In case you’re looking to recreate Pequod's Pizza any time soon, we’ve gone through the trials and tribulations to give you this tasty recipe. Feel free to skip the basil gel and micro basil leaves, but most definitely relish those caramelized cheesy crusts!

Ingredients

Chicago Deep Dish Pizza Ingredients:

• As needed neutral oil 

• 378 g all-purpose flour, + more for dusting

• 5.5 g barley malt flour

• 7.5 g dry instant yeast

• 6.5 g barley malt syrup

• 1 ¼ tsp kosher salt

• ¾ tsp freshly ground black pepper

• ​​225 g room-temperature water

• 60 g vegetable oil, + more for greasing

• Pizza Sauce (recipe below)

• ½ lb deli-style low-moisture mozzarella cheese

• As needed pre-grated romano cheese

• Basil Gel (see recipe below)

• Micro basil (for topping)

Pizza Sauce Ingredients:

• 10 medium tomatoes on the vine, stems removed

• 1 Tbsp cooking olive oil 

• 1 sprig basil 

• ½ tsp kosher salt

• 1 tsp garlic powder

• ½ tsp dried oregano

• Optional: 4 ½ oz tomato paste

Basil Gel Ingredients:

• 60 g fresh basil leaves

• 4 whole gelatin sheets

• 40 g sugar

Method

Chicago Deep Dish Pizza Method:

1. Preheat the oven to 450 °F. Coat a 10-inch aluminum cake pan with a thin layer of neutral oil. Place the pan upside-down in the preheated oven for 1 hour. Carefully, remove the pan from then oven and coat the pan in another layer of oil. Return the pan to the oven for an additional hour. Repeat the oiling and baking process for 12-14 hours or until the pan is jet black and shiny. 

2. In the bowl of a stand mixer, combine the flours, yeast, barley malt syrup, salt, and pepper. Whisk to combine, then add in the water and oil. Using the dough hook attachment,  mix on low speed until the dough clears the side of the bowl, 1 to 2 minutes. Then knead at medium speed until smooth and elastic, 7 to 8 minutes. If the dough is too sticky, lightly flour a work surface and knead by hand until the dough is soft and tacky, but not sticky, 1 to 2 minutes.

3. Stretch the dough into a ball and transfer to a lightly oiled bowl. Cover the bowl with plastic wrap and let proof at room temperature until the dough has doubled in size, about 45 minutes - 1 hour. 

4. Grease the 10-inch seasoned cake pan with a light coating of neutral oil. Place the dough into the cake pan and flatten into the bottom of the pan. Make sure to pop any large bubbles in the dough during this process. Cover with plastic wrap and let rest for 20 minutes to let the gluten relax. 

5. Preheat the oven to 450°F.

6. Shingle the cheese slices around the dough and cake pan such that the cheese is directly on the edges of the pan.

7. Top the cheese with about 1 cup of pizza sauce. Then, sprinkle the romano cheese over the sauce.

8. Transfer the pan to a sheet tray and then into the preheated oven. Bake the pizza for 35 minutes or until the dough is cooked through and the cheese is golden brown and bubbling. 

9. Run a thin spatula around the outside edge to separate the carbonized cheese from the edge of the pan. Let the pizza cool for 15 minutes, then slide pizza out of the pan and let cool completely.

10. Meanwhile, preheat the oven to broil. Using a 3-inch pastry cutter, punch rounds out of the pizza. Then, using a 1-inch pastry cutter, cut smaller round out of the center of each pizza round.

11. Transfer the pizza rounds and holes to a sheet tray and broil for 2-4 minutes or until the cheese has melted. 

12. Plate the pizza rounds and hole on a serving platter of choice and garnish artfully with dollops of Basil Gel. Top the pizza rounds with micro basil and serve immediately. 

Pizza Sauce Method:

1. Bring a large pot of water to a boil. Slice a large X in the bottom of each tomato.

2. Working the batches, add the tomatoes to the water and cook for 15 seconds, then transfer the blanched tomatoes to a water bath. Repeat with the remaining tomatoes.

3. Remove the cooled tomatoes from the ice bath and peel the skin off of the tomatoes starting at the X at the bottom of each tomato.

4. Chop the peeled tomatoes and set aside. 

5. In a medium pot, preheat the oil over medium heat. Add the tomatoes and basil stem to the pot and season with salt, garlic powder, and dried oregano. 

6. Bring the sauce to a simmer and reduce the heat to low, then continue cooking the sauce for about 1 ½ hours or until reduced by about half its volume.

7. Optionally, add the tomato paste to the sauce for a deeper color and flavor. Stir to combine and cook for 1-2 minutes longer.

8. Set the sauce aside until ready to use.

Basil Gel Method:

1. Bring a medium pot of water to a boil. Prepare an ice bath in a large bowl.

2. Meanwhile, put the gelatin sheets in a medium bowl filled with cold water. Allow the gelatin to soften/bloom for 6 minutes. Remove the gelatin from the water and squeeze out any excess water. 

3. Add the basil and cook for 15 seconds, then transfer the basil to the prepared ice bath. Strain the basil from the ice bath and squeeze out any excess water. Set aside. Measure out and reserve 300 grams of the basil cooking liquid. 

4. Combine the 300 grams of water, sugar, and bloomed gelatin in a small pot just until the gelatin is dissolved. Pour the mixture into a food processor, then add the basil leaves and blend until smooth, about 1 minute. 

5. Pass the mixture through a fine mesh sieve, then transfer to a bowl to cool in the refrigerator until set, at least 4 hours.

6. When ready to serve, blend in a food processor or using an immersion blender until a gel-like consistency is achieved, about 10-15 seconds. 

7. Transfer the gel to a piping bag or squeeze bottle, then serve as desired.