There is a new show on the Travel Channel called 'Best Daym Takeout' starring Daymon Patterson,
who goes to different cities and eats food in his vehicle.
On his Chicago episode, he goes to Pequod's.
We get a little more insight on how they make their pizza.
Here's some info I got from the show (please feel free to correct me if I got something wrong):
1) CHEESE: They're using 3% fat whole milk mozzarella that they slice in-house.
So, they are not
using Wisconsin Brick (or at least they are not using it any more if they ever did).
2) They use salt, pepper, yeast, oil, and flour in their dough.
3) They proof the dough in a giant tub and then let it rise a second time in the pan.
The rest of the video looks like the procedures we've talked about in this discussion thread.
Daymon says something about needing 20 slices of cheese for whatever size pizza he's making there, looks like a 10".
Cheese slices looked relatively thin, so maybe 3/4 to a full pound of cheese is my guess.
VIDEO LINK BELOW: