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Pizza Food Pr0n – Saturday Night at the ‘Quods

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 outer crust; This is the reason you come here. When ordering, make sure you order the PAN pizza and not the thin crust. The thin, although not bad, does not have this crunchy cheesy goodness on it’s outer crust, and… Read More »Pizza Food Pr0n – Saturday Night at the ‘Quods

Home-made Italian Sausage Deep Dish and the Pepperoni Pequod Hybrid

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 outside of the dough with slices of sharp cheddar to make a charred outer crust. The Pequod hybrid is going to take a few tries until I get it right because the caramelization of the outer crust is difficult to… Read More »Home-made Italian Sausage Deep Dish and the Pepperoni Pequod Hybrid

Late Night at the ‘Quod’s

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 the 2nd pie. On one half: Italian Sausage and Hot Pepperoncino Peppers (not bad!) On the other half: Spinach, Garlic, and… Anchovies. Just say NO to anchovies on a pizza. This has been a public service announcement.