I always appreciate babish including the not so successful results instead of editing them out. Mistakes are how we learn!

The Bear is going to be a gold rush for Babish recipes. Excited to see more 👍🏻

As someone who worked in a Chicago pizza place for 17 years, the only thing you could have done differently is using butter instead of oil before putting the dough in the pan. It gives the crust a more golden brown as opposed to the nearly charcoal black you got. Plus, it adds some extra flavor.

The Bear gives such a interesting perspective of the food industry, both seasons complimented each other so well

I was full on crying watching this episode. Richie screaming Taylor Swift in the car after feeling like he'd accomplished something incredible just made me so happy for him

As someone that’s from downtown Chicago,I must say that it sucks to be lactose in tolerant. But having a deep dish pizza after a -15 degree day is one of the best feelings.

Such an inspirational show.

This episode of The Bear (I've watched it a few times) makes me tear up just THINKING about it. Specifically the GMs instruction to pick up the check for the retired teachers. Such a brilliant show. "I can do respect" is such a great line.

Caramelized mozzarella crust is the kind of treat that most people can only dream of.

This may be show-accurate but the crust to everything else ratio is absolutely wild. That was like focaccia. In my experience deep dish has a quiche-y ratio except with cheese/sauce instead of eggs.

Working at Pequods for 4 years I can make a few edits, it is indeed a cast iron pan that is used, a vegetable oil mix is used to brush the pans before laying dough on in. Also the dough needs to be pressed up against the side of the pan before the cheese is layered. The dough is actually made with cornmeal, so that’s probably why he had trouble getting the consistency right. Also the tomato sauce comes from giant cans of rough chopped peeled tomatoes(seasoned though), but IT IS NOT FROM FRESH TOMATO! Yet you should not see Basil in the sauce it is so finely chopped you almost don’t notice, it’s supposed to be on the acidic side.

Not sure I've ever seen a New Yorker treat Chicago-style pizza with so much respect!

Watching Richie win was what really made the entire season for me!

Went out of my way to try Pequod's on my last trip to Chicago. It was the best Chicago-style pizza I've tried. He's right though, the cheesy crust is the best part.

As a former Chicago native, i would like to say that while deep dish is delicious and a Chicago staple. The true classics for us are our Chicago dogs, our Vienna beef sandwich, and thin crust square cut pizza.

"Forks" is by far my favorite episode of The Bear. I relate so heavily to Richie and seeing him finally find a purpose in life is so heartwarming.

As a Chicagoan I appreciate you not making a “it’s not pizza it’s a casserole” comment most New Yorkers make. Pizza should be loved in every style!

Andrew's obsession with getting the pizza just right is just like Marcus and his donuts. I just pray that no one left the preorder option open

My favorite Babish episodes are when he does not stop until it's perfect

Only mistake is they don't use aluminum pans. They use blue steel. They also dust the pan with Pecorino Ramano cheese so that it caramalizes to the crust when baked.

Seasoning shouldn't be "tacky", that's usually the texture associated with oil that failed to get hot enough to fully polymerize - if your finger doesn't glide on it, things will stick to it. I've tried to season a wok before that doesn't fit in the oven on the stove instead, and it's very difficult to do evenly because the outer portion is tacky & not finished while the inner portion is burning off.

So glad to see these as full videos instead of a compilation of recipes from the show. Please bring us more Babby!

That aluminum pan seasoning trick was genuinely amazing to watch.

One of my fav episodes. Love Richies growth this season. Such an inspirational show.

Richie finally getting the character development that he needed with some deep dish pizza delivered to a young girl and a Taylor Swift love song. Somehow that just fits so well.

The Bear has got to be one of the best shows out there, it's so real, so human.

I love the way you have someone on staff whose job it is to close the oven door. That must be how you know you've made it!

Babish has given me so many new recipes to enjoy and I am so appreciative! If I can offer one tip, not about cooking, but about the seasoning process: When you wipe the oil on the pan, take a dry paper towel and wipe the oil off. It will look and feel like there is no oil left on the pan but trust me, it's there. Do your heat treatment and repeat. Always make sure to wipe the applied oil off with a dry paper towel before throwing it in the oven. This eliminates the textured/tacky build up of seasoning and leaves you with a surface that is much more nonstick than you would imagine.

Make Bingo's birthday cake from Bluey episode, "Duck Cake"

You deserve so much applause and praise for your dedication to the craft. Your level of research and production is nothing short of astonishing. Bravo! Could you please do your own take on the Fiesta Burrito with Chili and Eggs that Dan Aykroyd makes for Robert Stack in the food truck scene from Caddyshack 2?

Pequod is absolutely fantastic. It was a crime in The Bear to not include the crust - it's what they're famous for!

Forks is maybe my favorite episode of TV all year. It was just so great when Richie found his passion while serving this to the guests.

Would love to see you make Homer's Roast Pig and/or Lisa's Gazpacho from The Simpsons episode, "Lisa the Vegetarian"

4:18 i cried upon seeing the beautiful seasoning of that pan. I love seasoned cookware so that just was gorgeous. A true man of his craft

my dad and i just took a trip to chicago specifically for pequods just a few weeks ago. we were sad that no recipe recreated it's greatness. best creator ever 🙌

Ah. To be babish and be able to spend a week making pizzas for an 8 minute video

Request: Cake Flavored Pizza and Pizza Flavored Cake from Gravity Falls

Ritchie needed a win, incredible episode and character study

You can tell how seriously he's taking his pizza. He didn't even tiny-whisk the dry ingredients, he used the big whisk for 'em!

Yessss I've been waiting for you to make something from The Bear, it's one of my favorite shows from the last few years!

Just note, Babish agonized over getting the caramelized cheese crust to be perfect ... when he didn't even use the crust in the final product.

I appreciate how much work you put in to make the deep-dish pizza perfect. Excellent video.

That episode of the bear is so incredibly great. I cry every time I watch it. Can’t wait to see more recipes from the show

To get the basil gel from mixer to bottle, lay out 2 sheets of plastic wrap onto the table. Then pour the mixture onto the plastic wrap and make a baggy with it. Poke a small hole into the bag and the squeeze into the bottle. Boom no mess

Pequod's makes the best pizza in Chicago, ESPECIALLY their tavern style. Their deep dish is a combination of "regular" deep dish and Detroit style.

I built pizza's at Piquod's while in school at DePaul. I "made" the sauce in the mornings and it most definitely comes pureed in a can.

Not to boast...BUT...Born and raised in Morton Grove Illinois, since 1965, and grew up with Pequod's and the Katz family (loved Gullivers as well). I knew Burt (not well but was always greeted by him when it was pizza time) all my life until his passing. Glad to see his legacy continues to this day.

I love that you troubleshoot and absolutely nail it in the end.

Well I’ve already baked Andrew’s Daily Show deep dish pizza multiple times. Now I must bake another.

Cod Sandwich from Hilda episode, "The Draguen"

This dude puts in the work. This dude is the prime example of what it actually means when you aim for perfection.

When I lived on my own, I did that with my aluminium cooking trays, only they were seasoned over time as I never washed them (I did wipe them after each use though). After about 6 months of pretty much daily use, they were covered in a very dark brown (nearly black) covering from all the oil and grease and were VERY nonstick.

The Bear really did live up to the hype, this show rules

A New Yorker willingly making a Chicago pizza? Now I've seen everything.

What’s most amazing about this is just knowing how to troubleshoot the problems. I love the narration, I love the process and the final result, but the science of it all is incredible

I work just a few blocks away from Pequod’s Pizza. Never tried their deep dish, but their thin crust is out of this world! In fact, theirs was the first pizza I ever had with pineapple that I actually liked.

I never realized that I have a strong opinion on Chicago style, but from looks and the thickness of the crust, I'm a Pizzeria Due's man.

Ah yes! As a Chicagoan I order Pequods all the time -- I don't know that making it will save me much money or time but I'm still excited to try replicating their amazing pie

Pequads was a stable haunt in Chicago. It used to be just a pizza place that I loved that nobody know about. You could get in by walking up and seating yourself. Then at some point it got popular and you needed a reservation to get in.

Saw the thumbnail and knew the pizza: Pequods/Burt's (RIP Burt Katz), my very favorite of the thicker styles of Chicago pizza! Kinda like a cross between Detroit and Chicago deep dish. If I remember right, Burt referred to it as a pan pizza (and that's what it says on Pequod's menu.)

Fun Fact: No hand doubles were used in the making of the show. All of the chopping and prep work was done by the actors.

Illinois Tavern Style pizza is overlooked a lot, but it’s my favorite style of ‘za.

Saw this video on my feed right as I arrive in Chicago for the first time!

Forks is also my favorite episode of the show! I watched specifically that episode an extra time after finishing the season. It's just such a fun episode I had to rewatch it.

Thank you for the Chicago ❤ Babish! I hope the summer is treating you and your family well.

That clip is 100% Class *Thats how you introduce a food*

I really appreciate the amount of detail you went in with the trial and error of this recipe process. ❤❤❤

Nothing has devastated my Illinois heart more than seeing a beautiful deep dish be cut into donuts

first of all, this was my favorite episode of The Bear yet. hands down. Second, however, it kills me that they used Pequod's. I grew up in MI and now live in Chicago and I feel like Pequod's is much closer to Detroit-style pizza with the fluffy crust, versus what I think of as Chicago Deep Dish which has a thinner crust that goes all the way up the sides of the pan and layers of cheese and sauce and toppings on the inside of the pie. Not just one layer of cheese and one layer of sauce. Giordano's does this, but I think places like Uno and Due are better (though I know that is SUPER contentious).

Carrot sauce would be a disaster to me. The shallow cross and boiling/flash-cooling the tomatoes sure sounds super helpful! I really appreciate that you show us when things go wrong, and that you're constantly curious and learning as you go. DON'T BE SORRY FOR PUNS. EVER. 👊🏿

I met my wife at Pequod’s Pizza in Chicago. We have been married for almost 10 years. Best deep dish pizza ever.

Thankfully your specials on the show are still here after we binge watched The Bear! ❤ We cannot get enough.

Need to do an episode on Lou Malnati's - the real Chicago deep dish

cue the annoying "that's a casserole" comments

It’s ironic, seeing that aluminum pan go from squeaky clean to burnished and bronzed from the oil was super satisfying

Lived down the street from both their Chicago suburban site and off Clybourn. The only “deep dish” this Chicagoan would eat. Love this

Dwayne's Grilled Cheese Sandwich from Craig of the Creek episode, "Snow Place Like Home"

Makes me want to re-watch The Bear, again.

This man’s dedication and problem solving is something I aspire to.

1:37 That level of thoughtfulness was just masterful. Jeez.

Pretty sure Peqods double bakes their pizza. They do a rise bake, let it rest, and then a toppings bake after it's ordered. Part of that is to speed up the wait time but it might help with the rise firmness also.

Delicious as always. Babish, you've done it again!

I never comment but I had to say this: Babish is right! That is truly my favorite episode of The Bear. Everything, from the redemption arc of Richie to the finest details in fine dining, it was *chef's kiss*. Thank you for this recipe!

I was on the streets of Chicago after watching a wrestling show, hanging with my buddies, and we were looking for a place to eat. We wanted THE Chicago style pizza, and we didn't want to settle for a franchise or corporate joint. So my friend Zach literally walked up to a random guy on the street and asked where to go for the best pizza in town; three blocks up the street, at a place called Pequod's was the answer. Every single time I went back to Chicago, I had to get a slice of Pequod's, and a new tradition was born. I honestly never knew it was famous enough to get namedropped in the Bear, and that Babish would teach us how to make a little slice of an old tradition.

The effort and dedication is what makes your content amazing and engaging… you genuinely enjoy making dishes

Oh man, Andrew, this is the ONLY episode I've seen of yours where the finale product looks absolutely unappealing. It looks like a biscuit covered in burnt cheese.

After dropping one of the best TV episodes I've ever seen with "FIshes", The Bear followed it up with...another one of the best TV episodes I've ever seen with "Forks". Badass move

I LOVE the babish oven mitts!

Request: Pancakes and Milkshake from Ralph Breaks the Internet

Somebody felt like eating pizza.

That episode is like Cousin Richie’s Secret Origin story. Such a great moment.

Finally pequods getting the title it deserves as the top deep dish in chicago. Deep Dish isnt chicago style… but if you want deep dish, as a Chicagoan i swear by Pequods!

Chicago pizza is 90% bread?!?! I thought it was like a huge layer of tomato sauce on the top.

Congratulations! You made a foccacia with a little tomato and cheese! 😂😂😂

Man, this brings me back. I used to live a few blocks away from Pequod's, and their deep dish just couldn't be beat. Sure, you have a number of options between Uno, Lou Malnati's, Gino's East, and Giordano's scattered all over the city, but Pequod's both being a local joint as well as a place so close just made the whole experience better in my opinion.

So how many pizzas did you make to perfect it? Banish: YES!!!

Looks awesome! Love 🍕🍕🍕 of all kinds🎉🎉🎉🎉🎉🎉❤❤❤

This is bread.

I just finished watching this episode and went immediately here knowing Ol' Babby would do it justice. Well done, Cousin!

The amount of effort babish keeps putting in his cooking keeps bringing me back