Working A Shift Making Famous Chicago Deep Dish Pizza | Help Wanted | Bon Appétit

Ever wonder what it's like to work a shift behind the counter at a famous Chicago deep dish pizzeria? Join chef and comedian Cody Reiss as he gets a crash course on what it takes to keep the pies coming out of the oven piping hot and perfectly charred at Pequod's Pizza, courtesy of GM Sean Asbra.

Director: Ian Stroud
Director of Photography: Brian Wingert
Editor: Misa Qu
Host: Cody Reiss
Guest: Sean Asbra
Director of Culinary Production: Kelly Janke
Coordinating Producer: Tommy Werner
Line Producer: Jen McGinity
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Casting Producer: Vanessa Brown; Thomas Giglio
Talent Booker: Cynthia Simpson
Camera Operator: Sean Pierce
Assistant Camera: Shawna Gish
Audio: Dan Seiler
Production Assistant: Reggie Swoverland
Staff Editorial Consultant: Ryan Harrington
Researcher: Vivian Jao
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Billy Ward
Filmed on Location at Pequod’s Pizza




ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.

[ryans]

used to be a busboy here about ten years ago. Sean is absolutely the guy. he can outcook anyone on the line, fix anything in the building, and outserve any server or busboy. guy is literally a machine. he can also eat a bigger pile of fries than anyone i have seen in my life.

[SlowMoebius]

The owner is awesome, charismatic and knowledgeable! Yoj can definitely see the passion he has for his craft

[patrickwaclaw]

"How much ranch are people guzzling?" Welcome to the Midwest. Very happy to see more Chicago-based restaurants getting some love. Even though I prefer Burt's Place to Pequod's, this was a great watch.

[TheWavys]

The guy teaching is super funny! All of he's very specific methods totally give this pizza a unique vibe

[JayBuff]

been a customer since the 90's....don't get back very often, but just did this past June and it's still my favorite!

[MrSushiTheSuperModel]

this Cody guy is a parody of every Brooklyn hipster lmao

[Brian-dlsz]

It's so funny how bon appetit basically thought: Where can we find a guy like Brad to do these videos?

[akirebara]

Pequod's and Lou Malnatti's are the only 2 deep dish that I take my tourist friends when they visit me in Chicago.

[theyreMineralsMarie]

They blurred out the ranch seasoning packet but I guarantee it was just Hidden Valley.

[tvviewer]

For anyone learning to use pan clamps if you bend the top piece of the clamp that is in your palm down it fits in your hand way easier.

[Mr.JavsOfficial]

Welcome to Chicago! Finally a Bon Appetite episode on pizza 🍕

[davidsing]

I need to go on a pizza run. Love that caramelization around the edge. Best part.

[JustGuineaPigs]

If for whatever reason Dan Mintz cant voice tina belcher on bobs burgers they should use this guy. Literally the same voice.

[benbechelli]

Fantastic episode. Cody really coming into his own! Love it!

[wayfarin]

7:50 righty tighty, you are making it tighter.

[jackwarshawsky]

Pequods is the best spot for deep dish. Way to find this gem!

[kwestrealbadman]

Thanks for not ruining my day with your singing Sean, I appreciate it.

[SharpUpTempo]

I feel like slicing open the bottom of the mayo jugs would make the ranch process easier. Like, can opener style

[DennisFeinsteinCEO]

I've never seen, or actually thought about, how to cut a deep dish pie... That was cool 🤙

[tony_orto]

I would have poured the buttermilk into the empty mayo containers, covered, shaked, and then poured into the mixer.