For a vegitarian, could this be made without the meat -< if so how does this affect cook time! Would love for some high protein vegetarian options, those are always super, super hard to find - one of the reasons your doughs slap so hard!
For those that want macros on whole pizza - 2339 cal, 102 fat, 171 carbs, 179 protein. This was input into Macrofactor using generic ingredients (mostly). You're welcome!
Bro this is straight up science experimentation, I love how much testing goes into your recipes bro. Also that crisco hack, I do that with muffins but with zero cal spray and legit doesn’t even add 1 calorie to the recipe but dude killing it, inspiration for a pan pizza!!
Bro if you believe eating pizza as a diet is healthy for you, You got issues other than diet and physical health to worry about🤣 You sound like Gen Z though so nobody really knows what the hell yall are talking about most of the time. I Just wish Gen Z actually had some original ideas of their own like literally every other generation did. They just live off everyone else and don't do shit lol. It's going to be called the parasite generation soon hopefully for obvious reasons.
@ dude yeah fortunately that comment was nearly a year ago and I hopped on the close to earth diet since then. I eat less than 25 ingredients a day, and I would never touch some of these protein bars and stuff again
Made this for a 3rd time last night and I tried reducing the corn oil down from 25g to 18g and used about 30g of a 2% Greek yogurt which gave the dough the same clumpy consistency. Pizza came out the same with no noticeable difference. I might further reduce the corn oil to 12g next time to see how it turns out.
Salt in the dough is what makes New York crust so delicious. I'm a Chicago native and a major pizza enthusiast who travels to New York frequently and I used to work at Lous. Lou might not put salt but they do use a salted butter brush on the Chicago classic (sausage and extra cheese) crust and a garlic butter brush on the lou (spinach and tomato with mozerella and cheddar.)
Just wanted to let you know I made this today. I have been a big Lou Mals fan for quite some time. I like how their deep dish doesnt really feel so heavy like most of others out there. Just recently came back from Chicago where i had some Lou's and this was super close to the real deal. I followed the recipe to the T and have 1 regret. Not doubling up the recipe to make two pies and freeze one. 😂 Seriously it came out amazing. I even bought the same pan which makes retrieving the pizza so much eaiser than a regular pan. I lowred my oven down to 425 on convention for 35 mins then covered the pizza with foil for anther 5 mins. It was Perfection BITCH!!
Thanks for the review. I’ve only had Lou’s once visiting my brother in Chicago, but I crave it all the time back home. If you say this is close to the real thing then I’ll be hyped to make this
Will be trying this vs. The others that I've used. Pro tip. Don't lube the sides and the dough will stay up a lot easier and won't stick due to the high fat content of the oil.
Just made this with pepperoni instead of sausage, with green peppers and onions. Brings me back to Chicago. Will be making it again and again. Those curious, I used Boars head pepperoni (sandwich slices) and put the veggies on top of the meat but below the sauce. Thank you for the recipe!
My Great Grandmother worked with Lou Malnati! I'm currently trying to lose weight and me and my mom both love Malnati's so I can't wait to give this recipe a try.
Just track your calories mate it helped me so much. And you can even be rough around it. I lost 6.5kg in 3 weeks and steadily losing 1kg per week by tracking, doing 1 hour walking daily and 3-4 45 minute weight workouts. Couple times per week I run too or swim.
@@manbiteslife3110this sounds a lot like how I lost 40 pounds in 9-12 months. started finally tracking my calories and walked daily for about an hour or two. occasionally did some higher intensity stuff. surprisingly easy.
Holy moley does that look good. Honestly, between your $1 pizza prep video and this one I'm hooked and subscribed. Congrats on your health journey through exercise and food. I started last year on my journey but lately food has gotten boring with mostly chicken and rice. Looks like I need to order some plain protein for recipes 🙂
I made two of these this evening and they were freakn fantastic. It was my second time making the recipe. I actually lowered the cheese content to 250g total. All skim as I didnt want to use fat free pre shredded with the anti caking agents. On one pie I used 60g WW flour, 100g ap, and 30g vwg and they both just came out amazing. It was actually hard for me to tell them apart. Thank you bro! This took me right back to Lou's for sure.. luckily for me I get to go to Chicago every couple of months.
I made this tonight, trusted the process, and ate the best pizza I have ever made at home! I appreciate all the time and trials you put into this. Thanks man, I'm definitely getting your cookbook.
Just tried this. Never had Lou’s but maaaan this was the best pizza I’ve had in years and I eat pizza every weekend. Crazy good. Gonna make it again next weekend since I have enough tomato sauce for a year and let it cook a bit longer for that crunch. Thank you so much for the recipe.
One tip for keeping the crust from browing too quickly is to just use a lighter colored pan. I've noticed darker pans making a lot of my breads/cakes too dark
Our chef, Chizuru, made this last night and was baller! Much appreciate the 6 in 1 ground tomatoes recommendation as I feel the quality of the tomato makes or breaks the pie. Much appreciate you sharing the recipe and keep up the great work!
Optimized calories and protein, pizza, Kenji citation, my brother I subbed before even finishing the video. I’m glad I stayed up late today, keep up the good work man. Will def check out your cookbook :)
The part where Marc talks about eating tomatoes and then smiles at the end, needs to be memed. 🤣Randomly found your channel about the burritos and I am going to try a lot of these out, especially the cheesecake. Motivates me to get back out to my gym. I should.
A tip I've just learned from my own experience having just finished making this: keep the dough out for a few hours to prove, then stick it in the fridge overnight and take it out a few hours before you are to start cooking. I found that my dough did not rise at all and I effectively created a pizzagna. Still extremely tasty!
A regular toaster oven is great for reheating too... similar heat and time. I set 2 slices in a cold toaster oven set to 450 for 8 minutes. If the oven is already heated I'll cut back to 6 minutes.
im from Chicago and moved to Florida 10 years ago and miss nothing more than lou malnatis pizza...i also just started getting into to fitness...i needed this video
I just made this last week and it was incredible.the crust was perfect.it was so good I wanna try making the crust again for a cheeseburger pie recipe,but I don't know how to bake just the crust..
Could you add that last tip about reheating the pizza with the tinfoil + airfryer @400 to the cookbook? I've never thought to do the tinfoil thing but it makes so much sense!
I also have tomato sauce ready in the freezer along with meatballs I made using Mark's recipe from Lucali in New York, even though I'm here in Wine Country California where the ingredients are always fresh and delicious. New Sub'd here. That was amazing and I can't wait to make it and try your other recipes. I used to weigh 440 lbs, down to 300, was down to 285 but relapsed on ice cream.
Jesus H. I was so thoroughly entertained by this. I’m not into weight loss cooking much anymore but goddamn I’m subbing for something as glorious as this deep dive.
I gotta try this with beef and bell peppers. Turkey pep and sausage, even. I've never had a proper deep dish. I would want to try making it with a less sweet, more bitter sauce, though. I love the old pizza hut and (to a lesser degree) godfathers pizza sauce. I realize that must be sacrilege to your ears. Sorry... I love your channel, bro. You got me wanting to cook again.
I think there is new research suggesting corn oil is not the best option for liver health, but it makes sense that most Deep Dish recipes need the corn oil for the dough consistency.
As someone that was born and raised in the north Chicago suburbs, Lou Malnati's and Portillo's were "must haves" on a regular basis. Recently had to move way away for a new job so this and the Beef Sandwich are definitely going to have to come onto my home-cook rotation. Hopefully there's a thick Pan Pizza recipe from you I can get, since there was a local place near my old home that was *the place* to get pizza.
This is awesome! I think a Detroit style pizza would be a good future video. I'm sure the vital wheat gluten trick would work well with Charlie Anderson's recipes
Very amazing video nick, a couple tips though, gluten development can be a deep dishes enemy but also it’s friend for me at least I’d like some more gluten structure on my dough especially because on a deep dish pizza a airy crust can be beneficial because some deep dishes can feel a bit heavy on ur stomach but also a nice developed gluten structure can help hold all those ingredients well, something that can help with both try using a poolish with ur pizza dough, it really is a very simple thing to do to improve ur pizza game, especially because a poolish brings added flavor, gluten development, but also a very easy to digest dough an as someone who’s struggled with IBS majority of their life wanna say it dose help ur stomach more then anyone realizes because it allows ur stomach to molecularly break down the dough much easier due to fermentation being already being done, witch that is what upsets a lot of peoples stomachs a lot never realize that the longer u let a dough ferment the better it will be on the stomach because ur stomach has to do way lesss work trying to break down that less fermented dough either way very great video !
@@mikeratkiewicz6720 how about u learn to be less ignorant and childish ! Judging someone for something so simple as punctuation tells a lot about the immature child u on the inside go get tuck in from mommy lil one, when ur balls drop then come back to talk to me !
Im subscribing to you now I've been searching for healthy pizza to eat to gelp me lose weight without losing what i love and you my friend helped me out
My buddy Bob from Chicago opened an excellent pizza joint in Katy called Big Z's. He gets all his ingredients from Chicago. Oh and he's got Italian beef sandwiches Vienna dogs, even pizza puffs!
I was born and raised in Chicago. I lived in central Texas for over 35 years. If you live in the San Antonio/Austin/Waco area....you are in the TexMex capitol of the WORLD!!! Its the best ever. Just like a Chicago deep dish, you can't get it anywhere else like you can where it was born. Enjoy the TexMex!!! You're in Texas!!! Unfortunately, I had to move out of Texas this year and will truly miss TexMex from the heart of Texas. Yes, Houston and Dallas has great TexMex....but its not the same. So, I'm back in Illinois but not in Chicago. At least I can take a road trip and get me some REAL Deep dish when I want to. But....no more REAL TexMex. I'll miss that, HEB and my good friends. Won't miss the traffic, taxes and oppressive heat.
14:25 Do you mean to say that the dough itself _used_ to have butter in it (either always or only for those customers ordering a Buttercrust), and there's a theory or rumor that Lou Malnati's simply started to use a standard dough for all of their pizzas? I'm not sure what the history or details are on that. From an efficiency standpoint, it would make sense not to use two separate doughs, but IDK if they actually use one type of dough. However, the article you cite states that butter was used instead of oil, hence the namesake, "Buttercrust": "And that crust, eventually trademarked as “Buttercrust,” substituted butter for oil". Substitute X for Y means to use X instead of Y. I.e. that article states that Pizzeria Uno used oil, and Lou Malnati's branched off and used butter instead. As far as _where_ the butter is used, it may be directly on top of the dough after it's spread onto the pan as you show, and/or it may be inside the dough itself. It may also be the case that the Buttercrust dough contains _both_ butter _and_ (corn?) oil. Obviously, the ingredients list on the frozen pizzas won't show butter in the dough, as it's not advertised as a Buttercrust pizza. So, we can't know for sure based on that.
18:48 I'm a freak of Halo game series, so i recognised that track Halo 2 Anniversary "Impart" I love to see Halo art out of the topic of the saga, great choice dude
Man, I just tried this and it is amazing!! Thank you! Usually I can eat 3 slices and still be hungry. I had 2 slices and felt good with less calories. Thank you for the video!
This looks amazing. Have you tried freezing a pizza? Or freezing the dough, and then thawing/using later? Any guidance for how to best make excess and freeze for use of some at a later time, while retaining full deliciousness? Thank you!
"First white boy to season food" trophy had me dead for ab 6 min straight. Yea im buyin your cookbook my guy, instant like and subscribe. I appreciate the time and dedication that goes into these recipes
i did with coconut flour and avocado oil and unsalted butter ended up just as good just remember to add less flour because coconut flour expands significantly more than regular flour
No. I've tried this and the all olive oil way gives it an almost bitter taste. I would not suggest it. I do want to try it with 25g grass fed butter though and 5 g olive oil to see what happens.
Escalon 6in1 tomatoes are absolutely the best for pizza sauces imo. Tons of pizza forums love them too and I can get them at several local grocery stores so they are very cheap.
if you dont know cento are ment to be more acidic so they'll be less sweet, for a pan pizza you want more of a sweeter sauce and less savory. i'm going to be making this recipe but im going to use something more like alta cucina tomato.
Grew up in the south and never even knew about deep dish. The first time I ever had it was at a buddies house. We smoked some green stuff and he ordered a few deep dish pizzas for delivery. I remember going for my first slice and asking him something along the lines of "hey man they messed up and put the cheese under the sauce." I literally thought it was a mistake or a joke.
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Deep Dish Ingredients
Dough
Dry
160g all-purpose flour
30g vital wheat gluten
1g instant yeast
2g salt
Wet
25g corn oil
5g olive oil
90g water
Italian Sausage
448g 90% lean ground pork
9g salt
2g black pepper
1.5g garlic powder
Pizza Build
1.5g Crisco
dough
140g fat-free mozzarella cheese
168g whole milk low moisture
mozzarella cheese
280g sausage
180g 6/1 tomato sauce
5g pecorino romano
5g Parmigiano-Reggiano
Pinch dried oregano
isnt lou malnatis lower calorie?
@@z4po325is that for 1/6 of a 10 inch pizza? If not then it’s not really apples to apples.
For a vegitarian, could this be made without the meat -< if so how does this affect cook time! Would love for some high protein vegetarian options, those are always super, super hard to find - one of the reasons your doughs slap so hard!
look at 2:47 it says 300 calories for a third of the pizza but idk if its 10 inches@@esaul17
@@z4po325 Lou Malnatis frozen pizzas are 9 inches. It also has only 13g of protein to this pizza's 31g protein with similar fat and carbs.
For those that want macros on whole pizza - 2339 cal, 102 fat, 171 carbs, 179 protein. This was input into Macrofactor using generic ingredients (mostly). You're welcome!
So about what I consume in carbs in a week. Yikes.
@@skoolynugenator1802 If you want to eat the whole pizza at once,yeah.
@@skoolynugenator1802if that’s the carbs you consume in a week, you sir are anorexic
I made it and verified each ingredient label. Even used the same sauce and it was 2421 calories for the whole pizza and I'm still hungry.
@@SBavailablehandle mine was 2432 after I made it. I ate half immediately.
Bro this is straight up science experimentation, I love how much testing goes into your recipes bro. Also that crisco hack, I do that with muffins but with zero cal spray and legit doesn’t even add 1 calorie to the recipe but dude killing it, inspiration for a pan pizza!!
Bro if you believe eating pizza as a diet is healthy for you, You got issues other than diet and physical health to worry about🤣
You sound like Gen Z though so nobody really knows what the hell yall are talking about most of the time. I Just wish Gen Z actually had some original ideas of their own like literally every other generation did. They just live off everyone else and don't do shit lol. It's going to be called the parasite generation soon hopefully for obvious reasons.
It doesn’t have calories because it’s butane. No, you should not be eating it.
@ dude yeah fortunately that comment was nearly a year ago and I hopped on the close to earth diet since then. I eat less than 25 ingredients a day, and I would never touch some of these protein bars and stuff again
Made this for a 3rd time last night and I tried reducing the corn oil down from 25g to 18g and used about 30g of a 2% Greek yogurt which gave the dough the same clumpy consistency. Pizza came out the same with no noticeable difference. I might further reduce the corn oil to 12g next time to see how it turns out.
how'd it turn out with less sneed oils?
Salt in the dough is what makes New York crust so delicious. I'm a Chicago native and a major pizza enthusiast who travels to New York frequently and I used to work at Lous. Lou might not put salt but they do use a salted butter brush on the Chicago classic (sausage and extra cheese) crust and a garlic butter brush on the lou (spinach and tomato with mozerella and cheddar.)
Just wanted to let you know I made this today. I have been a big Lou Mals fan for quite some time. I like how their deep dish doesnt really feel so heavy like most of others out there. Just recently came back from Chicago where i had some Lou's and this was super close to the real deal.
I followed the recipe to the T and have 1 regret. Not doubling up the recipe to make two pies and freeze one. 😂
Seriously it came out amazing. I even bought the same pan which makes retrieving the pizza so much eaiser than a regular pan. I lowred my oven down to 425 on convention for 35 mins then covered the pizza with foil for anther 5 mins. It was Perfection BITCH!!
That sounds bomb! 😎🤌
Did you use the portions in the video or in the pinned comment?
Thanks for the review. I’ve only had Lou’s once visiting my brother in Chicago, but I crave it all the time back home. If you say this is close to the real thing then I’ll be hyped to make this
The really heavy ones are probably Chicago stuffed pizza and not Chicago deep dish
having worked for Lou Mal's, this is exact
Will be trying this vs. The others that I've used.
Pro tip. Don't lube the sides and the dough will stay up a lot easier and won't stick due to the high fat content of the oil.
Just made this with pepperoni instead of sausage, with green peppers and onions. Brings me back to Chicago. Will be making it again and again. Those curious, I used Boars head pepperoni (sandwich slices) and put the veggies on top of the meat but below the sauce. Thank you for the recipe!
My Great Grandmother worked with Lou Malnati! I'm currently trying to lose weight and me and my mom both love Malnati's so I can't wait to give this recipe a try.
Did you get to trying it??
Did you lose weight eating this?
Just track your calories mate it helped me so much. And you can even be rough around it. I lost 6.5kg in 3 weeks and steadily losing 1kg per week by tracking, doing 1 hour walking daily and 3-4 45 minute weight workouts. Couple times per week I run too or swim.
@@manbiteslife3110this sounds a lot like how I lost 40 pounds in 9-12 months. started finally tracking my calories and walked daily for about an hour or two. occasionally did some higher intensity stuff. surprisingly easy.
bro i just made your other deep dish and then you drop this😭😭
DEU.... CESSSSSSSSSSS
same lol
Get cookin boiiiii
@@mr8raves292what.
There's no crying in pizza making!
Man the amount of effort that gets put into your videos is astounding! Subbed
My 5th time making it in one day, ive gained about 12 pounds in 24 hours and now im pooping clay bricks.
Dammit, man! My dog and I are BOTH sitting here drooling as this video plays. Subscribed.
"Unless you live in Chicago or NYC, pizza pretty much sucks."
Italy: *AM I A JOKE TO YOU*
The comment i was looking for
Yes
you'd be surprised to hear cleveland ohio isn't that bad
Holy moley does that look good.
Honestly, between your $1 pizza prep video and this one I'm hooked and subscribed. Congrats on your health journey through exercise and food. I started last year on my journey but lately food has gotten boring with mostly chicken and rice. Looks like I need to order some plain protein for recipes 🙂
I made two of these this evening and they were freakn fantastic. It was my second time making the recipe. I actually lowered the cheese content to 250g total. All skim as I didnt want to use fat free pre shredded with the anti caking agents. On one pie I used 60g WW flour, 100g ap, and 30g vwg and they both just came out amazing. It was actually hard for me to tell them apart.
Thank you bro! This took me right back to Lou's for sure.. luckily for me I get to go to Chicago every couple of months.
I made this tonight, trusted the process, and ate the best pizza I have ever made at home! I appreciate all the time and trials you put into this.
Thanks man, I'm definitely getting your cookbook.
Just tried this. Never had Lou’s but maaaan this was the best pizza I’ve had in years and I eat pizza every weekend. Crazy good. Gonna make it again next weekend since I have enough tomato sauce for a year and let it cook a bit longer for that crunch. Thank you so much for the recipe.
You won my sub with this recipe! Always looking for ways to make the foods I love healthier to eat.
One tip for keeping the crust from browing too quickly is to just use a lighter colored pan. I've noticed darker pans making a lot of my breads/cakes too dark
Different color = different thermal emissitivity. Good job finding that through intuition
Physics!
My guy here is the GOAT among protein chef content creators. Keep it going brother!
Our chef, Chizuru, made this last night and was baller! Much appreciate the 6 in 1 ground tomatoes recommendation as I feel the quality of the tomato makes or breaks the pie. Much appreciate you sharing the recipe and keep up the great work!
Surprising to see the AX food truck here 🫨
@@heyizz Word em up! ;)
Optimized calories and protein, pizza, Kenji citation, my brother I subbed before even finishing the video. I’m glad I stayed up late today, keep up the good work man.
Will def check out your cookbook :)
Lmaooo I died laughing with your editing. You sir have earned a sub. Keep up the great work!
5:32 Oh god I wasn't ready 🤣🤣🤣
The part where Marc talks about eating tomatoes and then smiles at the end, needs to be memed. 🤣Randomly found your channel about the burritos and I am going to try a lot of these out, especially the cheesecake. Motivates me to get back out to my gym. I should.
A tip I've just learned from my own experience having just finished making this: keep the dough out for a few hours to prove, then stick it in the fridge overnight and take it out a few hours before you are to start cooking. I found that my dough did not rise at all and I effectively created a pizzagna. Still extremely tasty!
My biggest takeaway form this video is that awesome Bradley Braves Kirby Puckett Jersey behind Marc Malnati
The Halo soundtrack at the Cheese Pull was immaculate 😂
I loved it HAHAHAHA
My sis got me several of these delivered here in Texas. hated deep dish until i had this. omg. so yeasty and amazing.
This was flipping awesome dude
A regular toaster oven is great for reheating too... similar heat and time. I set 2 slices in a cold toaster oven set to 450 for 8 minutes. If the oven is already heated I'll cut back to 6 minutes.
Hey, Detroit has incredible pizza too!!!
im from Chicago and moved to Florida 10 years ago and miss nothing more than lou malnatis pizza...i also just started getting into to fitness...i needed this video
I should not have watched this while doing intermittent fasting, I'll come back to this later
I just made this last week and it was incredible.the crust was perfect.it was so good I wanna try making the crust again for a cheeseburger pie recipe,but I don't know how to bake just the crust..
Could you add that last tip about reheating the pizza with the tinfoil + airfryer @400 to the cookbook? I've never thought to do the tinfoil thing but it makes so much sense!
the halo 2 music at the reveal was perfect. damn that looks good.
Bro the AMOUNT of effort that went into this is insane. You got my sub.
Definitely gonna make this next season when I'm watching Jordan Love and the Packers own the bears!
🥇🍻👍
I also have tomato sauce ready in the freezer along with meatballs I made using Mark's recipe from Lucali in New York, even though I'm here in Wine Country California where the ingredients are always fresh and delicious. New Sub'd here. That was amazing and I can't wait to make it and try your other recipes. I used to weigh 440 lbs, down to 300, was down to 285 but relapsed on ice cream.
Jesus H. I was so thoroughly entertained by this. I’m not into weight loss cooking much anymore but goddamn I’m subbing for something as glorious as this deep dive.
bonus points for the halo music!
Thank you for not having super spazzy but still subtly shitposty content of each step of the cooking process. earned a sub
I gotta try this with beef and bell peppers. Turkey pep and sausage, even. I've never had a proper deep dish. I would want to try making it with a less sweet, more bitter sauce, though. I love the old pizza hut and (to a lesser degree) godfathers pizza sauce. I realize that must be sacrilege to your ears. Sorry...
I love your channel, bro. You got me wanting to cook again.
Thank you! FINALLY I can indulge in as much Deep Dish Pizza as I want! 🙂
18:53 Halo 2 Impend OST directed and written by martin salvatore. Amazing job my dude. looks delicious by the way.
I think there is new research suggesting corn oil is not the best option for liver health, but it makes sense that most Deep Dish recipes need the corn oil for the dough consistency.
The amount of effort you put into this is insane
As someone that was born and raised in the north Chicago suburbs, Lou Malnati's and Portillo's were "must haves" on a regular basis. Recently had to move way away for a new job so this and the Beef Sandwich are definitely going to have to come onto my home-cook rotation. Hopefully there's a thick Pan Pizza recipe from you I can get, since there was a local place near my old home that was *the place* to get pizza.
I live in Hawaii and can’t get better than Pizza Hut. I hit the Save button on this so fast..
Most underrated recipe channel right now
"unless you live in Chicago or Detroit"
Or as Hawaii and Alaska call it, the Better 48.
People forget that fast food, when made with actual ingredients, are healthy
This is awesome! I think a Detroit style pizza would be a good future video. I'm sure the vital wheat gluten trick would work well with Charlie Anderson's recipes
As a fellow representative from Chicago, I’m going to have to ask you stop
Did not expect Halo music in a low carb pizza video.
Very amazing video nick, a couple tips though, gluten development can be a deep dishes enemy but also it’s friend for me at least I’d like some more gluten structure on my dough especially because on a deep dish pizza a airy crust can be beneficial because some deep dishes can feel a bit heavy on ur stomach but also a nice developed gluten structure can help hold all those ingredients well, something that can help with both try using a poolish with ur pizza dough, it really is a very simple thing to do to improve ur pizza game, especially because a poolish brings added flavor, gluten development, but also a very easy to digest dough an as someone who’s struggled with IBS majority of their life wanna say it dose help ur stomach more then anyone realizes because it allows ur stomach to molecularly break down the dough much easier due to fermentation being already being done, witch that is what upsets a lot of peoples stomachs a lot never realize that the longer u let a dough ferment the better it will be on the stomach because ur stomach has to do way lesss work trying to break down that less fermented dough either way very great video !
Man I wanted to read this but you need to learn what a period is. Instead it's a wall of text.
@@mikeratkiewicz6720 how about u learn to be less ignorant and childish ! Judging someone for something so simple as punctuation tells a lot about the immature child u on the inside go get tuck in from mommy lil one, when ur balls drop then come back to talk to me !
Wtf is a Poolish?
Wtf is poolish x2
6:00 I thought you were going to call it fent
Im subscribing to you now I've been searching for healthy pizza to eat to gelp me lose weight without losing what i love and you my friend helped me out
If you are in the Austin area, there is a Rosati's in Cedar Park. I always preferred Lou Malnati's, but hey, I'll take what I can get.
My buddy Bob from Chicago opened an excellent pizza joint in Katy called Big Z's. He gets all his ingredients from Chicago. Oh and he's got Italian beef sandwiches Vienna dogs, even pizza puffs!
I was born and raised in Chicago. I lived in central Texas for over 35 years. If you live in the San Antonio/Austin/Waco area....you are in the TexMex capitol of the WORLD!!! Its the best ever. Just like a Chicago deep dish, you can't get it anywhere else like you can where it was born. Enjoy the TexMex!!! You're in Texas!!! Unfortunately, I had to move out of Texas this year and will truly miss TexMex from the heart of Texas. Yes, Houston and Dallas has great TexMex....but its not the same. So, I'm back in Illinois but not in Chicago. At least I can take a road trip and get me some REAL Deep dish when I want to. But....no more REAL TexMex. I'll miss that, HEB and my good friends. Won't miss the traffic, taxes and oppressive heat.
14:25 Do you mean to say that the dough itself _used_ to have butter in it (either always or only for those customers ordering a Buttercrust), and there's a theory or rumor that Lou Malnati's simply started to use a standard dough for all of their pizzas? I'm not sure what the history or details are on that. From an efficiency standpoint, it would make sense not to use two separate doughs, but IDK if they actually use one type of dough.
However, the article you cite states that butter was used instead of oil, hence the namesake, "Buttercrust": "And that crust, eventually trademarked as “Buttercrust,” substituted butter for oil". Substitute X for Y means to use X instead of Y. I.e. that article states that Pizzeria Uno used oil, and Lou Malnati's branched off and used butter instead.
As far as _where_ the butter is used, it may be directly on top of the dough after it's spread onto the pan as you show, and/or it may be inside the dough itself. It may also be the case that the Buttercrust dough contains _both_ butter _and_ (corn?) oil. Obviously, the ingredients list on the frozen pizzas won't show butter in the dough, as it's not advertised as a Buttercrust pizza. So, we can't know for sure based on that.
The definitive Illuminati Pizza copy cat recipe. Love that place and finally found a recipe! You should also consider doing a pizza mukbang!
Lous to me is the best deep dish. Their sauce is unbelievable. Butter crust with a sausage is to die for
Where do you live in Texas. There's rosattis in Houston and Dallas.
Never had a Chicago style pizza living in Australia. They look delicious 😊
19:26 shows Macros
18:48
I'm a freak of Halo game series, so i recognised that track
Halo 2 Anniversary "Impart"
I love to see Halo art out of the topic of the saga, great choice dude
Man, I just tried this and it is amazing!! Thank you! Usually I can eat 3 slices and still be hungry. I had 2 slices and felt good with less calories. Thank you for the video!
This reminds me of the old pizza hut express pizza's, which were absolutely delicious!
Make one for strick carnivore ... yes, I've had Chicago & New York Pizza, both awesome
love seeing the channel grow! also shoutout to Iron Musket, glad y'all are collabing with the editing
bro coulda gotten Dominoes in all that time...Crazzy
Dominos Blows lol
I just use the HEB marinara it come out great will the tomatoes from the can really make a difference in a blind taste test?
This looks amazing. Have you tried freezing a pizza? Or freezing the dough, and then thawing/using later? Any guidance for how to best make excess and freeze for use of some at a later time, while retaining full deliciousness? Thank you!
All we need is for the Cubs to win another world series and while watching this video. It would have been perfect.
Cubs suck ass
"First white boy to season food" trophy had me dead for ab 6 min straight. Yea im buyin your cookbook my guy, instant like and subscribe. I appreciate the time and dedication that goes into these recipes
I live in the California north Bay Area and didn’t know what pizza was till I traveled to Chicago for work and had giordanos.
Parmesan and Romano are so complimentary that Par-Mano needs to be a thing.
parm ramono is traditional Italian Parmesan but in us its hard to get the authentic version
Wow this looks amazing!
Dang, now I'm excited to have Lou Malnati's here soon! 👏
3:05 GYAAAAAAAAAAAAAAAAAAAAAAAAAAT
no......just no😭😭😭😭
Can you make it low carb (coconut flour, almond flour etc...)?
i did with coconut flour and avocado oil and unsalted butter ended up just as good just remember to add less flour because coconut flour expands significantly more than regular flour
1:47 just be aware that the salt can affect the yeast during the rising period.
The 90% lean edit was so fricking sick and funny honestly😂😂🔥
What are the macros for the whole pizza?
Woahhhh excuse me as someone from Michigan. Detroit has incredible pizza too.
Can I substitute corn oil with more olive oil or even avocado oil?
Also interested in this just to save the second purchase. Or even sub for butter?
No. I've tried this and the all olive oil way gives it an almost bitter taste. I would not suggest it. I do want to try it with 25g grass fed butter though and 5 g olive oil to see what happens.
@@Studiovette Gotcha. Thanks
did you try with avocado oil?
Escalon 6in1 tomatoes are absolutely the best for pizza sauces imo. Tons of pizza forums love them too and I can get them at several local grocery stores so they are very cheap.
if you dont know cento are ment to be more acidic so they'll be less sweet, for a pan pizza you want more of a sweeter sauce and less savory. i'm going to be making this recipe but im going to use something more like alta cucina tomato.
What scares me, is that from the very first second you showed it (before even mentioning) I KNEW already that it was LM's. :)
Damn, you made me nostalgic about Lincolnwood. I left West Rogers Park in 2018 after 27 years in North Chicago.
Upvoted for the Kenji shout out!
"Unless you li e in chicago pizza sucks" dude has never heard of Italy 😂
Do note that salt in dough can kill yeast so adding it later on should be considered.
Grew up in the south and never even knew about deep dish. The first time I ever had it was at a buddies house. We smoked some green stuff and he ordered a few deep dish pizzas for delivery. I remember going for my first slice and asking him something along the lines of "hey man they messed up and put the cheese under the sauce." I literally thought it was a mistake or a joke.
This seems like a delightful casserole.
NGL the Bulls Tee was a nice touch...
Is vital wheat gluten the opposite of gluten free? As in, more fluten?
yeah it's basically just gluten