Did you ever do a authentic new york pizza? No im not talking about those "fancy pizza places' Oh heck no.. Im talking about the classic cheap but great newyork slice!!! with the cheap paper cup of fruit punch, YOu know!! those slice joints that you buy one slice with a drink, and realize one slice just wont cut it, your chomping on two slices before you leave.
Been a whole since i made this. But i am making your recipe again tonight. And i love to brush the dough folded over with some bitter and gaelic powder and even tuck some extra cheese into it. AH- MAZING
Chef John.... I just popped this in the oven! This dough was lovely!!!! For once, it came out exactly as yours looked and was a joy to work with!!!! I didn't have to fight with it!!!! Plus the house is smelling divine right about now!!!!
I had the hugest anxiety attack in a while just now and now I’m super calmed down and feel much better. Thank you, Chef John. I always go to your videos when I’m feeling really rough. They’re just very therapeutic and your voice is really soothing.
being from europe i heard so much already about the chicago deep dish pizza without having tried it once, and i'm not lying: this looks beyond gorgeous and def something to have a shot at.
For a New Yorker it looks like you made a decent looking deepdish pizza I'm impressed. Only thing you got wrong is in Chicago we count the herbs and spices in the Italian sausage as our serving of veggies
There are literally thousands of cooking channels. I only frequent a handful. Food Wishes is at the top of the list. Easy to follow recipes that I want to make and eat presented in an entertaining formate. That you!
As a native Chicagoan. This is definately your version of our pizza based on the crust. We Chicagoans debate about who have the better deep dish. Locals will say Giordano's, Lou Malnati's or Pizzeria Uno. It looks like you fused all the styles together. Btw, we do eat thin crust pizza too, we just cut them into squares. lol
Those are definitely the top three. Lou Malnati's is my personal favorite. Pizzeria Uno has that "Authentic Chicago Pizzeria" vibe, if you're into that sort of thing...
Amy Lynn Use this recipe, tastes and feels JUST like Lou Malnati's. Make sure to butter the crust and add a ton of SLICED cheese. Check out the Quod recipe too! www.realdeepdish.com/deepdishholygrail/
Mindy Livingston You're right! We only have Pizza Hut here & a New York style pizza joint but I give my business to only the N.Y. place because it's superior to Pizza Hut. But because I was born & raised in Chicago & ate deep dish Pizza & LOVE IT STILL it's ALWAYS my love! 😇
There's no room in this world for New York style pizza. Thin crust is great, but New Yorkers make it worse than anyone in the world. Thin floppy grease-soaked bread topped with a thin layer of oily cheese and cheap sausage isn't pizza. That's stale beach cracker with some fucking curdled milk on it.
Controversial opinion: I dislike them both. Chicago has a completely wonky crust to topping ratio that makes it downright gross, and NY is simply too thin to have much of anything going on. Given a choice, I'd eat NY because unlike Chicago at the very least it's edible, but it's sure not a meal.
I’m binge watching your videos after years of missing it, and figured out that you are even more wonderful then I remembered. Back in the day I was a kid and was still learning English, I loved your voice and food but most of your humour went over my head. Now going back I just keep laughing at your elegant sarcasms. You are the first recipe channel, and one of the first UA-camrs I have ever watched. Love you Chef John
i have a theory that Chef John is on the Autism Spectrum. People with Aspergers have obsessions (like cooking) and can have strange speaking patterns (I speak and write using Oxford commas alot) and it would also explain why he seems to hate having the camera on his face.
@@cornbread1563 you damn Californians and your damn vaguely defined syntax. Why cant you be more like New Yorkers, and speak with all the nuance and subtly of a brick to the face? That way we'll at least understand your tone.
Arthas Menethil LOL. I never gave it much thought until I started watching his videos and read the comments. In some areas it’s worse than others. You’ll notice people trailing off to the point of not being able to hear them at all. I guess that’s one way of telling where in California a person is from.
My favorite style of pizza. I've always enjoyed the Chicago-style pizza the most. I make me own, because they don't have that style down here in the South.
@mikedoesseo mostly true, but you can find good pizza in the South, it's just not on every corner like it is up north. It is great for fried chicken and BBQ though. lol.
i love chef john's channel he always sounds excited he always shows us delicious looking food and has never been political this channel is like a slice of heaven
I recently acquired a giant amount of cast iron cookware. I'm from Chicago and I love to bring food to family gatherings. I'm definitely bringing a pizza to the next party, so thank you for this video. If you can make a cast iron section, that would be lovely!
He seems like such a nice guy. I love his style, his videos, his approach to cooking... But dear lord maddening is correct. And no, im not gonna "just stop watching if you dont like it" because I DO like his videos. I just dont get why his inflections have to be a shotgun scatter to the ears.
I love these videos! That said, his voice is like a rollercoaster - going up and down in tone, occasionally doing a barrel roll. "If you ARE USING a machine, then MAYBE"... :-)
Born and raised on the southwest side of Chicago. I know pizza, both parents came from Calabria Italy. In Italy there is NO SUCH THING AS DEEP DISH PIZZA! Thats a Chicago invention! Nothing more like hollowing out a round loaf of bread and putting all that stuff in. THATS GARBAGE! I ate at Pizzeria Uno and across the street was Pizzeria Due. Both deep dish pizza joints. Still came out nasty!. Neopolitan pizza is the best. American style pizza is so-so and pineapple on it is for those with a mental problem.
Got to revamp your diet. If you're doing Keto I have an awesome deep dish recipe. It's delicious. OR just sub the crust for sausage. I've done that too.
In Chicago me, my friends, and family typically eat thin crust cut into squares. We only do deep dish or stuffed on occasion. Our thin crust is incredible. Tons of great spots in both the burbs and city for that. Deep dish is typically for tourists.
Chef John filled his pizza with pork, cheese and sauce, then picked up a fork. He grated more cheese then ate the second piece and said, "still not as good as New York."
Hugh, check out the limerick I wrote for Chef John's "Thai-Dipped Beef Tri Tip" video, where the recipe features a hefty amount of Thai fish sauce: There once was a blog called Food Wishes, For folks to learn how to cook dishes. 'Til one fine Spring day, Chef grilled Beef Satay With a sauce using rotten Thai fishes. I know. It's a thing of beauty.
So, the one thing I was taught in addition to most of what you did here, was to "laminate" the dough with softened butter and let it cool in the fridge. It adds another element of flakiness to the dough. I HAVE to try mine in a cast iron skillet like that though! wow
I am salivating! 2 years ago, we took the train to Chicago. We wanted Chicago stile pizza. A local directed us to Pizzeria Uno. The best pizza we have eaten in our lives! I have eaten a lot of different pizzas My dad's pizza was great. I made a really good pizza in my days. I worked for Pizza hut for 7 years. Pizzeria Uno was the best I have eaten. This looks so good. Thank you for the time and effort in producing this video.
When I was in Chicago what I liked about the pizza there is that the crust is almost cornbread in texture and flavor. I’m glad that seems to be what you’re going for here so I might have to make this at some point.
I've watched you for a long time and recently started reading comments. I'm really surprised to know that people are annoyed by your voice, I freaking love it.
@@franklinlewis6829 Yeah, that's what they all say at first. But then they keep coming back. There's something hypnotic about it. I think it's sone kind of a psychological manipulation technique
I know that this video was posted way back in 2018 but I just stumbled upon it recently and have to comment that this crust recipe is excellent. Super simple and turned out great. The only tweak I will make is that next time any excess dough will be baked separately. My cast iron skillet is a little smaller and the crust was a little too much in general but the recipe is a keeper. Thank you chef
I'm sooo hungry after watching this! And I have already had dinner! Gotta try this out in my brand new oven. Love your recipes and tips and have lots of laughs with the commentary - thank you Chef John for sharing your experience & love of food😎
I made this deep dish in a deep cast iron pan following Chef's recipe exactly except adding scallions and portobello mushrooms. My dough mixed by hand was not nearly as nice looking. WOW!!!! PERFECT my picky boys and wife loved it. Thank you Chef John.
Watch an older Food Wishes video where Chef John isn't using his sing-song inflections. He's just as instructive, but nowhere near as memorable. The cadence makes the instructions stick. It's like getting a song stuck in your head.
I make a stuffed, vegan version of this for a friend and she's said it's by far her favorite pizza. And that's from a big college town with tons of excellent local pizza places. We go shopping and she picks out the vegan substitutes for butter and cheese (there is some really good vegan cheese out there now), and I use capers or mushrooms made into a paste with nutritional yeast in the sauce instead of the anchovy fillets. We usually don't use any meet substitutes, but fill it with thinly sliced shallots and baby bell mushrooms, a hefty amount of baby spinach (it cooks down a lot), and some chiffonade basil in addition to the cheeses. Then instead of crimping the top crust to make that thick pie-like crust edge, I cut it all off, roll it back out into a very thin disc, and drape that over the toppings (sans sauce). After that stuffed dough layer goes the sauce, the parmesan, more chiffonade basil, and the drizzled olive oil.
Lol I didn't even notice the changes in his inflections until I read the comments. Wonderful video! I'm about to make this myself. Update: freaking delicious
Just finished making mine. Added mushrooms, onion, black olive, and pepperoni. Yup. There are definitely some leftovers. I let it cool for almost 20 minutes. An absolute beast!👍
Good job on the crust. A couple things since I cooked a lot of Chicago style pies, including many of their unique thin crust one too. Don't roll over the edges of the crust. Also a lot less parm on the top. You started to get burning and the reason sauce is used on the top is because of the long cook times would burn cheese. Other than that a pretty authentic take on the best pizza in the world, Chicago style!
I am a NY thin crust fan myself but like you after spending several years traveling to Chicago have grown fond of Chicago deep dish. My first taste of it was a greasy gut wrenching pie but years later find not the case anymore. Lou Malnatis is my favorite after trying them all, buttery crust, not too much and not greasy. Still a meal but a good change.
A feud about pizza is silly. They are both pizza. They both look good (probably taste delicious as well) so no matter which way people make it, it will most likely be good.
Dakarn Well shithead, if you want to get technical, neither is pizza. They're variations on Neopolitan pizza. And if we want to really extend the argument, the original pizza was simply crust, goat milk cheese, and olive oil. So anything else can't be pizza. See how silly that is? So STFU and don't tell me that this isn't pizza.
Don't forget.. In Chicago, deep dish method is the 2nd " Chicago Style" since only 1970 or so. Chicago Thin Crust ( Tavern style) goes back at least to when the greatest generation were kids.. It is the true Pizza in Chicago. Deep Dish is more of a special treat. You nailed the crust on this by the way!
The pizza type debate confuses me. Even though they look different and are prepared differently, they are still pizzas. I like New York style. I like Chicago style. I like Detroit style. I like Italian style, so long as it is not topped with hot dogs and french fries. I like pizza. Period.
I used to work the cook's line at Pizzeria UNO back in the early 90s. I got so damn fat. That stuff was unreal ! I'll take a Chicago deep over a New York dishrag any day
SKMC69 omg Uno is the best. Those were pounds of love you gained lol. Their deep dish is sooo good! I haven’t had it in years sadly because they aren’t everywhere and now I’m out of state. Oh well 😉
Made this delicious pizza for my sister's birthday. Been waiting all year to do it again, just brushing up on the proceedure! Can't wait! Thank you Chef John!
Am i going blind or have you not posted a New York style pizza? I enjoyed the Chicago style very much! Want to try the other two side by side. What parties are for right. Thanks for all the great recipes. Hope you put a book out soon.
One addendum: if you're like me and have a hell of a time getting that dough into the pan, what I did was spread it on parchment paper and then lift the paper into the skillet, shaping it to the inside, then baking it. Also made removal, cutting, and serving a breeze, and didn't even have to clean the pan afterwards!
Thank god for the masterchef UA-cam rabbit hole. I saw someone write that you were the bob Ross of cookery and I must agree, I've never been so enraptured while on a UA-cam bender.
Thing is most people from Chicago eat thin crust usually. The deep dish is once in a while and more touristy than anything else. We have amazing thin crust here in Chicago too
Chef John, thank you so much for your awesome recipes and your unique narration. I just love you💙 This Covid 19 is lasting awhile. Your videos help take my mind off of my fear. I enjoy cooking and enjoy making food that others love to eat. Again, thank you dear Sir 🙂
Check out the recipe: www.allrecipes.com/Recipe/263611/Chicago-Deep-Dish-Pizza-2/
Did you ever do a authentic new york pizza? No im not talking about those "fancy pizza places' Oh heck no.. Im talking about the classic cheap but great newyork slice!!! with the cheap paper cup of fruit punch, YOu know!! those slice joints that you buy one slice with a drink, and realize one slice just wont cut it, your chomping on two slices before you leave.
Dang this makes me hungry
7:15 #ForkDontLie
You don't know anything. You should try Texas style pizza. 🙂
Been a whole since i made this. But i am making your recipe again tonight. And i love to brush the dough folded over with some bitter and gaelic powder and even tuck some extra cheese into it. AH- MAZING
"We shouldn't argue about which is better - the Chicago style or the far superior New York style pizza." You had me rolling. Thanks for the video.
I swear that little sneak diss got me
any 'pizza' you have to eat with a spoon, isn't a pizza.
Europeans people laugh
Chicago deep dish can barely be called pizza imho
@@Shaunography It is clearly no pizza.
Does not mean it cannot be delicous. Never tried one but I like pie style foods and quiches.
You're the only papa john in my heart.
I gain 5 lbs every time I watch a video from this channel.
I come here to watch lunch, too.
😂😂😂😂
Slayer, i wish. I can use about 10 lb extra. Lol
Living in the .mountains is hard to gain wait especially just from watching .
😂😂😂
I’ve got to stop watching these before bed they just look amazing 😁😁😁😁😁
its 205 in the morning for me
@Evan me two.
Me too
I do the same thing. Then wanna smash some food!!!!
I watch his videos to help get sleep 😴
you really hit those HiGh NoTeS every now and ThEn
Thank god. i checked my speakers.
Twice.
YES WHAT THE FUCK
Yes...his inflection is odd, but he's still awesome.
your profile pick looks like alexandre pato
looooooooooooooooooooooooooooooooool! Literally !!
Chef John.... I just popped this in the oven! This dough was lovely!!!! For once, it came out exactly as yours looked and was a joy to work with!!!! I didn't have to fight with it!!!! Plus the house is smelling divine right about now!!!!
As a 35 year old Chicagoean, I can confirm that the parsley does count as one daily serving of vegetables here. LOL :P
I agree wholeheartedly. And so does a tablespoon of ketchup!
Fuckin fat muricans
Hard To say, no need to tell us what your favourite pastime is :D
I agree 😆😆
Hard To say you’re just jealous cause we’re richer than you.
I had the hugest anxiety attack in a while just now and now I’m super calmed down and feel much better. Thank you, Chef John. I always go to your videos when I’m feeling really rough. They’re just very therapeutic and your voice is really soothing.
This guy's not only funny, his recipes are killer!
being from europe i heard so much already about the chicago deep dish pizza without having tried it once, and i'm not lying: this looks beyond gorgeous and def something to have a shot at.
ferze001 go to Pequods in Chicago for your deep dish!
Your cardiologist will loooove it too 😂
Naw, fam, GIORDANO'S is the only place to go. MAYBE Uno's.
"You want to let this sit for about 10 minutes before you cut a slice. But I didn't, I cut one right away."
Lol I would too.
When quarantine's over, I'm not going to be able to fit through my front door.
I like pudgy women
It's never ending.
UA-cam addiction
A person that can cook will win her way through anyone's heart.
I can install a wider door
My wife and I thought this recipe was absolutely delicious. Many thanks, Chef John!
For a New Yorker it looks like you made a decent looking deepdish pizza I'm impressed. Only thing you got wrong is in Chicago we count the herbs and spices in the Italian sausage as our serving of veggies
Cant tell if joke.
@@MrShazaamable I believe it is a joke.
Not joke
But you just let it drown in sauce and cheese heh.
haha sorry but I'm into some CASSEROLE as well would you invite me over for some CASSEROLE style pizza?:3
There are literally thousands of cooking channels. I only frequent a handful. Food Wishes is at the top of the list. Easy to follow recipes that I want to make and eat presented in an entertaining formate. That you!
As a native Chicagoan. This is definately your version of our pizza based on the crust. We Chicagoans debate about who have the better deep dish. Locals will say Giordano's, Lou Malnati's or Pizzeria Uno. It looks like you fused all the styles together. Btw, we do eat thin crust pizza too, we just cut them into squares. lol
Those are definitely the top three. Lou Malnati's is my personal favorite. Pizzeria Uno has that "Authentic Chicago Pizzeria" vibe, if you're into that sort of thing...
Squares yaaaassss honey it taste better that way
mzrozzie yes, and don't forget Beggars pizza.
mzrozzie I was going to try to have Giordano deliver but it cost a fortune! Have to wait 😂😂😂😂my pies NEVER turn out like the pizza joints 🍕🍕🍕
Amy Lynn Use this recipe, tastes and feels JUST like Lou Malnati's. Make sure to butter the crust and add a ton of SLICED cheese. Check out the Quod recipe too!
www.realdeepdish.com/deepdishholygrail/
There's room in this world for both NY and Chicago style pizza! Both are fabulous. This recipe is going into my recipe collection.
Mindy Livingston You're right! We only have Pizza Hut here & a New York style pizza joint but I give my business to only the N.Y. place because it's superior to Pizza Hut. But because I was born & raised in Chicago & ate deep dish Pizza & LOVE IT STILL it's ALWAYS my love! 😇
Mindy Livingston Detroit style pizza beats them both!
Chicago Deep Dish IS DAMN GOOD!!! SO IS THE REST!!! PIZZA GOOD!!!
There's no room in this world for New York style pizza. Thin crust is great, but New Yorkers make it worse than anyone in the world. Thin floppy grease-soaked bread topped with a thin layer of oily cheese and cheap sausage isn't pizza. That's stale beach cracker with some fucking curdled milk on it.
Every sentence has THE SAME inflection. Where your voice RISES AND falls. It's definitely a trademark.
*Chef John:* “I mean, you are, after all, the Crusty the Clown of how much crust goes around.”
*Homer Simpson:* “DOUGH!!!* 😖
Niiiiice
What's that badge next to your name?
Krusty the clown
I'm crying laughing stop it lmaooooooo 🤦🤣🤣, I agree
I could totally hear that "DOUGH!!!" in Homer's Voice 🤣
Controversial opinion: I like both NY and Chicago. They're both delicious.
hydr5 Hell yeah! I'm with you!
Pizza's like sex: even when it's bad, it's pretty good.
No they aren't. Play in traffic.
Controversial opinion: I dislike them both. Chicago has a completely wonky crust to topping ratio that makes it downright gross, and NY is simply too thin to have much of anything going on. Given a choice, I'd eat NY because unlike Chicago at the very least it's edible, but it's sure not a meal.
I like both because they are so different from one another.
Here is a reality-breaker. I love New York, Chicago, and Detroit-style pizza.
I could listen to you all day!
Oh my God, Chef John has "flung a cravin' on me" and I'm watching the tenth video of his in a row. I cannot stop!!
I’m binge watching your videos after years of missing it, and figured out that you are even more wonderful then I remembered. Back in the day I was a kid and was still learning English, I loved your voice and food but most of your humour went over my head. Now going back I just keep laughing at your elegant sarcasms. You are the first recipe channel, and one of the first UA-camrs I have ever watched. Love you Chef John
I've had every American pizza type in America, and I must say, all are goooood
Your voice inflection almost makes it sound like you're always asking questions😂
I've never heard anyone talk like this in my life. I don't know how he could change it.
i have a theory that Chef John is on the Autism Spectrum. People with Aspergers have obsessions (like cooking) and can have strange speaking patterns (I speak and write using Oxford commas alot) and it would also explain why he seems to hate having the camera on his face.
James Duff it’s a California Bay Area way of speaking. It’s commonly referred to as the California trail off.
@@cornbread1563 you damn Californians and your damn vaguely defined syntax. Why cant you be more like New Yorkers, and speak with all the nuance and subtly of a brick to the face? That way we'll at least understand your tone.
Arthas Menethil LOL. I never gave it much thought until I started watching his videos and read the comments. In some areas it’s worse than others. You’ll notice people trailing off to the point of not being able to hear them at all. I guess that’s one way of telling where in California a person is from.
My favorite style of pizza. I've always enjoyed the Chicago-style pizza the most. I make me own, because they don't have that style down here in the South.
@mikedoesseo mostly true, but you can find good pizza in the South, it's just not on every corner like it is up north. It is great for fried chicken and BBQ though. lol.
i love chef john's channel he always sounds excited he always shows us delicious looking food and has never been political
this channel is like a slice of heaven
I recently acquired a giant amount of cast iron cookware. I'm from Chicago and I love to bring food to family gatherings. I'm definitely bringing a pizza to the next party, so thank you for this video. If you can make a cast iron section, that would be lovely!
This video & recipe could not have come at a more PERFECT time!!!! Seriously I have dough rising as I watch this video! Thanks chef John!
I give you much respect for covering various styles of pizza, knowing that you'll always find passionate responses.
IF A ROLLER COASTER COULD TALK, THIS IS WHAT IT WOULD SOUND LIKE, UP AND DOWN , UP AND DOWN, IT'S MADDENING I TELL YOU!
ROLAND JACKSON lmfao
It’s like someone keeps touching his nuts when he’s talking and he’s surprised
ROLAND JACKSON Yes, his inflection is definitely annoying.
He seems like such a nice guy. I love his style, his videos, his approach to cooking... But dear lord maddening is correct.
And no, im not gonna "just stop watching if you dont like it" because I DO like his videos. I just dont get why his inflections have to be a shotgun scatter to the ears.
Yeah, the sing-song is annoying as all hell.
I will be making this deep dish pizza you showed on this video but I will also be adding mushrooms, some green pepper and lots of fresh garlic.
and some love
@@123xmilanx awwww
No matter the dish, Chef John has the perfect recipe posted!
Made this pizza (one with sausage and one with pepperoni) for my family at the beach last week, it was absolutely delicious!
You are the Bob Ross of cooking!
This is surprisingly accurate
Please. That's an insult to Bob Ross.
Bobs voice was the opposite of this lol
No!
I wake up in the middle of the night chewing on my retainer because I watch chef John's videos before bed
I love this, but it definitely sounds like every statement is a question 😅😁💛
I thought it was just me loooooll
Then don't watch the older recipes.
You are absolutely correct?
I know what you mean???
I love these videos! That said, his voice is like a rollercoaster - going up and down in tone, occasionally doing a barrel roll.
"If you ARE USING a machine, then MAYBE"... :-)
This reminds me of when Homer can’t stop sounding sarcastic
😂😂😂😂😂😂😂😂😭😭😅😅😅😅
The further I get into this video the more I laugh, my god
That's so true!!!
UA-cam addiction
Born and raised on the southwest side of Chicago. I know pizza, both parents came from Calabria Italy. In Italy there is NO SUCH THING AS DEEP DISH PIZZA!
Thats a Chicago invention! Nothing more like hollowing out a round loaf of bread and putting all that stuff in. THATS GARBAGE! I ate at Pizzeria Uno and across the street was Pizzeria Due. Both deep dish pizza joints. Still came out nasty!. Neopolitan pizza is the best. American style pizza is so-so and pineapple on it is for those with a mental problem.
Nothing like Chicago deep dish pizza on a -20 degree winter day 👍
Melted garlic butter tends to work better than olive oil for the crust if you want the buttery classic feel most of the places that serve it use.
I've been following this channel since it's normal view rate was about 8k views, now it gets millions. No one deserves it more.
I love you...
MIgardener | Simple Organic Gardening & Sustainable Living
I love you, too. 😊
I know.
I will fight u for him.
MIgardener | Simple Organic Gardening & Sustainable Living Epic crossover love you both
I love him more.
I lived in chicago almost two years, and I know how to eat them, but not how to cook them, thanks, all love from sunny Cairo!
That was such a great, simple, and entertaining recipe delivery. I’m definitely going to try this. You crack me up too.
Watching this video while on a diet is a huge mistake.
Probably the biggest mistake you could make. I hope your spouse or roommate put a chain around the fridge for you. Making that pizza is too tempting.
stay away from the cupcake and cookie decorating videos. Those will ruin your month, you'll be on etsy ordering tons of decorated cookies.
theonlyari whats a diet i see pizza
Diet? What diet? When Chef John is in the house, diet is a four letter word. Oh, wait...
Got to revamp your diet. If you're doing Keto I have an awesome deep dish recipe. It's delicious.
OR just sub the crust for sausage. I've done that too.
In Chicago me, my friends, and family typically eat thin crust cut into squares. We only do deep dish or stuffed on occasion. Our thin crust is incredible. Tons of great spots in both the burbs and city for that. Deep dish is typically for tourists.
Tavern style. Most people don't know that. Great shit. I love that and STL style too.
Who cares?
I also live in chicago and agree
I thought i will never see your channel again,but I found you finally !
Chef John filled his pizza with pork,
cheese and sauce, then picked up a fork.
He grated more cheese
then ate the second piece
and said, "still not as good as New York."
I may have to turn that poem into a poster and hang it on my wall!!
Kimberly Robinson, go ahead. My fees are reasonable.
I love limericks! They have been given a bad name because so many of them are dirty.
Hugh, check out the limerick I wrote for Chef John's "Thai-Dipped Beef Tri Tip" video, where the recipe features a hefty amount of Thai fish sauce:
There once was a blog called Food Wishes,
For folks to learn how to cook dishes.
'Til one fine Spring day,
Chef grilled Beef Satay
With a sauce using rotten Thai fishes.
I know. It's a thing of beauty.
Well done!
So, the one thing I was taught in addition to most of what you did here, was to "laminate" the dough with softened butter and let it cool in the fridge. It adds another element of flakiness to the dough. I HAVE to try mine in a cast iron skillet like that though! wow
I am salivating! 2 years ago, we took the train to Chicago. We wanted Chicago stile pizza. A local directed us to Pizzeria Uno. The best pizza we have eaten in our lives! I have eaten a lot of different pizzas My dad's pizza was great. I made a really good pizza in my days. I worked for Pizza hut for 7 years. Pizzeria Uno was the best I have eaten. This looks so good. Thank you for the time and effort in producing this video.
Always my go for great recipes, thank you Chef John
I couldn’t stop laughing the entire time because how the voice would go up and down with every sentence hahaha
When I was in Chicago what I liked about the pizza there is that the crust is almost cornbread in texture and flavor. I’m glad that seems to be what you’re going for here so I might have to make this at some point.
I’m a little upset that the olive oil added to the crust wasn’t added around the outside, around the outside, around the outside.
Ditto for trimming or folding the extra crust.
InsideCenterDani or copious butter
Inside joke for chef John fans....
I've watched you for a long time and recently started reading comments. I'm really surprised to know that people are annoyed by your voice, I freaking love it.
OMG!!! It drives me crazy!!!
@@franklinlewis6829
Yeah, that's what they all say at first. But then they keep coming back. There's something hypnotic about it. I think it's sone kind of a psychological manipulation technique
I know that this video was posted way back in 2018 but I just stumbled upon it recently and have to comment that this crust recipe is excellent. Super simple and turned out great. The only tweak I will make is that next time any excess dough will be baked separately. My cast iron skillet is a little smaller and the crust was a little too much in general but the recipe is a keeper. Thank you chef
I'm sooo hungry after watching this! And I have already had dinner!
Gotta try this out in my brand new oven.
Love your recipes and tips and have lots of laughs with the commentary - thank you Chef John for sharing your experience & love of food😎
I made this deep dish in a deep cast iron pan following Chef's recipe exactly except adding scallions and portobello mushrooms.
My dough mixed by hand was not nearly as nice looking. WOW!!!! PERFECT my picky boys and wife loved it.
Thank you Chef John.
I am used to Chef John's voice,after watching him frequently,doesn't bother me.
His voice is the main reason I watch. The recipes are great, but the chef is hilarious.
Still bothers me to this day but his recipes and techniques are great so I live with it.
Watch an older Food Wishes video where Chef John isn't using his sing-song inflections. He's just as instructive, but nowhere near as memorable. The cadence makes the instructions stick. It's like getting a song stuck in your head.
What do you mean... I don’t get it... you sound crazy... he sounds normal... he’s very good... taking about food... this time pizza...
In his earlier videos he didn't speak like that. It's a choice he made to stand out a little more and it worked.
His voice starts slow and gets fast 🤣
"Annndd wee're gonna usethreechesses
Buuuttt I'lllll showyouthatlater"
i know his voice cadence ruins the video.
The voice cadence would cause me to
throw up into the pizza concoction
and end up looking like a Chicago street.
@@jonpark6650 yea like how the f does he walk around all day talking like that. It’s so unnatural . Bizarre
I made this tonight and it SMASHED. As a passionate home cook, I highly highly recommend this recipe.
New Yorker here and I’ll take the Chicago styled deep dish any day 🍕
I make a stuffed, vegan version of this for a friend and she's said it's by far her favorite pizza. And that's from a big college town with tons of excellent local pizza places.
We go shopping and she picks out the vegan substitutes for butter and cheese (there is some really good vegan cheese out there now), and I use capers or mushrooms made into a paste with nutritional yeast in the sauce instead of the anchovy fillets. We usually don't use any meet substitutes, but fill it with thinly sliced shallots and baby bell mushrooms, a hefty amount of baby spinach (it cooks down a lot), and some chiffonade basil in addition to the cheeses. Then instead of crimping the top crust to make that thick pie-like crust edge, I cut it all off, roll it back out into a very thin disc, and drape that over the toppings (sans sauce). After that stuffed dough layer goes the sauce, the parmesan, more chiffonade basil, and the drizzled olive oil.
That sounds wonderful!
Pure gold, chef!
You are the Pia Zadora of the regional pizza style you adore, a.
Lol I didn't even notice the changes in his inflections until I read the comments. Wonderful video! I'm about to make this myself.
Update: freaking delicious
Just finished making mine. Added mushrooms, onion, black olive, and pepperoni. Yup. There are definitely some leftovers. I let it cool for almost 20 minutes. An absolute beast!👍
Good job on the crust. A couple things since I cooked a lot of Chicago style pies, including many of their unique thin crust one too. Don't roll over the edges of the crust. Also a lot less parm on the top. You started to get burning and the reason sauce is used on the top is because of the long cook times would burn cheese. Other than that a pretty authentic take on the best pizza in the world, Chicago style!
He puts tons of cheese to everything, and even more if its parmesan.
He could be making a dessert, it'd still have parmesan somewhere
I like to think I’m the Lady Di of my Chicago pie
jmramir 👌🏼 😂😂😂
So...dead and semi scarily deified by a particularly serventile portion of the populace?
So your shitty pizza died in a car accident with an adulterer?
Jai Guru have some respect for car pole tunnel syndrome sufferers.
I am a NY thin crust fan myself but like you after spending several years traveling to Chicago have grown fond of Chicago deep dish. My first taste of it was a greasy gut wrenching pie but years later find not the case anymore. Lou Malnatis is my favorite after trying them all, buttery crust, not too much and not greasy. Still a meal but a good change.
A feud about pizza is silly. They are both pizza. They both look good (probably taste delicious as well) so no matter which way people make it, it will most likely be good.
One is Pizza (Brooklyn). The other is PIE (Chicago). Whether it's good or not is moot. Pizza is Pizza. Pie is Pie. 🧐
Dakarn its a pizza pie...
Pizza is considered a meat pie...
But what about cheese pizza?! MY HEAD! IT HURTS!!!!
Dakarn Well shithead, if you want to get technical, neither is pizza. They're variations on Neopolitan pizza. And if we want to really extend the argument, the original pizza was simply crust, goat milk cheese, and olive oil. So anything else can't be pizza. See how silly that is? So STFU and don't tell me that this isn't pizza.
Don't forget.. In Chicago, deep dish method is the 2nd " Chicago Style" since only 1970 or so. Chicago Thin Crust ( Tavern style) goes back at least to when the greatest generation were kids.. It is the true Pizza in Chicago. Deep Dish is more of a special treat. You nailed the crust on this by the way!
I have been on a low fat low carb diet for so long now that just watching this is giving me cravings and heart palpitations.
"The perfect lover is one who turns into a pizza at 4 a.m." - Sportswriter Charles Pierce. 🍕🍕🍕🍕🍕🍕
The pizza type debate confuses me. Even though they look different and are prepared differently, they are still pizzas. I like New York style. I like Chicago style. I like Detroit style. I like Italian style, so long as it is not topped with hot dogs and french fries. I like pizza. Period.
It's simply parochialism rearing its ugly head. I agree with you that all pizza styles taste great.
they're all great but italian pizza is the origin and ny pizza is sufficient;y similar, detroit and and chicago style are different beasts.
Even in Italy, they'll vary within regions.
But it's just different ratios/expressions of the same ingredients/base.
On another note... His voice confuses me..
Yeah, I've never seen a pizza I didn't like
Completely agree about the comparison. They are totally different animals for sure. They are both FABULOUS!!❤️
I came for the pizza and stay for the puns and jokes. Awesome job chef!
I love Chicago Deep Dish, it is a piece of heaven on earth
I used to work the cook's line at Pizzeria UNO back in the early 90s. I got so damn fat. That stuff was unreal ! I'll take a Chicago deep over a New York dishrag any day
SKMC69 omg Uno is the best. Those were pounds of love you gained lol. Their deep dish is sooo good! I haven’t had it in years sadly because they aren’t everywhere and now I’m out of state. Oh well 😉
So you like chewy casseroles instead of pizza. To each their own.
@@arkoisagoodboy There's no doubt whatsoever that skmc69 has NEVER had a NY or NH pizza. Ever.
Been to Chicago and sadly never had this.
But I did get a pizza pot pie from Chicago Pizza and Oven Ginder Company. Fantastic!
Oooh that sounds yummy!!!!
Austin Anderson I don’t agree with that but it is pretty good
Austin Anderson
And I bought back with me a bottle of that herb blend.
The original Pizzeria Uno, not the awful stuff served in the chains.
I live in Chicago and that is a regular stop for me. Next time you are there make sure to get the flat bread if you haven't already!
Made this delicious pizza for my sister's birthday. Been waiting all year to do it again, just brushing up on the proceedure! Can't wait! Thank you Chef John!
Am i going blind or have you not posted a New York style pizza? I enjoyed the Chicago style very much! Want to try the other two side by side. What parties are for right. Thanks for all the great recipes. Hope you put a book out soon.
Oh. My. GOD!!! That looks friggin SPECTACULAR!!!!!! Get in ma bella!!!
Ive had classic new york style pizza and chicago deep dish and ive gotta say, i prefer chicago style.
Notice how your New York reference included the word pizza, and notice your Chicago reference didn't.
Ryan Arko 😂
Andrew Davis You have GOT to try Detroit style
@@Jade_902 Nothing is better for you than fried pizza, Detroit style.
Chef John video??!! My Friday is complete!
You need cocaine.
One addendum: if you're like me and have a hell of a time getting that dough into the pan, what I did was spread it on parchment paper and then lift the paper into the skillet, shaping it to the inside, then baking it. Also made removal, cutting, and serving a breeze, and didn't even have to clean the pan afterwards!
"Especially since the NY style is better..." Long Live Chef John!
You never disappoint me Chef John, I didn't know this type of pizza, such an interesting recipe!
You didnt know about deep dish pizza? Wtf
James007HungerZone not everyone is from the USA. It’s not really a thing in the outside world.
I'm not american, I'm italian :)
I didn't know that those existed too :) I only know the "normal" ones, this one is new for me because we don't have those in Germany either :)
SeelenfresserMiles, I think this is a recipe very little known in Europe :)
Thank god for the masterchef UA-cam rabbit hole. I saw someone write that you were the bob Ross of cookery and I must agree, I've never been so enraptured while on a UA-cam bender.
Or the obviously superior New York thin crust! That made me laugh!
Thing is most people from Chicago eat thin crust usually. The deep dish is once in a while and more touristy than anything else. We have amazing thin crust here in Chicago too
I could go for some Lou Malnati's after this video!
I was thinking the same thing.
Man the first slice looked perfect too!! I used to work at a deep dish pizza place in Chicago 🤍
Chef John, thank you so much for your awesome recipes and your unique narration. I just love you💙 This Covid 19 is lasting awhile. Your videos help take my mind off of my fear. I enjoy cooking and enjoy making food that others love to eat. Again, thank you dear Sir 🙂
"Drizzle a little bit over the center"
*Proceeds to destroy the center with olive oil*
We've just released our version of Chicago Deep Dish Pizza. It turned out incredible!
My personal favorite “You are the____of your____.” 😂
Looks Yummy! Thank You for sharing. This will be my lunch today. Will divide dough to make mini pizza.
Thank you again. Be Blessed & Be Well.!!!
Love the cheese in this. Hell the whole damn pizza looks amazing!