Chicago Deep Dish Pizza "Muffins" - Food Wishes

[@luke_fabis]

“You know, like real pizza.” Shots fired! Shots fired!

[@Mr._E_5042]

Sir if you came up with this you need an award. I have been making pizza at home for years and this never crossed my mind. It's perfect for when my kids have friends over. My starter is being fed post haste! To the Man cave Robin!

[@2realformost]

Chef John is a national treasure

[@SandyKH]

Very nice idea! As a native Chicagoen, I would sprinkle cornmeal in the muffin tin before adding the dough. I make Chicago style pizza often, but we fill it with spinach, most often. I would probably have to add it to the sauce here to keep it from being too wet. This looks great though. Will certainly use it for a party.

[@karmellekouture17]

As someone who lives in Chicago, born and raised I approve. Now I’m about to make some lol

[@Falconlibrary]

If Chef John ever needs a kidney, I'll find him one. This man is a national treasure.

[@lindainparis7349]

I think he usually buys kidneys from the high end butchers selling grass fed cow offal.

[@deamonsoul1]

We've recorded your willingness for organ donorship. We will be by shortly.

[@sharonm.t.2492]

@@deamonsoul1 😆

[@classicredwine]

😂

[@matrixphijr]

Wait… _”find”_ him one? 😟

[@wiggity-wack]

As someone who never really got into deep dish this looks like the perfect vehicle of delivery for it! I was never a fan of the giant slab style, so this seems like a much more enjoyable way to eat it

[@thyindiegamer5988]

Hahaha Same for me too

[@lisahodges8299]

Exactly, it's his presentation that makes you think again. Nope I have too much Italian in my genes. Birdy

[@valentinaminauro352]

@@lisahodges8299 I'm Italian and I don't have a problem with this pizza just eat it 😄

[@SilkaLiveDoll]

Slab-style? You mean Detroit style, AKA glorified burnt cheese bread? (Yep, there has been gone to. Fite me. XD)

[@thyindiegamer5988]

@@SilkaLiveDoll Oh you did not.....

[@cherrypickerguitars]

Ha! I’m a sub, and a viewer for nearly a decade! So, I was gonna watch this sooner or later, for certain - BUT………it was the title in the thumbnail that made it a MUST watch NOW! lol,lol,lol !!! Well played, chef John! Peace PS - (this “ps” is typed just after watching the vid. I was compelled to return to my original comment and add that: the details in Chef’s technique are freak’n fabulous, and, even prior to my first attempt at this recipe, I can see that Chef John REALLY TRYS to ensure our collective success on our first attempts! He IS the best at conveying his ideas and techniques to me and my fellow “home chefs” world wide!) He deserves more acclaim than he receives! Ok - that’s my 2 cents - plus inflation. (lol) 👍

[@ms.zelman3032]

Chef John, all your recipes look beyond delicious.

[@providencephelps1497]

I’m a cyclist. I was hit by a truck. I’ve loved your videos before my accident. But now, more than ever…I need them!!!

[@StellarDistraction]

We must protect this man at all costs!

[@RRW_HomeGrown.Keto.Cookin]

These look outstanding! Cold pizza was always my favorite breakfast, no drinking required. 😉

[@eileenbrooks-laitinen9778]

Yes...cold pizza and hot coffee.

[@saltycrow]

Welp, now you've gone and wandered into mouth waterfall territory. These look amazing and I love that sausage/pepper combo too. Definitely gotta try these soon.

[@JCASHrip]

Uh oh, you made all the people from Chicago roll their eyes when you mentioned deep dish and Chicago in the same sentence! Thanks for making this video!

[@mikesbasement6954]

Just so you know, you can do something very similar with canned biscuits from the store. Flatten them out, put them in a muffin tin, and put whatever toppings you want in them and bake. I use leftover casserole in them. Great way to use up leftovers.

[@kristentegg7491]

They tend to taste like soggy biscuits in sauce, canned or homemade pizza dough is better

[@Seishae]

Chef John you are the undisputed king of stoner food. My friends love it when I make your snack recipes, they’re always a hit. Thank you for your amazing recipes and your sense of humor.

[@MarieSuzette]

The cornmeal crust is SO fundamental, and it's so often overlooked. These look LEGIT.

[@helicrashter]

Made this tonight and it was AMAZING was a hit the whole family wanted more! I’ll post pictures on allrecipes thanks again for making me the star of dinner

[@cathenderson7415]

These!! Huge hit! Long story - no time to make your pizza dough recipe I was up against a rock and a hard place. Decided, in a pinch, to buy frozen dough (believe me that goes against every principle in my soul) but get this…no frozen dough anywhere!!! I ended up using puff pastry sheets!! 🤦‍♀️ But ya know, they worked out just fine. Thx Chef John!

[@Shooshoobella7]

This is brilliant! While I've never been a huge fan of deep dish pizza, this looks like the perfect, delicious alternative; giving us the taste and flavor of CDDP, without it being "too much". Thanks again for another wonderful recipe, Chef John!

[@stupidmonkey8057]

Been looking forward to this video since you teased it Wednesday

[@marya267]

kzbin.info/door/RH8hdIEYBlmhhNHGF0CUWw

[@stupidmonkey8057]

@@marya267 بعيدا مع الكلب

[@allenmercant8]

Your pizza sauce recipe is literally the BEST. I always keep some in the freezer which makes it 10 times better. I wonder if you reheated these for a party the next day you could first oil the muffin pan and pop it into a 500 degree oven for a bit before putting the cold pizzaitas in and heating at 350. Maybe fry up that crust a bit for some crunchiness. I'm gonna try that.

[@FredAlluso]

Did that work? If not did you do the first batch with a bit of cornmeal on the bottom of the muffin tin?

[@annbrookens945]

I LOVE deep dish pizza and these look perfect! No knife and fork required!

[@yannsaint-germain4527]

Hmm! Deep dish pizza! Delicious memories from a short trip to Chicago that I made in 2009. Strangely enough, ever since I had that kind of pizza, I became a fan of green bell peppers as a pizza ingredient (which I wasn't before). It does add a very tasty touch to it all. Cheers!

[@joekoscielniak8576]

You are so fun to watch and listen to Chef John! I love your sense of humor and the little pokes & jokes you make at cooking conventions (not the Shriners kind) . This Chicago pizza recipe is just in time for the big game! Thanks!

[@Getouttahere78]

Now this is something I'll be able to eat all day. Thanks chef John. You're my hero 👍

[@joes3461]

Can't wait to try them! Do up a few batches and could freeze them for the pest ever pizza poppers! 😃

[@NihilusTheGreat]

Sausage and spinach are the best deep dish toppings! Especially when it's a sausage patty instead of crumbles. Anyone in the area looking for the best, try Gino's East and Lou malnatis!

[@annbrookens945]

Gino's East! My first ever deep dish pizza was there! It was a transcendent experience!

[@lauraweiss7875]

@@annbrookens945 my first deep dish was a spinach “stuffed” pizza at Nancy’s Pizza, a north side local chain. Gino’s is my favorite, but Lou’s is easier to obtain in the suburbs. Love a good slab of sausage!

[@NihilusTheGreat]

@@lauraweiss7875 I have a Nancy's in my area as well, in the suburbs!

[@notahotshot]

Gino's East? Come on man, no way! For the best pizza you've gotta get yourself over to I don't know what I'm talking about, because I've never been to Chicago.

[@LightningRound1st]

Nice try, Gino!

[@helicrashter]

Why are you so amazing chef John? This looks absolutely divine. Thanks for sharing!

[@christinacyrus3824]

This is an awesome idea. You can make and freeze and EAT whenever you want. God bless you chef john. Keep the great ideas coming 😋😋😋

[@FalconTalk]

That intro warmed my heart so much

[@ms.zelman3032]

The thumbnail just looks amazing. The muffins look absolutely delicious.

[@loudemaria5702]

"Once our pan has been doughed". I don't know why, but I found that funny. 🤣

[@spicymasalazone5753]

You always come up with excellent and innovative cooking ideas🙂

[@brramzi31]

Always a big fan Chef John!!

[@mykahlifischer379]

Chef John, I love your videos, food and your personality. Thanks for posting.

[@8BitNaptime]

What if you take a paper muffin liner, cut out the bottom, and use it as a Parmesan funnel over the muffins?

[@linhager12]

Going to make these this weekend.... Thank you for another great recipe 😋

[@Maxaldojo]

Givin' it the ol' polka-polka! Thanks for that and this amazing recipe, Chef John.

[@kittychatalot]

Made these Sunday night and they came out great. Warmed two up in the air fryer today for hubby's lunch and he said they were just as good as fresh!

[@mikenance3847]

Coming from the d... Im so glad u mentioned Detroit style. Much love to ya chef john. Been a fan for years.

[@Panwere36]

You just decided for me what I am going to bring to the next church get together. Thank you, Chef John!!

[@ZaneKyber]

John brother, I've been watching your videos for many many years and this is the first recipe of yours I'm going to make. In future pizza recipes you might want to mention the huge huge benefits to flavor and texture you get by leaving the dough in the fridge for 3 days.

[@serendipityshopnyc]

My retired professional pizzeria cook friend says he and his boss learned over time that dough that had been made 24-48 hours in advance was noticeably better than fresh dough. Even eight hours in the fridge improved it. Never heard of a three-day rule. Any idea why this works?

[@ZaneKyber]

@@serendipityshopnyc it doesn't need to be 3 days, it could be 2 or 1 or even 4 but as the dough sits in the fridge kts called cold fermentation and as it's just sitting in the fridge covered its developing complex flavors over that period of time

[@serendipityshopnyc]

@@ZaneKyber Makes sense. Is there an upper limit on the number of days of refrigerated storage, past which it starts to deteriorate?

[@ZaneKyber]

@@serendipityshopnyc so I would say 3 days is my lkmit. What you could do is make the dough, refrigerate it for 2 days then you can freeze it. Then when you're thawing back out for 24 hours in the fridge it becomes 3 days total Cold fermentation of dough like this is probably the single biggest improvement one can do to improve pizza dough

[@serendipityshopnyc]

@@ZaneKyber Not enough space in my freezer for pizza dough, alas, but I have no problem making it fresh one day in advance.

[@The_Joy_Finder]

Oh you wicked man. These look amazing!

[@OISaviour]

Oh my, Chef John. I love you more than ever.(Chicago Deep Dish Pizza 'Muffins') WOW!

[@endlessoul]

I've always said Chicago deep dish was never pizza, and now it's a muffin! Definitely trying this

[@killereria9945]

That’s cause it’s basically a lasagna

[@endlessoul]

@@killereria9945 truth!

[@sgtchuckle117]

It’s an above ground marinara swimming pool... FOR RATS

[@killereria9945]

@@sgtchuckle117 bro what?

[@recoil53]

@@killereria9945 No, lasagnas have repeated layers. That's the defining feature.

[@UncorkedEnergy]

"...in the pizza business we call that a slice" hilarious!

[@7GtwNYkHYs]

Eyyyy, Chicagoooo! Shout out to my Chicago brothers and sisters out there, love my home town Chicago. Don't forget the side of giardiniera for an authentic Chicago experience

[@SpookyLuvCookie]

beautifully done as so often they are (the foods and the videos) ... chef John you're a legend.

[@alanyajmorgan]

Perhaps I am in the minority of viewers, but I mostly watch videos of recipes I intend to use. To wit, I hope the recent popularity and proliferation of impractical, novelty-hunting cooking channels does not unduly influence this channel. Because some of your shortest videos showcasing some of your simplest recipes have brought such joy to our home! Your honest approach, showing every step, has done so much to demystify cooking. You empower in the truest sense by sharing knowledge and teaching skills. And I am not commenting on this recipe in particular or any other recent video necessarily, but I hope that the fickle KZbin algorithm which seems to increasingly serve and reward the worst natures of the KZbin community does not doom you to making the kind of silly, overly elaborate, entirely impractical, best only watched and not recreated recipes which sadly seem to be the new hotness around here. Sorry to express my gratitude with a side of negativity and implied demands, but I guess what I mean to say is: I still think you're the best! And I hope you never change!! May you forever be the Sid Vicious of unpretentious but delicious!

[@danielrobinson7872]

These are revolutionary. I love them.

[@mrkattm]

Very cleaver, awesome execution, it is such a good idea I am surprised that I have never seen this before.

[@jonlava173]

This is pure genius and so darn cute!

[@RedHotTamale91]

"since I just got some on the dough, so I'm not sure you'll take me seriously" 🤣

[@xjdfghashzkj]

At first I thought these would be nice for a Super Bowl party potluck if the Bears were playing, but then I realized I'd much rather make them before I die.

[@movingforwardLDTH]

👍🤣👍🤣👍

[@Ultrazilla]

This is looks great, Will try! Thanks, CJ!

[@lorilxn1597]

Look so good. I've been looking for a different variation of pizza, I make my own pizzas but living alone, I can't eat a whole one. These would be perfect for freezing some for later

[@JackieOdonnel]

This is briliant. Can't want to try it.

[@alwayssearching1882]

I and the family are going to love these!

[@PhatTrumpet2]

So much shade thrown in the first 25 seconds. Love it.

[@valentinaminauro352]

I know right people be taking their pizzas seriously good grief 😅

[@Samurai78420]

What a cool idea. I love Chicago style deep-dish.

[@uberlisk]

My absolute favourite foodtuber definitely is...whoever's video I just watched most recently

[@perry92964]

i am going to make the dough now and im having a few of these for dinner later........i cant believe i didnt think of making something like this sooner, thanks chef

[@MarcusVance]

I verbally said "Whaaaat" in public upon seeing this thumbnail.

[@lsb2623]

You know what kind of person perfectly presses dough? *...A SYNTH!*

[@carib520]

Gosh I love this guy!! Can't wait to make these!!

[@Roche687]

Wow 😯 absolutely brilliant 👍 Chef John its just me and my dog ordering a small pizza is always too much food - thanks for delicious 😋 videos 🙏

[@chrisOservais]

"And it's ok if a little bit [of parm] goes on the pan. Since there's no way to do this without that happening." This might be my new favorite Food Wishes line of all time.

[@eielson1978]

For Cooking/Camping I have what I think is considered a 4" Cat bowl. I bought them at Wal-Mart years ago for making my own Pot Pie's. They Nest well and are Stainless Steel and would be Great to use in a Copy Cat of this Recipe. I'd suggest just cutting a Square of Dough large enough to fit into the pan for a Sizing Measurement and Go From There!

[@synocrat601]

Your friends in Chicago salute you sir, and would welcome you into our frunch room any time.

[@Afrieal]

Oh man, perfect weekend cooking project with the niblings (neices and nephew) thank you.

[@melaneymattson3733]

Can't wait to try these! Thanks John, Melaney from SoCal. PS: Still waiting for that collab with Kenji to happen??

[@rafaelcastro2591]

Thanks John!!! Really nice recipe!! Greeting from Mexico, my friend!!

[@DuffyElmer]

These look like they'd be great for a Super Bowl party

[@rewdymeyer]

Yummmmm! I friggin need this now! Lol. Love your videos Chef John!

[@clayoppenhuizen607]

And I just found my family superbowl party snack! Thanks for sharing this

[@mikemcg9239]

I just made this tonight. Delish. I got lazy and didn't roll out my dough thin enough so it was a bit too bready, and thus, not enough sauce. So I served it with a side of pizza sauce and saved the day.

[@BadeaGabrielcookinglife]

Looks very good! I really like how you cooked!

[@katekaniff5987]

🎼As always…. 🎵I ENJOYED 🎶! Thank you!

[@helen99168]

chef john: so you can eat it by hand, like REAL pizza me: *immediately hits like button*

[@brittse]

Love this video. This summer I created a version of this and a twist like this for spanikopita as I have been starting to plan items for my small food business 😜❤️❤️❤️❤️❤️

[@Homer-OJ-Simpson]

7:37 you mentioned the burned crust and how it’s delicious and typical of Detroit pizza. Arguably the best Chicago style pizza in Chicago is Pequods which burns their crust.

[@kimberlyrobinson3992]

Real Parmesan is super expensive! I think it’s better to grate it into a bowl and then sprinkle it over the muffin pizzas with your fingers so you don’t get the cheese all over the pan and waste it. These mini pizzas look delicious. At first, I was thinking that these would be great appetizers for a dinner party. Then, I remembered that I live in Manhattan, which is basically a medieval plague city right now with Omicron and I don’t know when we will get to have dinner parties again. Stupid COVID.

[@ScottM56]

My thought exactly. Pre-grate the parm.

[@ericwalls7717]

I gotta give this a try this wknd! May be snowed in!

[@scottmantooth8785]

*could you not also use a small ramekin to help further shape the interior sides of the dough inside the muffin pans?...as a means of further expediting the consumption of these brilliantly clever micro pizza muffin thingys*

[@lindainparis7349]

Good idea but most pizza doughs are very independant and make up their own mind where to go and how to stretch before and during cooking...

[@TheSilverwing999]

Really creative idea this. Might have to try it

[@Xani13]

Will this work with olive oil instead of the traditional red sauce? Or will the muffins not bake properly?

[@theleftysjournal8781]

Looks yummy!! Watching this at 1.28am. dang..... 🤤🤤😋😋😋. Im hungreeyyy.

[@daniellejohnson5198]

Chef John pizza is my favorite food. I stopped eating and this is soooooooo tempting 🤤

[@dddddelightful]

omg this looks scrumptious. perfect portion size too!

[@_Pikalika_]

Another perfect mini quiche recipe from chef John!

[@recoveringsoul755]

Quiche has eggs

[@bryano7410]

True Chicago style is thin, crispy and cut in squares. We call it pub style. What we Chicagoans order daily is pub style. Deep dish is tourist pizza.

[@recoil53]

That pub style spans from Iowa to SE Wisconsin - it's not unique to Chicago.

[@unknowncomic4107]

I make it a point to get this pizza every time I go to Chicago. I can never decide which joint I like best. Last time I was there I went to Gino's East and it was fantastic but then it has been fantastic at every pizza place I have gone to :D

[@robhulson]

This looks really great, Chef John, but what I'd do differently is cook it without the sauce and parmesan.Simply heat the sauce in a pan and spoon it on at the end, and then the parmesan. You'll avoid pink looking parmesan that way.

[@eyeamstrongest]

who cares lol

[@jerome_david]

Probably a matter of taste, but I prefer Chef John's way. All those crispy bits of cheese at the edges are the parmesan! Plus, why is the color an issue? The final product looks great from my point of view. You could also just grate some fresh parm at the end. As an aside, and this is not necessarily a good or bad thing, but your suggestion WILL change the flavor profile. Having the sauce directly married with the other pizza topics in a hot oven produces a more cohesive, well-rounded pizza-eating experience, whereas adding fresh sauce at the end gives you a nice, bright addition to your cheese-and-meat pizza. Depends on what you want/are in the mood for. I generally prefer the former over the latter though.

[@robhulson]

You’re right, it can change the flavor profile. My buddy whose Chicago style deep dish has won National awards does this exact thing. Worth a shot if you want to experiment.

[@lindainparis7349]

Like the way we get a recipe, a technique and ideas. Thanks.

[@chefbg5929]

To avoid it getting so much of the parmesan on the outside consider grating it up on a plate and sprinkling it by hand closer to the muffins. Great looking recipe though! Def gonna try when i have people coming over some day... once this whole Mexican beer thing is over

[@poppywilliams8404]

What a neat idea! That looks good! Happy New Year! You just kicked me um...to the delish zone! Always ready to taste new dishes! Yummy, yum! Doing the air fryer way. Waving to you from south Georgia-land of best Peaches, boiled Peanuts, & Vidalia onions! ; )

[@pezboy715]

0:15 “You know, like *real* pizza.” 😂☠️

[@jbjmac420]

perfect munchies right here!!! Love it Chef!

[@BurchMike1]

"It's okay if a little gets on the pan." (Covers entire pan in cheese)

[@allenmercant8]

What's the cleanup like for that pan? I'd brush it off with a pastry brush.

[@lindainparis7349]

@@allenmercant8 I might use a wooden spatula and eat it....