How to Make Chicago Deep-Dish Pizza from The Bear | Binging with Babish 

Same! He's a true legend

We don't make mistakes.... Just happy accidents.

My favorite was Lar's Ube Roll.

Only when he make a storied journey or comedic bits out of them. He mostly saves his failures for his live-style content.

He makes the mistakes for us, what a legend I always tell my sister that there is no need to create new recipes for known foods. Just find someone who's done it, then refine it to your preference 👌

A tv show about professional chefs having lots of recipes to recreate? Noooooo!

Should do some from Servant as well.

I need to Marcus' Michael dessert everything he made by the end was so beautiful

Can I just have a video of y’all cleaning that pan? It would be so satisfying to watch that thing get clean

He ❤’d this !!! Which can only mean he plans to do more >:D

That is a MUST for any of the Chicago styles. Gotta have that buttery crust. 💯

Worked at a Chicago pizza place when I was younger and they always used butter to grease the pans for deep dish. They also let the dough rise in the pan. They would put 4 pans on a tray with dough in them, put the tray in a huge bag and seal it. I don’t know if it makes it better, worse or the same but I just noticed babish did it differently.

ok

Very nice

Old comment, and I wish Babish stated this a bit more obviously. But this is based on a real restaurant in Chicago that does their pizza with this charcoal black color. It's one of the signature markers of a Peaquod's pizza.

yes

ok

ok

Great

Great

yes. this is

Hi

Robot comment?

Richie's character arc was amazing this season

Taylor Swift's Music belongs to 40-year-old dads everywhere now.

@@ShawnRTragedy Well, older ones that is

@@babishculinaryuniverseichie’s character arc was the best part of the show this season imo.

Daddy loves Taylor Swift. He just needed a break.

Amen, brother a slice of deep dish and an ice cold pepsi

You can take lactaid pills that let you digest lactose for a short time from any pharmacy/grocery store, I get them in bulk from Costco

my dude, I'd give cheese a try because… yellow cheese does not have lactose. If I remember correctly, it is because of fermentation and aging. Cheese that they sell you as no lactose cheese is basically the same cheese but handled the same as you do with some things gluten/nuts - you just are extra careful to not get any inside. Start with hard cheeses just to be sure, these should be very low in lactose. Everyone deserves some cheesus crust.

@@matheff71 Yellow cheese is just cheese with food dye... Lactose is in all real cheese it is a part of milk. There are some cheese substitutes out there, but many just are not the same, so one must choose carefully according to the desired results.

Definitely worth a stop - thankfully we have Pequods nearby us in Skokie (they have a Morton Grove location)

Yup. The cheese along the edge thing isn’t exactly critical, plenty of places just do dough along the side. Plus calling it Chicago-style annoyed me. It’s just deep dish. “Chicago style” is hot dogs. Tavern style (thin crispy crust, cut in squares) is probably more popular.

I live in Chicago and I’ve never seen a deep dish with that much crumb. And I’ve been to pequods. He nailed the cheesy crust, but way too much bread to sauce/cheese ratio.

Completely agree. This is more akin to Detroit pizza in terms of the breadliness of the dough. Love you Babish, but this ain’t deep-dish.

It's at least 50% more flour than there "should" be (for authenticity)

​@@sequoiacollier-hezel7444Even Detroit style doesn't have that much bread.

Always love those little black spots

@@tabularasa7775no it’s not

@@tabularasa7775I can say I had Pequod’s Pizza a week ago and… it’s okay. The “caramelized cheese” is legitimately just really tough blackened cheese. It’s not bad, but it’s nothing I would really dream about.

@@tabularasa7775 what a take.... Burnt parm and mozz tastes great, for a pizza crust its the dream

I think you should do seven fishes from the bear

That’s a legendary place to work you’re a Chicago celebrity

It absolutely is not a cast iron pan. You can’t get the lip fold on the rim with cast iron.

@@ryankoepsell-roth3907 cast iron coating made with enamel, Like please just do a google search for 2 seconds.. it’s possible

May I ask how long the dough was proofed for?

Yes, like most pizzerias in the US Pequod's uses canned tomatoes from Stanislaus in Modesto CA, Pequod's uses the 6 pound can of Full Red crushed tomatoes from Stanislaus. Thin crust pizzerias will use the 6 pound can of Stanislaus pizza sauce. Rick Malnati of Lou Malnati's said their tomatoes are canned in California, now what company in California has a facility to provide such a large quantity? Stanislaus! Lou Malnati's has their own label put on the cans because in the past I've seen the 6 pound cans of tomatoes for sale at their restaurant carry out order counter. I've never worked at a Pequod's, however, I saw a video from WGN TV where they were in the Pequod's kitchen and I saw the can of tomatoes that they were using. After they opened about ten 6 pound cans of Stanislaus crushed tomatoes they would add about 1/4 cup of dry oregano and 1/4 cup of fine chopped basil on top of each can, next they would pour the contents of the cans into a large mixer, then transfer the sauce into five gallon buckets.

Every time someone asks for a suggestion on which place to get I'm the lone Pequod's in a sea of Lou's and Giordano's.

@@jimmyvau My BiL is a HUGE Malnatis fan. Doesn't hold a candle to Pequod's which is light years better. I am bummed because I recently moved and am now two blocks outside of the Pequod's delivery area.

@@jimmyvau Lou's or Giordano's just have more spread out locations. You can visit a lot of them via the train and get back home quick enough.

@@jimmyvau How does Gino's East stack up with Lou & Giord & Pequod? (am guessing each have their own strong points?)

Probably gonna get hate for this, but Pequod's was a huge let down and I went in with minimal expectations. I wouldn't say no to a slice, but I completely forgot it existed.

Best of the best. Masterpiece

Honestly his development felt like there’s still goodness in the world even when you’re down on your luck ✅❤️

He wears suits now

Wait, what exactly did he win? It wasn’t a competition. He won against his lesser impulses, I guess.

@@Nuisance_Bear just a figure of speech pal, let’s all enjoy it together ✅

Thank you.

If you want a thin crust chicago tavern pizza recipe check out Kenji Lopez's video

Tavern thin crust is where it’s at!! Real Chicago pizza.

Peqoud's is pan pizza technically, and pan pizza is from Detroit.

yup. I also posted this. I get mine from a restaurant supply story. All my pans are black now. :)

Exactly, also they are using false bottom pans or were when I used to eat there regularly. Also, I don't remember the pizzas being quite as bready..

@@iroseland That's because Chicago deep dish doesn't use a traditional pizza crust. It's an enriched dough with lots of butter in it. Makes it harder and flakier, almost like a pie crust.

Amen to that! ~a St. Louisan

Or "Tomato soup in a breadbowl" as Jon Stewart puts it!

As a New Yorker I say this Pizza.

Us detroiters get overlooked too

That's a pie. Why does it have sides?

I’m pretty sure it is. This isn’t a Chicago ine

Shall all your tips brother. I think what Andrew made here doesn't look close.

My first reaction is those can't be the right tomatoes. Wouldn't you use a sauce tomato like san marzanos/roma/paste? Then puree that

Meh, that shows a lot of hype. Pequod is a killer place overall!! Love it

​@gutrench9489 the hype is well deserved.

pequod's sucks. it's not pizza, it's foccacia bread.

@@jimsturt- lol, okay NY boy😂😂😂

@@e-money5851nah I'm Chi town born and raised, just speaking the truth!

He wears suits now

Exactly what I was thinking. I've had Chicago deep dish pizza in Chicago many times and that dough vs topping/filling ratio looks WAY off (at least for pizza). But maybe this is just for these "doughnuts"?

It’s kinda mid, it aight

The show is just so real, the crazy part is the last time I saw the kid who plays Carmine was in Movie 43, a dumb funny comedy sketch movie. He went from that to this, just phenomenal acting on his part and everyone else in the show

For science ofc, not because you want a whole one

Well technically....

​@@Bva_diGet out

that's a casserole

Tomatoe soup bowl

It's annoying when people say that about deep dish but Pequod's isn't even deep dish, it's pan pizza, that's even what the restaurant calls it. No one would ever call their pizza casserole because there's barely any more toppings than a thin crust pizza. Babbish done wrong calling this deep dish.

I agree. Like some kind of uncivilized tare and share.