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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.

The Long Awaited – Pizza Rant #3 – A Crusty Rant

Pizza Rant #3 – A Crusty Rant:  (6-9-2009) You’ve waited long enough.. here it is:  Good day, and welcome to Rant #3 – THE CRUST: Deep Dish Dough and the Pequod’s Confusion: To start, I should explain the main difference between a Basic (or New York style) pizza dough and a Chicago Style Deep dish dough. Basic Pizza Dough contains flour, oil, yeast, and water, and most people also add salt. Lombardi’s in New York (the widely accepted originator of New York style pizza and the first pizzeria in the US) has mentioned on television that they don’t use oil… Read More »The Long Awaited – Pizza Rant #3 – A Crusty Rant