Pan-Style Deep Dish Pizza - Choose Your Own 2 Pack
91%Read ReviewsShips to U.S. & Canada
Some restrictions applyTake your pick from three of Pequod’s best-selling pizzas: cheese, pepperoni, and locally-made, secret-recipe sausage!
Since it first opened in 1970, Pequod’s has become renowned in a city with no shortage of great pizza. The reason? A caramelized crust: a ring of mozzarella surrounds the pan pizzas’ crust, deeply browning as it cooks along the side of the cast iron pizza pan. Inside this cheesy, chewy halo, the bottom of the pizza is crispy and almost fried, the sauce is perfectly balanced, and cheese and toppings are generously applied. One bite and you’ll understand why Pequod’s is acclaimed far and wide as the home of Chicago’s best deep dish pizza!
This package serves 2-4 people and includes your choice of 2 Pan-Style Deep Dish Pequod 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 Options 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!
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