How to Make Chicago Deep-Dish Pizza from The Bear | Binging with Babish
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- Опубліковано 10 лип 2023
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Recipe: www.bingingwithbabish.com/recipes/chicago-deep-dish-the-bear
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I always appreciate babish including the not so successful results instead of editing them out. Mistakes are how we learn!
Same! He's a true legend
We don't make mistakes....
Just happy accidents.
My favorite was Lar's Ube Roll.
Only when he make a storied journey or comedic bits out of them. He mostly saves his failures for his live-style content.
He makes the mistakes for us, what a legend
I always tell my sister that there is no need to create new recipes for known foods.
Just find someone who's done it, then refine it to your preference 👌
The Bear is going to be a gold rush for Babish recipes. Excited to see more 👍🏻
A tv show about professional chefs having lots of recipes to recreate? Noooooo!
Should do some from Servant as well.
I need to Marcus' Michael dessert everything he made by the end was so beautiful
Can I just have a video of y’all cleaning that pan? It would be so satisfying to watch that thing get clean
He ❤’d this !!! Which can only mean he plans to do more >:D
As someone who worked in a Chicago pizza place for 17 years, the only thing you could have done differently is using butter instead of oil before putting the dough in the pan. It gives the crust a more golden brown as opposed to the nearly charcoal black you got. Plus, it adds some extra flavor.
That is a MUST for any of the Chicago styles. Gotta have that buttery crust. 💯
Worked at a Chicago pizza place when I was younger and they always used butter to grease the pans for deep dish. They also let the dough rise in the pan. They would put 4 pans on a tray with dough in them, put the tray in a huge bag and seal it. I don’t know if it makes it better, worse or the same but I just noticed babish did it differently.
ok
Very nice
Old comment, and I wish Babish stated this a bit more obviously. But this is based on a real restaurant in Chicago that does their pizza with this charcoal black color. It's one of the signature markers of a Peaquod's pizza.
Such an inspirational show.
Great
Great
yes. this is
Hi
Robot comment?
As someone that’s from downtown Chicago,I must say that it sucks to be lactose in tolerant. But having a deep dish pizza after a -15 degree day is one of the best feelings.
Amen, brother
a slice of deep dish and an ice cold pepsi
You can take lactaid pills that let you digest lactose for a short time from any pharmacy/grocery store, I get them in bulk from Costco
my dude, I'd give cheese a try because… yellow cheese does not have lactose. If I remember correctly, it is because of fermentation and aging. Cheese that they sell you as no lactose cheese is basically the same cheese but handled the same as you do with some things gluten/nuts - you just are extra careful to not get any inside.
Start with hard cheeses just to be sure, these should be very low in lactose.
Everyone deserves some cheesus crust.
@@matheff71 Yellow cheese is just cheese with food dye... Lactose is in all real cheese it is a part of milk. There are some cheese substitutes out there, but many just are not the same, so one must choose carefully according to the desired results.
Definitely worth a stop - thankfully we have Pequods nearby us in Skokie (they have a Morton Grove location)
The Bear gives such a interesting perspective of the food industry, both seasons complimented each other so well
yes
ok
ok
This may be show-accurate but the crust to everything else ratio is absolutely wild. That was like focaccia. In my experience deep dish has a quiche-y ratio except with cheese/sauce instead of eggs.
Yup. The cheese along the edge thing isn’t exactly critical, plenty of places just do dough along the side. Plus calling it Chicago-style annoyed me. It’s just deep dish. “Chicago style” is hot dogs. Tavern style (thin crispy crust, cut in squares) is probably more popular.
I live in Chicago and I’ve never seen a deep dish with that much crumb. And I’ve been to pequods. He nailed the cheesy crust, but way too much bread to sauce/cheese ratio.
Completely agree. This is more akin to Detroit pizza in terms of the breadliness of the dough. Love you Babish, but this ain’t deep-dish.
It's at least 50% more flour than there "should" be (for authenticity)
@@sequoiacollier-hezel7444Even Detroit style doesn't have that much bread.
This episode of The Bear (I've watched it a few times) makes me tear up just THINKING about it. Specifically the GMs instruction to pick up the check for the retired teachers. Such a brilliant show. "I can do respect" is such a great line.
I was full on crying watching this episode. Richie screaming Taylor Swift in the car after feeling like he'd accomplished something incredible just made me so happy for him
Richie's character arc was amazing this season
Taylor Swift's Music belongs to 40-year-old dads everywhere now.
@@ShawnRTragedy Well, older ones that is
@@babishculinaryuniverseichie’s character arc was the best part of the show this season imo.
Daddy loves Taylor Swift. He just needed a break.
Caramelized mozzarella crust is the kind of treat that most people can only dream of.
Always love those little black spots
@@tabularasa7775no it’s not
@@tabularasa7775I can say I had Pequod’s Pizza a week ago and… it’s okay. The “caramelized cheese” is legitimately just really tough blackened cheese. It’s not bad, but it’s nothing I would really dream about.
@@tabularasa7775 what a take.... Burnt parm and mozz tastes great, for a pizza crust its the dream
I think you should do seven fishes from the bear
Working at Pequods for 4 years I can make a few edits,
it is indeed a cast iron pan that is used, a vegetable oil mix is used to brush the pans before laying dough on in. Also the dough needs to be pressed up against the side of the pan before the cheese is layered.
The dough is actually made with cornmeal, so that’s probably why he had trouble getting the consistency right.
Also the tomato sauce comes from giant cans of rough chopped peeled tomatoes(seasoned though), but IT IS NOT FROM FRESH TOMATO! Yet you should not see Basil in the sauce it is so finely chopped you almost don’t notice, it’s supposed to be on the acidic side.
That’s a legendary place to work you’re a Chicago celebrity
It absolutely is not a cast iron pan. You can’t get the lip fold on the rim with cast iron.
@@ryankoepsell-roth3907
cast iron coating made with enamel,
Like please just do a google search for 2 seconds.. it’s possible
May I ask how long the dough was proofed for?
Yes, like most pizzerias in the US Pequod's uses canned tomatoes from Stanislaus in Modesto CA, Pequod's uses the 6 pound can of Full Red crushed tomatoes from Stanislaus.
Thin crust pizzerias will use the 6 pound can of Stanislaus pizza sauce. Rick Malnati of Lou Malnati's said their tomatoes are canned in California, now what company in California has a facility to provide such a large quantity? Stanislaus! Lou Malnati's has their own label put on the cans because in the past I've seen the 6 pound cans of tomatoes for sale at their restaurant carry out order counter.
I've never worked at a Pequod's, however, I saw a video from WGN TV where they were in the Pequod's kitchen and I saw the can of tomatoes that they were using.
After they opened about ten 6 pound cans of Stanislaus crushed tomatoes they would add about 1/4 cup of dry oregano and 1/4 cup of fine chopped basil on top of each can, next they would pour the contents of the cans into a large mixer, then transfer the sauce into five gallon buckets.
Not sure I've ever seen a New Yorker treat Chicago-style pizza with so much respect!
Watching Richie win was what really made the entire season for me!
Best of the best. Masterpiece
Honestly his development felt like there’s still goodness in the world even when you’re down on your luck ✅❤️
He wears suits now
Wait, what exactly did he win? It wasn’t a competition. He won against his lesser impulses, I guess.
@@Nuisance_Bear just a figure of speech pal, let’s all enjoy it together ✅
Went out of my way to try Pequod's on my last trip to Chicago. It was the best Chicago-style pizza I've tried. He's right though, the cheesy crust is the best part.
Every time someone asks for a suggestion on which place to get I'm the lone Pequod's in a sea of Lou's and Giordano's.
@@jimmyvau My BiL is a HUGE Malnatis fan. Doesn't hold a candle to Pequod's which is light years better. I am bummed because I recently moved and am now two blocks outside of the Pequod's delivery area.
@@jimmyvau Lou's or Giordano's just have more spread out locations. You can visit a lot of them via the train and get back home quick enough.
@@jimmyvau How does Gino's East stack up with Lou & Giord & Pequod? (am guessing each have their own strong points?)
Probably gonna get hate for this, but Pequod's was a huge let down and I went in with minimal expectations. I wouldn't say no to a slice, but I completely forgot it existed.
"Forks" is by far my favorite episode of The Bear. I relate so heavily to Richie and seeing him finally find a purpose in life is so heartwarming.
My favorite Babish episodes are when he does not stop until it's perfect
Seasoning shouldn't be "tacky", that's usually the texture associated with oil that failed to get hot enough to fully polymerize - if your finger doesn't glide on it, things will stick to it. I've tried to season a wok before that doesn't fit in the oven on the stove instead, and it's very difficult to do evenly because the outer portion is tacky & not finished while the inner portion is burning off.
As a former Chicago native, i would like to say that while deep dish is delicious and a Chicago staple. The true classics for us are our Chicago dogs, our Vienna beef sandwich, and thin crust square cut pizza.
Thank you.
If you want a thin crust chicago tavern pizza recipe check out Kenji Lopez's video
Tavern thin crust is where it’s at!! Real Chicago pizza.
Peqoud's is pan pizza technically, and pan pizza is from Detroit.
So glad to see these as full videos instead of a compilation of recipes from the show. Please bring us more Babby!
One of my fav episodes. Love Richies growth this season. Such an inspirational show.
Andrew's obsession with getting the pizza just right is just like Marcus and his donuts. I just pray that no one left the preorder option open
As a Chicagoan I appreciate you not making a “it’s not pizza it’s a casserole” comment most New Yorkers make. Pizza should be loved in every style!
Amen to that! ~a St. Louisan
Or "Tomato soup in a breadbowl" as Jon Stewart puts it!
As a New Yorker I say this Pizza.
Us detroiters get overlooked too
That's a pie. Why does it have sides?
I love that you troubleshoot and absolutely nail it in the end.
I really appreciate the amount of detail you went in with the trial and error of this recipe process. ❤❤❤
That aluminum pan seasoning trick was genuinely amazing to watch.
Only mistake is they don't use aluminum pans. They use blue steel. They also dust the pan with Pecorino Ramano cheese so that it caramalizes to the crust when baked.
yup. I also posted this. I get mine from a restaurant supply story. All my pans are black now. :)
Exactly, also they are using false bottom pans or were when I used to eat there regularly. Also, I don't remember the pizzas being quite as bready..
@@iroseland That's because Chicago deep dish doesn't use a traditional pizza crust. It's an enriched dough with lots of butter in it. Makes it harder and flakier, almost like a pie crust.
I appreciate how much work you put in to make the deep-dish pizza perfect. Excellent video.
What’s most amazing about this is just knowing how to troubleshoot the problems. I love the narration, I love the process and the final result, but the science of it all is incredible
Make Bingo's birthday cake from Bluey episode, "Duck Cake"
The Bear has got to be one of the best shows out there, it's so real, so human.
When I lived on my own, I did that with my aluminium cooking trays, only they were seasoned over time as I never washed them (I did wipe them after each use though). After about 6 months of pretty much daily use, they were covered in a very dark brown (nearly black) covering from all the oil and grease and were VERY nonstick.
Yessss I've been waiting for you to make something from The Bear, it's one of my favorite shows from the last few years!
I love the way you have someone on staff whose job it is to close the oven door.
That must be how you know you've made it!
You deserve so much applause and praise for your dedication to the craft. Your level of research and production is nothing short of astonishing. Bravo!
Could you please do your own take on the Fiesta Burrito with Chili and Eggs that Dan Aykroyd makes for Robert Stack in the food truck scene from Caddyshack 2?
I work just a few blocks away from Pequod’s Pizza. Never tried their deep dish, but their thin crust is out of this world! In fact, theirs was the first pizza I ever had with pineapple that I actually liked.
That episode of the bear is so incredibly great. I cry every time I watch it. Can’t wait to see more recipes from the show
Illinois Tavern Style pizza is overlooked a lot, but it’s my favorite style of ‘za.
Congratulations! You made a foccacia with a little tomato and cheese! 😂😂😂
This dude puts in the work. This dude is the prime example of what it actually means when you aim for perfection.
my dad and i just took a trip to chicago specifically for pequods just a few weeks ago. we were sad that no recipe recreated it's greatness. best creator ever 🙌
Cod Sandwich from Hilda episode, "The Draguen"
4:18 i cried upon seeing the beautiful seasoning of that pan. I love seasoned cookware so that just was gorgeous. A true man of his craft
Forks is maybe my favorite episode of TV all year. It was just so great when Richie found his passion while serving this to the guests.
Lived down the street from both their Chicago suburban site and off Clybourn. The only “deep dish” this Chicagoan would eat. Love this
Richie finally getting the character development that he needed with some deep dish pizza delivered to a young girl and a Taylor Swift love song. Somehow that just fits so well.
Just note, Babish agonized over getting the caramelized cheese crust to be perfect ... when he didn't even use the crust in the final product.
Saw this video on my feed right as I arrive in Chicago for the first time!
Thankfully your specials on the show are still here after we binge watched The Bear! ❤ We cannot get enough.
Request: Cake Flavored Pizza and Pizza Flavored Cake from Gravity Falls
Thank you for the Chicago ❤ Babish! I hope the summer is treating you and your family well.
This man’s dedication and problem solving is something I aspire to.
This is an unbelievable amount of dedication
Would love to see you make Homer's Roast Pig and/or Lisa's Gazpacho from The Simpsons episode, "Lisa the Vegetarian"
I built pizza's at Piquod's while in school at DePaul. I "made" the sauce in the mornings and it most definitely comes pureed in a can.
Shall all your tips brother. I think what Andrew made here doesn't look close.
My first reaction is those can't be the right tomatoes. Wouldn't you use a sauce tomato like san marzanos/roma/paste? Then puree that
The sheer amount of dedication to this is actually awe-inspiring
DEFINITELY my fave episode. Awesome!!
Ah. To be babish and be able to spend a week making pizzas for an 8 minute video
Ritchie needed a win, incredible episode and character study
He wears suits now
Watching Richie win was what really made the entire season for me!. Such an inspirational show..
I LOVE the babish oven mitts!
You can tell how seriously he's taking his pizza. He didn't even tiny-whisk the dry ingredients, he used the big whisk for 'em!
Pequod is absolutely fantastic. It was a crime in The Bear to not include the crust - it's what they're famous for!
Meh, that shows a lot of hype. Pequod is a killer place overall!! Love it
@gutrench9489 the hype is well deserved.
pequod's sucks. it's not pizza, it's foccacia bread.
@@jimsturt- lol, okay NY boy😂😂😂
@@e-money5851nah I'm Chi town born and raised, just speaking the truth!
A man, truly committed to his craft. Salute
thanks for including all the fails babish, helps us all to learn from you
Delicious as always. Babish, you've done it again!
A New Yorker willingly making a Chicago pizza? Now I've seen everything.
To get the basil gel from mixer to bottle, lay out 2 sheets of plastic wrap onto the table. Then pour the mixture onto the plastic wrap and make a baggy with it. Poke a small hole into the bag and the squeeze into the bottle. Boom no mess
The amount of effort babish keeps putting in his cooking keeps bringing me back
Need to do an episode on Lou Malnati's - the real Chicago deep dish
It’s kinda mid, it aight
I never realized that I have a strong opinion on Chicago style, but from looks and the thickness of the crust, I'm a Pizzeria Due's man.
so much WORK! Respect!
Forks is also my favorite episode of the show! I watched specifically that episode an extra time after finishing the season. It's just such a fun episode I had to rewatch it.
The Bear really did live up to the hype, this show rules
The show is just so real, the crazy part is the last time I saw the kid who plays Carmine was in Movie 43, a dumb funny comedy sketch movie.
He went from that to this, just phenomenal acting on his part and everyone else in the show
That clip is 100% Class
*Thats how you introduce a food*
Man, this brings me back. I used to live a few blocks away from Pequod's, and their deep dish just couldn't be beat. Sure, you have a number of options between Uno, Lou Malnati's, Gino's East, and Giordano's scattered all over the city, but Pequod's both being a local joint as well as a place so close just made the whole experience better in my opinion.
What a superb series
Well I’ve already baked Andrew’s Daily Show deep dish pizza multiple times. Now I must bake another.
For science ofc, not because you want a whole one
Ah yes! As a Chicagoan I order Pequods all the time -- I don't know that making it will save me much money or time but I'm still excited to try replicating their amazing pie
thank you Babish for showing this dish to us, you worked very hard for this
Ive been gone for a while, watching my first video in over a year. Glad to see you still at it babs
Makes me want to re-watch The Bear, again.
Fun Fact: No hand doubles were used in the making of the show. All of the chopping and prep work was done by the actors.
The amount of times you seasoned that pan is why I sub, still killing it babish
You had me at Chicago style pizza. Still working on body and health but mouth was watering.
The effort and dedication is what makes your content amazing and engaging… you genuinely enjoy making dishes
first of all, this was my favorite episode of The Bear yet. hands down.
Second, however, it kills me that they used Pequod's. I grew up in MI and now live in Chicago and I feel like Pequod's is much closer to Detroit-style pizza with the fluffy crust, versus what I think of as Chicago Deep Dish which has a thinner crust that goes all the way up the sides of the pan and layers of cheese and sauce and toppings on the inside of the pie. Not just one layer of cheese and one layer of sauce. Giordano's does this, but I think places like Uno and Due are better (though I know that is SUPER contentious).
Exactly what I was thinking. I've had Chicago deep dish pizza in Chicago many times and that dough vs topping/filling ratio looks WAY off (at least for pizza). But maybe this is just for these "doughnuts"?
Awesome looking pizza! Very cool dedication to getting that pan seasoned. I had my own personal malted barley flour nightmare - turned my sourdough into puddles and I was using far less than the amount you added.
Pequads was a stable haunt in Chicago. It used to be just a pizza place that I loved that nobody know about. You could get in by walking up and seating yourself. Then at some point it got popular and you needed a reservation to get in.
Carrot sauce would be a disaster to me. The shallow cross and boiling/flash-cooling the tomatoes sure sounds super helpful!
I really appreciate that you show us when things go wrong, and that you're constantly curious and learning as you go.
DON'T BE SORRY FOR PUNS. EVER. 👊🏿
Pretty sure Peqods double bakes their pizza. They do a rise bake, let it rest, and then a toppings bake after it's ordered. Part of that is to speed up the wait time but it might help with the rise firmness also.
I just came back from Chicago and was inspired to check out Pequods from this video, and it was worth it
Spectacular job Chef
Dwayne's Grilled Cheese Sandwich from Craig of the Creek episode, "Snow Place Like Home"
Somebody felt like eating pizza.
first time watching your videos....less than 2min in i jumped to Amazon and bought your book. THANK YOU!
Even thou i'm not making any of his recipe i still watch babish and maybe one day when i'm stable in life i will make every last one of his dish
Looks awesome! Love 🍕🍕🍕 of all kinds🎉🎉🎉🎉🎉🎉❤❤❤
Request: Pancakes and Milkshake from Ralph Breaks the Internet
Seeing the development process is why I subcribed originally to Binging With Babish a longtime ago. This is one of mt top 10 favorite episodes.
Not to boast...BUT...Born and raised in Morton Grove Illinois, since 1965, and grew up with Pequod's and the Katz family (loved Gullivers as well). I knew Burt (not well but was always greeted by him when it was pizza time) all my life until his passing. Glad to see his legacy continues to this day.