Steve Dolinsky

"Do I like the thick tomato sauce containing two types of California’s finest? Sure. The slightly spicy, jagged-edged sausages made by a local butcher that are well-seasoned with oregano? Of course."

Jamie Bartosch

"Their deep dish pizzas are baked in cast iron pans blackened by decades of seasoning. The overflowing cheese emerges from the oven as a halo of caramelized crust. The sausage is particularly tasty since it's seasoned with spices."

Kailley Lindman

"The best pizza in Chicago: Pequod's Pizza - A departure from traditional deep-dish pies, Pequod's pan pizzas are baked in a seasoned cast-iron skillet and offer a crust-to-cheese ratio that leans toward the crisp, caramelized crust's favor."

Michael Gebert

"From the cheese that's sharp enough to cut your gums on, to the acidic blast of the tomato sauce, this is put-hair-on-your-chest pizza, one to work up to only after you’ve proven you can take on milder forms of Chicago ‘zas."

Nick Kindelsperger

"The ring of caramelized cheese always seems to be ever-so more deliriously crispy and indulgent here."

AroundMe

"As for the main dish itself, you'll find a thicker, crunchier crust crowned with a beautiful ring of dark, caramelized cheese."

Dan Patterson

"The kicker here is the invariable ring of burnt-to-perfection cheese that surrounds the boarder of your perfect looking pie. It’s the bite you always look forward to, multiplied to serve you ultimate satisfaction."

Rebecca Skoch

"Our favorite part of this pie is the sauce—refreshingly bright and undoctored, it tastes like fresh tomatoes."

Jeffy Mai

"The thick, crispy, black edges are the perfect vessel for lots of cheese and a variety of toppings that include Italian beef, meatballs, spinach, giardiniera and more."

Kevin Neil

"The ingredients sit enticingly on the puff crust, with the cheeses and tomato sauce combining perfectly."