I am in love with the Detroit style pizza you shared on another video, I have to say it is mine and everyone else's favorite too. I will have to try this out as well. You are correct with saying the pizza oven attachment brings a great element to knocking pizzas out of the park. Thank you for the amazing videos ✌🏽
From Chicago. You're pretty dead on. I'm down to try this. Everyone has their pie of choice. But I'm glad to see others doing their version or twist on food. It's a beautiful thing that brings us together. Good to see the deep dish making its way around to other folks. Cheers 🍻
Thanks Frank. Taking on a "Chicago" style pizza is a bit white knuckling, as you are entering sacred territory. Our team really appreciates your encouragement! Thanks for being part of our community!
So, I’m a little late to the party because I’m just messaging now. But, this recipe was a hit! I must admit I was skeptical whether the dough would turn out because of how soft it was (and you warned us about it) but it turned out to be a masterpiece. Thank you from Canada.
As usual excellent instructions and tips. I really like Chicago deep dish pizza I have a small cast iron skillet that I'll use to try out this recipe. Looks great!
Good lord that looks amazing! I got to go to Chicago a few years ago for the first time to see my son graduate from boot camp and one of the places I was recommended to go try was Giordano's Pizza. It was weird to see a pizza like that but holy cow, it was DELICIOUS! Probably one of the best pizzas I've eaten in my life. Sadly now, I'm low carb because of health issues but maybe I can come up with casserole type replica of this because I LOVVVVVE pizza so much! Excellent video as always. So glad I happened upon your channel!
Low carb and pizza ... that's a challenge, maybe give a Cauliflower crust a try? Thanks for your comments and thank you for being part of our community!
Do you deliver? Watching this near Chicago , waiting for my deep dish pizza for dinner! You have done yourself proud!! I’ve lived here for 44 years and that is a world class pizza!
Just getting back to the early comments!! This is a great compliment for certain, our team appreciates it. We all fell in love with this pizza. Thanks again for the encouragement and thank you for watching!
Hi Chef Tom. Is so good to see you inspiring us for another tasteful summer bbq. Yodler 1500 pizza oven being manufactured hopefully soon. Thank you Tom for inspiring us all.
Thank you so much, yes, the WFO for the 1500 will be available early summer! We'll introduce it on the channel as soon as it is available. Thanks for watching!
Glad you enjoyed this one, honestly, we hope you'll make it for your family and friends. You caught the Tavern Style in the intro, coming your way. Thanks for watching!
That looks pretty good I did this a couple years ago on my Green Mountain grills and like that because you get the nice smoky flavor and can still Get nice Browning on top!
I'm a new sub to your channel...looks like I've arrived at the best time...Pizza and pizza sauces...OMG! I just received a Blackstone pizza oven (awaiting weather change to assemble), and I can't wait to try these. Have you ever heard of the Detroit-style deep dish...with all the cheese melted down along the sides?? I want to try one of those, too. Thanks for the recipes!
First off, thanks for subbing, that means a lot! Search pizza in the search bar and you'll find all kinds of recipes. Did you say Detroit Style?! Here's te link - th-cam.com/video/2-Y57Pvkrkk/w-d-xo.html. Thanks for watching!
Chicago native (now in PNW) who grew up with Uno's, Due's and Lou Malnati's. Corn meal is, indeed, essential for this type of pizza. Got into a TH-cam scuffle a while back with people claiming they worked at Malnati's, who said no corn meal is used. I'm not buying that, and besides, Lou was dead long before they were born. Nice job, you nailed it.
Thanks Phil! Always great to hear from someone who grew up in the tradition and can speak to it from experience. We appreciate the insights and thank you for watching! Chicago Tavern Style Pizza drops on Friday.
@@allthingsbbq My pleasure, and another thing you got right is don't make the crust too thick. This is "deep dish" pizza, not "thick crust." (There is a difference.) Good job.
Actually corn meal is NOT used in any of the.main deep dish spots in Chicago. Not at Uno/Due. Not at Malnati’s Bert’s or Pequads. They use corn oil but no corn meal. Corn meal got in the mix when a TV chef used it in trying to replicate Chicago deep dish.
As an Italian, it always amazes me how much garlic you put in the sauce (and in everything, to be fair). Two full gloves for a can of tomatoes is insane. tbh...
Thanks for being honest. 2 cloves in a 28-oz can certainly isn't garlic forward. However, we would encourage you to adjust the ingredients to your personal preferences. Chicago Deep Dish is a major departure from Neapolitan style pizza, we hope that you will try this recipe for yourself. As always, thanks so much for watching!
Instead of using oil and then dropping your crust into the pan for a Chicago Deep Dish, what I've seen a lot of Chicago area pizza places do is to butter the DD pan and then pour grated Parmesan Romano cheese in the pan. Then, roll the the parmesan cheese in the pan making sure that the Parmesan cheese coats and clings to the sides where the crust will come up to. It forms an exquisite golden crust that adds a lot of flavor to the pizza.
Here you go! Detroit pizza - th-cam.com/video/2-Y57Pvkrkk/w-d-xo.html. Honey Habanero Wings - th-cam.com/video/PZmtWymtsOg/w-d-xo.html. Enchiladas Suizas - th-cam.com/video/94e-PP8t9MI/w-d-xo.html. Smoked Chicken Shepherd's Pie - th-cam.com/video/Ut9njyJWOQc/w-d-xo.html. Pizza Bread - th-cam.com/video/fljhXpJ7M0Q/w-d-xo.html. There are others as well, this oven attachment has exceeded all expectations. Thanks for watching!
Loved the video, making it right now. I'm from Chicago so when it's ready I'll know how close it is. Have to admit it hurt me watching you take that nice knife across the cast iron
I think you did Lou's proud for a homemade version, Chef Tom!! Don't forget the oregano and crushed red pepper flake with that parm at the end! Great content, always! 🙏❤️
Hey Tom. Whenever you get the chance, LOVE to see more beef plate rib videos someday. Montreal Steak seasoning, charcoal rub, and coffee grounds. Smoke for 16 hours 30 minutes. NO wrap. Score fat cap and nothing else. If possible LOVE to find the beef ribs at 16 inches long IF possible
@@allthingsbbq also.. don’t be surprised to see MY new episode for smoked baby backs. No sugar no salt rub. Smoked 3 hours. Sauce served on side. Also smoked beans and broccoli slaw.
Here's a link to our Bierock recipe Chef Brit did a couple of years ag0 - th-cam.com/video/1xGIb9iPcrE/w-d-xo.html. I'll share your request with Tom. Thanks for watching!
The key to avoiding rubbery chicken skin is high heat and/or direct flame. It's hard to render chicken skin at smoking temperatures. You can still smoke chicken, just start or finish over high heat (400+). Also, here's a really fun technique that's great for crispy chicken thighs: www.atbbq.com/thesauce/recipes/crispy-chicken-veggie-teriyaki/. Thanks for watching!
The taste testers loved this one :)! The thickness of the crust and the depth of the filling cooked perfectly together. The crust had amazing texture and flavor and of course, the filling was classic Chicago. We hope you will cook this recipe for your family and friends. Thanks for your comments and of course, thanks for watching!
I made a few of these a whiles back... I fermented the dough for 24 hours and treated the dough like focaccia bread... Oh My God, it was amazing... I also added some tricks to make that crust taste even better with slightly crunchy crust... These deep dish style pizzas are like sponges for flavor...
As one of the "taste testers :)," one of the great elements of this pizza was the crust. Sturdy, F-L-A-V-O-R-F-U-L, and flaky. The crust alone was worth the price of a slice, and the filling didn't disappoint either. No doubt you are a baker, we encourage you to try this as presented. If you want to talk shop, drop us a note to info@atbbq.com. Thanks for watching!
So, several pizza places in Chicago actually make a pizza sized patty of sausage that goes on top of the cheese. And your pizza looks great, but not nearly thick enough.
Thanks for taking the time to comment, caused me to check out Cuban Pizza, sounds amazing. We release new videos every Tuesday and Friday, hope you'll join us, and of course, thanks for watching!
And that's a fact. The taste test team is into Neapolitan style pizza :). Skeptical to say the least. This crust was really excellent in taste and texture. We went from skeptical to highly recommend. Thanks for watching!
Now you don't have to go to Chicago to enjoy Chicago Dep Dish Pizza. Follow our recipe and share the taste of Chicago with your family and friends from the convenience of your own home :). Thanks for watching!
Ha! That's been suggested a time or two! Honestly, we loved this simple take, but we're certain it''ll support whatever one's culinary imagination has to offer :). Thanks for being part of our community!
That pizza needs some cheese on top. I know that's not correct for "Chicago" style but it doesn't look right as is. I would put a layer of cheese then some pepperoni. Now that would be delicious!!
forgot the top layer of cheese that goes ontop of the toppings. then the layer of dough ontop that seals all that like a pie, then topped with pizza sauce. sincerely, a chicago pizza maker
@@getheledout6632 called deep dish on our menu. stuffed pizza puts all the toppings on and then rolls the edge over so its about 4 inches of crust full of toppings plus the pizza
A chef would know not to put sugar in San Manzano tomatoes. And give us a break with the hot water and yeast. Why use active dry yeast especially Caputo which is super expensive and only last a couple of months. I suggest you get IDY packets and there is no need to bloom it. Now a chef should know that.
Great amazing video, but I strongly urge everyone to lightly cook your sausage before you make the pizza. You risk too much having it being raw and to reach the right temp.
i'm not really impressed by this pizza. i also didn't like that you used the cast iron pan as a cutting board even though i know you can sharpen the knife and it doesn't hurt the pan but i still didn't like it.
I'm from Chicago born and raised Belmont and Kimball not the suburbs.. I love love your show but I have to be honest. This video really hurts me my guy. Everything was done backwards and incorrectly.
We certainly hate to disappoint! We have received a number of comments from folks born and raised in Chicago saying that they appreciate the research and the final product. They referenced Uno's, Due's, Lou Malnati's and other local Pizzeria's. I think it just goes to show, there are many interpretations when it comes to food. And as always, thanks for watching!
@@allthingsbbq I understand but don't let them fool you, many people that live in the suburbs born in the suburbs and Indiana say they're from Chicago... But to each their own. Kudos for trying
I am in love with the Detroit style pizza you shared on another video, I have to say it is mine and everyone else's favorite too. I will have to try this out as well. You are correct with saying the pizza oven attachment brings a great element to knocking pizzas out of the park. Thank you for the amazing videos ✌🏽
Born and raised in Chicago. Now living in Alaska. This pizza makes me REALLY crave it! Nice cook!
Hey Matt, this one's for you, you should make it and share with your friends in Alaska. Thanks for watching!
From Chicago. You're pretty dead on. I'm down to try this. Everyone has their pie of choice. But I'm glad to see others doing their version or twist on food. It's a beautiful thing that brings us together. Good to see the deep dish making its way around to other folks. Cheers 🍻
Thanks Frank. Taking on a "Chicago" style pizza is a bit white knuckling, as you are entering sacred territory. Our team really appreciates your encouragement! Thanks for being part of our community!
So, I’m a little late to the party because I’m just messaging now. But, this recipe was a hit! I must admit I was skeptical whether the dough would turn out because of how soft it was (and you warned us about it) but it turned out to be a masterpiece. Thank you from Canada.
Hurray DEEP DISH DAY is tomorrow, and it is my B-Day...Gonna make it ! THANKS Tom !
The best news ever? "I'm gonna make it!" Thanks for watching!
Looks amazing as always Chef Tom, can't wait to try this one.
Thank you so much! Can't wait to hear how this one turns out for you. Thanks for watching!
Looks fantastic, Chef Tom!! Thank you. I'm dying to try it!
Thanks Rob! Let us know how this one goes for you. Thanks for watching!
This looks great. I can't wait to try it myself.
That is great news, nothing like hearing, ". I can't wait to try it myself!" Thank you for being part of our community!
As usual excellent instructions and tips. I really like Chicago deep dish pizza I have a small cast iron skillet that I'll use to try out this recipe. Looks great!
you know what's like music to Chef Tom's ears? "I'm going to try this recipe!" Let us know how this turns out and thanks for watching!
Every time I've been to Chicago, the food has been memorable.
Chicago has an amazing food scene! Regardless of your taste, there are great choices for you. Thanks for watching!
Good lord that looks amazing! I got to go to Chicago a few years ago for the first time to see my son graduate from boot camp and one of the places I was recommended to go try was Giordano's Pizza. It was weird to see a pizza like that but holy cow, it was DELICIOUS! Probably one of the best pizzas I've eaten in my life. Sadly now, I'm low carb because of health issues but maybe I can come up with casserole type replica of this because I LOVVVVVE pizza so much! Excellent video as always. So glad I happened upon your channel!
Low carb and pizza ... that's a challenge, maybe give a Cauliflower crust a try? Thanks for your comments and thank you for being part of our community!
6am here in oz when this drops and what a great start to the day dude 😎
Seriously, like hey, hand me a slice for breakfast and away we go! Thanks for watching!
Fantastic. Can’t wait to try this. Almost like a galette except with yeast.
Let us know how it goes! Thanks for watching!
Do you deliver? Watching this near Chicago , waiting for my deep dish pizza for dinner! You have done yourself proud!! I’ve lived here for 44 years and that is a world class pizza!
Just getting back to the early comments!! This is a great compliment for certain, our team appreciates it. We all fell in love with this pizza. Thanks again for the encouragement and thank you for watching!
Hi Chef Tom. Is so good to see you inspiring us for another tasteful summer bbq. Yodler 1500 pizza oven being manufactured hopefully soon. Thank you Tom for inspiring us all.
Thank you so much, yes, the WFO for the 1500 will be available early summer! We'll introduce it on the channel as soon as it is available. Thanks for watching!
Thank you bro.
I did it at home and everyone stopped going out for pizza.
Amazing 😊
Can‘t wait to cook this pizza. Looks absolutly amazing. Thx for this video
Thanks so much. We promise your family and friends will thank you. Thanks for watching!
This is awesome - thank you. I miss Chicago-style pizza from my childhood! Excited for the tavern style video too. :)
Glad you enjoyed this one, honestly, we hope you'll make it for your family and friends. You caught the Tavern Style in the intro, coming your way. Thanks for watching!
Looks amazing, wood fired oven for the win! 🍻
Jake ... this one was amazing. Kind of like the Yoder Wood Fired Oven, the Chicago Deep Dish Pizza exceeded expectations. Thanks!
That looks pretty good I did this a couple years ago on my Green Mountain grills and like that because you get the nice smoky flavor and can still Get nice Browning on top!
Thanks!
Wish they could home deliver that delicious pizza in the town of Chillingbourne. 🍕🍕🍕
Just waiting for Google to get Chillingbourne on the map :)! Thanks for watching!
I'm a new sub to your channel...looks like I've arrived at the best time...Pizza and pizza sauces...OMG! I just received a Blackstone pizza oven (awaiting weather change to assemble), and I can't wait to try these. Have you ever heard of the Detroit-style deep dish...with all the cheese melted down along the sides?? I want to try one of those, too. Thanks for the recipes!
First off, thanks for subbing, that means a lot! Search pizza in the search bar and you'll find all kinds of recipes. Did you say Detroit Style?! Here's te link - th-cam.com/video/2-Y57Pvkrkk/w-d-xo.html. Thanks for watching!
Chicago native (now in PNW) who grew up with Uno's, Due's and Lou Malnati's. Corn meal is, indeed, essential for this type of pizza. Got into a TH-cam scuffle a while back with people claiming they worked at Malnati's, who said no corn meal is used. I'm not buying that, and besides, Lou was dead long before they were born. Nice job, you nailed it.
Thanks Phil! Always great to hear from someone who grew up in the tradition and can speak to it from experience. We appreciate the insights and thank you for watching! Chicago Tavern Style Pizza drops on Friday.
@@allthingsbbq My pleasure, and another thing you got right is don't make the crust too thick. This is "deep dish" pizza, not "thick crust." (There is a difference.) Good job.
Actually corn meal is NOT used in any of the.main deep dish spots in Chicago. Not at Uno/Due. Not at Malnati’s Bert’s or Pequads. They use corn oil but no corn meal. Corn meal got in the mix when a TV chef used it in trying to replicate Chicago deep dish.
Great job on this. Looks authentic
Thank you so much, and thanks for watching!
@allthingsbbq always. Your a solid dude. I'm starting to try alot of your dishes. I like your style.
had to subscribe, you guys put out awesome videos
I just ate and now I am hungry for pizza, looks great.
Totally understand the feeling! Thanks for watching!
That looks incredible.
Thanks so much!! And of course, thanks for watching!
As an Italian, it always amazes me how much garlic you put in the sauce (and in everything, to be fair). Two full gloves for a can of tomatoes is insane. tbh...
Thanks for being honest. 2 cloves in a 28-oz can certainly isn't garlic forward. However, we would encourage you to adjust the ingredients to your personal preferences. Chicago Deep Dish is a major departure from Neapolitan style pizza, we hope that you will try this recipe for yourself. As always, thanks so much for watching!
Instead of using oil and then dropping your crust into the pan for a Chicago Deep Dish, what I've seen a lot of Chicago area pizza places do is to butter the DD pan and then pour grated Parmesan Romano cheese in the pan. Then, roll the the parmesan cheese in the pan making sure that the Parmesan cheese coats and clings to the sides where the crust will come up to. It forms an exquisite golden crust that adds a lot of flavor to the pizza.
Thanks for the great tip, and thanks for watching!
Chef can you do more recipes with the woodfire oven I love it, not sure what else to do with it
Here you go! Detroit pizza - th-cam.com/video/2-Y57Pvkrkk/w-d-xo.html. Honey Habanero Wings - th-cam.com/video/PZmtWymtsOg/w-d-xo.html. Enchiladas Suizas - th-cam.com/video/94e-PP8t9MI/w-d-xo.html. Smoked Chicken Shepherd's Pie - th-cam.com/video/Ut9njyJWOQc/w-d-xo.html. Pizza Bread - th-cam.com/video/fljhXpJ7M0Q/w-d-xo.html. There are others as well, this oven attachment has exceeded all expectations. Thanks for watching!
Another great cook
Thanks so much, and thanks for watching!
Looks delicious. How about a Detroit style recipe next Tom?
Good cooking Chef Tom.
Thanks John!
Loved the video, making it right now. I'm from Chicago so when it's ready I'll know how close it is. Have to admit it hurt me watching you take that nice knife across the cast iron
OMG, my Yoder 640S and pizza oven literally just arrived today! And this popped up, same day! Get outta my head chef!!!!
Congratulations, that is so awesome! Unlimited culinary adventures ahead. Thanks for being part of our community!!
Do have to have a food processor to mix the dough or can you use a kitchenaid mixer?
You can use your stand mixer. Thanks for watching!
I think you did Lou's proud for a homemade version, Chef Tom!! Don't forget the oregano and crushed red pepper flake with that parm at the end! Great content, always! 🙏❤️
Absolutely
Thanks for the great compliment! Oregano and red pepper flakes sound great, thanks for the suggestion, and thanks for watching!
Do you have any beef heart recipes?
I had to check, we do not. Thanks for watching!
Hey Tom. Whenever you get the chance, LOVE to see more beef plate rib videos someday. Montreal Steak seasoning, charcoal rub, and coffee grounds. Smoke for 16 hours 30 minutes. NO wrap. Score fat cap and nothing else. If possible LOVE to find the beef ribs at 16 inches long IF possible
Request noted. Thanks for the request and of course, thanks for watching!
@@allthingsbbq also.. don’t be surprised to see MY new episode for smoked baby backs. No sugar no salt rub. Smoked 3 hours. Sauce served on side. Also smoked beans and broccoli slaw.
It is a pie,and a Delicious one....👍👍
Yes sir, a Chicago Deep Dish Pizza Pie! Thanks for being part of our community!
Really good looking pizza. Giving me a way to use my hot Italian sausage! Thank you!
That sounds amazing! Thanks for watching.
Still waiting on that smoked homade Runza Chef Tom!
Here's a link to our Bierock recipe Chef Brit did a couple of years ag0 - th-cam.com/video/1xGIb9iPcrE/w-d-xo.html. I'll share your request with Tom. Thanks for watching!
Sounds like spring has arrived in Kansas!
Good catch! Spring has definitely arrived. Thanks for watching!
Please teach me how to make non rubbery chicken!
The key to avoiding rubbery chicken skin is high heat and/or direct flame. It's hard to render chicken skin at smoking temperatures. You can still smoke chicken, just start or finish over high heat (400+). Also, here's a really fun technique that's great for crispy chicken thighs: www.atbbq.com/thesauce/recipes/crispy-chicken-veggie-teriyaki/. Thanks for watching!
I live in the Chicago land area, looks great but, it’s kinda a thin deep dish.
🤷🏻♂️🤷🏻♂️
👍🏻👍🏻🍕🍕
The taste testers loved this one :)! The thickness of the crust and the depth of the filling cooked perfectly together. The crust had amazing texture and flavor and of course, the filling was classic Chicago. We hope you will cook this recipe for your family and friends. Thanks for your comments and of course, thanks for watching!
I made a few of these a whiles back... I fermented the dough for 24 hours and treated the dough like focaccia bread... Oh My God, it was amazing... I also added some tricks to make that crust taste even better with slightly crunchy crust... These deep dish style pizzas are like sponges for flavor...
... "tricks to make that crust taste even better with slightly crunchy crust"? SHARE SHARE !! :D
As one of the "taste testers :)," one of the great elements of this pizza was the crust. Sturdy, F-L-A-V-O-R-F-U-L, and flaky. The crust alone was worth the price of a slice, and the filling didn't disappoint either. No doubt you are a baker, we encourage you to try this as presented. If you want to talk shop, drop us a note to info@atbbq.com. Thanks for watching!
Yeah I like the way you did that pizza
Thanks so much! We hope you cook this for your family and friends, they'll love you for it :). Thanks for watching!
So, several pizza places in Chicago actually make a pizza sized patty of sausage that goes on top of the cheese. And your pizza looks great, but not nearly thick enough.
It was really good! Next time, we will make it a double. Thanks for your comment and of course, thanks for watching!
Pizza pie was what it was called in Chicago in the 1950's. When I order pizza on the phone I still say pie rather than pizza.
That's cool to know. Thanks for watching!
Been To Ny and Chi town, i honestly prefer Chicago pizza reminds me of Cuban pizza as i am a cuban american.
Thanks for taking the time to comment, caused me to check out Cuban Pizza, sounds amazing. We release new videos every Tuesday and Friday, hope you'll join us, and of course, thanks for watching!
so glad to see you not add onions and carrots to the sauce
Stayed true to form on this one! Thanks for watching!
"Buttery flaky crust" 😂
And that's a fact. The taste test team is into Neapolitan style pizza :). Skeptical to say the least. This crust was really excellent in taste and texture. We went from skeptical to highly recommend. Thanks for watching!
@@allthingsbbq I thought Chef Tom was referencing the funniest video on TH-cam by doing the little voice! th-cam.com/video/DIrQ9ilL8aw/w-d-xo.html
No pizza on earth would get me to chicago....
Now you don't have to go to Chicago to enjoy Chicago Dep Dish Pizza. Follow our recipe and share the taste of Chicago with your family and friends from the convenience of your own home :). Thanks for watching!
🔥🔥🔥🔥
I'm thinking there is pepperoni out there somewhere wondering why it didn't make it on to your pizza.
Ha! That's been suggested a time or two! Honestly, we loved this simple take, but we're certain it''ll support whatever one's culinary imagination has to offer :). Thanks for being part of our community!
Hi
I am sad you didn't fill the pizza for a really hearty filling of fulness.
It’s fine if you like corn meal but none of the main Chicago Deep Dish places use corn meal in their dough.
Chicago pizza casserole
Chicago style: Pizza ... Pie ... Casserole ... it is all good. Thanks for watching!
That pizza needs some cheese on top. I know that's not correct for "Chicago" style but it doesn't look right as is. I would put a layer of cheese then some pepperoni. Now that would be delicious!!
I think you could get by with that :)! It was seriously good though. We appreciate your comments, and of course, thanks for watching!
forgot the top layer of cheese that goes ontop of the toppings. then the layer of dough ontop that seals all that like a pie, then topped with pizza sauce. sincerely, a chicago pizza maker
Thanks for the tip, and thanks for watching!
That's stuffed pizza, not deep dish
@@getheledout6632 called deep dish on our menu. stuffed pizza puts all the toppings on and then rolls the edge over so its about 4 inches of crust full of toppings plus the pizza
Yeah, you lost me on the 'grams'.
Can’t imagine a city I’d avoid more than Chicago but the pizza looks dynamite!
Detroit, Cleveland, Baltimore
San Francisco
St Louis, Atlanta
Yeah…all very similar. Common denominator among them? (That’s not really a question)
Make this recipe! This is your chance to get a taste of Chicago from the comfort of your own home. Thanks for watching!
A chef would know not to put sugar in San Manzano tomatoes. And give us a break with the hot water and yeast. Why use active dry yeast especially Caputo which is super expensive and only last a couple of months. I suggest you get IDY packets and there is no need to bloom it. Now a chef should know that.
You need to stop with these videos. I get so hungry.
😂! But you just keep watching, don't you?! And we are glad you do! New videos every Tuesday and Friday!
@@allthingsbbq worst thing is I showed this video to my 8 year old and he started binge watching your library.
Great amazing video, but I strongly urge everyone to lightly cook your sausage before you make the pizza. You risk too much having it being raw and to reach the right temp.
i'm not really impressed by this pizza. i also didn't like that you used the cast iron pan as a cutting board even though i know you can sharpen the knife and it doesn't hurt the pan but i still didn't like it.
I'm from Chicago born and raised Belmont and Kimball not the suburbs.. I love love your show but I have to be honest. This video really hurts me my guy. Everything was done backwards and incorrectly.
We certainly hate to disappoint! We have received a number of comments from folks born and raised in Chicago saying that they appreciate the research and the final product. They referenced Uno's, Due's, Lou Malnati's and other local Pizzeria's. I think it just goes to show, there are many interpretations when it comes to food. And as always, thanks for watching!
@@allthingsbbq I understand but don't let them fool you, many people that live in the suburbs born in the suburbs and Indiana say they're from Chicago... But to each their own. Kudos for trying
@@allthingsbbq I would actually love to know where this research came from who did the research? I guess you can say I'm one of those purest 😊
Love all your videos but your sleeve dragging in everything is really bothering me.
Noted. Thanks for watching!
Sugar, lol.
Dude…I’m sold… a cold beer on the side would be bueno..))
Absolutely! Thanks for the great compliment and thanks for watching!
Born there. Moved away. Like to visit. Good food. Carry a gun.
D-A-N-G! Now, follow the recipe and enjoy the taste of Chicago from the security of your own home :). Thanks for watching!
Looks completely wrong