Sauce goes on top to prevent the bottom of the crust from becoming a soggy MESS. Cheese in bottom is supposed to be a sort of protective barrier (also why low moisture mozzarella is used). Love me some deep dish... This looked delicious
Also, if you put the cheese on top, it would be a burnt husk by the time the pizza was done. In Chicago, in some places they bake the pizzas for 30 to 40 minutes.
Plus, the cheese would burn by the time the pizza finishes. Sauce on top = gooey, stretchy cheese, crisp crust, and lovely caramelized edges in the sauce.
@@snuff9218 but I mean, he’s not really right tho either, it’s a pie, as in pizza pie. Idk dude, I’m not a Chicagoan, so, I guess they’d know a little more than both of us.
Lol! You sure do know cheese. Therefore, you are a man I can trust. Send me your favorite pizza place, if you would be so kind. I may be traveling there for work (i’ll be between Near West Side and Little Italy) in the near future.
"Ask the people of Chicago" Everything about a Chicago style pizza is about not sogging out the crust. The cheese creates a barriers between the crust and wet ingredients. Sometimes you'll see the sauce on top of another layer of dough i.e. a stuffed pizza. You should be able to pick up a slice of pizza with no bend, and the bottom should be crispy, and the middle chewy so you have more textural interest.
I have no idea how some people can order a New York pizza "pie" when Chicago deep dish is quite literally a pizza PIE. Also casseroles are called casseroles because they're made in casserole dishes, that's all there is to it.
Everyone else is triggered by Chicago stuffed/ deep dish pizza. Not the other way around:Chicagoans don't care what others think as 75-90% of Americans eat absolute garbage pizza in their home regions anyways. Also, original Chicago pizza is Tavern style/ thin crust. This is as real as pizza gets in the US. The biggest irony in this is that ask most Italians, they will say that ALL American pizza is not real pizza.
@@lovejoy7882 It has nothing to do with Jojo but great that a women tells me what I am doing wrong also... Chitown4Life I would be rather shot by your homies for saying it than trying that abomination of Pizza
This recipe is fire. Not only have I never made a deep dish pizza, I've never ate one before. I made this tonight for my family, and it's delicious. Thanks for always putting out choice content 👌
Josh if deep dish were layered normally: “the bottom is soggy and not KWISPY” Chicago: okay I’ll put cheese on the bottom to keep it crispy for you josh Josh: CASSEROLE
Technically, as the crust wraps up and around the side, and the top is left open without crust, *deep dish pizza is a tart* . Put a layer of dough over the top and you have yourself a pie!
Josh throughout the entirety of the video: This isn’t pizza. It’s not pizza I’m sorry. This is a CASSEROLE. This isn’t pizza.” Josh in his outro: this really takes me back , this is a wonderful bite of PIZZA:-)
The sauce on top thing is also done in other places and referred to as the upside-down Sicillian. It actually changes things quite a lot chemically, because the cheese isn't getting as much dry heat so it doesn't have a chance to separate, leaving you with melted, stretchy cheese that hasn't squeezed out as much of its fat into that orange grease layer you usually get on pizza. Doing it this way also means that you get less of the browned flavour from the cheese so the mozzarella stays way more milky.
I grew up in Chicago. I prefer an Italian sausage filling, but what you cooked looks pretty genuine to me. Thanks! I'll give it a roll in my Tokyo kitchen
As someone who was born in Chicago and has eaten a lot of deep dish that pizza looks amazing but the places I went to added a lot more cheese but otherwise I would totally eat that!
I'm not from Chicago (damn I'm not even from the u.s) but I'm pretty sure that the sauce is on top so the whole thing doesn't fall apart. when you took it out of the pan I thought like "wow this filling is heavy it looks like the bottom of the pizza is gonna burst open" and then I thought "good thing the sauce isn't underneath or else it would wet the bottom of the pizza and make it easier to burst" but that's just a thought
@@Maderasdesign Usually Josh does more research into his dishes. Just kind of disappointed that his answer was "Yeah, I don't know why they do this". It's not like it's hard to find out either. I saw several people in the comments give the exact reason why the cheese is on the bottom.
For anyone who has not tried this type of pizza. I highly recommend it. Im not saying it'll be your favorite but its definitely delicious. Im from Chicago and as kids this pizza was our reward every once in a while for being good. I no longer live in Chicago so im going to give this recipe a shot. I miss stuffed pizza so much 😩 thanks Josh for sharing!
What makes a pizza? tomato sauce?.. crust?.. is it the cheese?.. maybe the various toppings?.. In my humble opinion, all of these things make a pizza. These happen to be the same things found in deep dish pizza. They're both cooked in ovens, and served as slices. Deep dish is most definitely, unequivocally Pizza. And if you still doubt me, it's in the name.
Pizza is a flatbread. Deep dish is more of a bread bowl containing pizza ingredients. It's like a literal pizza pie. You know what else is cooked in ovens and served as slices? Literally almost every baked good. I could easily make a loaf of bread with marinara sauce, pepperoni, and mozzarella mixed into the dough, and you would for sure never even consider that it is pizza
@@commentingaccount1383 words are words and you can't change them because your feelings. It's called Pizza, therefore it is pizza. Unless you're a Democrat they seem to think you can.
@@TomFoolery1991 Words are completely made up. They're literally imaginary. They can mean or not mean whatever anyone wants them to mean. I'm sorry the chicago pizza-based bread bowl got misnamed when it was created. Btw, even if words had static meaning, and couldn't be changed, here is the definition of "pizza," for you, Mr. Language-Stickler: a dish of Italian origin consisting of a flat, round base of dough baked with a topping of tomato sauce and cheese, typically with added meat or vegetables. Notice how it specifically mentions flatness. Now who's changing the meaning of words?
@@commentingaccount1383 wow, you're really showing your inability to think and react but the slightest inkling of intelligence. Words are words they are not made up or imaginary, they are however a social construct. They were constructed to mean what they say. You really must be Democrat, here I'll give you a lesson in English it's free. Boys are boys girls are girls, and pizza is pizza. Sorry not sorry if that hurts your delicate sensibilities.
@@commentingaccount1383 a bread bowl? Deep dish actually resembles either a casserole or a actual pie considering you put it in a pie pan. Actually I'm not sure if you're aware of this but Pizza is often referred to as pizza pie, deep dish is a closer resemblance to Pizza Pie than regular pizza. Not a bread bowl, and another reason it's called Pizza
"But there's one more thing that will keep you as satisfied as this pizza" "Is it B-roll?" "No, it's home and car insurance" As a renter without a driver's license: :( Also, "you can add some oregano if you like" You mean there are people who *don't* have a side of pizza with their oregano?
@@NotKimiRaikkonen An insane number of people don't get their license. TBH, I never understand many their non-medical reasons as it was something of a family tradition in our house to get it ASAP as a point of pride. Even if you weren't planning on driving, as it's an incredibly useful thing to have.
@@NotKimiRaikkonen I live in downtown Philadelphia and don't need it. 99% of things I need(ed before the apocalypse) are within walking distance, and for those that aren't, we have one of the largest public transportation networks in the country. The only time driving has come up is as a matter of convenience or when I'm going somewhere the trains don't go (i.e. middle of nowhere in the suburbs, or, worse, somewhere rural). Or, absolute worst case, Uber and Lyft are a thing. Much cheaper to pay a small amount every few months compared to the enormous expenses (e.g. >100$/month parking) of car ownership in the city.
As a former lead line cook and KM you are one of my go to guys. A lot of the time I just need to watch the process and your shooting and editing are excellent 👌Thank You.
Anyone who's actually from Chicago understands that Deep Dish, while the more well known, "iconic" Chicago pizza, is reserved for special occasions. True Chicago style is a relatively thin but crispy "cracker like" crust(still made with cornmeal) that is then topped with sauce, then toppings, then cheese and then cut into little squares(tavern style) after baking. I would love to see you research this TRUE Chicago style & give it a shot so my wonderful city has a chance to redeem its self as far as pizza goes (:
New Yorker here. Visited Chicago on business for 2 weeks. Had the thinner pizza you mentioned twice, both times it was terrible. Both times, I just popped into the first place I found and didn't bother to look up reviews or find one of the better spots which was my bad. The deep dish I tried was incredible.
@@doze3705 as a chicagoan, i visited new york and had a slice in Harlem and enjoyed it but quickly got back in line because 1 slice is not nearly enough sustinance for a grown man. And i was surprised and disappointed there's no 1 spot that you should go to get "the best new york slice" because you shouldn't just order deep dish or any style pizza jus anywhere in Chicago but in new york every bodega has the same slice basically
Y'know, I prefer a thin and crispy pizza. But every blue moon I get the craving for one of these bad bois. There's just something about the experience of sauce on top and a cheese oasis on the bottom still in the supposed form of pizza It's unique at the very least and pretty amazing at best in my books
"If you're not from Chicago, you should make this" Joshua, I'm not even near anywhere that country. The best cheese I can find in my supermarket is processed cheddar.
Just by reading the title, I knew this had to be an American thing. I'm so full just by looking at it. then again, can't go wrong with cheese, dough and sauce.
5:05 pls dont do that i was watchinf this t night and i was writing something and this scared the shit out of mee pls lower that cuz i dont want any other person to have an heart attack
This is almost exactly my recipe I created like 12 years ago, studying the chemistry of dough. Even down to rolling the dough with butter to create flakey layers!
While I love deep dish pizza, I always think of the Jon Stewart clip about Deep Dish Pizza whenever I eat one: "This is not a pizza, it's an above-ground marinara pool for rats!"
Thank you man, I really appreciate that you made this video. My family loves going to Chicago and one of our favorite parts are going to get pizza. So I loved that I surprised my dad and grandfather by creating this delightful dish.
Love deep dish! My favorite styles at the moment are NY and Detroit. Yes, Detroit has legit pizza. Sheet pan pizza with a good crust and pepperoni cups. Perfect with a drizzle of Mike's Hot Honey
"and you know what else is big, plump and full of melty stuff?" *Don't think about it* *Don't think about it* *Don't think about it* I thought about it
I was born in Oklahoma which is where I live now, but I was raised in Chicago and I absolutely love deep dish pizza. I moved back to Oklahoma 6 years ago and I haven't had a real deep dish pizza since, so in my desperation I've decided to try to make one. You and Binging with Babish will be my guides.
Chicagoan here! This is good, very much in the style of Giordano's. I humbly think that Lou Malnati makes the best deep dish for one very important reason: butter crust. I still haven't figured out a way to make that crust, but if you can, it'll change how you view deep dish, i promise
Not Lou’s pizza but might be close 150 ml warm water 1T yeast 8T vegetable shortening 1t salt 1/4c sugar 2 cups flour Butter for greasing pan Sausage, I would buy a pound but break it all in small pieces as you go Pepperoni to taste 2/3 lb mozzarella low moisture 1 large can of whole peeled tomatoes. I opt for Italian style, Lou does not. Maybe a dash of oregano and salt to taste b/c this is not Lou’s pie Bake 400 30 min Rest min 5 min. 15 for my littles. Let it become solid again For the crust (my amazon pan is large, 14+ inch) 1tbs yeast Add to 150 ml of warm water In mixer start 8 Tbs (1/2 c) Crisco- sticks work Add tsp salt Add 1/4 c sugar Add 1/2 c AP flour (2c in all) Mix smooth Add yeast water mix Add 1/2 c flour Mix until combined switch to dough hook Add remaining flour a little at a time until dough comes off the side of bowl. I usually end up getting all 2c in the dough Run mixer a few minutes until dough is homogenous and holds together Store in a container overnight in refrigerator up to 2 days. More time means more complex yeasty/beery notes It may seem odd, but watching videos of the masters the plastic deli containers or buckets tend to be taller than wider. The rising works better if the dough has some pressure holding it down like the weight of the other dough. Restaurants might make this in 20 lb batches and the rise makes large bubbles. A standard pizza dough ball that doubles does not yield the flaky almost buttery consistency. Time. There is no substitute for time. You can get this to double in size in a warm place quickly but you will not like the crust texture or flavor as much. Slow, cold rise. Give the little yeasties time get their groove on. Grease deep dish pan in butter Pour dough into pan and pay, stretch and work dough to the side, then up the wall. Think thin crust smooshed everywhere not gluten elastic to be managed. Work with the silky dough. Be nice to the dough For the real touch 1/2-2/3 lb of sliced mozzarella cheese. Do not be tempted by the shredded. Slices are the way to go. I tested it, shredded;even home shredded, does not make the hydrophobic layer to protect the crust. Toppings. Lou, in an interview used a term prodigious about a of fresh Italian sausage. Yep, raw. Pepperoni is good too. But our family has a debate about covered vs uncovered pepperoni all the time. Canned whole peeled tomatoes unless you can your own. Crush them in the can with your hands and carry the tomato to the pizza. Those means the sauce is more chunks with liquid than anything else. Save the juice for pasta or something else. Moisture is easy to overdo in this pie. Bake at 400 for 30 min Give a good 5 min or longer rest. The meaty cheese is like lava formage and the sauce needs to thicken as it cools a bit. Think about how long the pan would be safe to sit on a wobbly tray in a busy restaurant near Chicago. You won’t regret a short wait. You will regret cheese soup ruining the show stopping slice if you do not wait. I am still working on it, but it is getting closer to memories.
I've expienced a Chicago style pizza with a " ceiling " so to say above the ingredients where you finished your pie. They added a top layer of dough, then more ingredients are added on top of your pizza pie! Can we get a tutorial for that? It would be a great addition to this video. Keep up the great work ! ✌
@@ryukomatoi69420 If it is, then it probably wasn't intentionally supposed to be as loud as it was, since I've watched a lot of his content and he doesn't make things as loud as what that was. Again, a rendering hiccup could've occurred to where it bumped the audio.
@Madhav Ignihir That...that's, what pizza is. New Yorkers call it pizza "pie", lots of regions do, so this is a non-point. Y'all just salty that the best pizzas come from Chicago.
There are SO MANY Chicago style pizza videos out there. Almost ALL of them don't "laminate" (or spread softened on) their dough. IMO this is the KEY step!! I've tried many ways but by doing this you will have the best dough imaginable. Kudos for doing this.
I mean, I get it about deep dish being very different from most other pizza, but does the cheese/sauce order really define pizza? Moreover, in the case of deep dish, IMO, the cheese creates a lovely moisture barrier between the sauce & crust, as well as blurring the boundary between the cheese and crust where they meet, without being soggy when done right. Also, dude, fork & knife that shit. Also a raw honey drizzle is the shit on deep dish, sacrilege or not.
it's literally dough, cheese, and sauce, invented in a pizza parlor. It's a pizza for sure, pedants might want to consider that there's neapolitan, new york, california, detroit style pizzas. No one sees california pizza with broccoli and goes "but it's REALLY a salad, lets be honest".
Did not expect this to actually get replies 😅 I think chicagoans have it right but still calling their pizzas "pies" long after the term went out of vogue. Still pizza in my book, just a special one 🤘 also Philadelphia pizza is a thing and it's great.
Josh,when master chef 11 comes out, Lord's willing, you ever thought about auditioning for master chef? The way you make your own flavors and you already know how to combine this and that to make something taste good, then you have someone blind folded taste the difference between fast food and your food and your always the winner,you would be a star in master chef
I'm from Chicago and I am pleasantly surprised at how well you made this! There is actually another variation where you do put the sauce first; it just depends on preference!
Being from Chicago and eating deep dish pizza all the time you did this really good josh💕💕 you definitely should go to Gino's East in Chicago if your ever up here 😁
I was about to get mad at yet another "this isn't pizza" comment without being able to articulate anything that made it not a pizza. Very glad it ended with the "this is just a different presentation of pizza" line.
For all the people say that deep dish is not “real pizza”, I’m not going to argue with you. But you have to admit that what you get from places like Pizza Hut, Dominos and Little Caesar’s is not real pizza either.
I have nostalgia for deep dish, sometime every so often my dad ha fro travel out of town for work and sometimes he went to Chicago. He would only go for a week but I remember him always having a nice lady mail in some deep dish for him or something like that. Anyway I remember him putting it into the oven and my sister and I watching the oven waiting g for the pizza to be done because we thought we were special for having,”upside down” pizza
@@JohannGambolputty22 my dad was a chef and he has shown me many times that there isn’t a need to oil a cast iron if you care for it properly. But if you want to add flavor use something good like bacon grease or beef fat
@@azarcher8676 You might want to have that chat again with your “Dad.” The only reason to say that you don’t put oil in cast iron is because you’re already cooking with oil in the pan, I.e. pan frying. You absolutely have to oil a cast iron pan otherwise. That’s why they are black in the first place. It’s a thin coating of carbonized iron and it’s called the “season”. In fact even if you do cook with fat sometimes you have to reseason your pan. That involves rubbing canola oil or similar all over it and baking it on at high heat for hours and repeating.
It's a pretty good recipe, not gonna lie. I make my own deep dish over buying from Giordano's or the like because why not? But my favorite toppings are a little different: spinach and sausage. You also need basil in your sauce or it's not a pizza sauce. I have always enriched my dough with butter, but I've seen recipes that use olive oil instead for a "healthier" version. Yours is better
I just made it tonight! I might've added a bit too many chili flakes into the sauce but it was delicious! I received positive comments about the dough, the sauce, well-liked all around!
hey, thanks for hooking us up with proper cooking videos we can follow along with and learn to cook and bake with. There are a lot of "cooking" vids out there and its nice to find a good one that doesn't make you question the recipes and you can clearly tell you have the passion and experience to go with it. Good teachers that get you excited to continue learning are rare. So keep up the great work. We rely on you to pass the sweet knowledge..no pressure! With that said, I miss cheese and eating a legit pizza or creamy pasta or a plethora of ice-cream flavors etc... If I take one simple bite of cheese, I am screwed for a whole week inside and out and it sux.... Any chance you can make some legit dairy-free cheeses That actually taste good and that are also healthy for our delicate bodies. Examples: Nachos, pizza, lasagna ...all the goods that require excessive amounts of cheesy goodness....but in dairy free form please! Something I can make and/or prepare for myself at home to use in different cooking and baking recipes that require cheese. I tried to look through different peoples dairy free cheese recipes and its overwhelming.