Sir if you came up with this you need an award. I have been making pizza at home for years and this never crossed my mind. It's perfect for when my kids have friends over. My starter is being fed post haste! To the Man cave Robin!
Very nice idea! As a native Chicagoen, I would sprinkle cornmeal in the muffin tin before adding the dough. I make Chicago style pizza often, but we fill it with spinach, most often. I would probably have to add it to the sauce here to keep it from being too wet. This looks great though. Will certainly use it for a party.
As someone who never really got into deep dish this looks like the perfect vehicle of delivery for it! I was never a fan of the giant slab style, so this seems like a much more enjoyable way to eat it
Welp, now you've gone and wandered into mouth waterfall territory. These look amazing and I love that sausage/pepper combo too. Definitely gotta try these soon.
Just so you know, you can do something very similar with canned biscuits from the store. Flatten them out, put them in a muffin tin, and put whatever toppings you want in them and bake. I use leftover casserole in them. Great way to use up leftovers.
Your pizza sauce recipe is literally the BEST. I always keep some in the freezer which makes it 10 times better. I wonder if you reheated these for a party the next day you could first oil the muffin pan and pop it into a 500 degree oven for a bit before putting the cold pizzaitas in and heating at 350. Maybe fry up that crust a bit for some crunchiness. I'm gonna try that.
Uh oh, you made all the people from Chicago roll their eyes when you mentioned deep dish and Chicago in the same sentence! Thanks for making this video!
Ha! I’m a sub, and a viewer for nearly a decade! So, I was gonna watch this sooner or later, for certain - BUT………it was the title in the thumbnail that made it a MUST watch NOW! lol,lol,lol !!! Well played, chef John! Peace PS - (this “ps” is typed just after watching the vid. I was compelled to return to my original comment and add that: the details in Chef’s technique are freak’n fabulous, and, even prior to my first attempt at this recipe, I can see that Chef John REALLY TRYS to ensure our collective success on our first attempts! He IS the best at conveying his ideas and techniques to me and my fellow “home chefs” world wide!) He deserves more acclaim than he receives! Ok - that’s my 2 cents - plus inflation. (lol) 👍
Chef John you are the undisputed king of stoner food. My friends love it when I make your snack recipes, they’re always a hit. Thank you for your amazing recipes and your sense of humor.
Made this tonight and it was AMAZING was a hit the whole family wanted more! I’ll post pictures on allrecipes thanks again for making me the star of dinner
Perhaps I am in the minority of viewers, but I mostly watch videos of recipes I intend to use. To wit, I hope the recent popularity and proliferation of impractical, novelty-hunting cooking channels does not unduly influence this channel. Because some of your shortest videos showcasing some of your simplest recipes have brought such joy to our home! Your honest approach, showing every step, has done so much to demystify cooking. You empower in the truest sense by sharing knowledge and teaching skills. And I am not commenting on this recipe in particular or any other recent video necessarily, but I hope that the fickle TH-cam algorithm which seems to increasingly serve and reward the worst natures of the TH-cam community does not doom you to making the kind of silly, overly elaborate, entirely impractical, best only watched and not recreated recipes which sadly seem to be the new hotness around here. Sorry to express my gratitude with a side of negativity and implied demands, but I guess what I mean to say is: I still think you're the best! And I hope you never change!! May you forever be the Sid Vicious of unpretentious but delicious!
Hmm! Deep dish pizza! Delicious memories from a short trip to Chicago that I made in 2009. Strangely enough, ever since I had that kind of pizza, I became a fan of green bell peppers as a pizza ingredient (which I wasn't before). It does add a very tasty touch to it all. Cheers!
These!! Huge hit! Long story - no time to make your pizza dough recipe I was up against a rock and a hard place. Decided, in a pinch, to buy frozen dough (believe me that goes against every principle in my soul) but get this…no frozen dough anywhere!!! I ended up using puff pastry sheets!! 🤦♀️ But ya know, they worked out just fine. Thx Chef John!
This is brilliant! While I've never been a huge fan of deep dish pizza, this looks like the perfect, delicious alternative; giving us the taste and flavor of CDDP, without it being "too much". Thanks again for another wonderful recipe, Chef John!
You are so fun to watch and listen to Chef John! I love your sense of humor and the little pokes & jokes you make at cooking conventions (not the Shriners kind) . This Chicago pizza recipe is just in time for the big game! Thanks!
Sausage and spinach are the best deep dish toppings! Especially when it's a sausage patty instead of crumbles. Anyone in the area looking for the best, try Gino's East and Lou malnatis!
@@annbrookens945 my first deep dish was a spinach “stuffed” pizza at Nancy’s Pizza, a north side local chain. Gino’s is my favorite, but Lou’s is easier to obtain in the suburbs. Love a good slab of sausage!
Gino's East? Come on man, no way! For the best pizza you've gotta get yourself over to I don't know what I'm talking about, because I've never been to Chicago.
Eyyyy, Chicagoooo! Shout out to my Chicago brothers and sisters out there, love my home town Chicago. Don't forget the side of giardiniera for an authentic Chicago experience
At first I thought these would be nice for a Super Bowl party potluck if the Bears were playing, but then I realized I'd much rather make them before I die.
i am going to make the dough now and im having a few of these for dinner later........i cant believe i didnt think of making something like this sooner, thanks chef
"And it's ok if a little bit [of parm] goes on the pan. Since there's no way to do this without that happening." This might be my new favorite Food Wishes line of all time.
John brother, I've been watching your videos for many many years and this is the first recipe of yours I'm going to make. In future pizza recipes you might want to mention the huge huge benefits to flavor and texture you get by leaving the dough in the fridge for 3 days.
My retired professional pizzeria cook friend says he and his boss learned over time that dough that had been made 24-48 hours in advance was noticeably better than fresh dough. Even eight hours in the fridge improved it. Never heard of a three-day rule. Any idea why this works?
@@serendipityshopnyc it doesn't need to be 3 days, it could be 2 or 1 or even 4 but as the dough sits in the fridge kts called cold fermentation and as it's just sitting in the fridge covered its developing complex flavors over that period of time
@@serendipityshopnyc so I would say 3 days is my lkmit. What you could do is make the dough, refrigerate it for 2 days then you can freeze it. Then when you're thawing back out for 24 hours in the fridge it becomes 3 days total Cold fermentation of dough like this is probably the single biggest improvement one can do to improve pizza dough
Love this video. This summer I created a version of this and a twist like this for spanikopita as I have been starting to plan items for my small food business 😜❤️❤️❤️❤️❤️
I just made this tonight. Delish. I got lazy and didn't roll out my dough thin enough so it was a bit too bready, and thus, not enough sauce. So I served it with a side of pizza sauce and saved the day.
For Cooking/Camping I have what I think is considered a 4" Cat bowl. I bought them at Wal-Mart years ago for making my own Pot Pie's. They Nest well and are Stainless Steel and would be Great to use in a Copy Cat of this Recipe. I'd suggest just cutting a Square of Dough large enough to fit into the pan for a Sizing Measurement and Go From There!
Look so good. I've been looking for a different variation of pizza, I make my own pizzas but living alone, I can't eat a whole one. These would be perfect for freezing some for later
![เจ็บที่ยังฮัก - ม่อน วรวิทย์ [ Official Mv ] จอนนี่มิวสิค](http://i.ytimg.com/vi/KALIGSRSjFs/mqdefault.jpg)
Sir if you came up with this you need an award. I have been making pizza at home for years and this never crossed my mind. It's perfect for when my kids have friends over.
My starter is being fed post haste! To the Man cave Robin!
Very nice idea! As a native Chicagoen, I would sprinkle cornmeal in the muffin tin before adding the dough. I make Chicago style pizza often, but we fill it with spinach, most often. I would probably have to add it to the sauce here to keep it from being too wet. This looks great though. Will certainly use it for a party.
As someone who lives in Chicago, born and raised I approve. Now I’m about to make some lol
“You know, like real pizza.”
Shots fired! Shots fired!
Chef John is a national treasure
As someone who never really got into deep dish this looks like the perfect vehicle of delivery for it! I was never a fan of the giant slab style, so this seems like a much more enjoyable way to eat it
Hahaha Same for me too
Exactly, it's his presentation that makes you think again. Nope I have too much Italian in my genes.
Birdy
@@lisahodges8299 I'm Italian and I don't have a problem with this pizza just eat it 😄
Slab-style? You mean Detroit style, AKA glorified burnt cheese bread? (Yep, there has been gone to. Fite me. XD)
@@SilkaLiveDoll Oh you did not.....
Chef John, all your recipes look beyond delicious.
We must protect this man at all costs!
Welp, now you've gone and wandered into mouth waterfall territory. These look amazing and I love that sausage/pepper combo too. Definitely gotta try these soon.
These look outstanding!
Cold pizza was always my favorite breakfast, no drinking required. 😉
Yes...cold pizza and hot coffee.
Just so you know, you can do something very similar with canned biscuits from the store. Flatten them out, put them in a muffin tin, and put whatever toppings you want in them and bake. I use leftover casserole in them. Great way to use up leftovers.
They tend to taste like soggy biscuits in sauce, canned or homemade pizza dough is better
Your pizza sauce recipe is literally the BEST. I always keep some in the freezer which makes it 10 times better. I wonder if you reheated these for a party the next day you could first oil the muffin pan and pop it into a 500 degree oven for a bit before putting the cold pizzaitas in and heating at 350. Maybe fry up that crust a bit for some crunchiness. I'm gonna try that.
If Chef John ever needs a kidney, I'll find him one. This man is a national treasure.
I think he usually buys kidneys from the high end butchers selling grass fed cow offal.
We've recorded your willingness for organ donorship. We will be by shortly.
@@deamonsoul1 😆
😂
Wait… _”find”_ him one? 😟
Uh oh, you made all the people from Chicago roll their eyes when you mentioned deep dish and Chicago in the same sentence! Thanks for making this video!
Ha! I’m a sub, and a viewer for nearly a decade! So, I was gonna watch this sooner or later, for certain - BUT………it was the title in the thumbnail that made it a MUST watch NOW! lol,lol,lol !!!
Well played, chef John!
Peace
PS - (this “ps” is typed just after watching the vid. I was compelled to return to my original comment and add that: the details in Chef’s technique are freak’n fabulous, and, even prior to my first attempt at this recipe, I can see that Chef John REALLY TRYS to ensure our collective success on our first attempts! He IS the best at conveying his ideas and techniques to me and my fellow “home chefs” world wide!)
He deserves more acclaim than he receives!
Ok - that’s my 2 cents - plus inflation. (lol)
👍
The cornmeal crust is SO fundamental, and it's so often overlooked. These look LEGIT.
Chef John you are the undisputed king of stoner food. My friends love it when I make your snack recipes, they’re always a hit. Thank you for your amazing recipes and your sense of humor.
Been looking forward to this video since you teased it Wednesday
th-cam.com/channels/RH8hdIEYBlmhhNHGF0CUWw.html
@@marya267 بعيدا مع الكلب
Made this tonight and it was AMAZING was a hit the whole family wanted more! I’ll post pictures on allrecipes thanks again for making me the star of dinner
I’m a cyclist. I was hit by a truck. I’ve loved your videos before my accident. But now, more than ever…I need them!!!
Perhaps I am in the minority of viewers, but I mostly watch videos of recipes I intend to use. To wit, I hope the recent popularity and proliferation of impractical, novelty-hunting cooking channels does not unduly influence this channel. Because some of your shortest videos showcasing some of your simplest recipes have brought such joy to our home!
Your honest approach, showing every step, has done so much to demystify cooking. You empower in the truest sense by sharing knowledge and teaching skills. And I am not commenting on this recipe in particular or any other recent video necessarily, but I hope that the fickle TH-cam algorithm which seems to increasingly serve and reward the worst natures of the TH-cam community does not doom you to making the kind of silly, overly elaborate, entirely impractical, best only watched and not recreated recipes which sadly seem to be the new hotness around here.
Sorry to express my gratitude with a side of negativity and implied demands, but I guess what I mean to say is: I still think you're the best! And I hope you never change!! May you forever be the Sid Vicious of unpretentious but delicious!
Hmm! Deep dish pizza! Delicious memories from a short trip to Chicago that I made in 2009. Strangely enough, ever since I had that kind of pizza, I became a fan of green bell peppers as a pizza ingredient (which I wasn't before). It does add a very tasty touch to it all. Cheers!
Why are you so amazing chef John? This looks absolutely divine. Thanks for sharing!
Always a big fan Chef John!!
These!! Huge hit! Long story - no time to make your pizza dough recipe I was up against a rock and a hard place. Decided, in a pinch, to buy frozen dough (believe me that goes against every principle in my soul) but get this…no frozen dough anywhere!!! I ended up using puff pastry sheets!! 🤦♀️ But ya know, they worked out just fine. Thx Chef John!
This is brilliant! While I've never been a huge fan of deep dish pizza, this looks like the perfect, delicious alternative; giving us the taste and flavor of CDDP, without it being "too much". Thanks again for another wonderful recipe, Chef John!
This is an awesome idea. You can make and freeze and EAT whenever you want. God bless you chef john. Keep the great ideas coming 😋😋😋
Going to make these this weekend.... Thank you for another great recipe 😋
You always come up with excellent and innovative cooking ideas🙂
That intro warmed my heart so much
Now this is something I'll be able to eat all day.
Thanks chef John. You're my hero 👍
Chef John, I love your videos, food and your personality. Thanks for posting.
Oh you wicked man. These look amazing!
I LOVE deep dish pizza and these look perfect! No knife and fork required!
You are so fun to watch and listen to Chef John! I love your sense of humor and the little pokes & jokes you make at cooking conventions (not the Shriners kind) . This Chicago pizza recipe is just in time for the big game! Thanks!
Can't wait to try them! Do up a few batches and could freeze them for the pest ever pizza poppers! 😃
Givin' it the ol' polka-polka! Thanks for that and this amazing recipe, Chef John.
So much shade thrown in the first 25 seconds. Love it.
I know right people be taking their pizzas seriously good grief 😅
Made these Sunday night and they came out great. Warmed two up in the air fryer today for hubby's lunch and he said they were just as good as fresh!
The thumbnail just looks amazing. The muffins look absolutely delicious.
These are revolutionary. I love them.
Gosh I love this guy!! Can't wait to make these!!
I and the family are going to love these!
Thanks John!!! Really nice recipe!! Greeting from Mexico, my friend!!
Coming from the d... Im so glad u mentioned Detroit style. Much love to ya chef john. Been a fan for years.
What a cool idea. I love Chicago style deep-dish.
"Once our pan has been doughed". I don't know why, but I found that funny. 🤣
beautifully done as so often they are (the foods and the videos) ... chef John you're a legend.
Your friends in Chicago salute you sir, and would welcome you into our frunch room any time.
This is looks great, Will try! Thanks, CJ!
This is pure genius and so darn cute!
Very cleaver, awesome execution, it is such a good idea I am surprised that I have never seen this before.
You just decided for me what I am going to bring to the next church get together. Thank you, Chef John!!
Sausage and spinach are the best deep dish toppings! Especially when it's a sausage patty instead of crumbles. Anyone in the area looking for the best, try Gino's East and Lou malnatis!
Gino's East! My first ever deep dish pizza was there! It was a transcendent experience!
@@annbrookens945 my first deep dish was a spinach “stuffed” pizza at Nancy’s Pizza, a north side local chain. Gino’s is my favorite, but Lou’s is easier to obtain in the suburbs. Love a good slab of sausage!
@@lauraweiss7875 I have a Nancy's in my area as well, in the suburbs!
Gino's East? Come on man, no way! For the best pizza you've gotta get yourself over to I don't know what I'm talking about, because I've never been to Chicago.
Nice try, Gino!
Really creative idea this. Might have to try it
This is briliant. Can't want to try it.
And I just found my family superbowl party snack! Thanks for sharing this
Yummmmm! I friggin need this now! Lol. Love your videos Chef John!
You know what kind of person perfectly presses dough? *...A SYNTH!*
Eyyyy, Chicagoooo! Shout out to my Chicago brothers and sisters out there, love my home town Chicago. Don't forget the side of giardiniera for an authentic Chicago experience
Oh my, Chef John. I love you more than ever.(Chicago Deep Dish Pizza 'Muffins')
WOW!
🎼As always…. 🎵I ENJOYED 🎶! Thank you!
At first I thought these would be nice for a Super Bowl party potluck if the Bears were playing, but then I realized I'd much rather make them before I die.
👍🤣👍🤣👍
These look amazing.
These look like they'd be great for a Super Bowl party
omg this looks scrumptious. perfect portion size too!
i am going to make the dough now and im having a few of these for dinner later........i cant believe i didnt think of making something like this sooner, thanks chef
Wow 😯 absolutely brilliant 👍 Chef John its just me and my dog ordering a small pizza is always too much food - thanks for delicious 😋 videos 🙏
I gotta give this a try this wknd! May be snowed in!
"And it's ok if a little bit [of parm] goes on the pan. Since there's no way to do this without that happening."
This might be my new favorite Food Wishes line of all time.
Looks very good! I really like how you cooked!
I've always said Chicago deep dish was never pizza, and now it's a muffin! Definitely trying this
That’s cause it’s basically a lasagna
@@killereria9945 truth!
It’s an above ground marinara swimming pool... FOR RATS
@@sgtchuckle117 bro what?
@@killereria9945 No, lasagnas have repeated layers. That's the defining feature.
Oh man, perfect weekend cooking project with the niblings (neices and nephew) thank you.
Great recipe John 👌🏽
John brother, I've been watching your videos for many many years and this is the first recipe of yours I'm going to make.
In future pizza recipes you might want to mention the huge huge benefits to flavor and texture you get by leaving the dough in the fridge for 3 days.
My retired professional pizzeria cook friend says he and his boss learned over time that dough that had been made 24-48 hours in advance was noticeably better than fresh dough. Even eight hours in the fridge improved it. Never heard of a three-day rule. Any idea why this works?
@@serendipityshopnyc it doesn't need to be 3 days, it could be 2 or 1 or even 4 but as the dough sits in the fridge kts called cold fermentation and as it's just sitting in the fridge covered its developing complex flavors over that period of time
@@ZaneKyber Makes sense. Is there an upper limit on the number of days of refrigerated storage, past which it starts to deteriorate?
@@serendipityshopnyc so I would say 3 days is my lkmit. What you could do is make the dough, refrigerate it for 2 days then you can freeze it. Then when you're thawing back out for 24 hours in the fridge it becomes 3 days total
Cold fermentation of dough like this is probably the single biggest improvement one can do to improve pizza dough
@@ZaneKyber Not enough space in my freezer for pizza dough, alas, but I have no problem making it fresh one day in advance.
I am going to try this!
Love this video. This summer I created a version of this and a twist like this for spanikopita as I have been starting to plan items for my small food business 😜❤️❤️❤️❤️❤️
"...in the pizza business we call that a slice" hilarious!
My absolute favourite foodtuber definitely is...whoever's video I just watched most recently
😃 beautiful! wonderful idea!
Omg!!! They look so good!!🥺
I just made this tonight. Delish. I got lazy and didn't roll out my dough thin enough so it was a bit too bready, and thus, not enough sauce. So I served it with a side of pizza sauce and saved the day.
"since I just got some on the dough, so I'm not sure you'll take me seriously" 🤣
Thanks for sharing looks so delicious 🌹🌹🌹
perfect munchies right here!!! Love it Chef!
Hello, Thank you for the recipe
Like the way we get a recipe, a technique and ideas. Thanks.
Wow. Must. Try
cooked up a batch last night, verdict? these are awesome!
I verbally said "Whaaaat" in public upon seeing this thumbnail.
Im trying this! Thanks Chef John💞
For Cooking/Camping I have what I think is considered a 4" Cat bowl. I bought them at Wal-Mart years ago for making my own Pot Pie's. They Nest well and are Stainless Steel and would be Great to use in a Copy Cat of this Recipe. I'd suggest just cutting a Square of Dough large enough to fit into the pan for a Sizing Measurement and Go From There!
"It's okay if a little gets on the pan." (Covers entire pan in cheese)
What's the cleanup like for that pan? I'd brush it off with a pastry brush.
@@allenmercant8 I might use a wooden spatula and eat it....
Chef John pizza is my favorite food. I stopped eating and this is soooooooo tempting 🤤
Can't wait to try these! Thanks John, Melaney from SoCal. PS: Still waiting for that collab with Kenji to happen??
Love your channel ❤️😋😋
Ham and pineapple rock. I think I’ll try that.
What if you take a paper muffin liner, cut out the bottom, and use it as a Parmesan funnel over the muffins?
Looks awesome Chef!
Look so good. I've been looking for a different variation of pizza, I make my own pizzas but living alone, I can't eat a whole one. These would be perfect for freezing some for later