disagree, insisting that it is pan pizza. So, what's the difference between the two? Deep-dish pizza is made in a cake pan with a thin layer of dough, a large base of cheese and toppings, and a very thin layer of dough on top, followed by the sauce. On the other hand, pan pizza is thick crust, and the toppings are layered in the traditional pizza order. The pan is more like a cast-iron skillet than a cake pan.

Pan pizza and deep dish are different

Pan pizza and deep-dish pizza are two distinct types of pizza, each with its own unique characteristics and loyal fan base. Here are some key differences between the two:

Crust Thickness and Texture

The most noticeable difference between pan pizza and deep-dish pizza is the thickness of the crust. Deep-dish pizza, also known as Chicago-style pizza, is famous for its thick, buttery crust. The crust lines the deep edges of a round pizza pan, creating a bowl-like structure. On the other hand, pan pizza typically has a medium-thick crust that is crispy on the outside and soft on the inside. The pan-baked format results in a light and airy texture.

Toppings and Sauce

The order of ingredients is another differentiating factor. Deep-dish pizza follows an inverted arrangement, with cheese placed directly on the crust, followed by toppings and then sauce. This unique layering is a signature characteristic of deep-dish pizza. In contrast, pan pizza adheres to the traditional order of sauce, cheese, and then toppings.

Deep-dish pizza is known for its generous amounts of cheese and chunky tomato sauce, contributing to a richer and more indulgent experience. Pan pizza, on the other hand, usually has a thinner layer of cheese and a smoother, less chunky sauce.

Cooking Method and Suitability

The cooking method also varies between the two styles. Deep-dish pizza is baked at a lower temperature for a longer duration to ensure the thick crust is fully cooked without burning the toppings. Pan pizza, meanwhile, is cooked at a higher temperature for a shorter period. Due to its thick crust and abundant ingredients, deep-dish pizza is typically more filling and suitable for a hearty meal. Pan pizza is lighter and more appropriate for a quick snack or casual dining.

Origins and Associations

Deep-dish pizza is strongly associated with Chicago and has become a renowned specialty of the city. It is said to have originated in Pizzeria Uno, Chicago, in 1943, created by Uno's founder Ike Sewell. Pan pizza, on the other hand, is often linked to popular pizza chains and is considered more of a generic style.

In summary, while both pan pizza and deep-dish pizza offer their own unique dining experiences, they are distinct in terms of crust thickness, ingredient layering, cooking methods, flavour profiles, and cultural significance.

Pequod's pizza is a pan pizza

Pequod's pan pizza is distinct from deep-dish pizza in terms of crust thickness and the layering of toppings. Pan pizza features a thick, bread-like crust, whereas deep-dish pizza has a thin layer of crust. In a pan pizza, the toppings are layered in the traditional pizza order, with a thin layer of cheese and sauce. On the other hand, deep-dish pizza is made in a cake pan with a large base of cheese and toppings, followed by a very thin layer of dough, and the sauce goes on top.

Pequod's pan pizza is best enjoyed straight from the pan at the restaurant. If you opt for delivery or takeout, the crust may soften, and the bottom of the pie can become soggy. The original location in Morton Grove, a smaller establishment, is always bustling and often has long waits. The Lincoln Park location, on the other hand, is situated in a nature and shopping lover's paradise, making it the perfect spot to refuel after exploring the outdoors or browsing the boutiques.

Pequod's pan pizza has earned a reputation as one of Chicago's top pan pies. Developed by the late Burt Katz, a legend in Chicago's culinary scene, the pan-style pizza boasts a fluffier and airier dough compared to its denser counterparts. The high-sided pan used for cooking imparts a distinctive dark ring of crispy caramelized cheese to the pizza.

Whether you're a local or a visitor to Chicago, Pequod's pan pizza is a must-try. With its unique caramelized crust and generous toppings, it's no wonder that Pequod's has become a mainstay in the competitive Chicago pizza scene. So, if you're craving a delicious pan pizza loaded with toppings, Pequod's is the place to be.

Lou Malnati's is a deep-dish pizza

The deep-dish pizzas are 9 inches, serve two adults, and come in a variety of options, including cheese, gluten-free cheese, sausage, gluten-free sausage, pepperoni, gluten-free pepperoni, veggie, spinach, and crustless (gluten-free). The pizzas are handmade from scratch with mozzarella cheese, vine-ripened plum tomatoes, and fresh toppings layered upon a tasty, flaky, buttery crust.

Lou Malnati's has over 60 locations in the Chicago area and has expanded to other states, including Arizona, Wisconsin, and Indiana. The pizzeria offers dine-in, carryout, and delivery options, depending on the location.

Lou Malnati's deep-dish pizzas are often compared to those of Pequod's, another famous pizzeria in Chicago. While both serve deep-dish pizzas, there are some distinct differences between the two. Pequod's serves pan-style deep-dish pizza with a caramelized crust, resulting in a very thick, bread-like crust. On the other hand, Lou Malnati's deep-dish pizzas have a thinner layer of crust with a generous amount of cheese and sauce.

Both pizzerias have their unique takes on deep-dish pizza, and it's up to the individual's preference to decide which one they like better. However, Lou Malnati's is undoubtedly one of the most famous deep-dish pizzas in Chicago, with a rich history and a loyal customer base.

Burt Katz created Pequod's pan-style pizza

Burt Katz was a pizza-maker and restaurant owner in Chicago. He was born in 1937 and grew up in the Wicker Park neighbourhood of the city. After serving in the U.S. Marine Corps and studying history at Roosevelt University, he opened a series of pizzerias with literary names, including The Inferno in Evanston and Gulliver's on Howard Street. In 1971, he opened Pequod's in Morton Grove, where he introduced his signature caramelized crust pan pizza.

Katz spent 80 to 90 hours a week working at Pequod's for 15 years. He sold the restaurant in 1985 or 1986 to Keith Jackson, who opened a second location in Lincoln Park and added a thin crust pizza option to the menu.

Katz's pan pizza was different from the classic Chicago-style deep-dish pizza. His pies had a caramelized crust that was thicker and darker than traditional deep-dish, more like a cake. The style is sometimes known as pan pizza rather than deep-dish because it is baked in a shallower pan. However, it is still considered a variant of Chicago's deep-dish pizza.

Katz's pizza was widely recognised and he achieved worldwide fame after being featured on Anthony Bourdain's TV show, "No Reservations", in 2009. He died in 2016, leaving behind a legacy of delicious, handcrafted, and memorable pizzas.

The best way to eat Pequod's pizza is straight from the pan

If you're a pizza lover, you've likely heard of the famous Pequod's Pizza in Chicago. Known for its unique pan-style deep-dish pizza, Pequod's has become a go-to destination for both locals and tourists alike. But what's the best way to enjoy this delicious treat? Straight from the pan, of course! Here's why.

Pequod's Pizza has been a staple in Chicago's Lincoln Park neighborhood for over 40 years. The late Burt Katz, a legend in the Chicago food scene, developed the signature pan-style pizza that has since become synonymous with the restaurant's name. This pan-style pizza is not your typical deep-dish pie. It boasts a thicker, fluffier, and airier crust than its denser deep-dish counterparts. The high-sided pan in which it is cooked creates a dark ring of crispy, caramelized cheese around the edges—a mouthwatering signature of Pequod's.

Now, here's the secret to enjoying the ultimate Pequod's experience: eat it straight from the pan. The Infatuation's review of Pequod's emphasizes this very point. They explain that to fully appreciate the caramelized crust, you need to dive into that pan as if you were part of the Great Chicago Fire. The bottom line is that delivery or takeaway just won't cut it—the crust can get soft, and the pizza might arrive soggy. So, if you want the full, authentic Pequod's experience, dining in is a must.

The pan-style pizza at Pequod's is truly something special, and it's meant to be savored straight from the pan. The high-sided pan creates a unique cooking environment that results in that coveted crispy, caramelized cheese edge. This edge is what sets Pequod's apart from other pizzerias, and it's worth the wait (yes, there are often multi-hour waits!). So, gather your friends or family, head to this lively sports bar, and indulge in the cheesy, spicy, and oh-so-satisfying Pequod's pan pizza experience.

In conclusion, if you want to enjoy Pequod's Pizza at its absolute best, forget the knife and fork, and dive straight into that pan. It's the only way to truly appreciate the crispy, caramelized crust and the generous toppings that have made this Chicago pizzeria a legend. So, what are you waiting for? Get yourself to Pequod's and prepare for a pizza party like no other!

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