If you like the idea of this, you should look into the chicago stuffed deep dish ;)

Hello was the oven 450? or hotter then that ?

If you like the idea of this, you should look into the chicago stuffed deep dish ;)

Chris Buckley thank you Chris. Question for you. It may be a little ways away but we have Nashville on a short list of cities we would bring a Buddyz to. Your thoughts??

Nashville is hot right now and I don’t see it slowing down anytime soon! They just opened a Gino’s east in downtown a few months back. I’ve been wanting to go just to see if they even compare to buddyz. I believe there is plenty of room for competition and growth. The urban expansion is crazy around Nashville! All kinds of restaurants, bars, coffee shops and retail shops are popping up neighborhoods on every side of Nashville. Let us know if we make the list and if I May be of any future help. Keep up the great work!

Leo’s Toolbox 😂😂😂😂😂

A huge oversight!

probably one of the worst pizzas ive ever seen tbh

Danielle Reid opening one in ft Myers Florida in November. Does that work?

Hanover park veteran here , Northwest burbs.

Lisa Costello thank you. We would love to have you

Go on gold belly it's a website to order stuff like that. Idk how expensive it is.

Idiot lol

I know! It may as well have been paper mache. I wanted to see what the pizza looked like coming out of the oven the first time. I love his technique and will certainly try it. And yes, should have ended it with a cheese pull. That's sells it more than fancy cutting anyday.

Quit complaining

I imagine you can get MUCH better pizza right there in Chicago.

Try the McHenry, IL location at 1138 N. Green St. McHenry IL

@@vandersgarage4682 that one looks great though. As for MUCH BETTER dont know thay one looks good. I'm a thin square cut guy usually. From Italian Fiesta, pequods, medici pan. Burts, those guys on pulaski(?), phils in Bridgeport, that liquor store pizza place on lawrence(canned mushrooms), pizanos, damatos all of em!! This guys too ! Hes in mchenry think ill check it out.

@@chrissykramer6613 I will when i figure out where Mchenry is??! 😋

sitnslide awesome, for someone like yourself who doesn’t have a place to go I am glad you took something you can. Happy we could share. Side note we used 6 in 1 for years for our marinara. Great choice of tomato

​@@buddyzachicagopizzeria4079 I live very far away from your pizzeria and I'm learning about how original Chicagoan deep dish pizzas have to be made in order to bake one here at my home, but I have some questions that I hope you can answer to me (without disclosing your manufacturing secrets): Does it remain a "Buddyz Original" even if I remove that onions or replace them with liquefied or powder onion ?? I really really hate minced onion pieces on my dishes, and what kind of cheeses can I mix?? I'm going to try low moisture mozzarella with fresh parmesan and provolone (maybe some cheddar or white cheddar too), am I doing it fine?? I have my own marinara sauce and deep dish dough recipes, so that's not a problem, I think, the rest I understood well!!! 😊 Sorry for annoying you and thank you very much!!! Laura. 💝💝💝

Sanction Menot thank you very much, glad you enjoyed it

If you like the idea of this, you should look into the chicago stuffed deep dish ;)

Frank Conti thank you my man

Those are called stuffed pizzas. Deep dish doesn't have the second crust.☺

Very similar to Detroit pizza but with out blue steel and olive oil on bottom. Not loving sauce on top but i'm gonna try this weekend. cool thanks for the info

There are some well-known places that put a second crust on top of the toppings, then sauce on top of that, but I never saw the point.

Straight blast beats lol

SS 23 thank you very much

SS 23 ny pizza is way better that’s not even pizza

Storyjones to each their own. I personally think NY style pizza sucks. Buddyz is the real deal in my town.

Then he places the vegetables ON TOP of the raw sausage but it ain't an issue because it gets thoroughly cooked. Nobody's eating raw vegetables.

Patxi's over on Ballard.

j p THANKS!

Why dont you just make it

Try the Fort Myers location on Forum Blvd.

@@chrissykramer6613 thank you! I will definitely try it out.

Dave McBroom yes it is

@@buddyzachicagopizzeria4079 I have eaten there a dozen times. I love it, and I live in Iowa.

⁴er ŕď3 re³r⁴¾333 e e? Derrick replied? 51pm

Pizza ovens usually run at about 700 degrees

Lmfao

Time for you to get in the kitchen?

@@shawnhayden6674 I can cook almost anything from scratch. Deep dish pizza I won't fuck with. Isn't it a whole different type of dough than a normal pizza?

@SW627 😅

Cheers mate

Romano cheese and oregano.

Seriously. This guy also has a nasty temper. He feels he is better than anyone who has worked there. Treats them like shit.

I was just thinking the same thing I noticed that right away.

You put the raw veggies ON TOP of the raw sausage before you cook the pizza, is THAT cross-contamination? Nobody's eating the raw vegetables. 🙄