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BUDDYZ A Chicago Pizzeria - How We Make DeepDish

BUDDYZ A Chicago Pizzeria -  How We Make DeepDish
your world is phenomenal brothers my brother 10 I know maybe

Chicago

pizzas go over 27 years and during that time people are always asking us why does it take so long in a

Chicago

pizzas well today I'm gonna give you our take on the

Chicago

classic so let's pick to the kitchens we've got a lot of work all right guys this is the dough the buddy's way we do this up to three times a day and what's unique about our dough is that we are able to use it in all three styles of the pizzas that we

make

as well as the hand-tossed pizza that we do in the

Chicago

land locations so we get it done with the Machine we let it rise out on the table as you can see and then we'll start portioning it out into dough balls rolling it into three different sizes and what's unique about our dough is that it's not just water yeast and flour there's some ingredients in there that aren't very important to the profile of how the dough tastes and the crust is so as you'll see later on we'll roll this out into the deep sand pans and let it rise again but it's very unique to how we do things here at buddy's all right it's time to cut the cheese and who doesn't like to cut the cheese Reubens doing a great job that right now he's cutting about twelve or fifteen tubs and it's so important to us and how we do this that if you see real closely under the watchful eye of our partner way in the background alex is watching them but we do a unique...
buddyz a chicago pizzeria   how we make deepdish
blend three cheese blend we alternate through the machine we mix it each time we do it it's it's very important for us for our flavor profile for the thin crust and our butter crust and deep dish when they're cheese we do our tower sauces we also cut all of our own vegetables so I'm going to show you that right now I like to show off a little bit haven't lost a finger yet booth hey just wanted to show you our Jenga wall of deep dish's this is what we do every day we do every day around the pan making sure that is key for this waiter profile the crust and quite frankly getting it out of the pan so we're gonna

make

this book all nice all around the edges you want no creases nice and flat look at that pretty so that's going to go up here if we're gonna wrap this and this is gonna sit up here for at least an hour and so what you're gonna get when it's done is this this is what it looks like when it's all approved and ready to go so we take our pan and we crimp the edges with a deep dish you want that thin high side you don't want it to be puffy that's not part of the profile so you want a nice thin side and then we're gonna throw our blended cheese if you remember our three blended cheese let's turn out a secret recipe and we're gonna get that whole pan covered with cheese so we got that now in this instance we would put on part vegetables on here most of our beets on here and we're gonna throw them in...
buddyz a chicago pizzeria   how we make deepdish
the oven and pre cook them for about 12 to 15 minutes I'm gonna show you another skill how to put sausage pizza it's not easy guys it's it takes two hands it's not one take two here we go pick it out now nice pieces good

Chicago

sausage this smells good ladies and gentlemen it is good stuff if you like sausage this is it you could put anything out of here get some breathe peppers some onions some mushrooms do a little magma that's what we call that one that's what I'm gonna do here right now there's a little nice fresh white onions a little green pepper I'll put the mushrooms on right now we're going to put this in the oven for about 12 minutes and what you're gonna see is that cheese is gonna have a nice flat layer to it all melted and a sausage is gonna cook up those green peppers and onions are going to start their cooking process I'll show you how we finish it all right guys this baby's ready to come out in the oven for about 1215 minutes here we go we take pizza sauce couple layoffs not too happy all around the pizza we want to keep it off the edges really pretty and we're gonna take this and I'm going to get a little day go on yeah this selective de Pompadour of war it's just strips of feel threatened tomato it is our take on a beef dish that is just absolutely I dig it name sake - so we put a nice amount there I'm gonna take these ones antelope oregano to finish it off and now it goes back in the...
buddyz a chicago pizzeria   how we make deepdish
oven again for another 12 15 minutes depending on how many ingredients you have on the pizza so we're gonna finish this off and then I'll cut it up we're gonna eat it all right guys beautiful so now we're gonna serve it and this is how we do it we pull ups right I'm about ready to cut it up and eat it so I know

Chicago

people like the cut pizzas and squares but that's our thin crust not a deep dish we cut it in pies and if you notice we serve out of the pan unlike some of our other competitors we want you to see that beautiful golden crust on the outside like that so I'm going to cut it up and then I'm gonna bring it to a table we're gonna eat it and that guy's is our buddies just catching up on some light reading you know AC central named us one of the best 14 pizza places in all of Phoenix and Phoenix magazine named us best

chicago

-style deep-dish and just recently named this best pizza in the East Valley is that too much I never know I'm hungry