funny cause it look like garbage and nothing like deep dish, even the ingredience are all wrong... he left the casing on- yeah nothing like pulling a fken warm condom out of your mouth (he might like it) 2 cups of oil in the dough?? tf is wrong with him. clearly non of the clowns praising him ever tried to follow this recipe
Fr where that mf at him and mattys chemistry when they went to vietnam i think that was awesome and how hed pop in on his other series im shot so of course i cant think of the name of the series or if it was vietnam
CAUTION and FOR THE CHANNEL. One of the measurements on the ingredients and then recipe in the information section are different. The water in ingredients calls for 2.5 cups and the recipe calls for 1 1/4 cups. Big difference when it comes to making dough. I figured it was the 2.5 since it also called for 7 cups of flower. Just throwing it out there. I made it over the last two days and it was great. THANKS!!!
Chicagoan here, I have to say that looks great. Even though we truly dont eat deep dish as much as the rest of the country thinks. When we have a hankering for it, it has to be good. Id gladly grab a slice....or two
funny cause it look like garbage and nothing like deep dish, even the ingredience are all wrong... he left the casing on- yeah nothing like pulling a fken warm condom out of your mouth (he might like it) 2 cups of oil in the dough?? tf is wrong with him. clearly non of the clowns praising him ever tried to follow this recipe
What I’ve learned is that if you roast your veggies to draw some of the moisture out it’ll help with the soggyness of the pizza, but that’s just me! Sending love from Chicago chef!
I'm from Chicago, born and raised. I'm probably in the minority of Chicagoans who do love deep dish (and stuffed) pizza. I'm also a fan of The Bear. But this iteration of deep dish? Yes. I'll have a slice. You made me proud, Matty.
Closer to a Burt Katz, Pequod's deep dish then the traditional Chicago deep dish you'ld get from Lou Malnati's, Pizzeria Uno, or Giordano's. I highly recommend Burt's Place in Morton Grove IL. Their Italian sausage, with red yellow and green bell peppers is to die for. Sadly Mr. Katz passed on in 2016. I think he would approve of Matty's take on his signature caramelized cheese crust deep dish.
I frequently enjoy ny style pizza, thin crust pizza, even that French thing with the egg in the middle. BUT, in my mind its clear that chicago style / deep dish is the most delicious and fulfilling kind of pizza. The thick, reduced tomato sauce with some parm on it, melty cheese on the inside, almost crunchy crust, and meats with peppers. Perfect recipe.
My favorite part about Chicago pizza is nobody can agree on what it is and how to make it but they do their best- or -just put a sign up in the window claiming they know how to do it and its the best! Yeah, but its hit or miss no matter what. You guys rock though keep experimenting, great things have come out of the process so far and more great things are to come.
@@mcpartridgeboy Chicago does have pizza, but this isn't it. What we have here is a cheese and meat pie. Still tasty and a great dish from Chicago that shares similarities with pizza, though. Now, if this is a pizza, then so is a calzone.
@@chipskylark172 In some ways, I feel the opposite. I think he wasn't quite comfortable in front of the camera yet, so he had more of a tough guy persona which didn't feel super Canadian to me. Whereas now he's just a big silly.
I noticed that from the Lou Malnati pizzas that I get shipped over from Chicago. The sausage or pepperoni ones are fine, but the vegetable pizza always seems a bit too wet, so I dab it a bit with paper towels toward the end or there ends up being too much moisture and it makes the crust a little soggy.
@frumess5032 I've never had a genuine Chicago style. When you say sausage patty... is it a bunch of patty slices like you'd see with diner breakfast sausage, or one giant patty that covers the whole pie?
Chicago guy here: Great job especially with the recipe it is very close to the proportions used by Pizzeria Uno, Gino's East and Lou Malnatis. One thing to note: don't use a springform pan. Use a "tin steel pan". You can get it from Chicago Metallic. It then needs to be seasoned until it turns black. Then you can get a pizza gripper and use a pointy spatula to lift it out of the pan or just be like the restaurants here and cut it in the pan and serve it in the pan. A spring form pan will give a different result I think. Nobody uses a springform pan in Chicago for deep dish. They all use a tin steel pan from Chicago Metallic and it is seasoned until it turns black 2nd, the oil is wrong: it is a mixture of 2 oils which is 5% to 20% extra virgin olive oil mixed with 95%to 80% corn oil respectively. Marconi or Pastorelli are good brands. Then if you want to copy Lou Malnatis just add melted butter on top of the dough before you add the cheese Gino's East lets it sit in the fridge for 3 days and so does Lou Malnatis. This gives the pizza a heavy wine or beer flavor. If you don't have 3 days then let it sit outside of the fridge at room temp for 24 hours which gives the same effect of sitting in the fridge for 3 days. Last if you do all of this the only other thing missing is cooking it in an actual pizza oven which is night and day. you will notice a lot more caramelization with the cheese since you are modeling Pequod's Pizza technique with the cheese Also, for making most deep dish pizza's don't introduce flour at the end and roll it out on the table. Just take the oiled up dough ball and press it into the pan and shape it by hand. you are making it less flaky by adding flour at the end and rolling it. Don't undo all of that work by adding flour and rolling it. That is what you do with Neopolitan or New York or regular pizza dough. Chicago deep dish pizza dough like you said is different. The dough balls stay oiled up and oil the pan then put the oiled dough ball in the pan and press it to the shape you want by hand. super awesome job for your first time!
This is definitely the way to do it. See a lot of content online that makes people misunderstand what deep dish is. Needs structural integrity. Crunchy, cheese doesn't glob out, and the sauce is cooked to perfection. I've always said the sauce is what really makes Deep Dish stand out. If you aren't getting a good amount of sauce in every bite. It's just cheese bread at that point.
Cant wait to try this tomorrow! Got the dough in the fridge for about 12 hours now, looking beautiful. However there appears to be a discrepancy... y'all say 2 cups oil in the video but list only 1 cup in the description. Based on consistency while mixing and checking a couple other recipes, i believe 1 cup to 7 flour is the ratio.
@@Lindserr1989 Sorry to hear that. The single cup worked great. Nice and airy, pretty accurate to chicago style, tho will try the babish dough next time. Yeah not sure how that got mistranslated. The one that was the final product looked just like mine, probably made by an intern the day before with only the single cup of oil.
Imma make this, totally. I never knew flour was such a great container for massive quantities of oil. If I don't have a springform pan, can I make it in my angel food cake pan? That's what I'll do. Plus I'm going to cut it into circles and add some micro basil. Yum!
Pretty much any kind of baking dish works as long as it conducts heat well and allows that bottom to fry and the sides to caramelize. But also springform pans are super useful for lots of things.
Wsib haha must be Canadian. Love the episodes. Someone who speaks me language and look out on things. Cooking. Love it. Got me wanting to get back in the kitchen.
Matty talking about the veggies making the one pie a bit soupy. I always sauté my veggies before putting in the stuffed pies I make. Cooking that extra moisture out first gets rid of the soupiness.
Lived in Chicago for almost ten years and only ate deep dish rarely. It was a special occasion kinda thing. For normal pizza nights I’d be way more likely to get that thin, super crispy style from like, Pizza Rustica in Wrigleyville.
He’s definitely doing more of a Pequods type deep dish with the way the cheese creates some of the crust. But I don’t know of anyone in Chicago precooking the sausage. It’s usually either a solid patty or torn pieces that get pushed down forming a mostly solid layer. I’d still give Matty a 7/10 on this.
Babish could decaffeinate coffee at lens crafters with a degree of correctness that could astonish lisa loeb. And ill tell you something else. Hi Yaw!!!!
Gotta admit - I'm much more of a NY slice pizza fan. It's very rare i ever have Chicago style(it's not that i don't like it. there's just not alotta deep dish pizza joints in the pacific northwest). But if you consider the term "pizza pie" - a Chicago deep dish fits. Chicago style is a pizza & very much a pie.
Cook my sauce down with a little tomato paste, then put it on top. Also, it helps to proof in the pan if you can. Just push down the dough to mold sides. Curious to try out that much olive oil in the dough. Entertaining video! GJ TY
omg man. Haven't laughed this hard in a while. You are my fourth favorite person Matty. {behind my kids and Mom} Love you buddy. You get me through the hard times.
Funny that mopping the freezer story, I did the same thing at freakin' A&W, cold Nova Scotian winter night. Long story short, so many slip and falls. I guess it's the Canadian curse eh, we can make a rink without trying! haha, much love Matty!
I love the beeping that does absolutely nothing to block out the swearing but you put it in anyways hahaha.
I tell everyone I know about this. Cracks me up.
🤣 THIS!!! I say this to my husband every time and crack up!
Yeah he definitely said jalapenis’s a few time
I love the recipes where Matty is like yep never made this but here we go. Mans can cook anything
funny cause it look like garbage and nothing like deep dish, even the ingredience are all wrong... he left the casing on- yeah nothing like pulling a fken warm condom out of your mouth (he might like it) 2 cups of oil in the dough?? tf is wrong with him. clearly non of the clowns praising him ever tried to follow this recipe
Get real. It's all staged, of course he's cooked that slop before.
He sticks to the recipe which is cool. Obviously anyone should, but many don't because of their egos
We need a few episodes with the great Chef Rang
Fr where that mf at him and mattys chemistry when they went to vietnam i think that was awesome and how hed pop in on his other series im shot so of course i cant think of the name of the series or if it was vietnam
Ugly delicious ?
CAUTION and FOR THE CHANNEL. One of the measurements on the ingredients and then recipe in the information section are different. The water in ingredients calls for 2.5 cups and the recipe calls for 1 1/4 cups. Big difference when it comes to making dough. I figured it was the 2.5 since it also called for 7 cups of flower. Just throwing it out there. I made it over the last two days and it was great. THANKS!!!
Chicagoan here, I have to say that looks great. Even though we truly dont eat deep dish as much as the rest of the country thinks. When we have a hankering for it, it has to be good. Id gladly grab a slice....or two
True. Deep dish is for tourists. It's all about that tavern style
It’s not even pizza. It’s a casserole. It’s fine but as far as deep dish goes I prefer Detroit style.
funny cause it look like garbage and nothing like deep dish, even the ingredience are all wrong... he left the casing on- yeah nothing like pulling a fken warm condom out of your mouth (he might like it) 2 cups of oil in the dough?? tf is wrong with him. clearly non of the clowns praising him ever tried to follow this recipe
"couple WSIBs" had me dying. I broke my ankle in freezer at work. so relatable.
What I’ve learned is that if you roast your veggies to draw some of the moisture out it’ll help with the soggyness of the pizza, but that’s just me! Sending love from Chicago chef!
can we all agree that matty is one of the most entertainig peeps on the big ol web?
no
yes
Maybe
he's up there
you're just hatin' @@MrOvlov02
I'm from Chicago, born and raised. I'm probably in the minority of Chicagoans who do love deep dish (and stuffed) pizza. I'm also a fan of The Bear.
But this iteration of deep dish? Yes. I'll have a slice. You made me proud, Matty.
love matty!! also shout out to his vid editors, love the humor in the editing
Closer to a Burt Katz, Pequod's deep dish then the traditional Chicago deep dish you'ld get from Lou Malnati's, Pizzeria Uno, or Giordano's. I highly recommend Burt's Place in Morton Grove IL. Their Italian sausage, with red yellow and green bell peppers is to die for. Sadly Mr. Katz passed on in 2016. I think he would approve of Matty's take on his signature caramelized cheese crust deep dish.
Matty is a international treasure
National * get your own Matty Matheson.
straight Canadian legend
no
@@shaundis2117*national
Asterisk BEFORE the word
@@Smokey87190 Legendarily gross! Guys a pig..
I frequently enjoy ny style pizza, thin crust pizza, even that French thing with the egg in the middle. BUT, in my mind its clear that chicago style / deep dish is the most delicious and fulfilling kind of pizza. The thick, reduced tomato sauce with some parm on it, melty cheese on the inside, almost crunchy crust, and meats with peppers. Perfect recipe.
Been waiting for that baja blast, well done matty and isaac and crew!
My favorite part about Chicago pizza is nobody can agree on what it is and how to make it but they do their best- or -just put a sign up in the window claiming they know how to do it and its the best! Yeah, but its hit or miss no matter what. You guys rock though keep experimenting, great things have come out of the process so far and more great things are to come.
i thought chigago pizza was just pizza but with the sauce ontop of the cheese
@@mcpartridgeboy thats an upside down
@@mcpartridgeboy Chicago does have pizza, but this isn't it. What we have here is a cheese and meat pie. Still tasty and a great dish from Chicago that shares similarities with pizza, though. Now, if this is a pizza, then so is a calzone.
watching Matty scorch his mouth just makes me lol. love you matty!
Mozzarella up the sides, VERY much like Pequods. Lou Malnati's, Giordano's, etc all have dough up the sides. Well done man. Earned a subscription!
Waited all week for a new video to drop 👌🏻 you cant help but love matty ❤ merry xmas to all the other fans tomorrow 🙏
Matty I’m from Chicago u did it justice!
big love Matty! please have a great xmas! thank you for being who you are brother, you crack me up!
no
I love Matty. Period. But one of my favorite things is to watch him eating scorching hot food. Love it
I'm not a deep dish guy, but that looks fanfriggentastic.
Panfriggentastic*
Like if you've been riding with Matty non-stop since Keep it Canada!
I am American and I’m with you, but yes rep the set, rep the MF set!!!
I’ve been around since the original Lasagna on Munchies when he was in that small apartment 😂😂
@@chipskylark172and the chipped tooth
@@Mirralehe was suuuuuper Canadian in those days he’s almost unrecognisable compared to then 😂
@@chipskylark172 In some ways, I feel the opposite. I think he wasn't quite comfortable in front of the camera yet, so he had more of a tough guy persona which didn't feel super Canadian to me. Whereas now he's just a big silly.
Merry Christmas Matty and thanks for the entertaining vids this year! :)
Chicagoan approved! Too many toppings always result in the pizza being soupy. I keep our deep dish simple, either pepperoni or sausage patty.
I noticed that from the Lou Malnati pizzas that I get shipped over from Chicago. The sausage or pepperoni ones are fine, but the vegetable pizza always seems a bit too wet, so I dab it a bit with paper towels toward the end or there ends up being too much moisture and it makes the crust a little soggy.
@frumess5032 I've never had a genuine Chicago style. When you say sausage patty... is it a bunch of patty slices like you'd see with diner breakfast sausage, or one giant patty that covers the whole pie?
Have you made one? If so, how long do you wait till you cut it?
That’s WAY more than 50% hydration, more like 70-75% absolutely perfect!!!!😎👍🏻👍🏻🍕🍕
Yeah the dough looked a tad bit slime and liquidity before the second raise
I love these shows, Matty and the team make fantastic content. thank you.
Have a good Christmas peeps.
Chicago guy here: Great job especially with the recipe it is very close to the proportions used by Pizzeria Uno, Gino's East and Lou Malnatis. One thing to note: don't use a springform pan. Use a "tin steel pan". You can get it from Chicago Metallic. It then needs to be seasoned until it turns black. Then you can get a pizza gripper and use a pointy spatula to lift it out of the pan or just be like the restaurants here and cut it in the pan and serve it in the pan.
A spring form pan will give a different result I think. Nobody uses a springform pan in Chicago for deep dish. They all use a tin steel pan from Chicago Metallic and it is seasoned until it turns black
2nd, the oil is wrong: it is a mixture of 2 oils which is 5% to 20% extra virgin olive oil mixed with 95%to 80% corn oil respectively. Marconi or Pastorelli are good brands.
Then if you want to copy Lou Malnatis just add melted butter on top of the dough before you add the cheese
Gino's East lets it sit in the fridge for 3 days and so does Lou Malnatis. This gives the pizza a heavy wine or beer flavor. If you don't have 3 days then let it sit outside of the fridge at room temp for 24 hours which gives the same effect of sitting in the fridge for 3 days.
Last if you do all of this the only other thing missing is cooking it in an actual pizza oven which is night and day.
you will notice a lot more caramelization with the cheese since you are modeling Pequod's Pizza technique with the cheese
Also, for making most deep dish pizza's don't introduce flour at the end and roll it out on the table. Just take the oiled up dough ball and press it into the pan and shape it by hand.
you are making it less flaky by adding flour at the end and rolling it. Don't undo all of that work by adding flour and rolling it. That is what you do with Neopolitan or New York or regular pizza dough.
Chicago deep dish pizza dough like you said is different. The dough balls stay oiled up and oil the pan then put the oiled dough ball in the pan and press it to the shape you want by hand.
super awesome job for your first time!
Springform pan is fine.
Matty!!!! Always making something that inspires I can’t even count how many things I’ve made.. “jalapenisis” lmao
This is definitely the way to do it. See a lot of content online that makes people misunderstand what deep dish is. Needs structural integrity. Crunchy, cheese doesn't glob out, and the sauce is cooked to perfection. I've always said the sauce is what really makes Deep Dish stand out. If you aren't getting a good amount of sauce in every bite. It's just cheese bread at that point.
Merry Xmas to you, your family and the whole crew Matty❤❤❤
I’m here because of The Bear. I must say, you’re giving so much Chris Farley & John Candy energy you’re such a joy to watch for a GenXr.
6:52 on this vid: “Got my jalapeñies” is just crazy! 😝 lol
Pean
Being Matty's intern is like picking frontrow seats to a coked-out comedian who is 100% going to roast you.
Sounds fun tbh
Cant wait to try this tomorrow! Got the dough in the fridge for about 12 hours now, looking beautiful. However there appears to be a discrepancy... y'all say 2 cups oil in the video but list only 1 cup in the description. Based on consistency while mixing and checking a couple other recipes, i believe 1 cup to 7 flour is the ratio.
What did you end up doing? We went off the video, 2 cups of oil was a no go. New Year’s Day pizza dough was weird, like a biscuit ☹️
@@Lindserr1989 Sorry to hear that. The single cup worked great. Nice and airy, pretty accurate to chicago style, tho will try the babish dough next time. Yeah not sure how that got mistranslated. The one that was the final product looked just like mine, probably made by an intern the day before with only the single cup of oil.
Little late but I hope it turned out great! Cheers!
Imma make this, totally. I never knew flour was such a great container for massive quantities of oil. If I don't have a springform pan, can I make it in my angel food cake pan? That's what I'll do. Plus I'm going to cut it into circles and add some micro basil. Yum!
Pretty much any kind of baking dish works as long as it conducts heat well and allows that bottom to fry and the sides to caramelize.
But also springform pans are super useful for lots of things.
I've seen people do it with a cast iron pan, too. just oil it and put some corn meal down to keep it from sticking, or something?
Wsib haha must be Canadian. Love the episodes. Someone who speaks me language and look out on things. Cooking. Love it. Got me wanting to get back in the kitchen.
Chicago loves you back Matty
def getting just a dash vibes and im here for it
Needed your jolliness this morning. Thank you.
I have to make this for Christmas dinner now. Damn you Matty I won't shit for a week cause I'll eat the whole pie.
Editor always killin it. You rock!
Merry Christmas this show's whole crew (including Isaac!)
Love when Matty decides dinner for me
Matty, i just wanted to say youre really good at cooking and I think you have a really good heart. God bless you.
As someone that moved out of Chicago I've been craving this for like a month and wow it looks so good.
Lmfao. “Take a sip. Is there anything in there , you tryin to kill me?” God damnit Matt 😂
I will never get bored of watching Matty eating his steaming hot food lol. It is one of the best parts.
MICHELLLLELELELE!!!!11!11!!
but on a serious note I got my family the Matheson Pepper Mill and the Matheson Cutting Board for Christmas. YYYAAAAAOOO!
Haha Michelle!!!
Matty, been a fan for a long time! Also, I love how we both love, Chicago. Go Bears!
I just wanted to let you know that you bring much joy and laughter to my life
Chicago loves ya Matty!
Im Canadian like Matty. My town has not one place to buy a deep dish pizza. Million dollar idea.
Shoutout fellow Canucks! 🇨🇦🍻
Chicago baby! Looks great
I love the editing it’s more like just a dash!
Matty talking about the veggies making the one pie a bit soupy. I always sauté my veggies before putting in the stuffed pies I make. Cooking that extra moisture out first gets rid of the soupiness.
We can't end the year without a Matty release
Those beeps are timed as perfect as me showing up to anything 😊
Lived in Chicago for almost ten years and only ate deep dish rarely. It was a special occasion kinda thing. For normal pizza nights I’d be way more likely to get that thin, super crispy style from like, Pizza Rustica in Wrigleyville.
Best imo is the pub pies! small squares and crush one or two of those. Love it!
The chef is is back.. and hes not forgotten!
Chicago loves you too Matty 🖤
Merry Christmas Michelle!!!!
We love you back matty!
He’s definitely doing more of a Pequods type deep dish with the way the cheese creates some of the crust. But I don’t know of anyone in Chicago precooking the sausage. It’s usually either a solid patty or torn pieces that get pushed down forming a mostly solid layer. I’d still give Matty a 7/10 on this.
Best man on the planet.
Brah Matty never fails to deliver been watching his videos for da past few years now
that beeper trying to cover his curse words is about as hopeless as Tom Cruise ever winning an Oscar
All I want for Christmas is a Matty pie chain.
That pizza flavored casserole looks fantastic!
does anyone else hear matty's voice going on a rant about what ever food item is on the thumbnail, even before the video starts? I love it
Merry Christmas Matty!! Thanks for all the lols
cookin' something turns just a dash. 10/10
matty and babish have the opposite energy and i love it
Babish could decaffeinate coffee at lens crafters with a degree of correctness that could astonish lisa loeb. And ill tell you something else. Hi Yaw!!!!
Gotta admit - I'm much more of a NY slice pizza fan. It's very rare i ever have Chicago style(it's not that i don't like it. there's just not alotta deep dish pizza joints in the pacific northwest). But if you consider the term "pizza pie" - a Chicago deep dish fits. Chicago style is a pizza & very much a pie.
Cook my sauce down with a little tomato paste, then put it on top. Also, it helps to proof in the pan if you can. Just push down the dough to mold sides. Curious to try out that much olive oil in the dough. Entertaining video! GJ TY
IMA CHICAGOIAN AND YOU GET MY FULL APPROVAL
It’s Christmas morning and Matty is choking on a deep dish 😂 great lol
omg man. Haven't laughed this hard in a while. You are my fourth favorite person Matty. {behind my kids and Mom} Love you buddy. You get me through the hard times.
Hey Matty, Just binged The Bear !!! 🎉🎉🎉 Loved it!!!!
Matty, Chicago loves you for this.
This is the best channel I’ve found
chicagoans know deep dish is for tourists, but this looks great and authentic Matty
The baja blast return was everything I needed
Chicago loves you too sir!
Chicago loves you too!
I love the touches of Just a Dash style editing
Hey awesome video keep up the good work. Hopefully I can master this technique myself before I lose all my vision.
Funny that mopping the freezer story, I did the same thing at freakin' A&W, cold Nova Scotian winter night. Long story short, so many slip and falls. I guess it's the Canadian curse eh, we can make a rink without trying! haha, much love Matty!
I live in the west loop, about 5 min from Lou Malnati’s and lemme tell you cuz, you crushed that
💪 🍕 🇨🇦
I read an entire safety manual before watching this episode. Dangerously Good
Cooking and fart humor I could watch all day. Legendary edits. 😊
I’m been with matty since we ate donairs in Nova Scotia
My dream is to cook with Matty for a day, or just have some freaking Digby Donairs!
Merry Christmas to all you freaks
this video cooked my brain. props to the team.
Lotta just a dash vibes here. Loving it
No one can fill out a t-shirt quite like massive man Matty!
Matty is correct. You should only put respect on Chicago's name. One of the best cities with the best food.
Great job Chicago would be proud
Merry Christmas gang gang