Pequod’s is always packed on a Saturday night. This is why: Pepperoni with Garlic; always a good combo. Italian Sausage and Canadian Bacon / half Mushroom; Not a bad combo , but the Canadian Bacon does take over. A few tips for first-timers: As mentioned in a previous pizza rant, Pequod’s pan pizza has caramelized (read: burnt) cheese on the… Read More »Pizza Food Pr0n – Saturday Night at the ‘Quods
I made two test pizzas tonight.One was my first made with a layer of home-made Italian sausage, which tasted great! The other was a modified version of my deep dish pepperoni pizza that I ‘Pequodified’ by kneading the dough by hand a few extra turns and leaving the dough level instead of raising the outer lip. Also, I surrounded the… Read More »Home-made Italian Sausage Deep Dish and the Pepperoni Pequod Hybrid
Photos from Tuesday evening at Pequod’s Pizza in Chicago. Photo 1: All Pepperoni pan pizza, with the signature caramelized cheddar on the outside of the crust. This is my favorite kind of pizza from Pequod’s, followed closely by italian sausage or the pepperoni/sausage combo. Photo 2: Despite my efforts to warn them, my friends feel like experimenting with toppings on… Read More »Late Night at the ‘Quod’s
