Native Chicagoan here and a family friend of three pizza restaurant families. Why is the non-Chicagoan correcting the Chicagoan from a family pizza restaurant on how to make Chicago deep dish? A few thoughts: SMOPP? Never heard that before. With the exception of places like Malnati's and Pizano's, Chicago pizza and sausage are not garlicky. The sauce is sweet and the sausage is fennel.
JB Alberto's is the best. I don't live in my Sweet Home Chicago anymore, but 30 years ago, they would stash ordered but unclaimed pizzas atop the oven near the sidewalk window on Morse. They would sell these to us at steep discounts. "What ya got up there?" "A deep mushroom and sausage and a thin pep." "How old is the deep?" "About 40 minutes." "How much?" "uh ... how about four bucks?" Kept us Loyola Ramblers fed. Thanks for shouting them out!
Fun video. I follow more of a Burt Katz style of pan pizza though. I don’t pull the dough up the side of the pan. I use cheese slices after the dough, then sauce and create a caramelized crust. I’ve lived in Chicago my whole life and never heard of SMOPP. I would have loved to have seen the underside of the pizza slice that had the Parmesan cheese in the pan. Ciao. P.S. Never giardiniera on a pizza. 😊
I like them both, I think New York knows how to make pizza and it's good. St. Louis needs to be educated on making pizza. The pizza are made like on thin cracker you can find some thick crust pizza but not good.🤮. Open up a pizza place here
Native Chicagoan here and a family friend of three pizza restaurant families. Why is the non-Chicagoan correcting the Chicagoan from a family pizza restaurant on how to make Chicago deep dish? A few thoughts: SMOPP? Never heard that before. With the exception of places like Malnati's and Pizano's, Chicago pizza and sausage are not garlicky. The sauce is sweet and the sausage is fennel.
Gracias for showing me how to eat Chicago pizza. 🍕🔥😎👍👍
JB Alberto's is the best. I don't live in my Sweet Home Chicago anymore, but 30 years ago, they would stash ordered but unclaimed pizzas atop the oven near the sidewalk window on Morse. They would sell these to us at steep discounts. "What ya got up there?" "A deep mushroom and sausage and a thin pep." "How old is the deep?" "About 40 minutes." "How much?" "uh ... how about four bucks?" Kept us Loyola Ramblers fed. Thanks for shouting them out!
Two teachers who definitely know their subject matter.
That was a good video.
Glad you enjoyed it
Anyone else having trouble finding the link to recipe they are talking about?
Looks great guys! But why the skip during un-panning? That's always the tricky part for some.
Great entertainment. Moves are so natural and with a loving touch like you’re dressing a baby.
I like putting pepperoni on top and underneath the cheese. That way you get the best of both worlds.
Nice shirt Mich! ❤😂
I gotta try this.
Thanks for sharing!
No, the only thing missing is a cold beer!
Agreed!
Fun video. I follow more of a Burt Katz style of pan pizza though. I don’t pull the dough up the side of the pan. I use cheese slices after the dough, then sauce and create a caramelized crust. I’ve lived in Chicago my whole life and never heard of SMOPP. I would have loved to have seen the underside of the pizza slice that had the Parmesan cheese in the pan. Ciao. P.S. Never giardiniera on a pizza. 😊
I use to work at Anichini Brothers and in my opinion they have the BEST Pizza Sausage ❤❤❤
I'm from the New Haven area, and all of our world famous pizza restaurants put RAW sausage on the pies. Some Greek pizza places pre cook sausage.
Always thought deep dish the cheese first on the bottom?
Thought cheese goes on the bottom?
BESIDE THE DOUGH CHICAGO IS FAMOUS FOR THE SAUCE CHI...HAS A UNIQUE SAUCE THATS WHAT YOU SHOULD BE TEACHING WHEN IT COMES TO CHI.PIZZA
What's the difference between Chicago deep dish from Lou's or Geno's East I always call them deep dish
Their crusts are different but they are also 2 different operations, so they have 2 different styles/recipes. They’re the same but different.
These are professionals. Don’t try this at home kids. Amazing culinary pizza making skills here. God Bless ❤
You can easily do this at home!
Where is the dough, and sauce recipes?
I like them both, I think New York knows how to make pizza and it's good. St. Louis needs to be educated on making pizza. The pizza are made like on thin cracker you can find some thick crust pizza but not good.🤮. Open up a pizza place here
Yeah, nah... none of that is Pizza!
With regards from fucking Germany!