Chef John, you truly are the most soothing sound on youtube. Child has panic attack: put on Chef John. Cat freaks out and stops in front of the tv to watch: Chef John. Father in law enters home exasperated from a day of halfwits complaining about problems that have literally no bearing on reality, sees: Chef John, and sits down to have a beer. You're a legend here, my friend. I promise.
I wish my Dad was still alive, I loved cooking him all of his favourite foods. I'm having trouble finding an Italian Grocery store down here. My grandparents came to the US through Ellis Island at the turn of the 20th century. Thanks for bringing back some great memories.
Can we take a moment to appreciate that Chef John's never done a "sponsored" video? I hate being advertised at and, with 4 million subs, you know CJ's had some offers!
Thank you Chef John! I was wanting to invent a "Chicken Cordon Bleu" casserole and realized it needed something on the bottom... I've decided to do a chicken cordon bleu deep dish pizza, I even mixed up the dough during your video. Fingers crossed it turns out well - white sauce, mushrooms sauteed in butter, ham slices, shredded chicken, and swiss cheese on top.
I’ve made all these pizzas using exact recipes no variations including pizza sauce recipe and they are legit delicious. The deep dish is beyond anything I have ever had in Chicago & family agrees. Well done chef John 👌👍🏻🙌
What??? How am I just seeing this??? OMG I'm gonna cry... I mean try! Chef, Your WOLFGANG pizza dough was how I found this channel! I can't wait to make these! Ordering much needed supplies first! I LOVE your channel! Just made Greek Lemon Chicken recipe for dinner tonight. Happy Family! From the Bottom of my Heart Thank You Chef ♥️
On the Sfincione, don't skimp on the oil in the pan. This will fry the dough on the bottom and add another flavor dimension to this dish. BTW, this dough is a focaccia-style dough. Dough fried in EVOO is a classic flavor of Italy. My Nonna would deep fry plain focaccini ("little focaccias") in a cast iron pan filled with EVOO for us on Thanksgiving Day. The flavor is unique, ultra delicious and is not what you would expect. Be sure to use EVOO even if you don't have a taste for it (yet). Chef John's recipe is spot on and thoroughly Sicilian....
Perfect timing! Not only does Chef John get to take a well deserved vacation but I was just thinking, "I want to make pizza for dinner tonight and use up leftovers but I want to make a different crust." Yes God loves me this much. :)
You just have to like the fact that he doesn't beat around the bush and gets right to the recipe. Was looking for "The Ol' Tapa Tapa" ( trademark Chef John saying) but I guess it wasn't warranted in this case. :) I also love when he tells you what to do at home then explains why he isn't doing it in the video. ( He is to hungry/ impatient) A true American Classic! Thanks John!
Do it! I made this a Christmas ago and evryone went bonkers. I have since made it for main course, appitizers, party food and it really is better when cooler. You can't go wrong unless there is a fish alergy in the bunch, other than that, people who said yuck to anchovies said yum to this. Saute' some italian sausage and put that on there.....YOWZA!
For those who want time stamps: 0:06 Chicago deep dish pizza 9:26 Sicilian Christmas pizza (Sfincione) 19:54 Detroit style pizza 29:46 Buffalo style pizza
I love you Chef John. The lift of your voice and your corny jokes make watching this so fun. Plus, you explain things so well and it makes it so easy when I do your recipes.
I’m not even from Detroit, but I’m a huge fan of the Detroit style pizza. I loved it since my first trip to Detroit when I stopped at Louie’s. So god dammed good. Happys is great, but louies is amazing
It's easier to make at home than most people think. But, if you're really craving Lou's, they ship! They par bake it, freeze it & send it. Not cheap but totally worth it to surprise loved ones missing Chicago. ❤
Chef John, you truly are wickedly funny some times, i get most of your barbs, especially the jon kelly, 4 buffalo losses, and others, thruout this pizza video... and i learn alot from your reciepes, always. as always i 'enjoy'....
Great video!!!!!!! I’ve been working on my pizza game almost a year now and just recently picked up an Ooni. I live in the Chicago suburbs and your Chicago deep dish looks LEGIT!👍🏻 I just can’t do deep dish, give me a thin foldable slice and I’ll crush it. 😂😂😂 I know fellow chicago peeps gonna hate🤷🏻♂️🤷🏻♂️ Love pizza, absolutely love the video!! 🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕
My dear friends, no matter how you look, you're beautiful in your own way. Keep smiling so you'll look beautiful everyday. No matter what people say, you're still unique and talented ✨To fall in love with yourself is the first secret to happiness and be the love you never received 🦋! May your dreams come true, stay safe and have a wonderful day.💗
Chef John, Margherita brand pepperoni is the best for your Buffalo style pizza. It can be ordered on line in stick form. That means you slice it yourself to the thickness you desire. As a native born Buffalonian, I can vouch that it is best for cup and char style with the traditional sweet sauce on pizza. Ironically my favorite pizza is from Pizza Oven in Lockport,New York. 😋
I'm going to try and make every one of these this week, is there any way you could do a st.louis style pizza? Maybe I'm bias but its definitely the best style of pizza.
Hi Chef John - if I were to take you up on adding some more toppings (onions, peppers, cooked mushrooms), can you suggest a measurement for the additions? One cup? Two?
Here in Boston and the North & South shores we tend to have 2 styles of pizza that prevail - the Italian style and the Greek style. I think the Italian is similar to your NY style (do you have a video for that?), and the Greek style might be similar to the Buffalo style but it's round like the Italian style. I'd love to see your take on those. ✌️💛🍕
Best Pizza: Make the Sfincione sauce with half the anchovy, do the dough as shown, top with cheese and toppings as if it were a "normal" pizza. Fry garlic in the anchovy oil and brush the outside ring of dough that will become the crust with the oil, cover the entire top dough and all with a light coating of parm-reg.
I will admit I appreciate Detroit/Sicilian pizza. There aren’t many good examples of it in Chicago. John, You should know that most people from Chicago rarely order deep dish as their normal pizza. We feel obligated to entertain our out of town friends who always request it as a must try. I’ve yet to try NY pizza in NY, I’ll forget the experience I had in Long Island; which was a disgrace to pizza anywhere pizza is made.
I have lived in Buffalo for most of my life..I had no idea there was a Buffalo pizza sauce😆 I personally use raw sauce.. with anchovy paste. I'll try that dough.. thanks "as always" Oh boy!!😉
I like the Chicago/New York rivalry, lol. I am from neither and never been to either, but I've been a Bears fan since Butkus was playing, so GO CHICAGO!
At what point did he intimate that? He talked about glutamates at 13:04 saying, "What these ingredients have in common is they are high in glutamates, which is what the g in msg stands for." He does not in any way connect gluten with glutamates.
Re a thicker smaller diameter pepperoni in SF, did you try Golden Gate Meat Company in the Ferry building? And also there is the more fiddly option of buying whole smaller pepperoni available at many Bay Area grocers and slice it yerself to just the right thickness...
The Chicago deep dish recipe looked good. Sweet sausage is generally used most often. The debate still continues about the "stuffed" pie that has a top crust under the sauce. New York pie is good too. I hear the secret to the crust is the water there, but I dunno.
Go to NYC for Pizza. Start at Lombardi's for the history and then finish up at the Bleecker Street Pizza for an amazing slice of NY style pizza. Go to Chicago for these casseroles parading as pizza.
That butter laminated chicago dough it's the shit. If it's not butter laminated , isn't the same. Last one I made with that technique I finaly found the best Chicago deep dish I ever had but made it at home. 25 years making many styles of pizza and I'm still learning. So many variables. Water ph, minerals in the water. So many types of flour. Sauce is a whole different animal. As is cheese.. It's crazy. Give 10 peaople the same ingredients you'll get 10 different pizzas.
Chef John you can find the Mini cupped pepperoni's at either winco or Walmart I believe they're made by hormel i make homemade pizza all the time! I live in merced county!
@@EbonyPope I agree, tarragon. (I found out that I'm not really a fan, but I tried it because Chef John suggested it. I can't remember if it was specifically with seafood or if it was another dish, I didn't take the time to remember it since I don't use tarragon).
I grew up in Brooklyn and no matter who made it I have never felt it was duplicated outside of NYC. That does not mean I have not been wowed by many pizza over the years...it just did not taste like what I knew. That said, some time in the mid 80s a NYC pastry chef moved out to Scottsdale Arizona and opened a NY style pizza shop. To me it was not close! What I got was the best tasting pizza I have ever had. It was rich and gooey and required a knife and fork. It later became Streets Of New York Pizza but it was not the same as what I got before it became a chain. We now live in rural PA and my go to pizza is Little Caesar's...great value and after we get it home and add our own fixings and expertly reheat it in a 12 inch cast iron skillet it rivals the best brick oven. Cup and char around here is ridiculous because what see is burnt to hell and always wonder...why this is not in the trash? To each his own.
I don't care whatever you want to call a deep dish (id say it's a pizza pie/a cheese and tomato pie) and I love both styles of pizza. They equally have their own unique tastes and textures. People who pick one OR the other are needlessly silly and obvious are missing out on a delicious dish and experience.
I think toppings for Chicago pizzas should be pre-cooked... especially sausage. I ordered a few Malnati's pizzas and it tasted like the toppings were very undercooked.
@@paulwagner688 They ship them frozen. I had them shipped since I'm relatively far from Chicago. Cooked it according to their directions -- I think it was 40-45min ... But the toppings still seemed undercooked... Maybe I'm just used to them being cooked to a crisp NY-style.
@@paulwagner688 I hear you but even following their cooking directions, the tomatoes were starting to burn on top, so . . . Anyway, that's why I suggested precooking the meats.
@@0blivioniox864 In both deep dish and tavern style in Chicago, the sausage is always uncooked. That's why it comes out much more tender. And with deep dish, the sausage can wind up being medium instead of well done.
It would be awesome to add mozzarella to edge of crust THEN roll it over😋 on the Chicago 🍕. I must say that this was one of my favorite videos by Chef 👨🍳. I Love 💕 pizza anyway it’s made. As long as the ingredients are quality and cooked properly, they’re all amazing!
Chef John, you truly are the most soothing sound on youtube. Child has panic attack: put on Chef John. Cat freaks out and stops in front of the tv to watch: Chef John. Father in law enters home exasperated from a day of halfwits complaining about problems that have literally no bearing on reality, sees: Chef John, and sits down to have a beer. You're a legend here, my friend. I promise.
My thoughts as well!
0:07 Chicago Deep DIsh Pizza
9:32 Sicilian Christmas Pizza
20:01 Detroit-Style Pizza
29:52 Buffalo-Style Pizza
39:31 Real Stone Oven Pizza
I wish my Dad was still alive, I loved cooking him all of his favourite foods. I'm having trouble finding an Italian Grocery store down here. My grandparents came to the US through Ellis Island at the turn of the 20th century. Thanks for bringing back some great memories.
@@barkingbunny4689 I’m so sorry your dad is gone. Love to you. 🕯💛🙏and to him, too.
@@2listening1 You make me smile, thank you 💜
Can we take a moment to appreciate that Chef John's never done a "sponsored" video? I hate being advertised at and, with 4 million subs, you know CJ's had some offers!
Technically he has done a sponsored video, a *single* sponsored video, for mashed potatoes i believe. But yeah, pretty incredible honestly.
@@williamwakefield1017 Anything sponsored by mashed potatoes is fine by me.
"Today's episode of Food Wishes brought to you.. by food!"
I agree, you should try some adblockers.... rarely do I ever get ads on YT with them.
Pretty sure he works for All Recipes, making every video since his hiring "sponsored".
No doubt
Thank you Chef John! I was wanting to invent a "Chicken Cordon Bleu" casserole and realized it needed something on the bottom... I've decided to do a chicken cordon bleu deep dish pizza, I even mixed up the dough during your video. Fingers crossed it turns out well - white sauce, mushrooms sauteed in butter, ham slices, shredded chicken, and swiss cheese on top.
So, how did it turn out?
I'd add some chopped up dill pickles for an acidic bite
@@jnorth3341 Rave reviews! Everyone loved it!
@@renatehaeckler9843 Wonderful, I'll have to give it a try, thank you for the idea.
I've done a version of this as a lasagne. It will create some raised eyebrows, but it's delicious.
I’ve made all these pizzas using exact recipes no variations including pizza sauce recipe and they are legit delicious. The deep dish is beyond anything I have ever had in Chicago & family agrees. Well done chef John 👌👍🏻🙌
What??? How am I just seeing this??? OMG I'm gonna cry... I mean try! Chef, Your WOLFGANG pizza dough was how I found this channel! I can't wait to make these! Ordering much needed supplies first! I LOVE your channel! Just made Greek Lemon Chicken recipe for dinner tonight. Happy Family!
From the Bottom of my Heart Thank You Chef ♥️
0:06 Chicago deep dish pizza
9:25 Sicilian Christmas pizza (sfincione)
19:52 Detroit-style pizza
29:46 Buffalo-style pizza
Thank you!
I made one of these timestamp comments not realizing that this one was already made, oops
But still, thank you
Just a heads up, the last timestamp should be 29:46 for the Buffalo style.
You are after all, the Lady and the Tramp, of your own time stamps.
On the Sfincione, don't skimp on the oil in the pan. This will fry the dough on the bottom and add another flavor dimension to this dish. BTW, this dough is a focaccia-style dough.
Dough fried in EVOO is a classic flavor of Italy. My Nonna would deep fry plain focaccini ("little focaccias") in a cast iron pan filled with EVOO for us on Thanksgiving Day.
The flavor is unique, ultra delicious and is not what you would expect. Be sure to use EVOO even if you don't have a taste for it (yet). Chef John's recipe is spot on and thoroughly Sicilian....
I JUST LOVE YOU CHEF JOHN. your humour is mine.
Perfect timing! Not only does Chef John get to take a well deserved vacation but I was just thinking, "I want to make pizza for dinner tonight and use up leftovers but I want to make a different crust." Yes God loves me this much. :)
The only Papa John’s Pizza we stan.
Right?!
Absolutely…
Exactly!
You just have to like the fact that he doesn't beat around the bush and gets right to the recipe. Was looking for "The Ol' Tapa Tapa" ( trademark Chef John saying) but I guess it wasn't warranted in this case. :) I also love when he tells you what to do at home then explains why he isn't doing it in the video. ( He is to hungry/ impatient) A true American Classic! Thanks John!
this man helps me to sleep better i listens to his videos instead of sleeping pills
I've never before heard of Sicilian Christmas pizza. Looks like I need to make it!
Do it! I made this a Christmas ago and evryone went bonkers. I have since made it for main course, appitizers, party food and it really is better when cooler. You can't go wrong unless there is a fish alergy in the bunch, other than that, people who said yuck to anchovies said yum to this. Saute' some italian sausage and put that on there.....YOWZA!
Born and bred Detroiter here.....You nailed it! Anyone surprised?!
For those who want time stamps:
0:06 Chicago deep dish pizza
9:26 Sicilian Christmas pizza (Sfincione)
19:54 Detroit style pizza
29:46 Buffalo style pizza
I love you Chef John. The lift of your voice and your corny jokes make watching this so fun. Plus, you explain things so well and it makes it so easy when I do your recipes.
Great job chef John and God bless you. Please, bring more recipes to us, I appreciate you very much.
such a pleasant voice! A calm, casual approach to cooking. Thanks for great videos
Detroit pizza is still my go-to pizza recipe. Since you've already made calzone why not go for panzerotto next?
I’m not even from Detroit, but I’m a huge fan of the Detroit style pizza. I loved it since my first trip to Detroit when I stopped at Louie’s. So god dammed good. Happys is great, but louies is amazing
I'm only watching this to listen to Chef John talk for 40 mins
You are not the only one.
All of these pizza recipes look so delicious Chef John.
He sure is a culinary genius
There’s so many and I love them all!!
The music! I like this version!
These Best of Chef john's are great!!
I love when you said. "Let's quit arguing about what's the best pizza...new york or Chicago. Let's be glad we can enjoy both
Detroit Style!! I used to work at Buddy’s and they have without a doubt the best pizza I’ve ever had.
Detroit ain't much to look at but it gets my mouth doing its thing
An over 30 minute Chef John video. This is going to be a very good day.
As a former Chicagoan, I'd love to see Chef John do a real Chicago pizza - the square-cut, cracker crust, tavern style.
Southside not the Northside tourist crap
ATK did the crispy Chicago pizza a couple of years ago. Search their RUclips channel. Stuff of my childhood!
Vito and Nicks ❤️❤️
@@fluxx2384 basically a savory melted cheesecake
Gino’s North at the Granville Red Line stop in Edgewater has the best (and little known) thin crust pizza in Chicago.
As a Detroit-adjacent resident, I approve of the Detroit style deep dish. I was just at Buddy’s last week.
Wow!! Thanks so much. Me and my kids are so attached to the old sauce recipe in Chef Boy ar Dee pizza mixes. But I’m going to give this a try!!
That makes me so hungry for Lou Malnati deep dish pizza. We used to live in Chicago and now Yuma, Arizona.
It's easier to make at home than most people think. But, if you're really craving Lou's, they ship! They par bake it, freeze it & send it. Not cheap but totally worth it to surprise loved ones missing Chicago. ❤
it's ironic that we are talking about Lou Malnati's, because I just received a coupon from them for my birthday month.
Poking the dough… so satisfying. 😊
Chef John, you truly are wickedly funny some times, i get most of your barbs, especially the jon kelly, 4 buffalo losses, and others, thruout this pizza video... and i learn alot from your reciepes, always. as always i 'enjoy'....
Great video!!!!!!! I’ve been working on my pizza game almost a year now and just recently picked up an Ooni.
I live in the Chicago suburbs and your Chicago deep dish looks LEGIT!👍🏻
I just can’t do deep dish, give me a thin foldable slice and I’ll crush it.
😂😂😂 I know fellow chicago peeps gonna hate🤷🏻♂️🤷🏻♂️
Love pizza, absolutely love the video!!
🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕
Thank you so much Chef John!!!
Perfect recipe for cool weather that will come,sometime..... 94 here today....
Gotta try all of these.
Loved this video and of course, I had to have pizza for dinner. Biz de la France
My dear friends, no matter how you look, you're beautiful in your own way. Keep smiling so you'll look beautiful everyday. No matter what people say, you're still unique and talented ✨To fall in love with yourself is the first secret to happiness and be the love you never received 🦋! May your dreams come true, stay safe and have a wonderful day.💗
Damn Hippie.
Seriously, go away.
Detroit style is my favorite 😋😋😋i say it's to live for ❤gotta be careful what u speak💯
Feels So Good!
I love Chuck Mangione!
You make me learn and laugh sooooo hard!
As a Chicagoan that is not Chicago style but I love you chef John
ooooohhhh that looks so tasty!
Chef John, Margherita brand pepperoni is the best for your Buffalo style pizza. It can be ordered on line in stick form. That means you slice it yourself to the thickness you desire. As a native born Buffalonian, I can vouch that it is best for cup and char style with the traditional sweet sauce on pizza. Ironically my favorite pizza is from Pizza Oven in Lockport,New York. 😋
Awesome 😎
I'm going to try and make every one of these this week, is there any way you could do a st.louis style pizza? Maybe I'm bias but its definitely the best style of pizza.
Awesome !! Need to make a Calzone style demo as well
Hi Chef John - if I were to take you up on adding some more toppings (onions, peppers, cooked mushrooms), can you suggest a measurement for the additions? One cup? Two?
Here in Boston and the North & South shores we tend to have 2 styles of pizza that prevail - the Italian style and the Greek style. I think the Italian is similar to your NY style (do you have a video for that?), and the Greek style might be similar to the Buffalo style but it's round like the Italian style. I'd love to see your take on those. ✌️💛🍕
Yum yum yum!
Im making last one whole life and its really great and simple 😄😄😄
Such a good channel.
Best Pizza:
Make the Sfincione sauce with half the anchovy, do the dough as shown, top with cheese and toppings as if it were a "normal" pizza. Fry garlic in the anchovy oil and brush the outside ring of dough that will become the crust with the oil, cover the entire top dough and all with a light coating of parm-reg.
Would Love to see a New York Style Pizza Recipe
+1...Chef John, save us from the lack of NY Style Pizza!
I will admit I appreciate Detroit/Sicilian pizza. There aren’t many good examples of it in Chicago.
John,
You should know that most people from Chicago rarely order deep dish as their normal pizza. We feel obligated to entertain our out of town friends who always request it as a must try. I’ve yet to try NY pizza in NY, I’ll forget the experience I had in Long Island; which was a disgrace to pizza anywhere pizza is made.
Wahoo, corporate John is back!
I'm going to remember that bread crumb and cheese topping. I bet there are so many things it would be good on.
I have lived in Buffalo for most of my life..I had no idea there was a Buffalo pizza sauce😆 I personally use raw sauce.. with anchovy paste. I'll try that dough.. thanks "as always" Oh boy!!😉
Oh this is fabulous 😍 thank you chef
Wow, that thumbnail looks absolutely delicious. Thanks for this recipe. ❤
I like the Chicago/New York rivalry, lol. I am from neither and never been to either, but I've been a Bears fan since Butkus was playing, so GO CHICAGO!
great video.
At what point did he intimate that?
He talked about glutamates at 13:04 saying, "What these ingredients have in common is they are high in glutamates, which is what the g in msg stands for." He does not in any way connect gluten with glutamates.
@@notahotshot I misheard it the first time I guess, you are absolutely correct.
Nice
Chef John, what kind of flour to be use in making pizza dough?
Re a thicker smaller diameter pepperoni in SF, did you try Golden Gate Meat Company in the Ferry building? And also there is the more fiddly option of buying whole smaller pepperoni available at many Bay Area grocers and slice it yerself to just the right thickness...
So many to choose from! It's like having only one kind of chili. Seriously, pizza is made how you like it!
You can really give pointers to how to do a great voice over. I would love to know if you can come up with a Keto version to this recipe.
Learning sooo much! Thank You! Let's Go Brandon!
Inappropriate comment. No politics here please
Master of language ....as well as food
The Chicago deep dish recipe looked good. Sweet sausage is generally used most often. The debate still continues about the "stuffed" pie that has a top crust under the sauce. New York pie is good too. I hear the secret to the crust is the water there, but I dunno.
Used to be Garcia's in Urbana IL was a fabulous stuffed pie. You didn't order it by inch size, you ordered it by weight.
So smart chief
hello from Canada
Hello fellow Canadian.
The buffalo looks good too😋
Best quote: "Celebrate the fact we can enjoy both" - Amen "Look out the window and think happy thoughts." :-) "Pretty obvious that's the money bite."
Chuck Mangione of your Sfincione is goated
Chef john, id love to see your take on Basler Läckerli .
Hi, is it possible to make a chicago style pizza without meat ? or it would be too thin and then not be chicago style anymore ?
Can you make a Chicago style Hawaiian pizza 🍕
Holy shit! This recipe is a turn on! 👍
I'm a thin crust pizza granny but I wouldn't turn down any of your pizza 🍕🍕🍕💪❣️
Yum
Go to NYC for Pizza. Start at Lombardi's for the history and then finish up at the Bleecker Street Pizza for an amazing slice of NY style pizza.
Go to Chicago for these casseroles parading as pizza.
That butter laminated chicago dough it's the shit. If it's not butter laminated , isn't the same.
Last one I made with that technique I finaly found the best Chicago deep dish I ever had but made it at home.
25 years making many styles of pizza and I'm still learning. So many variables.
Water ph, minerals in the water. So many types of flour.
Sauce is a whole different animal. As is cheese..
It's crazy.
Give 10 peaople the same ingredients you'll get 10 different pizzas.
You made me miss Buffalo :)
I have yeast that's been in the freezer for years, you think it's still good?
So which is better? New York or San Francisco? They're both pretty nutty.
Chef John you can find the Mini cupped pepperoni's at either winco or Walmart I believe they're made by hormel i make homemade pizza all the time! I live in merced county!
I’m compiling questions for a Foodwishes trivia game, here’s your first question (easy):
What is Chef John’s favorite seafood herb?
Tarragon?
I know it's not an herb, but I seem to recall him talking about Old Bay seasoning... or maybe it was another food tuber...
Cayenne
It's his favorite for EVERYTHING!
@@EbonyPope I agree, tarragon. (I found out that I'm not really a fan, but I tried it because Chef John suggested it. I can't remember if it was specifically with seafood or if it was another dish, I didn't take the time to remember it since I don't use tarragon).
If you mean "seefood as an herb", definitely anchovies.
Now that’s a Pizza PIE!
Saint Louis never gets props for Stl style pizza .
I grew up in Brooklyn and no matter who made it I have never felt it was duplicated outside of NYC. That does not mean I have not been wowed by many pizza over the years...it just did not taste like what I knew. That said, some time in the mid 80s a NYC pastry chef moved out to Scottsdale Arizona and opened a NY style pizza shop. To me it was not close! What I got was the best tasting pizza I have ever had. It was rich and gooey and required a knife and fork. It later became Streets Of New York Pizza but it was not the same as what I got before it became a chain. We now live in rural PA and my go to pizza is Little Caesar's...great value and after we get it home and add our own fixings and expertly reheat it in a 12 inch cast iron skillet it rivals the best brick oven. Cup and char around here is ridiculous because what see is burnt to hell and always wonder...why this is not in the trash? To each his own.
I don't care whatever you want to call a deep dish (id say it's a pizza pie/a cheese and tomato pie) and I love both styles of pizza. They equally have their own unique tastes and textures. People who pick one OR the other are needlessly silly and obvious are missing out on a delicious dish and experience.
I think toppings for Chicago pizzas should be pre-cooked... especially sausage.
I ordered a few Malnati's pizzas and it tasted like the toppings were very undercooked.
Did you get it shipped or did you go to Malnati's? A true deep dish cooks for like 40 minutes. The sausage is ALWAYS cooked at the end.
@@paulwagner688 They ship them frozen. I had them shipped since I'm relatively far from Chicago. Cooked it according to their directions -- I think it was 40-45min ... But the toppings still seemed undercooked... Maybe I'm just used to them being cooked to a crisp NY-style.
@@0blivioniox864 If it's frozen you need to let it go a bit longer. The sausage will be cooked then
@@paulwagner688 I hear you but even following their cooking directions, the tomatoes were starting to burn on top, so . . . Anyway, that's why I suggested precooking the meats.
@@0blivioniox864 In both deep dish and tavern style in Chicago, the sausage is always uncooked. That's why it comes out much more tender. And with deep dish, the sausage can wind up being medium instead of well done.
If Philly is the city of brotherly love, then Detroit is the city of fantasy and wonder and completely safe and crime free...
Apparently my mother made Detroit style pizza my entire childhood.
I love all pizza but I have to say the D has the best pizza
It would be awesome to add mozzarella to edge of crust THEN roll it over😋 on the Chicago 🍕. I must say that this was one of my favorite videos by Chef 👨🍳. I Love 💕 pizza anyway it’s made. As long as the ingredients are quality and cooked properly, they’re all amazing!