I do not usually comment. Grew up North Side suburban Chicago. Mom and Dad went to Uno's on Sundays- starting for me 1956. Years before they sold out to KFC. Went to Lou's grand opening Lincolnwood around 70 or 71. So I have been eating this for oh- 60 plus years. Started trying to duplicate it maybe 10 years ago in Boston. 5 years in East TN retired- NO PIZZA ANYWHERE! Malanati Jr. and his brother both mention BUTTER CRUST but they say they don't use butter. Who Cares! Probably LARD. That's what was used in the forties and fifties. This dough works. I used a half stick of Irish Butter smearing it over the dough while Kneading. Maybe the best pizza I have ever made. I cannot thank you enough. Yeah- I KNOW NAYSAYERS. THERE IS NO CORNMEAL!!! Get a life. This works.
@nealsimmons2853 I grew up in Cicero and Paisan's pizza was at our house every Friday night. Not deep dish, but the family ritual started there. Now this deep dish pizza isn't a replica of any of the big three pizza franchises in Chicago, but rather a selection of their best qualities (personal opinion and wife's input). We honored this recipe made it to the top of your homemade pizzas. It was worth waking up at 4:30 a.m. to calculate Baker's percentage and everything to the gram. We believe we can still make this recipe better. When we have that recipe we hope you give it a try too. Thanks for taking the time to comment 🙌 And YES the CORNMEAL DOES SOMETHING SPECIAL TO THIS PIZZA. 🍕
This is more a Lou Malnati's or Uno's recipe.. Giordano's doesn't use corn meal in the dough... Also, they use butter to line the pans not olive oil.... but the biggest difference is that Giordano's uses a top dough covering, sealing in the ingredients like a pie... i grew up in a Giordano's my uncle was a franchise owner back in the day.
Thanks Art! I made a lot of changes combining what I liked best from the different chains that make deep dish. So this is really a unique recipe. Hope you like it and thanks for the facts. ;)
❤❤this pizza is soooo da lish us!!! And as far as the sauce?? Hmmm YES IT IS COOKED WITH SEASONING !! you can see it !! And I loveeeee that cheese, we'd all laugh at the stretches lol. and the crust... mmmmmmm yessss to die for. 😊 and that big ol big piece of sausage... mmmm you know there's a piece in every bite !!!
Thank you very much for the recognition. 🙌 There are so many details, being from Chicago I've had my fair share of deep dish. Living abroad and craving a slice of home raises the necessity to hit the mark. I'm glad I was able to put this together and share with the world. I can make it better though, so hang round.
Tony! My guy! Thanks for paying attention to the details. All recipes are made of ingredients and directions, but we try to elucidate the "why" we included or excluded ingredients. It's fun to share and learn. Looking forward to your future comments!
Great video. great recipe and the narration was fantastic. From someone who was born and raised in Blue Island, I can't wait to try it. Thank you for sharing.
Thanks JoeyD! Glad to know my hours spent writing are appreciated and hopefully made some people laugh or spark some kind of emotion. 😁 Please give it a try and send us your feedback. We're always looking to improve. Happy Holidays! Cheers!
Ppl love to say deep dish is a tourist treat but I highly disagree ! My mother is from the southside so I grew up spending a lot of time around Chi and deep dish is my all-time favorite thing to eat ! I live in Indy and luckily being so close there is no shortage of places here to get great authentic deep dish and I’m grateful for that. To think there’s ppl in the world who’ve never tried a pie like this saddens me lol
We agree! It is a treat regardless of who you are and where you come from. Hearty, different, satiating, cheesy, and American. What's not to love? People should try it whether they think it should be called pizza or not. Regardless of its label, judge the food based on taste, smell, and feel. And if you're feeling sad, it might be time for a slice of pizza pie, because it always brings happiness. Thanks for your comment!
For the meat I like the pinch method, form a giant ball from your meat, pinch off a thumbsized portion, flatten it in your grasp and place it on the edge, repeat until the edge has a good circle of meat, and work your way into the middle, leave some small gaps so the cheese can bubble up through the meat layer.
@sscam2001 the pinch method. 🤔 OK, I like the sound of that and the cheese bubbling up through the gaps. I was just going to ask for the "Why" of that method and you provided it. Thanks. Going to give that a try with my next pizza pie. 🍕
Oooooo pepperoni sounds good. That's hard to find here in Spain at the moment, so sometimes we use Spanish chorizo. Any other foods or recipes you'd like to see us cook up?
Thanks Andrew! I'm glad they all liked it. How'd you change the sauce, just curious. Also, what other feedback you want to share. We're always open to making improvements.
@thesmartfitrecipes I added dry Italian herb seasoning "oregano, basil, marjoram, parsley, and red chili flake." Also, a friend suggested I heat up the pan on the stove top prior to putting the "cast-iron pan" in the oven to help get the crust going on the bottom. Which I did. I also did your suggestion and had the pizza stone to help reflect the heat in the oven.
Okay. Sooooo we are having a block party this Saturday and I’ve volunteered to make a homemade deep dish style pizza. I Came across your video and I think I’m doing this one. That pizza looks great. I’ve never been to Chicago before. So I’m hoping I can get it right the first time. lol 🍕
Thank you! The dough prepnisnver easy and if you want an even deeper dough flavor let it ferment one day more. You can easily prep this a few days in advance and put it together the day of. Let us know how it comes out.
Thanks Mr. White! Doubted whether or not we really wanted to publish this recipe because we liked it so much. Happy to have shared it for others to enjoy. Anything else you'd like to see us cook up?
Wow, what a great video! Very informative with good instruction. I can't wait to try this. I've watched a lot of videos but yours is the best! Thanks for doing the research and work for us. Now all we have to do is cook!
@bunkyman8097 Wow, thanks for the recognition 🙏 I really tried hard to do all the research and make it easy and informative. Try the recipe and let us know what you think. Enjoy!
@TheSmartFitLife Since you did such a great job on the pizza, and keeping things Chicago-centric, how about a video on Italian roast beef? I'm sure it would be just as excellent as the pizza video.
@ThePilotUSA1962 Thanks for the feedback and recognition. 🙌 We are always trying to improve and fine tune our work, recipes and videos included. We'll be sure to publish more like this one.
Yellow cornmeal is a single ingredient, while cornbread mix includes cornmeal, flour, sugar, baking powder, and other additives. Substituting cornbread mix for yellow cornmeal changes the proportions, reducing the amount of cornmeal in the recipe. Here's another example, imagine using plain flour instead of cake mix. Plain flour is just one ingredient, while cake mix includes flour, sugar, and baking powder. Substituting cake mix for flour would make the recipe sweeter and affect the texture. In short, cornbread mix cannot replace yellow cornmeal without altering the recipe's balance. Thanks for asking.
I live in Omaha, Nebraska so I’m very happy Davlo Pizza is a pizzeria that sells Chicago deep dish pizza which likely is the same as Giordano’s deep dish pizza. The deep dish pizza looks identical to Giordano’s, and it tastes the exact same which I doubt are coincidences.
@jasoncase9481 thanks for sharing! It gets pretty cold in Nebraska I suppose and in the winter fewer things are more comforting than a Chicago style deep dish pizza. Let us know when you give this recipe a shot.
I couldn't have planned that better. I would have kept pulling, but it definitely would have kept giving. The cheese pull in foodporn is the equivalent to...nevermind.
They're all different and good in their own way. I like the crust from Lou's pizza and the big ingredients from Gino's pizza. In our recipe we tried to blend our favorites of each...of course our favorites are in our opinion. Let us know how you like it!
Wow! We totally muffed that. We're just going to have publish another recipe and video. Everyday is the perfect day to make pizza better. Thanks for pointing that out!
@sweetdeb100 Thank You! I mean, thank you...🤫. Jk Note taken, we'll lower the music while I'm going over the recipe and other shenanigans. 😁 Thanks for your feedback.
Wow - really good video. I plan to make this tomorrow night, so was looking for some tips and came across your channel. Super informative and well made. You guys definitely should have a lot more subscribers!
@eltorpedo76 thanks! We're really glad you liked our video and found the information useful. Make the recipe your own and change how you'd like. Let us know how your pizza comes out. Have a great 2024!
One pro advice: Don´t use sugar to balance the acidity out, use a small pinch of baking soda. It neutralizes the acid und you get a naturally sweet sauce.
@photicsneezeone thanks for the advice. I added the sugar because it reminds me of Paisan's pizza's sauce which is a little sweeter than most. I'm going to take your advice and maybe I just reduce it more to make it sweeter.
A man vs Food challenge would be Shaquille O’Neal eating a large Giordano’s deep dish pizza. 10 deep dish slices of a 16 inch pizza would be challenging for Shaquille to completely eat although likely achievable.
Yes, of course! if we had pepperoni we would have added it on there too. Growing up my favorite was pepperoni and sausage pizza. We only have chorizo here in Spain. It's similar, but too different and changes the flavor profile of the whole pizza. What are your go-to toppings for pizza?
You mention add grated cheese, but which cheese was grated? I thought it was the mozz, but you mention lay the mozz (discs) i was confused, where is the provologne?
Grated cheese is Parmigiano reggiano cheese Grated on top after you put on the sauce and veggies. You can find a good reasonable priced block of it from Trader Joe's. Depending on how aged it is it can be expensive. No provolone cheese on a pizza. Mozz and maybe parm. No parm on a New Haven pizza during cooking.
I would always recommend buying a block of cheese and grating it yourself because it will melt the best. Unfortunately, where I live mozzarella in large pieces can't be found or at least I haven't discovered it yet, so I had to use sliced mozzarella which is still way better than pre-grated cheese. In the video I grated the provolone, but the mozzarella discs were left as is. Grated Parmigiano reggiano was added after the pizza had cooked. Hope that helps and thanks for your comment.
Why can't provolone go on a pizza? Sincerely interested in knowing. We used it because in Chicago, provolone cheese is used on pizzas in combination with mozzarella. It's a semi sharp nutty and buttery flavored cheese which plays well with mozzarella which has a milky wholesome flavor, best of all they both melt fantastically. Thanks for all your comments and input D'Anna.
Hi George. Thanks for sharing and watching. Let us know what would you recommend to change or if you have any tips you would like to share. Thanks again
I saw a G. I've seen it all. Dope describes my rhymes, making all you emcees cold drop like dimes. You know MCSC is back again, and battling me on the microphone is like committing a sin. Scott/MCSC King Scott
This recipe for the crust, sauce, and fresh sausage! appears to be a copy from Brian Langerstrom’s video that preceded it. Incidentally, he posted a later video with adjustments for improvements.
Thanks for sharing that. We'll have to check out his video. I made the crust recipe wanting the buttery taste and crumbly feel of a biscuit, but a crispy almost fried exterior and from trial and error came up with a good ratio of butter and oil in the crust. The sauce, needed to be as fresh as possible, seasoned and good tasting on its own so we did just that. Our tomatoes didn't make it through the summer so we couldn't use garden-fresh tomatoes like we would have liked. Living in Spain it is impossible to find Italian sausage and that left us with no other choice, but to make our own. Trial and error gave us that balance and reminded us of pizza Friday nights. Had we known @BrianLagerstrom made something similar first maybe we would have saved some time. :D With all the comments we've received we'll also be coming out with some modifications, and stick to trial and error.
@jasoncase9481 Yeah, they look similar, but taste is very different. The tomato sauce on Lou's is much more complex than Giordano's and they add a whole thin layer of Italian sausage versus just little sausage pieces scattered like Giordano's. Giordano's also does this thing where they add a thin layer of dough between the ingredients on the bottom and the sauce. Both are good, but different. I guess when you fill a bowl made of dough with ingredients and top it with sauce it might look the same. Thanks for the comments! 💪
Ummmm yes please! We would definitely smash a pepperoni casserole or pizza or pie or high-bordered disc or happiness vessel. Whatever you want to call it, eat it up and enjoy. :)
I love me a Chicago pizza but Pepperoni is not my thing in a Chicago style pizza. Back in the 70s as a kid it was Sausage all the way! The classic in my mind is always S A U S A G E!!!!!!!
@benjeberkeley9660 I agree! Italian sausage is better on Chicago Deep Dish than pepperoni. On tavern style pizza cut in those little squares...pepperoni is great.
Guga foods has already ruined my future steak experiences at restaurants by showing me how to cook amazing steak at home. You're about to ruin my future pizza joint experiences. Lol
Ahahahaha Sorry, but not sorry. @GugaFoods has definitely shown us a thing or two on how to make steak even better. In the end, our purpose is to give you the foods you love without reaching too far in you pocket. It takes more time in some instances, but the feeling of creating a dish that matches your favorite pizza joint's and sharing that with others really creates some great memories. Any recipe or food you want to see us tackle? We're always open to our viewers input. Thanks for your comment.
I'm from Buffalo NY. I had Chicago deep dish pizza at a place called UNOS when I was a little kid. It didn't last long and do not know why. Pizza Hut did the Chicago deep dish only once. They got it wrong.
lol im here too say i love all style of pizzas thin style or fhick from Chicago and love Detroit style and NewYork style just dont like chain pizza [places piizza hut or Dominos unless im drunk and very hungry lol everyone wants to argue who is better lol all styles are great long as made correct its all about in my opinion who making pizza . im 51 years old and been making pizzas from 12 years lol but still trying to learn more about all styles of pizza one can never know too much
Keith thanks for sharing that. I'm a big pizza guy myself and we try to make the different variations from the USA since there are so many and because most of the pizza here in Spain sucks. Homemade pizza is wayyyyy better than chain pizza, although Domino's hits the spot when we're a little homesick. Got any tips or suggestions or recipes to share? You sound like a pizza guru. Cheers!
😅😅 I know, I wanted to see who was really listening to what I was saying and more importantly who paid attention back in bible study as a kid. 😉 You're the first one to catch it. Thanks for listening. Anything in particular you would like to see us cook up?
@@TheSmartFitLife for the recipe I was considering doing half cheese and half pepperoni since my sister doesn’t eat meat. As far as vegetarian toppings, I’m unsure unless it’s okay with just sauce and cheese.
Anyway sounds pretty good. Half and half or just cheese. It's like any other pizza, you can choose the toppings. but of course, cheese is the number one. Glad that you are making it. Let us know how it goes please. Thanks for watching and coment. 👌
Thanks for paying attention and the comment. I was rambling off and wanted to see how many people would actually catch my switching of characters and stories. Of all the viewers I think only three people have mentioned it, you being the third. Let us know if there's anything you'd like to see us cook up. Thanks again for your comment and support.
Authentic Chicago deep dish--like Giordano's--does not contain cornmeal and never has. It also uses oil (usually canola or corn) and lots of it (about 3 TBS per cup of flour) and a very short mix/knead time (think making biscuits, not bread). Never pre-cook the sauce.
Thanks tba1879 for the input and knowledge. We put this together using the best of our resources and preferences. The cornmeal adds a unique texture and flavor to the pizza. We found a balance between butter and oil in the dough to give us a buttery and cushy crusty yet light and crunchy crust that browned just right...in a home oven. In Chicago, many, not all, pizzerias add sugar to the sauce making it a bit sweet. So we intended to use the natural sugars of tomatoes by reducing the sauce beforehand and adding less sugar. You seem like you've got some deep insight. Got a recipe to share with us? We're always open to growth, improvement and making the world a happier place through food.
@@TheSmartFitLife My response was to alert you to the correct recipe to make authentic Chicago deep dish, which is to use oil and a very short mix/knead time to achieve the biscuit-like crust. The cornmeal myth seems to have arisen as an answer to the golden color of the crust, but this is incorrect. Way back when they were using a food dye called "egg shade" to achieve this. You don't want to pre-cook the sauce because then you effectively cooking ti twice, which reduces the freshness. Use a high-quality ground tomato product like 6-in-1 (if you can find it) and 3/4 part-skim mozzarella and 1/4 whole milk mozzarella.
@tba1879 thanks a lot, and we mean that sincerely. You may have just inspired us to come up with a deep dish pizza 2.0 which would not only be quicker, but also closer to the original. The double cooking of the tomato sauce makes more sense now that you mention it, and the biscuit-like crust is exactly what we're after. We'll be sure to give credit when that recipe comes out. 🙌
@@TheSmartFitLife Sounds good! I hope it works for you! 1-minute mix/2-minute knead (don't forget to proof the yeast first). If you can't find the 6-in-1's you can try Cento or Pagliacci.
If you want to use hand-crushed whole tomatoes make sure that you drain them well so the crust doesn't get wet (laying down the cheese first helps, but...). Depending on your oven you may want to par-bake the crust so it sets up a little. I used to use Stella cheese which was excellent but I can't find it anymore so now I use Frigo (it should be readily available at most grocery stores). You don't have to give me credit--take it for yourself!@@TheSmartFitLife
Thanks for the tips. We personally like the cornmeal in the dough, but you can easily just substitute those grams for grams of AP flour. We'd use corn oil, if we lived in the USA, but in Spain we have sunflower oil and of course high quality olive oil. If you've got corn oil, use it if you'd like they've got plenty in Chicago. We cooked down the sauce because we like it a little sweeter like the pizzeria Paisans, in Chicago. We're gathering suggestions from everyone for our next deep dish video. So thanks again for authentic suggestions.
Steven, we agree mushrooms and Italian sausage are a great combination. Do precook your mushrooms before adding them to the pizza to get the extra moisture out? Any recipes you'd like to see us make?
@@Realwildshots LOL. good. Thanks for sharing. And any other recomendations that you would add as an ingredient? or any other recipe that you suggest us to make?
Hiiiiii, yes I'm aware it was Noah and not Moses with the ark and the parting the red sea. I wanted to check and see who out there would catch the mistake. Thanks for watching the video.
@lor0n1c_ the Chicago God's are already pleased with you 🙏 Is it because you don't like Chicago Deep Dish pizza or... are you from New York? 😜 Thanks for dropping a comment. 🙌
No problem. The pizza stone helps cook the bottom of the pizza better giving a crispier crust. I would still have the top and bottom burners on. The other change you might might need to do is let the pizza cook on the stovetop just a little longer to get that bottom crispy. But keep an eye on it so you don't burn it. 😉 Let us know how it comes out. 😁
Better than Giordano's?! Never! Giordano's is Giordano's. Lou's is Lou's. This is ours. Home away from home, if you're scratching to satisfy an itch this is satisfying. We always want to improve. What are two things you would focus on to improve the recipe? Thanks...and Happy Holidays!
The haters that call Chicago deep dish pizza a casserole are wrong because people don’t eat casserole with their hands, and a casserole doesn’t have crust.
@mfsithguy lmao 🤣 I did it intentionally knowing the there would be a few of us that might remember Bible class on Sundays. I wanted to see who was paying attention in class and who was just there for the knock-off cookies and juice. Hope you made it back from you loop faith intact and all. Thanks for watching and leaving a comment. Amen 🙏
@lmfd7373 WOOOOOOWWWW, YOU JUST GAVE ME A GREAT IDEA...😃 What if I made for you a Personal Sized Chicago Deep Dish Pizza in the... AIR FRYER! Would that make you happy?
Cooking at home with a normal oven versus a professional pizza oven is different. Broil to finish the top, bottom cook in case the pie didn't cook all the way through. We're real, not perfect. In order to get the perfect results you makeshift the process. Got another suggestion? We're open to recommendations. Happy Holidays!
Chicago is a shithole that makes great Pizza... I'm not going to die for a piece a pizza so the only thing better than chicago deep dish pizza is chicago deep dish in Florida. Thanks for the recipe.
@kneedragon76 Chicago downtown is nice at least. It's got great food, architecture, and history, but I agree it's got its problems. We lived in Florida for 5 years, so I agree 💯 Chicago deep dish pizza in Florida best of both worlds.
I was pulling the dough away from you, the viewers. Like when you're in front of a large group and your left is their right and vice-versa. Most importantly, stretch and fold the dough upon itself. Thanks for being so vigilant.
To each their own, but Lou Malnati's is very good. I like their crust the most and the fact that there's a layer of sausage and not just mini meatballs sparsely spread out is also another one of their strengths. Those are the two things I tried to include in this recipe. Giordano's is spotty and can be inconsistent, but the one downtown near Millenium Park is good.
Lifelong resident here for almost 53 years. Thanks for paying homage to my birthplace and current city… the great city of Chicago!!!! It sucks that the media and local knuckleheads give us a bad name. For culture, food, entertainment, sights, shopping, museums, nightlife, and of course PIZZA, no other place that I’ve visited even comes close.
It's a pleasure to pay homage to Chicago! Everyone I've met that has been to Chicago always has something great to say, even if they go during the winter and it's -20F. It's clean, well organized, fun, entertaining, and you eat very very well. I'm from Chicago, but live in Spain and pizza here sucks despite being right next to Italy. There's nothing like Chicago style pizza the deep dish kind or thin crust tavern style, so I have to make my own pizza here from scratch. Thanks for your comment and support.
@@mikeymutual5489 Jersey, Philly, Baltimore and of course NYC. I stand by my statement… they don’t come close to Chicago pizza. Sorry, but not sorry. 🤷🏽♂️
@@djtblizzle Then you are a typical Chicago blockhead. That is why people rip on Chicago for being a wannabe city. Chicago deep dish sucks (and is barely pizza), and tavern style is dry, crackery garbage. Get a clue and stick with your dumb Chicago hot dogs.
Smh.... so many things are wrong with this. Corn meal in the dough... olive oil in the cast iron instead of butter with corn meal and parm... shredded cheese on bottom instead of the sliced provolone... sugar in every ingredient... idk man seems super sweet and gimmicky.
Thanks for sharing your opinion. This is our recipe, put together by all the things we like most from all the different pizzerias we've tried growing up in Chicago. So wrong and gimmicky, no. It's just ours and we want to share it with others. Corn meal may or may not go in the dough, giordanos.com/how-to-make-the-perfect-chicago-style-pizza/ We like it, so we added it. We had butter in the dough for that biscuit buttery taste, but olive oil in the cast iron offers a crisper and more flavorful crust. We live in Spain and source the best ingredients we can find locally, to which they only sell blocks of provolone and not slices. Freshly grated cheese always trumps pre-sliced or pre-grated cheeses. After talking with others who have commented like you Cisco, I agree maybe I would not have cooked down the tomato sauce prior to baking because then it may be too sweet for some. However, if you try this recipe and make it for yourself (and to share of course), you'll see it's not sweet, it's on point. Also, I grew up on Paisan's pizza in Cicero, their sauce is a little sweeter than most, so maybe unconsciously I made it just the way I like it. Again, thanks for your comment. We're always looking to improve and offer better recipes.
@robertthatcher4188 Thanks for catching that! 🙌🏽 Wanted to see who was paying attention in Sunday school and who was there just for the cookies and juice. 😉
You're right. We should include cups, ounces and pounds. We'll add that information now to our website. We like ml and grams because it's more detailed/specific than cups and what not. We're all about detail, but also about listening to what you have to say. www.thesmartfitonline.com/post/chicagostyledeepdispizza
It's not pizza it's a polish deep dish pie modified with Italian ingredients and renamed pizza all they did was remove the pickles and add italian sausage instead of kielbasa
What!? Send us a link to the Polish deep dish pie? We'd like to check it out and when we visit Poland we'll look it up and make a video. It'd be nice to find kielbasa here in Spain.
@thesmartfitrecipes Spain last thing I would eat is pizza don't get me wrong I like pizza all kinds but Spain I had razor clams in cambados 20yrs ago that I still think about now
Razor clams! Yes! I guess since we have access to them most of the time we take them for granted. We have a simple yet delicious Basque clam recipe. When we share it hope you give it a try and leave us a comment. 😉
Yes, a classy city and great pizza. Nothing is perfect, e.g. some argue the Chicago Style Deep Dish pizza not pizza, or like others focusing solely on the negative aspects of Chicago rather than its cleanliness and mostly friendly Midwestern people. We opt to share good, and the negative to the media and news. Cheers!
@gerardomenchaca4662 But was it really his or did he lease it? Thabsk for catching that though, sometimes in Sunday school I had a sugar rush from the cookies and juice. The stories mashed together. Thanks for the comment! 🙌🏽
Yeaaahhhh, metrics because it's much more detailed and we're trying to be as precise as possible. However, our IMPERIAL measurements can be found on our website. 😀😉 You're welcome 😊
@brentyoung2310 yeahhhh we've heard that before too and in our version 2.0 we'll be making some improvements like this one you've mentioned. I like my sauce a little sweet and that's why I did cook it before it got cooked down again in the oven. Thanks for your input. 💪
Hmmmmm you've got us stumped? There's already yeast, flour, butter, vegetable oil, and olive oil which is more than most doughs. Enlighten us please. That way we can make it better.
@@TheSmartFitLife it’s the reason the transplant Chicago pizzerias can’t quite succeed in making 100% authentic delicious tasting Chicago pizza here in Florida no matter how precise they have their recipe!
@@TheSmartFitLife Come on I see your skills on here! You don’t know as a fellow Chicagoan and an accomplished Chef? Ok, Im surprised nobody knew it. So the one VERY important ingredient not mentioned that makes Chicago pizza the best in the world is …..LAKE MICHIGAN WATER 💦!!! Also when dealing with things like breads with yeast in them not only does the water highly affect the outcome but also the relative humidity and altitude of Chicagoland! Just not as much as the lake water. Thats why our Italian bread down here is not as good as Gonnella, Turano and/or a few others.
Invented in 1943, "In a reflection of ancient customs, the idea for deep-dish stemmed once more from poorer, working-class needs combined with a lack of necessary ingredients due to World War II. People would make a dough of sorts with what they had, adding leftover food and anything else they could think of to create a pie-like substance." Doesn't sound like it was invented as a tourist trap, and even locals like the occasional slice of deep dish. Is it disgusting? 🤔 Are buttery flaky dough, Italian sausage, cheese and tomato sauce disgusting? I mean maybe, if you are low carb, keto, vegan, carnivore, vegetarian, and lactose intolerant. Then yeah, don't eat this. If you like food and want to try something locally created in its site of origin try it. When in Rome do as the Romans do. When is Chicago try deepndish pizza, tavern style pizza and don't put ketchup on your hotdogs. 😁 Thanks for you comment by the way. What kind of pizza do you like if not deep dish? pequodspizza.com/blog/history-of-chicago-deep-dish-pizza/#:~:text=You%20might%20be%20wondering%2C%20why,Uno%20in%20Chicago%20in%201943.
@PREPFORIT I think you fell asleep before finishing your instructions on building a pizza...zzzzzz. I mean if you fill stuff with things and then do something else and then put that in nonspecific places, then anything can happen. You probably like pineapple on your pizza.
I do not usually comment. Grew up North Side suburban Chicago. Mom and Dad went to Uno's on Sundays- starting for me 1956. Years before they sold out to KFC. Went to Lou's grand opening Lincolnwood around 70 or 71. So I have been eating this for oh- 60 plus years. Started trying to duplicate it maybe 10 years ago in Boston. 5 years in East TN retired- NO PIZZA ANYWHERE! Malanati Jr. and his brother both mention BUTTER CRUST but they say they don't use butter. Who Cares! Probably LARD. That's what was used in the forties and fifties. This dough works. I used a half stick of Irish Butter smearing it over the dough while Kneading. Maybe the best pizza I have ever made. I cannot thank you enough. Yeah- I KNOW NAYSAYERS. THERE IS NO CORNMEAL!!! Get a life. This works.
@nealsimmons2853 I grew up in Cicero and Paisan's pizza was at our house every Friday night. Not deep dish, but the family ritual started there. Now this deep dish pizza isn't a replica of any of the big three pizza franchises in Chicago, but rather a selection of their best qualities (personal opinion and wife's input). We honored this recipe made it to the top of your homemade pizzas. It was worth waking up at 4:30 a.m. to calculate Baker's percentage and everything to the gram. We believe we can still make this recipe better. When we have that recipe we hope you give it a try too. Thanks for taking the time to comment 🙌 And YES the CORNMEAL DOES SOMETHING SPECIAL TO THIS PIZZA. 🍕
This is more a Lou Malnati's or Uno's recipe.. Giordano's doesn't use corn meal in the dough... Also, they use butter to line the pans not olive oil.... but the biggest difference is that Giordano's uses a top dough covering, sealing in the ingredients like a pie... i grew up in a Giordano's my uncle was a franchise owner back in the day.
Thanks Art! I made a lot of changes combining what I liked best from the different chains that make deep dish. So this is really a unique recipe. Hope you like it and thanks for the facts. ;)
You are correct Sir and Giordano's Is The BEST Pizza in Chicago!!!
Yes true Giordano's is stuffed pizza, The others are deep dish.
Neither Lou Malnati’s nor Uno’s uses cornmeal in their dough; that’s a myth. The corn taste comes from corn OIL.
❤❤this pizza is soooo da lish us!!! And as far as the sauce?? Hmmm YES IT IS COOKED WITH SEASONING !! you can see it !! And I loveeeee that cheese, we'd all laugh at the stretches lol. and the crust... mmmmmmm yessss to die for. 😊 and that big ol big piece of sausage... mmmm you know there's a piece in every bite !!!
Lot of experts giving tips but you actually made it, uploaded it for anyone to try so kudos. It's the man in the arena who counts
Thank you very much for the recognition. 🙌 There are so many details, being from Chicago I've had my fair share of deep dish. Living abroad and craving a slice of home raises the necessity to hit the mark. I'm glad I was able to put this together and share with the world. I can make it better though, so hang round.
You the only one that explains what the ingredients does, I'm looking forward towards what else you making.
Tony! My guy! Thanks for paying attention to the details. All recipes are made of ingredients and directions, but we try to elucidate the "why" we included or excluded ingredients. It's fun to share and learn. Looking forward to your future comments!
Great video. great recipe and the narration was fantastic. From someone who was born and raised in Blue Island, I can't wait to try it. Thank you for sharing.
Thanks JoeyD! Glad to know my hours spent writing are appreciated and hopefully made some people laugh or spark some kind of emotion. 😁 Please give it a try and send us your feedback. We're always looking to improve. Happy Holidays! Cheers!
Ppl love to say deep dish is a tourist treat but I highly disagree ! My mother is from the southside so I grew up spending a lot of time around Chi and deep dish is my all-time favorite thing to eat ! I live in Indy and luckily being so close there is no shortage of places here to get great authentic deep dish and I’m grateful for that. To think there’s ppl in the world who’ve never tried a pie like this saddens me lol
We agree! It is a treat regardless of who you are and where you come from. Hearty, different, satiating, cheesy, and American. What's not to love? People should try it whether they think it should be called pizza or not. Regardless of its label, judge the food based on taste, smell, and feel. And if you're feeling sad, it might be time for a slice of pizza pie, because it always brings happiness. Thanks for your comment!
For the meat I like the pinch method, form a giant ball from your meat, pinch off a thumbsized portion, flatten it in your grasp and place it on the edge, repeat until the edge has a good circle of meat, and work your way into the middle, leave some small gaps so the cheese can bubble up through the meat layer.
@sscam2001 the pinch method. 🤔 OK, I like the sound of that and the cheese bubbling up through the gaps. I was just going to ask for the "Why" of that method and you provided it. Thanks. Going to give that a try with my next pizza pie. 🍕
I made this last night for the first time. It was amazing and will be experimenting with other toppings
Niceeeee. Thanks for sharing.
Let us know the topping you use.
@The Smart Fit RECIPES I used sausage for this one and next time I'm going to try pepperoni 😋
Oooooo pepperoni sounds good. That's hard to find here in Spain at the moment, so sometimes we use Spanish chorizo. Any other foods or recipes you'd like to see us cook up?
Not convenced 😢
@The Smart Fit RECIPES ill definitely let you know soon!
WE LOVED GIORDANOS PIZZA
thanks for the recipe
Hi so i used your recipe last night and it turned out pretty good. Although i did alter the sauce a little bit my wife and guest loved it.
Thanks Andrew! I'm glad they all liked it. How'd you change the sauce, just curious. Also, what other feedback you want to share. We're always open to making improvements.
@thesmartfitrecipes I added dry Italian herb seasoning "oregano, basil, marjoram, parsley, and red chili flake." Also, a friend suggested I heat up the pan on the stove top prior to putting the "cast-iron pan" in the oven to help get the crust going on the bottom. Which I did. I also did your suggestion and had the pizza stone to help reflect the heat in the oven.
We recently tested the Deep Dish Pizza during our Chicago visit. It is awesome and something different style and test👌
Hi. Absolutely 💯 awesome and different. Thanks for your coment and hope you like the recipe and one day you can make it.
Okay. Sooooo we are having a block party this Saturday and I’ve volunteered to make a homemade deep dish style pizza. I Came across your video and I think I’m doing this one. That pizza looks great. I’ve never been to Chicago before. So I’m hoping I can get it right the first time. lol 🍕
Thank you! The dough prepnisnver easy and if you want an even deeper dough flavor let it ferment one day more. You can easily prep this a few days in advance and put it together the day of. Let us know how it comes out.
Outstanding!
Thanks Mr. White! Doubted whether or not we really wanted to publish this recipe because we liked it so much. Happy to have shared it for others to enjoy. Anything else you'd like to see us cook up?
Wow, what a great video! Very informative with good instruction. I can't wait to try this. I've watched a lot of videos but yours is the best! Thanks for doing the research and work for us. Now all we have to do is cook!
@bunkyman8097 Wow, thanks for the recognition 🙏 I really tried hard to do all the research and make it easy and informative. Try the recipe and let us know what you think. Enjoy!
Thanks again!
got any requests or suggestions for future videos?
@TheSmartFitLife
Since you did such a great job on the pizza, and keeping things Chicago-centric, how about a video on Italian roast beef? I'm sure it would be just as excellent as the pizza video.
This is how to make an enjoyable and informative video on youtube. Very well done!
@ThePilotUSA1962 Thanks for the feedback and recognition. 🙌 We are always trying to improve and fine tune our work, recipes and videos included. We'll be sure to publish more like this one.
Question, could I substitute yellow corn meal with cornbread mix instead? Or are they the same thing?
Yellow cornmeal is a single ingredient, while cornbread mix includes cornmeal, flour, sugar, baking powder, and other additives. Substituting cornbread mix for yellow cornmeal changes the proportions, reducing the amount of cornmeal in the recipe. Here's another example, imagine using plain flour instead of cake mix. Plain flour is just one ingredient, while cake mix includes flour, sugar, and baking powder. Substituting cake mix for flour would make the recipe sweeter and affect the texture.
In short, cornbread mix cannot replace yellow cornmeal without altering the recipe's balance. Thanks for asking.
I live in Omaha, Nebraska so I’m very happy Davlo Pizza is a pizzeria that sells Chicago deep dish pizza which likely is the same as Giordano’s deep dish pizza.
The deep dish pizza looks identical to Giordano’s, and it tastes the exact same which I doubt are coincidences.
@jasoncase9481 thanks for sharing! It gets pretty cold in Nebraska I suppose and in the winter fewer things are more comforting than a Chicago style deep dish pizza. Let us know when you give this recipe a shot.
i love the deep dish pizza, its so good and delicious! 😍🙂👌
So good! Thanks for the coment. Did you have the chance to make it at home?
My hometown, nothing beats Chicago pizza. Can't wait to go home and get some good Chicago food,
@MSBLADE1970 YESSSS! 🙌🏽 We currently live in Spain and it's been way to long since we've been to Chicago. The food there is soooo underrated.
Excellent video my friend..the piano music was a nice touch as was the sausage recipe.
Thanks for noticing the little details.We do our best.
That pizza looks so good! That cheese pull on it looked like it was 3 feet!
I couldn't have planned that better. I would have kept pulling, but it definitely would have kept giving. The cheese pull in foodporn is the equivalent to...nevermind.
I've had Lou's and Gino's. Can't wait to try this one.
They're all different and good in their own way. I like the crust from Lou's pizza and the big ingredients from Gino's pizza. In our recipe we tried to blend our favorites of each...of course our favorites are in our opinion. Let us know how you like it!
Video actually starts at 4:18. Great recipe!
This comment is based on a true story.
I was at that exact Giordano's last week. So tasty! And I'm from Staten Island, NY. Long live #nunzziospizza!
Glad you enjoyed it. I know there is always this big discussion as to whether deep dish is even pizza and it's completely different from east coast.
Giodanos is dough, cheese, toppings another layer of dough then sauce. This is more deep dish. Looks good
Wow! We totally muffed that. We're just going to have publish another recipe and video. Everyday is the perfect day to make pizza better. Thanks for pointing that out!
Loved your pizza dough video.
I have a question: do you have to play the music so loud, it over rides your voice.
@sweetdeb100 Thank You! I mean, thank you...🤫. Jk Note taken, we'll lower the music while I'm going over the recipe and other shenanigans. 😁 Thanks for your feedback.
Wow - really good video. I plan to make this tomorrow night, so was looking for some tips and came across your channel. Super informative and well made. You guys definitely should have a lot more subscribers!
@eltorpedo76 thanks! We're really glad you liked our video and found the information useful. Make the recipe your own and change how you'd like. Let us know how your pizza comes out. Have a great 2024!
Simply thee best deep-dish pizza!
All I can say is, that record-breaking cheese-pull at the beginning was hilarious! lol 😮🍕
@clutch236 Riiiight? It just kept going and pulling. I couldn't have asked for a better cheese pull.
I might be wrong but think the 1st one opened at 63rd/california on the northwest coner in 1974
Cool! We didn't know that.
One pro advice: Don´t use sugar to balance the acidity out, use a small pinch of baking soda. It neutralizes the acid und you get a naturally sweet sauce.
@photicsneezeone thanks for the advice. I added the sugar because it reminds me of Paisan's pizza's sauce which is a little sweeter than most. I'm going to take your advice and maybe I just reduce it more to make it sweeter.
Hello I enjoyed your Video! Good Job with your Pizza! Please have a good day!
Thanks so much!!!! Happy to hear that and have an amazing day you too. Hope you can make the pizza one day.
Looks amazing
Thanks! It tastes just as good as it looks. Hope you give it a try. 😉
A man vs Food challenge would be Shaquille O’Neal eating a large Giordano’s deep dish pizza.
10 deep dish slices of a 16 inch pizza would be challenging for Shaquille to completely eat although likely achievable.
@jasoncase9481 Shaq?! I'd take on the challenge myself just to fill up on pizza. No way I could finish it. 😅
I suppose we could add some pepperoni also?
Yes, of course! if we had pepperoni we would have added it on there too. Growing up my favorite was pepperoni and sausage pizza. We only have chorizo here in Spain. It's similar, but too different and changes the flavor profile of the whole pizza. What are your go-to toppings for pizza?
Las Vegas off Strip across Bellagio @ Horseshoe is yummy 😋👍!
Las Vegas has it all!
did you do Detroit style yet?
Not yet, but it's coming real soon. Looking for anything specific in the recipe?
You mention add grated cheese, but which cheese was grated? I thought it was the mozz, but you mention lay the mozz (discs) i was confused, where is the provologne?
Grated cheese is Parmigiano reggiano cheese Grated on top after you put on the sauce and veggies. You can find a good reasonable priced block of it from Trader Joe's. Depending on how aged it is it can be expensive. No provolone cheese on a pizza. Mozz and maybe parm. No parm on a New Haven pizza during cooking.
I would always recommend buying a block of cheese and grating it yourself because it will melt the best. Unfortunately, where I live mozzarella in large pieces can't be found or at least I haven't discovered it yet, so I had to use sliced mozzarella which is still way better than pre-grated cheese. In the video I grated the provolone, but the mozzarella discs were left as is. Grated Parmigiano reggiano was added after the pizza had cooked. Hope that helps and thanks for your comment.
Why can't provolone go on a pizza? Sincerely interested in knowing. We used it because in Chicago, provolone cheese is used on pizzas in combination with mozzarella. It's a semi sharp nutty and buttery flavored cheese which plays well with mozzarella which has a milky wholesome flavor, best of all they both melt fantastically. Thanks for all your comments and input D'Anna.
That’s insane! I’m going to try this!😅 Greetings from north of France ❤
Nice. Let us know how it goes!!! Hi from the north of Spain!
Happy days. Used to work at Giordano's on Wabash.
Hi George. Thanks for sharing and watching. Let us know what would you recommend to change or if you have any tips you would like to share. Thanks again
I saw a G.
I've seen it all.
Dope describes my rhymes, making all you emcees cold drop like dimes. You know MCSC is back again, and battling me on the microphone is like committing a sin.
Scott/MCSC
King Scott
You're a OG Scott. Cheers!
Great video! Makes me wanna try it :) looking forward to your next video 😁
Yay! Thank you!
This recipe for the crust, sauce, and fresh sausage! appears to be a copy from Brian Langerstrom’s video that preceded it. Incidentally, he posted a later video with adjustments for improvements.
Thanks for sharing that. We'll have to check out his video. I made the crust recipe wanting the buttery taste and crumbly feel of a biscuit, but a crispy almost fried exterior and from trial and error came up with a good ratio of butter and oil in the crust. The sauce, needed to be as fresh as possible, seasoned and good tasting on its own so we did just that. Our tomatoes didn't make it through the summer so we couldn't use garden-fresh tomatoes like we would have liked. Living in Spain it is impossible to find Italian sausage and that left us with no other choice, but to make our own. Trial and error gave us that balance and reminded us of pizza Friday nights. Had we known @BrianLagerstrom made something similar first maybe we would have saved some time. :D With all the comments we've received we'll also be coming out with some modifications, and stick to trial and error.
I was very surprised seeing Lou Malnati’s pizza mostly looks the same as Giordano’s pizza.
@jasoncase9481 Yeah, they look similar, but taste is very different. The tomato sauce on Lou's is much more complex than Giordano's and they add a whole thin layer of Italian sausage versus just little sausage pieces scattered like Giordano's. Giordano's also does this thing where they add a thin layer of dough between the ingredients on the bottom and the sauce. Both are good, but different. I guess when you fill a bowl made of dough with ingredients and top it with sauce it might look the same. Thanks for the comments! 💪
That looks delicious 🤤😋🤤 I have to give it a try
please try and let us know how it went. thanks for the comment
Acabo de cenar y me ha entrado hambre. Menuda pinta grgrgrgrgr.
jaja. Esta buenisima. Espero Benat pueda hacerla para ti!!!
Pepperoni casserole. 🍕
Ummmm yes please! We would definitely smash a pepperoni casserole or pizza or pie or high-bordered disc or happiness vessel. Whatever you want to call it, eat it up and enjoy. :)
I love me a Chicago pizza but Pepperoni is not my thing in a Chicago style pizza. Back in the 70s as a kid it was Sausage all the way! The classic in my mind is always S A U S A G E!!!!!!!
@benjeberkeley9660 I agree! Italian sausage is better on Chicago Deep Dish than pepperoni. On tavern style pizza cut in those little squares...pepperoni is great.
Guga foods has already ruined my future steak experiences at restaurants by showing me how to cook amazing steak at home. You're about to ruin my future pizza joint experiences. Lol
Ahahahaha Sorry, but not sorry. @GugaFoods has definitely shown us a thing or two on how to make steak even better. In the end, our purpose is to give you the foods you love without reaching too far in you pocket. It takes more time in some instances, but the feeling of creating a dish that matches your favorite pizza joint's and sharing that with others really creates some great memories. Any recipe or food you want to see us tackle? We're always open to our viewers input. Thanks for your comment.
I'm from Buffalo NY. I had Chicago deep dish pizza at a place called UNOS when I was a little kid. It didn't last long and do not know why. Pizza Hut did the Chicago deep dish only once. They got it wrong.
Hi. Thanks for writing. Hope you can try to make this recipe at home and remember those moments.
Good 👍😋
Thank you 😋
lol im here too say i love all style of pizzas thin style or fhick from Chicago and love Detroit style and NewYork style just dont like chain pizza [places piizza hut or Dominos unless im drunk and very hungry lol everyone wants to argue who is better lol all styles are great long as made correct its all about in my opinion who making pizza . im 51 years old and been making pizzas from 12 years lol but still trying to learn more about all styles of pizza one can never know too much
Keith thanks for sharing that. I'm a big pizza guy myself and we try to make the different variations from the USA since there are so many and because most of the pizza here in Spain sucks. Homemade pizza is wayyyyy better than chain pizza, although Domino's hits the spot when we're a little homesick. Got any tips or suggestions or recipes to share? You sound like a pizza guru. Cheers!
The biggest darn pizza I seen in my life! 👀
Thanks Aaron. Try to make it and it will be the bes pizza you ever had.
@@TheSmartFitLife i used 2 work @ dominos
You are awesome.
Thank you for the comment!!!
is this recipe written down somewhere?
Yes! Check the description of the video and click in the link below. Let me know if how the recipe goes. Thanks
It was Moses who split the sea and Noah who loaded the animals in the ark 😂
😅😅 I know, I wanted to see who was really listening to what I was saying and more importantly who paid attention back in bible study as a kid. 😉 You're the first one to catch it. Thanks for listening. Anything in particular you would like to see us cook up?
Can I make this without the meat? Will it be as good?
Hi. Absolutely 💯. I love when we use Peppers and onions. Which ingredients are you thinking of adding?
@@TheSmartFitLife for the recipe I was considering doing half cheese and half pepperoni since my sister doesn’t eat meat. As far as vegetarian toppings, I’m unsure unless it’s okay with just sauce and cheese.
Anyway sounds pretty good. Half and half or just cheese. It's like any other pizza, you can choose the toppings. but of course, cheese is the number one.
Glad that you are making it. Let us know how it goes please. Thanks for watching and coment. 👌
"MOSES would save all the animals in this red sea..." ---> You mixed NOAH and the boat, and MOSES opening the red sea. LOL
Thanks for paying attention and the comment. I was rambling off and wanted to see how many people would actually catch my switching of characters and stories. Of all the viewers I think only three people have mentioned it, you being the third. Let us know if there's anything you'd like to see us cook up. Thanks again for your comment and support.
It’s called a comment generator.
Authentic Chicago deep dish--like Giordano's--does not contain cornmeal and never has. It also uses oil (usually canola or corn) and lots of it (about 3 TBS per cup of flour) and a very short mix/knead time (think making biscuits, not bread). Never pre-cook the sauce.
Thanks tba1879 for the input and knowledge. We put this together using the best of our resources and preferences. The cornmeal adds a unique texture and flavor to the pizza. We found a balance between butter and oil in the dough to give us a buttery and cushy crusty yet light and crunchy crust that browned just right...in a home oven. In Chicago, many, not all, pizzerias add sugar to the sauce making it a bit sweet. So we intended to use the natural sugars of tomatoes by reducing the sauce beforehand and adding less sugar. You seem like you've got some deep insight. Got a recipe to share with us? We're always open to growth, improvement and making the world a happier place through food.
@@TheSmartFitLife My response was to alert you to the correct recipe to make authentic Chicago deep dish, which is to use oil and a very short mix/knead time to achieve the biscuit-like crust. The cornmeal myth seems to have arisen as an answer to the golden color of the crust, but this is incorrect. Way back when they were using a food dye called "egg shade" to achieve this. You don't want to pre-cook the sauce because then you effectively cooking ti twice, which reduces the freshness. Use a high-quality ground tomato product like 6-in-1 (if you can find it) and 3/4 part-skim mozzarella and 1/4 whole milk mozzarella.
@tba1879 thanks a lot, and we mean that sincerely. You may have just inspired us to come up with a deep dish pizza 2.0 which would not only be quicker, but also closer to the original. The double cooking of the tomato sauce makes more sense now that you mention it, and the biscuit-like crust is exactly what we're after. We'll be sure to give credit when that recipe comes out. 🙌
@@TheSmartFitLife Sounds good! I hope it works for you! 1-minute mix/2-minute knead (don't forget to proof the yeast first). If you can't find the 6-in-1's you can try Cento or Pagliacci.
If you want to use hand-crushed whole tomatoes make sure that you drain them well so the crust doesn't get wet (laying down the cheese first helps, but...). Depending on your oven you may want to par-bake the crust so it sets up a little. I used to use Stella cheese which was excellent but I can't find it anymore so now I use Frigo (it should be readily available at most grocery stores). You don't have to give me credit--take it for yourself!@@TheSmartFitLife
I see a fly on top.
AP flour, No cornmeal and use corn oil, and never pre cook sauce if you want authentic.
Thanks for the tips. We personally like the cornmeal in the dough, but you can easily just substitute those grams for grams of AP flour. We'd use corn oil, if we lived in the USA, but in Spain we have sunflower oil and of course high quality olive oil. If you've got corn oil, use it if you'd like they've got plenty in Chicago. We cooked down the sauce because we like it a little sweeter like the pizzeria Paisans, in Chicago. We're gathering suggestions from everyone for our next deep dish video. So thanks again for authentic suggestions.
Came for the recipe, stayed for the stache
Thanks for hanging around. We always try to surpass expectations. 😉
👍add mushrooms for me.
Steven, we agree mushrooms and Italian sausage are a great combination. Do precook your mushrooms before adding them to the pizza to get the extra moisture out? Any recipes you'd like to see us make?
Just making it now! 😂😎
How did it go???
@@TheSmartFitLife it actually went awesome! Haven’t eat in 2 days after smashing it all 😂😂
@@Realwildshots LOL. good. Thanks for sharing.
And any other recomendations that you would add as an ingredient? or any other recipe that you suggest us to make?
You killed it!
Oh yeaaahhhh! Thansk for the compliment. We do our best to kill these recipes. 💪🏽
Moses didn’t have an ark
Hiiiiii, yes I'm aware it was Noah and not Moses with the ark and the parting the red sea. I wanted to check and see who out there would catch the mistake. Thanks for watching the video.
Where is the recipe?
@mouradalhassani9230 thanks for asking! Here's the link to the recipe. www.thesmartfitonline.com/post/chicagostyledeepdispizza
you got noah and moses confused bto
@kneedragon76, 😎 I wanted to see who'd catch the ol switcheroo. I see someone was paying attention in Sunday school. Thanks for the comments. Amen 🙏
i guess i will never please the chicago gods
@lor0n1c_ the Chicago God's are already pleased with you 🙏 Is it because you don't like Chicago Deep Dish pizza or... are you from New York? 😜 Thanks for dropping a comment. 🙌
Quiero volver a probar esa maravilla
Si Adi. Te lo recomiendo. Prueba y nos cuentas
10:17 is hilarious
😅. thanks for the coment.
చీకాగో డీప్ డిష్ పిజ్జా | Giordano’s pizza | Must try when you are in chicago
ua-cam.com/video/vxbWq_hzDJg/v-deo.html
Yo, why you piggybacking?
what if you dont own a pizza stone?
You can borrow mine 😊
No problem. The pizza stone helps cook the bottom of the pizza better giving a crispier crust. I would still have the top and bottom burners on. The other change you might might need to do is let the pizza cook on the stovetop just a little longer to get that bottom crispy. But keep an eye on it so you don't burn it. 😉 Let us know how it comes out. 😁
@@WorldGoyimUnite Thats nice
get a pizza screen and PARCHMENT PAPER---put it on the lower rack..you're welcome.
Yep, a lady lasagna and a man pizza made a bad decision after too much red wine, and Chicago deep pan was born! 🤣
I tried this recipe and it’s criminal to call it better than Giordanos’ 😂😂🤣💀
Better than Giordano's?! Never! Giordano's is Giordano's. Lou's is Lou's. This is ours. Home away from home, if you're scratching to satisfy an itch this is satisfying. We always want to improve. What are two things you would focus on to improve the recipe? Thanks...and Happy Holidays!
Lmao 🤣 is meskins are everywhere lol
Us meskins
Arrrrrrriba Mexico!!! 🇲🇽
Recipe Chicago pizza recipe
Thanks
The haters that call Chicago deep dish pizza a casserole are wrong because people don’t eat casserole with their hands, and a casserole doesn’t have crust.
Truuuueeeee. Thanks for giving us more ammunition to defend this PIZZA 🍕 🙌🏽
That Bible reference was so off it threw me for a loop. 😵💫
@mfsithguy lmao 🤣 I did it intentionally knowing the there would be a few of us that might remember Bible class on Sundays. I wanted to see who was paying attention in class and who was just there for the knock-off cookies and juice. Hope you made it back from you loop faith intact and all. Thanks for watching and leaving a comment. Amen 🙏
@@TheSmartFitLife I knew it had to be on purpose! That just seemed so intentionally wrong lol. It was very crafty
it takes a very long time to cook 😢 and all i want is ONE slice
@lmfd7373 WOOOOOOWWWW, YOU JUST GAVE ME A GREAT IDEA...😃 What if I made for you a Personal Sized Chicago Deep Dish Pizza in the... AIR FRYER! Would that make you happy?
What was that afterthought about broiling and bottom cook? Ridiculous
Cooking at home with a normal oven versus a professional pizza oven is different. Broil to finish the top, bottom cook in case the pie didn't cook all the way through. We're real, not perfect. In order to get the perfect results you makeshift the process. Got another suggestion? We're open to recommendations. Happy Holidays!
Chicago is a shithole that makes great Pizza... I'm not going to die for a piece a pizza so the only thing better than chicago deep dish pizza is chicago deep dish in Florida. Thanks for the recipe.
@kneedragon76 Chicago downtown is nice at least. It's got great food, architecture, and history, but I agree it's got its problems. We lived in Florida for 5 years, so I agree 💯 Chicago deep dish pizza in Florida best of both worlds.
ummmm moses and the ark? lol
thanks for the coment.
Pulling the dough away from you? Every single fold was towards you.
I was pulling the dough away from you, the viewers. Like when you're in front of a large group and your left is their right and vice-versa. Most importantly, stretch and fold the dough upon itself. Thanks for being so vigilant.
Uhhh Moses didnt have a Arc.....
We know, but if he did he'd save Chicago Deep Dish. 🧔🏾♂️🚢🍕
Problem is.. Lou Malnati’s is the Best
To each their own, but Lou Malnati's is very good. I like their crust the most and the fact that there's a layer of sausage and not just mini meatballs sparsely spread out is also another one of their strengths. Those are the two things I tried to include in this recipe. Giordano's is spotty and can be inconsistent, but the one downtown near Millenium Park is good.
Moses' Arc? Hahahahahha
Only the real ones catch it! 😅
Lifelong resident here for almost 53 years. Thanks for paying homage to my birthplace and current city… the great city of Chicago!!!! It sucks that the media and local knuckleheads give us a bad name. For culture, food, entertainment, sights, shopping, museums, nightlife, and of course PIZZA, no other place that I’ve visited even comes close.
It's a pleasure to pay homage to Chicago! Everyone I've met that has been to Chicago always has something great to say, even if they go during the winter and it's -20F. It's clean, well organized, fun, entertaining, and you eat very very well. I'm from Chicago, but live in Spain and pizza here sucks despite being right next to Italy. There's nothing like Chicago style pizza the deep dish kind or thin crust tavern style, so I have to make my own pizza here from scratch. Thanks for your comment and support.
And don’t forget Chicago’s BEST in the world Italian beefs & all beef hot dogs!!
"...and of course PIZZA, no other place that I’ve visited even comes close." I guess you've never been to the ENTIRE northeast of the United States.
@@mikeymutual5489 Jersey, Philly, Baltimore and of course NYC. I stand by my statement… they don’t come close to Chicago pizza. Sorry, but not sorry. 🤷🏽♂️
@@djtblizzle Then you are a typical Chicago blockhead. That is why people rip on Chicago for being a wannabe city. Chicago deep dish sucks (and is barely pizza), and tavern style is dry, crackery garbage. Get a clue and stick with your dumb Chicago hot dogs.
Smh.... so many things are wrong with this. Corn meal in the dough... olive oil in the cast iron instead of butter with corn meal and parm... shredded cheese on bottom instead of the sliced provolone... sugar in every ingredient... idk man seems super sweet and gimmicky.
Thanks for sharing your opinion. This is our recipe, put together by all the things we like most from all the different pizzerias we've tried growing up in Chicago. So wrong and gimmicky, no. It's just ours and we want to share it with others. Corn meal may or may not go in the dough, giordanos.com/how-to-make-the-perfect-chicago-style-pizza/
We like it, so we added it. We had butter in the dough for that biscuit buttery taste, but olive oil in the cast iron offers a crisper and more flavorful crust. We live in Spain and source the best ingredients we can find locally, to which they only sell blocks of provolone and not slices. Freshly grated cheese always trumps pre-sliced or pre-grated cheeses. After talking with others who have commented like you Cisco, I agree maybe I would not have cooked down the tomato sauce prior to baking because then it may be too sweet for some. However, if you try this recipe and make it for yourself (and to share of course), you'll see it's not sweet, it's on point. Also, I grew up on Paisan's pizza in Cicero, their sauce is a little sweeter than most, so maybe unconsciously I made it just the way I like it. Again, thanks for your comment. We're always looking to improve and offer better recipes.
It's Noah and the ark not Moses got bub
@robertthatcher4188 Thanks for catching that! 🙌🏽 Wanted to see who was paying attention in Sunday school and who was there just for the cookies and juice. 😉
Dude ml. and grams? Really?
You're right. We should include cups, ounces and pounds. We'll add that information now to our website. We like ml and grams because it's more detailed/specific than cups and what not. We're all about detail, but also about listening to what you have to say. www.thesmartfitonline.com/post/chicagostyledeepdispizza
It's not pizza it's a polish deep dish pie modified with Italian ingredients and renamed pizza all they did was remove the pickles and add italian sausage instead of kielbasa
What!? Send us a link to the Polish deep dish pie? We'd like to check it out and when we visit Poland we'll look it up and make a video. It'd be nice to find kielbasa here in Spain.
@thesmartfitrecipes Spain last thing I would eat is pizza don't get me wrong I like pizza all kinds but Spain I had razor clams in cambados 20yrs ago that I still think about now
Razor clams! Yes! I guess since we have access to them most of the time we take them for granted. We have a simple yet delicious Basque clam recipe. When we share it hope you give it a try and leave us a comment. 😉
Classiest cities? Do you read the police blotter?
Yes, a classy city and great pizza. Nothing is perfect, e.g. some argue the Chicago Style Deep Dish pizza not pizza, or like others focusing solely on the negative aspects of Chicago rather than its cleanliness and mostly friendly Midwestern people. We opt to share good, and the negative to the media and news. Cheers!
This is clearly a scripted advertisement.
I wish it was an advertisement and @giordanos paid us, but they haven't yet. Our recipe is unique.
The ark was Noah’s..
@gerardomenchaca4662 But was it really his or did he lease it? Thabsk for catching that though, sometimes in Sunday school I had a sugar rush from the cookies and juice. The stories mashed together. Thanks for the comment! 🙌🏽
Metric? Seriously?
Not in Chicago!
Yeaaahhhh, metrics because it's much more detailed and we're trying to be as precise as possible. However, our IMPERIAL measurements can be found on our website. 😀😉 You're welcome 😊
Oh no no no no😭😭😭you never ever cook pizza sauce . No no no 😡😡😡
@brentyoung2310 yeahhhh we've heard that before too and in our version 2.0 we'll be making some improvements like this one you've mentioned. I like my sauce a little sweet and that's why I did cook it before it got cooked down again in the oven. Thanks for your input. 💪
But your missing ONE VERY IMPORTANT ingredient in the dough!!!! Anyone from Chicago like me like to say what it is?
Hmmmmm you've got us stumped? There's already yeast, flour, butter, vegetable oil, and olive oil which is more than most doughs. Enlighten us please. That way we can make it better.
@@TheSmartFitLife it’s the reason the transplant Chicago pizzerias can’t quite succeed in making 100% authentic delicious tasting Chicago pizza here in Florida no matter how precise they have their recipe!
so....what is that "one very important" ingredient? We used to live in Boca, but now we're in Spain. What part of Florida are you from?
@@TheSmartFitLife Come on I see your skills on here! You don’t know as a fellow Chicagoan and an accomplished Chef? Ok, Im surprised nobody knew it. So the one VERY important ingredient not mentioned that makes Chicago pizza the best in the world is …..LAKE MICHIGAN WATER 💦!!! Also when dealing with things like breads with yeast in them not only does the water highly affect the outcome but also the relative humidity and altitude of Chicagoland! Just not as much as the lake water. Thats why our Italian bread down here is not as good as Gonnella, Turano and/or a few others.
@@TheSmartFitLife oh I am originally from Bloomingdale IL and now in Sarasota on the Gulf side!
deep dish pizza is a tourist trap. its disgusting.
Invented in 1943, "In a reflection of ancient customs, the idea for deep-dish stemmed once more from poorer, working-class needs combined with a lack of necessary ingredients due to World War II. People would make a dough of sorts with what they had, adding leftover food and anything else they could think of to create a pie-like substance." Doesn't sound like it was invented as a tourist trap, and even locals like the occasional slice of deep dish. Is it disgusting? 🤔 Are buttery flaky dough, Italian sausage, cheese and tomato sauce disgusting? I mean maybe, if you are low carb, keto, vegan, carnivore, vegetarian, and lactose intolerant. Then yeah, don't eat this. If you like food and want to try something locally created in its site of origin try it. When in Rome do as the Romans do. When is Chicago try deepndish pizza, tavern style pizza and don't put ketchup on your hotdogs. 😁 Thanks for you comment by the way. What kind of pizza do you like if not deep dish? pequodspizza.com/blog/history-of-chicago-deep-dish-pizza/#:~:text=You%20might%20be%20wondering%2C%20why,Uno%20in%20Chicago%20in%201943.
chicago style is the most boring.
Fill a pizza crust pie with Pizza fillings......zzzzzz
@PREPFORIT I think you fell asleep before finishing your instructions on building a pizza...zzzzzz. I mean if you fill stuff with things and then do something else and then put that in nonspecific places, then anything can happen. You probably like pineapple on your pizza.
For the record, sometimes I like pineapple on my pizza, but not in my pizza.