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?

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.

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

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

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.

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

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.

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

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.

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

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

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.

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.

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 😋

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

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 😁

You nailed it brother! I’m a Chicagoan and I find it funny after all the youtube I’ve watched on putting together a proper Deep Dish Pizza I’m watch a man from England! This is how I would have done it. Put what YOU like on the damn thing. It’s YOUR pizza! Ten thousand thumbs up thumbs up to you Sir. I will be telling my friends about you. Thanks for you hard work. I bet twenty bucks that it tastes fantastic.

Looks super yummy & thanks for sharing Barry 😋👍🍕

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

I'd actually eat that, and i dont normally like spinach, but in a pizza i imagine it would be fairly harmless

Epic Pizza pie mate! Barry, you should try an authentic Louisiana Gumbo! I’ve made it from scratch and it’s amazing!

Man, do I want to come and how with you! That pizza looks awesome!! Impressed with your research and assembly of the masterpiece. You let the pizza set about 10 minutes, then cut and serve like a heavy pie slice. Next thing is to make calzones, which the deep dish pizza places make. Yum!

Made one tonight Barry. It turned out excellent 👌 Great as always man

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.

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 😃

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 !

Barry, great video as always! I love deep dish pizza. A while ago, the chain Uno's offered a second option for their deep dish crust, a nine grain crust. They seem to have discontinued it, but it was the best pizza crust I ever had. I would love to see an attempt to recreate it. The best I can find for the grain list by searching is: rye, corn grits, brown rice, oat flakes, triticale flakes, soy grits, flax seeds, millet, and barley. I especially remember how good the texture and flavor of the flax seeds were. I think this crust would be good for a deep dish or non-deep dish.

That looked really tasty, thanks for the video Barry

I need to try this asap! Thanks, Baz.

I have 2 suggestions. 1. If you use parchment paper, cut the round with attached "handles" to use to remove the pie. 2. Pre bake the crust for a few minutes before adding the filling. It will crisp up the crust.

We tried this in Chicago, and the pizza place serves it in the pan :) Its too hard to pull out. My travelling buddy loved it, I didnt like it at all. But for me, I like a crisp thin base pizza with almost no sauce and just toppings, so it was always going to be hit and miss for me. If you like lasagna and spaghetti however theres a good chance youll like the deep dish pizza. Gotta try everything to know what you like. And great job there Barry, that looks really tasty! And I also enjoy spinach on pizza.

Speaking as a chicagoin you did great for a first try. Really made me smile to see this today.

I'm gonna try this I found a similar size pan in the cabinet but the bottom is perforated so I put the bottom from a spring form cake pan inside, which I think using a larger spring form pan would work for the deep dish and make it easier to remove, but reading up on it the perforations might be better to not cover up.

The real trick to de-panning a deep dish pizza is to only use your spatula to help the edge of the pie to clear the lip of the pan. Grabbing the other side of the pan, you lift it up on one side and the whole pie should slide out onto your cutting surface. That's part of why I enjoy using a cast iron pan with handle, although it can still be done with an aluminum pan. Also, puitting a good amount of olive oil in the bottom of the pan will help stop it from sticking and make the pizza nice and crispy on the bottom.

Really good job 😂 I think the wall is a bit thick and serve it from the pan, but what a fantastic pizza well done 😂

A pinch of Turmeric in the dough could work if you want it slightly yellow coloured and you don't need to go and buy anything most homes will have some (or a tiny pinch of curry powder). Small amount of Turmeric or curry powder is also good to colour up a fast cook batter like Tempura, because it cooks so quickly it doesn't have time to colour, some people find it more appetising looking.

It could be cool to see you try to make something called Banh Xeo. It's like a vietnamese crepe pancake thing. it's filled with various ingredients like pork, shrimp, onions, etc. It's normally eaten with a vietnamese fish sauce! it's really tasty!

I bought a deep dish tray 2 weeks ago wanting to make one now this video is out im all set for the weekend.

When I was in Chicago I had one that had a whole disk of sausage on top of the mozzarella from pizzeria Duo. It was amazing you should definitely try that on your next one.

I am born and bred on the north shore of Chicagoland. I have never called a pizza a pie. I don’t know anyone who does, but someone must. We like tavern style pizza, cut into squares. That being said, I do enjoy a pan pizza one in a while.

Colorado here for a good suggestion! Frito pie, it's a bowl of Fritos piled with red meat chili, shredded cheese and fresh cut white onions. I grew up on that and as an adult, I have it at least once a month 😁

Just got home from work, didn’t have lunch yet and this makes me hungry!

i went to chicago with my mother and two siblings MANY years ago, had some authentic deep dish although sadly it's been so long I don't remember the taste :(. Us here in Michigan, though, also have a pizza type! It's called Detroit-Style pizza, and in a very basic sense it's kinda like the opposite of Chicago pizza- Chicago Deep Dish has a lot of sauce and fillings, where Detroit Style is mostly bread! It's pretty good, I like it myself, although if you're not a big bread fan it might not be up your alley personally lol. Still worth a try if you wanna try making another style of pizza done here in the States! Also, I'm no chef, I barely cook as-is lol, but I believe the pizza stone actually is to ensure even heating across the bottom of the pan! Can't say for sure, but that def could be a reason to it! Lovely video, that pizza looked delicious! Rock on, Barry!

Barry, great vid as always, just a thought, maybe use a spring form cake tin, think that's what it's called, easier to get out then. Keep up the good work bud

Barry trying to get it out, reminded me of those video's where they make them in those restaurants and there's always only this ONE person allowed to flip them out of their pan, as this is someone that has been training to do it flawless for years and years 😅😅 so definitely don't be hars on yourself with that lol. Also I could've sworn I've seen you attempt to cook with a pizzastone before, some years ago, where you forgot to pre heat it 😅🙈 Glad you're improving lol. As for the extreme heat you need with pizza's, most people have a bbq and very often their bbq will reach way higher temps than the conventional oven, but won't bug the systems in your house 👌

My deep dish is about 15” but the stone or pizza pan isn’t required just use warm extremely well oiled cast iron pan so the bottom gets really crusty and “fried”. Never cut in you pizza pan, just tilt and help slide it out after a bit of a rest.

The place in Chicago where I had this served it in the pan. Check Out Glenn and Friends. He talks about using a pizza stone when baking fruit pies. It helps the crust cook through. I think it would make cake bottoms be over cooked. The pizza places in Chicago use a steel pan. Once properly seasoned they will become non stick.

I've had sea salt chocolate and it was pretty good 🌈

For international foods to try you could make Finnish karelia pies & groom's pies. Latter is easier, think of butter fried rye dumplings with rice porridge filling. Karelia pie is easy except for the crimping of edges & keeping the size constant. Really only "special" ingredient you need for either variation is super fine rye flour to get smooth dough to work with.

Running an offset spatula around the edges of the crust will make it easier to pop the pizza out. Also it's a little sacrilegious but for an even easier time you can use a springform pan.

That looks bloody lovely

So glad I found this by accident i was looking for car racing & now im buying ingredients 👍👍🇬🇧

When I made it once, I used a springform pan and made it very easy to remove.

That looks amazing.

You should try it in a cast iron fry pan to cook it. Almost the same but just before you put the pan in to bake you throw it on the stove and fry it for like 2-3 minutes this allows a stiffer crust and longer cooling time to get it out the pan.

A couple of hints in your deep-dish saga. 1st, please don't use the stone for anything other than pizza unless you want a very crispy bottom (read burnt). Now that you have the stone, you can cook a pizza directly on it for a nice crisp bottom, especially for fresh dough. 2nd, the way that you get the pizza out of the pan - is to use a very large round spatula, tilt the pan about 30 degrees, run the spatula all the way around to make sure the pizza doesn't stick, then you do a quick upward motion with everything and as it is coming back down lift the pizza out and onto the cutting surface. It takes a bit a practice and upper arm strength. You should see the pizza guys do it, it's a marvel.

Hi Barry, great video. I'd love to see you do proper: Croquetas Casera con Alioli Proper croquetas are made with a bechemal, and not with potato, which can be a common misconception. When done properly they are out of this world. Also for dessert, can't help but want to see you do some pastel de nata (portugese)

Yes, springform is the way to go. The way it cooks in a springform it *chefs kiss*. But I think you did great! At first, I was like... OHH I should get a pan like that... (i use springform) then at the end I changed my mind. I'll stick with springform ;) Haha.

Put on an oven-proof mitt, place the pan over the serving plate, grab the pan by one side, put your spatula under the pie on the opposite side, tilt the pan and drag/slide the pie onto the serving plate. No muss, no fuss.

Grits are probably my favourite savoury carb. Which is why I don’t have them often. 😂 If you do make your own, be sure to cook them for at least 30 minutes! The texture is just better that way. And pour them in the pot very slowly while constantly stirring to prevent lumps. Best wishes!

thats why we use a cake tin with a removable bottom.....

On the subject of sprinkling salt on...unusual(?) stuff: A few people in my family love to sprinkle salt on...Watermelon. I've tried it, and I can't stand it, but apparently, at least for them (and others I've heard who do it), it brings out the sweetness of the melon more?

In the pizza joint I used to work at we sprinkled corn meal underneath the dough to prevent sticking.

You're so close to 1 mill subs, i hope you do something fun with your 1 mill plaque when you get it!!! make a egg on it or something (can't believe you under a mill, with the work you put in i thought you would be closer to 10 mill)

you can saute in a pan with a little butter or oil almost as fast as microwave,, and not so much liquid when done. and I am pretty sure they cut it in the pan at the restaurant.

Strips of parchment that hang over the sides so to can use them as handles

Barry, as far as getting the pizza out of the pan...if the bottom is released from the pan place a wide turner under the edge (this is the edge that will leave the pan first). Tip the other side of the pan up while supporting and maneuvering the other (first) edge onto a plate. Keep pulling the other side of the pan up right which should cause gravity to pull the rest of the pizza onto the plate. Basically a gravity induced slide from the pan to a plate. As far as grits go homemade is always best. In many cases, if you get grits at a restaurant you have a choice of cement or wallpaper paste (neither one any good). You have to visit a real southern restaurant that isn't a part of a chain to get decent grits. (see story below for the one exception I expereienced). I usually have pepper or cheese and bacon on mine. Over a decade ago I moved to a small town about one half a mile from a Golden Corral (US based buffet chain-not fantastic, but dependable). Back in the day I loved a breakfast buffet because it didn't matter what you felt like eating for breakfast it was probably on the buffet. During this time they only had the breakfast buffet on the weekends and I worked on the weekends, so I was unable to go. Several months after moving I got a weekend off and decided to visit the breakfast buffet (my first time). A breakfast buffet is only as good as the grits it serves, it's a great measure of how well they can cook. I got a bowl of grits, no that's not correct, I got THE bowl of grits, the best bowl of grits I've ever had in my life. I looked up at the buffet and noticed something that gave me a clue. I walked back up to the buffet and asked the man behind the buffet who cooked the grits. He said it was him. I said that they were the best grits I'd ever had and that they must not have followed "the rules" (the rules that the chain sets forth on how to cook each item on their buffet). He confirmed that he hadn't followed the rules and that they didn't follow the rules on the weekends for the breakfast buffet. I asked him how he'd learned to cook grits like that and he told me his "Momma" had taught him. That day I had the best grits, chicken and waffles, and sausage gravy and biscuits. You see, the man I was talking to was over forty years of age and African American (as was every other person working the breakfast buffet). They had all been taught family recipes by their mothers at their mother's sides and they all cooked those for those of us who were lucky enough to stumble in on a weekend for breakfast. Some of the best recipes in the world have never been written down, just passed along. Someone mentioned Detroit style pizza in the comments. It's usually made in a high sided square pan and rather crispy. Check it out.

Crazy how im just tucking into one pf those Chicago town pizzas and thisnpops up 😂

Hey Barry, I'm Chicago born and bred and spinach is VERY popular on pizza in Chicago no matter if you're ordering deep dish, thin crust, or detroit style. You did really well!! You really nailed it with the meat choices! ^_^ I love watching your content. I knew you'd make a good first attempt! My favorite deep dish brand is Giordano's with Lou Malnati's being a close second. Giordano's layers their deep dish with the crust the cheese, another thin layer of dough, and then the sauce. That second layer gets so soft from the sauce, it's a very pleasing counterpoint to the crispy crust. Lou Malnati's has a butter crust that is unlike anything anywhere else in the city. If you order sausage, they also include what amounts to an entire thin disk of sausage buried in the pizza pie. Can't go wrong with either spot. Wanna know a secret? Yes Chicagoans love deep dish, but we don't eat that NEARLY as much as we eat thin crust pizza. The crust is crisp like a cracker and so delicious! I like mine with sausage, mushrooms, onions, bell peppers, and sometimes black olives.

Using cast iron frying pan works better.. you want a layer of oil under the crust that will fry the bottom.. and then with cast iron you can put it on the hob burner and crisp it a bit more. As far as grits.. a pinch of salt and some butter goes a long way to making grits taste better. Placing a poached egg over grits is awesome. If You Replace some of the water and replace with cream corn and add a sharp cheddar cheese to the grits... Yum yum. Yum... After your grits cool and become more solid.. you can slice a piece off and deep fry Signed~ a New Orleans area foodie

Thanks for the support, Barry!

Ah with taking it out it's generally left in the pan but traditionally they are cast iron now coated, and you are supposed to leave is a little to firm up after baking.

Looks delicious! And a cheerful pirate is probably better than an Angry Pirate.

The only thing I would do differently is add a quarter cup of olive to pan and spread it around before adding the dough. It makes the dough brown more deeply a helps keep it from sticking. I don't think a spring form pan will brown evenly on a pizza stone.

Awesome casserole!

Please try making a jansons temptation its a dish we serve at christmas time or easter here in sweden its got fish,potatoes,onions and bredcrums and cream it is one of my favorite dishes

Barry, if your pizza stone ever breaks (it can happen if it gets heat shocked from liquid dripping on it when hot), you should look into a baking steel. Same idea, but it's a big slab of steel instead and thus isn't going to break.

We use our stone for baking pizza and pies works great for a nice bottom crust

In chicago we call it deep dish and tavern . Which is chicago deep dish or chicago thin crust .. to outsiders but deep dish is cornmeal curst with lots of butter and low moisture content. And more cheese.. its thicker than that.

LOVE chicago deep dish pizza! It's so cheesy! 😋😋😋❤❤❤

"Pre-shredded" cheese generally comes with an anti-caking agent, to stop it all sticking together in the bag. But that agent interferes with it melting and coalescing, so it makes it useless for actually cooking with, only for garnish.

Don't pick on our little Wales please Lol. Great video as usual Barry Thank you 👍

My first ever experience of any kind of pizza was in Chicago as a kid in a local family restaurant it was deep dish Chicago style and it was an almost religious experience.

"I've gotta wash this, obviously" After Barry was caught not washing the popcorn machine of death haha

In the 90's it was a trend under my friends to do a "Hermann", it is cake dough that raices himself, you just have to feed him and you have never ending (ad least it feels like never ending) cake dough. It was tasty but not huge woow. The 48 dough reminded me ad "Hermann".

10:05 air doesn't hold much heat which is why when you open an oven it doesn't matter if you blow air into it the outside of the oven will remain hot, however when you put something in the oven you're relying solely on convection for heating relying on air which is terrible at conducting heat, but using a pizza stone you can bank up convective heat and use it as conductive heat and get immediate heat transfer without the need to warm up

Born and raised in Chicago, and I can tell you, a lot of us prefer pub style over deep dish. Rarely had deep dish. I do miss the pizza places there.

I'm a little late to the party but I think it would be really intriguing to see you make Chipsi Mayai and Mishkaki from Tanzania!!

I love deep dish! I think there is usually some cornmeal in the dough, but it sounds amazing.

Maybe on your next one, limit the toppings to two or three, including cheese. Bake slightly longer, the center was sloppy. And, like you said, cut in the pan. But depending on what that pan is made of, try finding a cutter that won't scratch it. Just a few hints. By the way, now that you have that beautiful pan, try making a Detroit style pizza. Much better, IMHO.

Hey, haven't seen mrs B's brother (camera man) in a while. Love the videos

7:15 Cheese Tax Paid

If you must take the pizza out of the pan, use the widest spatula and wiggle it under one edge, set the pan ON the serving plate, lift the edge of the pizza and pull the pan out quickly like the old tablecloth trick. Myself, I want some brown crispy cheese on my pizza.

I have a pan like this hope to try it out soon!❤ maybe a chicago style! I make my own deep dish style! Even layers of toppings not just one of each.

Everybody has to take a drink when Barry says, "bottom"

We have an outdoor pizza oven and make pizza from scratch weekly. Deep dish pizza is easier on a weeknight because I dont have to roll it out. Look up Detroit style pizza. Its a different type of deep dish than Chicago style.

i've suggested it before, make loco moco! It's wonderful.

I live right outside of Chicago and I love this pizza ❤❤

Barry you should try stuffed lamb heart with sage and onion stuffing, mash potatoes, cabbage , peas and of course onion gravy.

Hello Barry! May I suggest something? Next time try partially blind baking (baking it without anything on) the crust first. Next, , add the sauce and toppings. Then finish baking it all together