Pan-Style Deep Dish Pizza Best Sellers - 3 Pack
91%Read ReviewsHeat & Eat
Freezer Friendly
Pequod’s three best sellers together: cheese, pepperoni, and sausage, each on the caramelized-crust pan pizza Burt Katz invented in Morton Grove, Illinois in 1971. The mozzarella ring that caramelizes against the hot pan rim into a dark, nutty halo — Katz called it the whole reason to eat the crust — is the common thread across all three. Yelp’s number one pizza in America in 2024, one of each.
Watch Goldbelly Video
This package serves 4-6 people and includes 3 Pan-Style Deep Dish Pizzas
- Each pizza serves 1-2 people, measures and 2" tall and 10" in diameter and weighs approximately 2.5 lbs
- Choose to add more!
Pizza Flavors Include:
- Deep Dish Cheese Pizza: The caramelized crust will bring you great joy for those days when nothing but cheese will do.
- Deep Dish Pepperoni Pizza: A beloved classic that pairs perfectly with our signature caramelized crust.
- Deep Dish Sausage Pizza: We always recommend guests try our famous sausage to top their pizzas. Made locally with our secret recipe of spices, it’s sure to please your tastebuds.
Add On Options Include
- Pequod’s Chicago Flag T-Shirt
- Pequod’s Chicago Flag Pom Hat
- Whale Bottle Opener!
- Pizzas ship frozen with ice packs, may thaw in transit
- Upon arrival, remove pizzas from packaging and place immediately in refrigerator or freezer.
- Pizzas may be kept refrigerated for up to 6 days or frozen for up to 2 months
To Serve
From Thawed or Re-Heating
- Preheat the oven to 425 degrees
- Remove lid and lift pizza out of the pan. Wipe away condensation from the pan and generously oil or butter the pan
- Return pizza to the pan and place on middle shelf in oven (for leftovers, place pizza on oven safe pan)
- Cook pizza for 15 minutes or until top becomes crispy/charred internal temperature reaches 165F
- Enjoy!
From Frozen – Preferred Method
- Preheat the oven to 425 degrees
- Remove lid and lift pizza out of the pan. Wipe away condensation from the pan and generously oil or butter the pan
- Return pizza to the pan and place on middle shelf in oven (for leftovers, place pizza on oven safe pan)
- Cook pizza for 30 minutes or until top becomes crispy/charred and internal temperature reaches 165F
- Enjoy!
Elevate your at Home Experience: For Extra Cheesy Pizza
- Take pizza out of oven when finished and add a generous serving of your cheese of choice (we suggest Italian blend or mozzarella) and broil for 5 minutes or until golden brown and crispy.
- Enjoy!
- Deep Dish Cheese Pizza
Crust: Bleached Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid, Yeast (saccharomyces cerevisiae), Sorbitan Monostearate, Salt, Pepper, Soybean Oil. Sauce: Vine-Ripened Fresh Tomatoes, Oregano, Fresh Basil Leaf, Granulated Garlic, Salt, Black Pepper, Extra Virgin Olive Oil, Sunflower Oil, Citric Acid (Naturally Derived). Cheese: Grated Pecorino Romano & Mozzarella (Pasteurized Milk, Cheese Cultures, Salt and Enzymes)
- Deep Dish Pepperoni Pizza
Crust: Bleached Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid, Yeast (saccharomyces cerevisiae), Sorbitan Monostearate, Salt, Pepper, Soybean Oil. Sauce: Vine-Ripened Fresh Tomatoes, Oregano, Fresh Basil Leaf, Granulated Garlic, Salt, Black Pepper, Extra Virgin Olive Oil, Sunflower Oil, Citric Acid (Naturally Derived). Cheese: Grated Pecorino Romano & Mozzarella (Pasteurized Milk, Cheese Cultures, Salt and Enzymes) Pepperoni: Pork, Beef, Salt, Contains 2% Or Less Of Dextrose, Natural Flavors, Oleoresin Of Paprika, Lactic Acid Starter Culture, Dehydrated Granulated Garlic, Sodium Nitrite, Bha, Bht, Citric Acid
- Deep Dish Sausage Pizza
Crust: Bleached Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid, Yeast (saccharomyces cerevisiae), Sorbitan Monostearate, Salt, Pepper, Soybean Oil. Sauce: Vine-Ripened Fresh Tomatoes, Oregano, Fresh Basil Leaf, Granulated Garlic, Salt, Black Pepper, Extra Virgin Olive Oil, Sunflower Oil, Citric Acid (Naturally Derived). Cheese: Grated Pecorino Romano & Mozzarella (Pasteurized Milk, Cheese Cultures, Salt and Enzymes) Sausage: Pork, Water, Salt, Natural Flavorings, Paprika, Sugar, Garlic Powder
Home of Chicago’s Iconic “Caramelized Crust” Pan-Style Deep-Dish Pizza
Home of Chicago’s Iconic “Caramelized Crust” Pan-Style Deep-Dish Pizza
Founded as a humble pizzeria by the late, great Burt Katz in Morton Grove, Illinois, in 1970, Pequod’s has since achieved huge levels of renown in a city with no shortage of great pizza. The reason? A ring of mozzarella cheese surrounds the pan pizzas’ crust, deeply caramelizing as it cooks along the side of the cast iron pizza pan, forming a cheesy, chewy, almost-burnt halo that’s one of the most hallowed bites in all of pizzadom.
But a great pizza is about a lot more than the crust! The fresh-made dough bakes up thick and chewy with a crispy, almost fried bottom; the sauce is perfectly balanced; cheese and toppings are generously applied… well now we’re getting hungry! Just try this pizza for yourself — you’ll immediately understand why Pequod’s is acclaimed far and wide as the home of Chicago’s best deep dish pizza!
