Pequod’s originator Burt Katz moved on from this endeavor after few years to take a break before opening a new pizza stalwart in 1989: Burt’s Place (now closed) in Morton Grove, just north of Chicago. But the years have been kind to his legacy. Pequod’s deep dish, known for its “caramelized crust,” earns points for its chewy, crusty, quasi-burnt cheese crust that forms the outer edge of this cheesy casserole, adding a welcome degree of texture that probably wouldn’t be necessary if it weren’t nearly an inch thick. But it is necessary. And beautiful. And it does add that texture. And you can thank the fact that they spread a thin layer of cheese along the outer part of the crust where it darkens against the side of the pan.
— Arthur Bovino, 101 Best Pizzas in America 2015, 8/6/2015