British Guy Tries Chicago Deep Dish Pizza

Is it a Pizza? Is it a Pie? I absolutely love pizza, but i've never had an authentic deep dish one! As i'm not heading to Chicago any time soon, I figured i'd try attempting my own homemade Chicago style Deep Dish Pizza, it was so good!

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#barrylewis #pizza #recipe

[mrbarrylewis]

Hope I did a respectable job for those that have had them before, it was fun to make! What would you put in your deep dish pizza?

[DaRazorback]

Barry you're supposed to get the crust all the way up the sides, that's why the mold has such high walls, but I still love ya buddy

[TheUncleShow]

Hello Barry, Former Chicago resident here, deep dish fan! You did a pretty good job for the most part but there are some fixes I would suggest here.

1. Instead of all mozerella, add a layer of deli style provalone first, provides a nice flavorful base while as helping to keep the pizza togeter

2. try to bring your dough to the top of the pan as much as you can to get that lipped effect.

3. Leave your pizza in the pan for about 8 minutes after you take it out of the oven, give it time to assume shape.

[furbysmith]

I have a deep dish pan my brother bought for me back in the 80's, mine has small holes all over the bottom so that the crust will bake and not be soggy. Works great.

[kittydidwhat]

Chicagoan here! The reason for some deep dish pizzas here in Chicago like Gino’s East, Uno, Lou Malnati’s, etc. having a yellow hue is the excessive amounts of butter, which gives a flaky texture, and also cornmeal (not cornflour/starch in UK terms). All in all, splendid job.

[danaridings]

Get the spatula under one side, tilt the pan and guide it out quickly. Works well!
Great job!

[SinclairTTV]

its so inspring for me that after all these years you are still experementing and crunching out these videos, I've been watching you so long at this point I don't even know when i started, every day you inspire me to contiune to grow in my own food journey and I wanted to thank you for that. Also this pizza looked so good

[alexdavis]

My uncle died this week and I’ve spent the day sorting his things, this video is my reward for doing this all day. I also have a box of vegan Chicago town pizzas in my freezer, that may be my dinner tonight

[bkpickell]

Just a couple tips: it's typically cornmeal that makes the crust yellow, not food coloring. 3:1 white:cornmeal if memory serves me well.

Also to get the pizza out of the pan use pan grippers and a spatula. Hold the pan with the grippers above the table with the spatula under the pizza. With one motion drop the pan and lift the pizza out of the pan and use the spatula to guide the pizza to the cutting board. Hope that makes sense.

[nicolewooldridge]

When are you going to use your new kitchen? Btw I love your videos. Very authentic and informative.

[windsnowandstatic]

Max miller has a wonderful video on pizza and talks about the history of it.

[CarlGorn]

ProTip: I've worked in a few pizza joints in my day, and there's a tool that's an absolute must when cutting a Chicago-style pie; the pizza knife. They come in many forms, the industry favors the rocker type. It's fairly massive, up to 20 inches long(50.8cm) with a depth the size of the span of your hand. They can cost a bit, the 18-incher from American Metalcraft that I have my eye on would be a bit over 22 pounds for you, and other models can run double or triple that, depending on brand and construction. And you may have to get creative when it comes to storage. But it might make a fun addition to your next gadget video.

[KiwiCanuk]

To get the yellow colour, add some cornmeal, and sprinkle some cornmeal on the bottom of your pan. Use San Marzano tomatoes) for your red sauce and make a proper cooked sauce (don't forget to add a Tbsp of butter to the sauce and a wee bit of sugar). The sausage should be a really good quality butcher shop Italian sausage (if you can get it out of the casing, bonus) shaped into a layer and placed on the cheese to be cooked in the pizza. Finally, drizzle some olive oil on the crust which, next time, you will press all the way up the side of the pan. After baking, let it stand for a few minutes to set.
FYI - If you heat your pizza stone in the oven for a much longer time, it will do wonders for the bottom of your pizza.

[powertrip]

I am going to make this for sure! I've been making bread for the first time in my life and it's opened me up to so many different cookings I haven't tried before, can't wait for this one 😁

[stephanschmitt]

Great job Barry, and thanks for sharing. The next step further would be the "layered pizza cake", I guess?. It's also from the U.S., as far as I remember. There are plenty pics and recipes out in the net, if you're interested. Greetings and keep it up 😃

[brittanywilliams]

From Texas here, how about a chicken fried steak with mashed potatoes that still have the skins, and creamy peppery white gravy!!! Add a super sweet tea with real sugar 😋

[natashafrance]

When those spatulas were going under the pie, it was giving me Tremors movie flashbacks 🤣
Nice one Barry, this looks lush 😋

[uk-hon]

Top tip. Store those Italian hard cheeses (in blocks) like parmesan, gran padano and romano in a plastic bag in the freezer. They will grate just fine with a microplane grater when frozen and won't develop the dreaded green mould

[wesleyboyer]

The stone helps distribute the heat evenly over the entire pan. If you have hot spot on the hob you can used a cast iron pan to set your normal pan in for a similar effect.

[EdinMike]

I would love to see your take on Stovies, because in my eyes there’s not much you can do to jazz it up. My mother would sometimes use sausages instead of corned beef but it’s quintessential Scottish comfort mush !