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Author Topic: Burts/Pequods  (Read 85269 times)

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Offline vcb

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Re: Burts/Pequods
« Reply #220 on: April 21, 2018, 11:06:39 PM »
You would sure think so.
I also am wondering if the texture on the pan sides is deliberately there to keep the cheese from sliding down the pan sides as it melts?

The cheese and sauce go down the gap between the dough and the inside of the pan where they bubble together into that signature black outer crust.
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Offline John1959

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Re: Burts/Pequods
« Reply #221 on: April 21, 2018, 11:14:35 PM »
Got it. I just did some pizza detective stuff on the internets. The stack of pans in this thread don't appear to be the same condition as the ones they are using in Pequods if you look at the pics on the Yelp site.
They look more like pans to be thrown away

https://www.yelp.com/biz_photos/pequods-pizzeria-chicago?select=1eLob0Vf8VEZVAsZL39qYw

Offline -HAZARD-

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Re: Burts/Pequods
« Reply #222 on: April 22, 2018, 04:51:05 PM »
The stack of pans in this thread don't appear to be the same condition as the ones they are using in Pequods if you look at the pics on the Yelp site.

They're the same.

They are lit up by the production lighting while filming. Any other photo I've seen is in the dim lighting of the Pequods restaurant. Including all of the Yelp photos.

Because of lighting, they look different, but you can truly see what they are.
« Last Edit: April 22, 2018, 04:54:18 PM by -HAZARD- »

Offline John1959

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Re: Burts/Pequods
« Reply #223 on: April 23, 2018, 04:18:18 AM »
ok

Offline Jeffinslaw

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Re: Burts/Pequods
« Reply #224 on: October 11, 2018, 03:20:39 PM »
As someone who spent the summer in the Chicago area and ate nearly my weight in deep dish pizza, I am very happy to have found this thread. Pequod's was my favorite deep dish place I tried this summer. Will be trying PizzaGarage's modified recipe posted about two pages back. Will need to order stuff for the sauce. Wish you could buy already seasoned, 2in deep pans but all I've been able to find is barely an inch and a half with slopped sides. Nicely seasoned though.

-Jeffinslaw
Perfecting pizzas one ball of dough at a time.

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Offline Dangerous Salumi

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Re: Burts/Pequods
« Reply #225 on: December 10, 2018, 07:17:24 PM »
There's a show on the Travel Channel called "No Reservations" with Anthony Bourdain.  Last night's episode featured Chicago and rather than go to Ginos or Unos or Malnatis, he decided to go to this little known place in Morton Grove called Burt's.  Now, I haven't been to Burt's, but I've been to Pequods (which he used to own), and the original is still in Morton Grove & there's also one in Chicago.  Both seem similar & yet also quite different from other Chicago style crusts in the fact that they carmelize the crust with cheese.  I imagine they just tuck in some mozzarella pieces into the outside crust before baking, but it's definitely unique..

What’s really sad about this is that these two Greats are both gone from us.

I’m going to have to do a Chicago Caserole  (aka Chicago Deep Dish “Pizza”) recipe soon.
Have a Dangerous day!


“They say that competitive eating is the battleground upon which God and Lucifer wage war for mens souls my friends, and they are right.”  - George Shea, Chairman, Major League Eating

Offline Garvey

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Re: Burts/Pequods
« Reply #226 on: December 11, 2018, 07:58:27 AM »
I’m going to have to do a Chicago Casserole  (aka Chicago Deep Dish “Pizza”) recipe soon.

Are you going to make deep dish or Pequod's?  Huge difference.  The latter is a style of its own, a bread bomb extraordinaire. 

Offline Dangerous Salumi

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Re: Burts/Pequods
« Reply #227 on: December 11, 2018, 11:28:06 AM »
Are you going to make deep dish or Pequod's?  Huge difference.  The latter is a style of its own, a bread bomb extraordinaire.

I think I will try Malnati first with some semolina. I watched some Youtube videos on them last night.

I will start with a maybe a 12" straight sided steel pie pan with a 2" side and season it myself.

There are lot of the write ups here that concentrate on the dough however they don't have specific weights of the ingredients. The Chicago style website with the .pdfs does have weights so I will probably start there.

I will probably grind my own sausage too.

I think I will bake them in my home oven with my stones and steel set up.
Have a Dangerous day!


“They say that competitive eating is the battleground upon which God and Lucifer wage war for mens souls my friends, and they are right.”  - George Shea, Chairman, Major League Eating

Offline Garvey

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Re: Burts/Pequods
« Reply #228 on: December 11, 2018, 03:03:06 PM »
The Chicago style website with the .pdfs does have weights so I will probably start there.

If you're talking about Ed Heller's site aka VCB, who commented just a few posts before this one, you've chosen well.   :chef:

Offline Dangerous Salumi

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Re: Burts/Pequods
« Reply #229 on: December 11, 2018, 05:06:12 PM »
If you're talking about Ed Heller's site aka VCB, who commented just a few posts before this one, you've chosen well.   :chef:

Yeah thats him.
Have a Dangerous day!


“They say that competitive eating is the battleground upon which God and Lucifer wage war for mens souls my friends, and they are right.”  - George Shea, Chairman, Major League Eating

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Offline Dangerous Salumi

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Re: Burts/Pequods
« Reply #230 on: January 01, 2019, 02:40:28 PM »
Ok so I have the recipe and procedure written up so Ill need to order a 12" steel Chicago pizza pan and season it so I can make one.
Have a Dangerous day!


“They say that competitive eating is the battleground upon which God and Lucifer wage war for mens souls my friends, and they are right.”  - George Shea, Chairman, Major League Eating

Offline spacelooper

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Re: Burts/Pequods
« Reply #231 on: Yesterday at 02:51:51 PM »
Took a stab at this one today using. Used "The Quod" recipe on RealDeepDish.com. Turned out great. I did a throw together of the sauce. My wife and I both enjoyed this style and I am sure I will make again. Seems fitting being in Indiana to have a Chicago/Detroit hybrid. :)

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