Last night was our first time trying deep dish pizza and Buddyz, who recently opened a location in Ft. Myers, FL was where we ordered from. We had the Mag Mile (as prepared in this video). The pizza is absolutely delicious. It’s fresh, has huge chunks of tasty sausage, and the tomato pieces are a perfect addition. I have to say. We are sold on Chicago Deep Dish Pizza, and will be back. Thanks for opening a location here!
This pie is the best i’ve ever eaten! I found them a couple miles from my house probably 5 years ago where good restaurants were hard to come by. I have since moved to Nashville & miss this place terribly!
Chris Buckley thank you Chris. Question for you. It may be a little ways away but we have Nashville on a short list of cities we would bring a Buddyz to. Your thoughts??
Nashville is hot right now and I don’t see it slowing down anytime soon! They just opened a Gino’s east in downtown a few months back. I’ve been wanting to go just to see if they even compare to buddyz. I believe there is plenty of room for competition and growth. The urban expansion is crazy around Nashville! All kinds of restaurants, bars, coffee shops and retail shops are popping up neighborhoods on every side of Nashville. Let us know if we make the list and if I May be of any future help. Keep up the great work!
I have just subscribed to this channel because I could see a genuine guy with an amazing concept in pizza. I am so new to this kind of Pizza but because of this mans beautiful passion and flair for his business just amazing energy you have sir thanks so much. I only wish I had of been able to taste that pizza. Perfect.
Stumbled in bc I’ve never had a deep dish and figured I’d try to make my own and looking for some tips. You can tell this guy is proud of his work. Seems that ego he’s developed is well deserved, I’d pay for a slice. Looks awesome.
I know! It may as well have been paper mache. I wanted to see what the pizza looked like coming out of the oven the first time. I love his technique and will certainly try it. And yes, should have ended it with a cheese pull. That's sells it more than fancy cutting anyday.
You are a great teacher (and run a clean and efficient operation). Thanks for the video. I'll come try your Chicago style if I ever come out your direction.
@@vandersgarage4682 that one looks great though. As for MUCH BETTER dont know thay one looks good. I'm a thin square cut guy usually. From Italian Fiesta, pequods, medici pan. Burts, those guys on pulaski(?), phils in Bridgeport, that liquor store pizza place on lawrence(canned mushrooms), pizanos, damatos all of em!! This guys too ! Hes in mchenry think ill check it out.
Mahalo (thanks) brah. No can get Chicago kine on da Big Island. I make it myself for friends. I use 6in1, 3 cheese, dough more like Giordano's, so less stretchy. Eyes opened seeing the pre-bake before sauce. GENIUS! Gonna try.
sitnslide awesome, for someone like yourself who doesn’t have a place to go I am glad you took something you can. Happy we could share. Side note we used 6 in 1 for years for our marinara. Great choice of tomato
@@buddyzachicagopizzeria4079 I live very far away from your pizzeria and I'm learning about how original Chicagoan deep dish pizzas have to be made in order to bake one here at my home, but I have some questions that I hope you can answer to me (without disclosing your manufacturing secrets): Does it remain a "Buddyz Original" even if I remove that onions or replace them with liquefied or powder onion ?? I really really hate minced onion pieces on my dishes, and what kind of cheeses can I mix?? I'm going to try low moisture mozzarella with fresh parmesan and provolone (maybe some cheddar or white cheddar too), am I doing it fine?? I have my own marinara sauce and deep dish dough recipes, so that's not a problem, I think, the rest I understood well!!! 😊 Sorry for annoying you and thank you very much!!! Laura. 💝💝💝
Chicago deep dish has unique sauce, vine ripened tomato sauce, at least at the best shops. Most pizza sauce is canned & pasty, like ketchup. A Chicago deep dish pizza will have chunks of tomato in the sauce. Makes for a different pizza exorriment.
I've watched his video a couple of times. I thought you did a really good job. It just further reinforces that there are multiple variants of what everyone calls Chicago style pizza. All slightly different from one another period I'm going to try this recipe with my own dough of course but I'll do try the par bake first. Like you did. To see if that's going to affect the way I normally do a Chicago style pizza
Pizza looks good..The only issue I have is how you grab the raw sausage, then grab onions and bell peppers after. Seems like it would contaminate the veggies
Wish you guys were there when I lived in Phoenix😎 looks like a good pie ... I'm a bit over 2 hours from Chicago, and have Giordano's a few times a year.
I want to eat a real Chicago deep dish. I have had one here in Miami but my dad said it was horrible that they make the best deep dish in Chicago! Once the pandemic is under control I am so going to Chicago! Lol
@@shawnhayden6674 I can cook almost anything from scratch. Deep dish pizza I won't fuck with. Isn't it a whole different type of dough than a normal pizza?
Most of the Chicago pizza I see on youtube has a second crust with sauce on top...you put sauce on the chez. Is this your own style? I saw one guy add parm in the butter below the crust whice seems like a really cool idea. Gonna give this a try, we grow tomato's and it's almost time to harvest. I like your whole tomato idea on top!
Very similar to Detroit pizza but with out blue steel and olive oil on bottom. Not loving sauce on top but i'm gonna try this weekend. cool thanks for the info
I understand how hot that oven is but I allways precook my meats before using them to top my pizza. Prevents cross contamination and insures everything's cooked.
Joe scarnato eu sou apaixonada por você, adoro o jeito que vc trabalha parecem deliciosas suas pizzas um grande beijo 😗 da Fabiana Matos do (Brasil) 😍😍😍😍😍😘😘😘😘😘😘
Last night was our first time trying deep dish pizza and Buddyz, who recently opened a location in Ft. Myers, FL was where we ordered from. We had the Mag Mile (as prepared in this video). The pizza is absolutely delicious. It’s fresh, has huge chunks of tasty sausage, and the tomato pieces are a perfect addition. I have to say. We are sold on Chicago Deep Dish Pizza, and will be back. Thanks for opening a location here!
I follow this process, it’s absolutely fool proof. Turns out amazing every time.
If you like the idea of this, you should look into the chicago stuffed deep dish ;)
This video makes me so hungry, I’ve watched it two or three times over the years.
Thanks
I can't believe how much I enjoyed this lol. Such a great personality....I was so nervous when he was chopping the green pepper!!!
All that and you didn’t show a side shot of a slice up close to see the composition of the pie.
Leo’s Toolbox 😂😂😂😂😂
A huge oversight!
This pie is the best i’ve ever eaten! I found them a couple miles from my house probably 5 years ago where good restaurants were hard to come by. I have since moved to Nashville & miss this place terribly!
Chris Buckley thank you Chris. Question for you. It may be a little ways away but we have Nashville on a short list of cities we would bring a Buddyz to. Your thoughts??
Nashville is hot right now and I don’t see it slowing down anytime soon! They just opened a Gino’s east in downtown a few months back. I’ve been wanting to go just to see if they even compare to buddyz. I believe there is plenty of room for competition and growth. The urban expansion is crazy around Nashville! All kinds of restaurants, bars, coffee shops and retail shops are popping up neighborhoods on every side of Nashville. Let us know if we make the list and if I May be of any future help. Keep up the great work!
Just made a deep dish Buddyz way!! Came out great!!! Thanks for the step by step demo! Going to stop by when I come out for Spring Training in AZ.
Hello was the oven 450? or hotter then that ?
I have just subscribed to this channel because I could see a genuine guy with an amazing concept in pizza. I am so new to this kind of Pizza but because of this mans beautiful passion and flair for his business just amazing energy you have sir thanks so much. I only wish I had of been able to taste that pizza. Perfect.
If you like the idea of this, you should look into the chicago stuffed deep dish ;)
Thank you, I’m gunna use some of these tips!
NICE I love it when people especially restaurants show how it's done!!! thanks for sharing
He said I’ma get a little dego on ya. 🤣🤣🤣
don Buddyz, usted es un maestro de la pizza¡¡¡
Dang! That looks good!!
I am so hungry for your deep dish pie right now. SoCal checking in...thank you!
probably one of the worst pizzas ive ever seen tbh
Man, I wish they had a pizzeria in my state. Looks so good.
Props to the Old Style on the table, reminds me of the Chicago handshake, shot of Malört followed by a can of Old Style. Seems legit.
Looks amazing. subscribed🤗🥰
Put me down for one whole pie! I love these videos till there over cause I'm freaking hungry now.
Stumbled in bc I’ve never had a deep dish and figured I’d try to make my own and looking for some tips. You can tell this guy is proud of his work. Seems that ego he’s developed is well deserved, I’d pay for a slice. Looks awesome.
Everything about this guy says Chicago ! Love it !
That pizza looks absolutely delicious
Excellent Chef!!! Marty---Formally from Chicago Burbs....
Hanover park veteran here , Northwest burbs.
Time for another road trip to Chicago
Idiot lol
I’ve been making these with two crusts but I’m going to try this way next time I make one!
Captivating. I was drooling from start to finish. I wish you were in LA.
Looks soooo good please come down south we need you guys lol
Danielle Reid opening one in ft Myers Florida in November. Does that work?
Awesome video I learned a lot even though the video was not that long
Looks awesome
I want to see the cheese pull what the hell
I know! It may as well have been paper mache.
I wanted to see what the pizza looked like coming out of the oven the first time. I love his technique and will certainly try it.
And yes, should have ended it with a cheese pull. That's sells it more than fancy cutting anyday.
Quit complaining
Can I please order a deep dish and have it sent to me in Nebraska Miss Chicago and the deep dish.. Keep up that great work. This Quarentine sucks
Go on gold belly it's a website to order stuff like that. Idk how expensive it is.
You are a great teacher (and run a clean and efficient operation). Thanks for the video. I'll come try your Chicago style if I ever come out your direction.
Lisa Costello thank you. We would love to have you
That rocked..
Oh my god. That looks so good.
Real Facts. 🔥🔥🔥🔥
Awesome.........awesomeness.....delicious........!
Oh shoot! I'm in Chicago and was just about to look you up and come get a Pizza!! Lol not driving to Phoenix though. You made us hungry!!
I imagine you can get MUCH better pizza right there in Chicago.
Try the McHenry, IL location at 1138 N. Green St. McHenry IL
@@vandersgarage4682 that one looks great though. As for MUCH BETTER dont know thay one looks good. I'm a thin square cut guy usually. From Italian Fiesta, pequods, medici pan. Burts, those guys on pulaski(?), phils in Bridgeport, that liquor store pizza place on lawrence(canned mushrooms), pizanos, damatos all of em!! This guys too ! Hes in mchenry think ill check it out.
@@chrissykramer6613 I will when i figure out where Mchenry is??! 😋
This looks like the queen Creek AZ location. I love that place. Great pizza. The butter crust is great
Mahalo (thanks) brah. No can get Chicago kine on da Big Island. I make it myself for friends. I use 6in1, 3 cheese, dough more like Giordano's, so less stretchy. Eyes opened seeing the pre-bake before sauce. GENIUS! Gonna try.
sitnslide awesome, for someone like yourself who doesn’t have a place to go I am glad you took something you can. Happy we could share. Side note we used 6 in 1 for years for our marinara. Great choice of tomato
@@buddyzachicagopizzeria4079 I live very far away from your pizzeria and I'm learning about how original Chicagoan deep dish pizzas have to be made in order to bake one here at my home, but I have some questions that I hope you can answer to me (without disclosing your manufacturing secrets): Does it remain a "Buddyz Original" even if I remove that onions or replace them with liquefied or powder onion ?? I really really hate minced onion pieces on my dishes, and what kind of cheeses can I mix?? I'm going to try low moisture mozzarella with fresh parmesan and provolone (maybe some cheddar or white cheddar too), am I doing it fine?? I have my own marinara sauce and deep dish dough recipes, so that's not a problem, I think, the rest I understood well!!! 😊 Sorry for annoying you and thank you very much!!! Laura. 💝💝💝
wow awesome
My word I thought you guys were in Chicago we were going to go eat there this weekend
I would love one of those right now
Nice looking pizza 😻
Super YUM!
Nice seeing a slate oven instead of the conyers and corn meal.
Awsome
Chicago Vergil is making Deep Dish Pizza.
Beautiful!!
What’s the temperature of the oven set up ?
Well done sir
nice knife skills on those peppers, stay safe and healthy :)
Chicago deep dish has unique sauce, vine ripened tomato sauce, at least at the best shops. Most pizza sauce is canned & pasty, like ketchup. A Chicago deep dish pizza will have chunks of tomato in the sauce. Makes for a different pizza exorriment.
Nice job 👏 👍
GOOD LOOK'N PIZZA!!!!!
✨🔥🔥 Now that’s , a work of Art !!! 🔥🌿😃👌🏼
Frank Conti thank you my man
I am surprised you don't have more videos.
The way he slices he'd be a good drummer for a metal band lol
Straight blast beats lol
I spent 10 years making chicago pan downstate.I miss my restaurant everyday.
Great video looks like my old pies.
Keep up the great work
Sanction Menot thank you very much, glad you enjoyed it
‘Flavour profile’
damn that looks gooood
how do you make the dough ?
I’m hungry!
This is what I like..cheese and sauce is good but meat and veggies toppings is delicious
OH YES!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
I've watched his video a couple of times. I thought you did a really good job. It just further reinforces that there are multiple variants of what everyone calls Chicago style pizza. All slightly different from one another period
I'm going to try this recipe with my own dough of course but I'll do try the par bake first. Like you did. To see if that's going to affect the way I normally do a Chicago style pizza
If you like the idea of this, you should look into the chicago stuffed deep dish ;)
Do you use Abe Froman sausage ?
never seen green peppers cut with a blast beat before
I. Miss. Joe. So. Much. I. Give. Big. Hug. Again
The BEST pizza in the world!! When I go back to my hometown Chicago I don't even stop for pizza since I've got Buddyz!! Delish
SS 23 thank you very much
SS 23 ny pizza is way better that’s not even pizza
Storyjones to each their own. I personally think NY style pizza sucks. Buddyz is the real deal in my town.
Nice
You don't laminate the dough with butter?
You deliver to North Carolina? Please!!!!
What about portion control?
✌️🤙
Buddyz in McHenry, IL??
The way you cut the pizza wa gold like asmr gold
What’s the oven temp?
I wish they has this in the UK but it’s probably for the best that they don’t since I’m lactose and gluten intolerant
Pizza looks good..The only issue I have is how you grab the raw sausage, then grab onions and bell peppers after. Seems like it would contaminate the veggies
Then he places the vegetables ON TOP of the raw sausage but it ain't an issue because it gets thoroughly cooked. Nobody's eating raw vegetables.
MORE VIDEOS PLEASE
Wish you guys were there when I lived in Phoenix😎 looks like a good pie ... I'm a bit over 2 hours from Chicago, and have Giordano's a few times a year.
Good knife work for a lefty.
Dude you need to prep all that cheese and sauce every day? Faaaaawk you must have some damn good pizza!
I want to eat a real Chicago deep dish. I have had one here in Miami but my dad said it was horrible that they make the best deep dish in Chicago! Once the pandemic is under control I am so going to Chicago! Lol
Try the Fort Myers location on Forum Blvd.
@@chrissykramer6613 thank you! I will definitely try it out.
How much money for a whole pie x
What was the two things he sprinkled on near the end?
Cheers mate
Romano cheese and oregano.
Is this the Buddyz on San Tan in Queen Creek?
Dave McBroom yes it is
@@buddyzachicagopizzeria4079 I have eaten there a dozen times. I love it, and I live in Iowa.
Omg now I’m starving, can you recommend a Chicago style pizzeria in Seattle?
Patxi's over on Ballard.
j p THANKS!
Why dont you just make it
No pizza like this within a hundred miles of me
Time for you to get in the kitchen?
@@shawnhayden6674 I can cook almost anything from scratch. Deep dish pizza I won't fuck with. Isn't it a whole different type of dough than a normal pizza?
Dude that shi* looks gooood! I'm going to come out to your place next time I'm in the mood for a pie.👍👍👍👍👍👍
⁴er ŕď3 re³r⁴¾333 e e? Derrick replied? 51pm
Very nice music! Has to be good pizza!
Send one to texas please lol
Most of the Chicago pizza I see on youtube has a second crust with sauce on top...you put sauce on the chez. Is this your own style? I saw one guy add parm in the butter below the crust whice seems like a really cool idea. Gonna give this a try, we grow tomato's and it's almost time to harvest. I like your whole tomato idea on top!
Those are called stuffed pizzas. Deep dish doesn't have the second crust.☺
Very similar to Detroit pizza but with out blue steel and olive oil on bottom. Not loving sauce on top but i'm gonna try this weekend. cool thanks for the info
There are some well-known places that put a second crust on top of the toppings, then sauce on top of that, but I never saw the point.
Hi good video!!! What is the oven's temperature?
Pizza ovens usually run at about 700 degrees
ma che bella torta
Gordon Ramsey gives that chopping a C-
@SW627 😅
Hi!! Joe
Invest in a mic it will improve the quality of your videos greatly
I understand how hot that oven is but I allways precook my meats before using them to top my pizza. Prevents cross contamination and insures everything's cooked.
how many times says profile
2
Joe scarnato eu sou apaixonada por você, adoro o jeito que vc trabalha parecem deliciosas suas pizzas um grande beijo 😗 da Fabiana Matos do (Brasil) 😍😍😍😍😍😘😘😘😘😘😘