"Food Wars" Chicago Pizza (TV Episode 2010)

Chicago is preparing for the city's largest

food

festival of this century. It's a deep dish showdown. You've never seen a

food

word like this before. Chicago burns again between the two biggest names at Chicago-style Pizzeria Uno, the birthplace of deep dish. I've been doing it longer, better than anyone in history, for the first time in the bet and Lou Malnati, the former employee of one turned into the first family of deep dishes. Malnati's is the only name in Chicago deep dishes. I defy anyone to try to do what we do, it's a battle between legends, delicious deep dishes, they're putting their pods to the ultimate test, even a dead guy can tell the difference, but alive, I don't understand why he's showing, uh, Pizzeria Uno has this today, two experts and I'll decide which deep dish dynasty is the best in the Windy City and not every city has a signature dish, she says it's Sora Delft.

They want to see the Liberty Bell. Anyone goes looking for a cheesesteak and there are always two joints serving it, both fighting for the title of best in town and I'm doing my job because I'm traveling across the country to put myself in the middle of their immobilizing rila culinary restaurants and their fan staunch to put reputation to the test by fire there are thousands of Ria's deep dish Pizzas and great Chicagoland but downtown deep dish mecca towers above all other Pizzeria Uno on the corner of Wabash and East Ohio archrival Lou Malnati's in the northwest for almost 40 years, these 2D fish legends have been locked in the fiercest food war in town.

Chicago, do you think so? She thought about the only

pizza

you want because he comes as a part of you that knows how to have the real Chicago experience. It was amazing every time from Chicago coming to Vanadis. That's Chicago. Check this date, since that's it, they are the same. Another cool one, this war between a bunch of powers dates back to 1943, when Pizzeria Uno served the country's first deep-dish

pizza

pizzeria. The law has really put Chicago on the map as the first place where you can get pizza with origins that the elites of Chicago, but right in this very place and for more than 20 years, Lou Malnati's annoying man Rudy worked diligently now everyone agrees that Pizzeria Uno serves the first deep dish, but many believe that it was the Malnati's who perfected the recipe while working there, the Valadis were the voice of the pizzeria, so whatever an interview about deep-dish pizza in the 1950s and '60s, the tunes were the spokesmen, but in 1971 Liu left Pizzeria Uno to open his own deep-dish pizzeria, Lou Malnati's Pizzeria, and few restaurants became instant rivals until the date.

Their legacies are at stake to prove once and for all who makes deep dishes best. Her sign says 1970, something my sign says 1943, literally, we've just been making us eat longer, better and it will always remain that my lady's name is synonymous with deep dish. in the flavor, the love that's in every bite, today I'll join two of the country's top pizza experts, a local food critic and a master pizza instructor, for an ultimate taste test of the city's most revered dish . Together we will test both deeply. dish dynasties and decide who serves best in the Windy City, but first I'm reviewing the competition that starts with Pizzeria Uno.

Today, you can find hundreds of Uno pizzerias around the world, but to enjoy the true taste of Chicago you must visit the original in Wabash in Eastern Ohio, where they sell more than 5,000 deep-dish pies each week. Chicago, Tennessee, so this was your first experian doodle area first and that first bite, what happens when you fall into deep dish heaven? I did, oh you guys have a fresh cake my friend. He told me that if I go to Chicago we have to eat pizza and you know, the first place we have this iconic building only seats about 70 people and it's been packed to the rafters since they started serving their iconic signature dish guarding the doors of entrance. of the legendary location is General Manager April McRaven for nearly a decade April has dedicated her life's work to the original Pizzeria Uno preserving its deep dish legacy the ingredients we use are truly very true to 15 reasons and we truly and only the As long as we've had to really work with them, the longevity of the people who make the food here really sets us apart in 1943, Ike, who's going to open this place, Ike had a recipe for a dough, an Italian-style dough, and he was from Texas, he said: I want to make a pizza, but you know this little slice is not going to be enough.

I need something for myself. He made it Texas style, everything bigger, so he made a deep dish pizza. Pike Sewell revolutionized the world of pizza. Transforming one had been primarily a snack into a hearty meal and Pizzeria Uno's Chicago-style deep dish became an instant hit, but the Malnatis maintained that they cleverly developed the deep dish while working within the walls of Pizza Room Uno, now I know there are some conflicting facts about Lou Malnati, who also takes credit for inventing deep dish, although he did it here, he believes that he was the one who created the recipe well, that is simply not true and, although he managed for a long time, we admit the deep plate. pizza like the soul invented deep dish pizza right here and there's a food war going on there's a food appeal going on oh we're ready to I head backstage to see how Pizzeria Uno prepares for battle and April is giving my With our own pan, we're going to make their number one bestseller, the Pizzeria Uno Pizza, so for traditional deep dish pizza you want a thin crust on the bottom, it's not necessarily how thick the crust is, No, it's how deep the plate is, but this deep plate.

It will be filled to the brim starting with 13 places of mozzarella. What is it about? Change the pizza. Protects the crust of the entire Teresa sausage. It will also create those wonderful layers that go anywhere because the cheese is covered. with a layer of pork sausage you can see the fennel seeds and the pepper in there, so these guys can smell the fennel in the pepper, then comes the pepperoni layer and then who knows, the signature chunky sauce, but when it comes to cooking your world... famous pies the Pizzeria Uno oven is hot and it's a two step process this is where we'll start for 25 minutes when they're ready here we'll put the vegetables put them in there this makes sure the toppings are fully cooked without burning the perfectly crispy crust with almost 70 years of deep food from the Siberian district Wars force you to be considered desperate to seize the opportunity while fighting for your family's legacy we are the first Pizza family we are the only Chicago Pizza family expands, this is a deep dish showdown Chicago is the birthplace of deep dish pizza and the home of two dueling restaurants.

Pizzeria Uno, the first restaurant to serve deep dishes, and Lou Malnati's, opened by a former employee of one who is ready to leave. For almost four decades alone, these deep-dish Giants have been fighting for a spot at the top of Chicago's speed chain, but Maggie's tastes like cardboard, someone stops me on the street and asks me where to go now that I've tried. a deep dish with everything at Pizzeria Uno, but I've saved room for Lou Malnati's and from the look of the crowd here, do you remember the first time you're not a deep dish from Chicago?

Yeah, I think I was about eight or nine years old. years and the only thing I remember saying was cheese cheese more cheese it was fantastic I've been missing since there's no other deep dish in town that compares when you take a bite out of a deep dish what's the first taste that hits your mouth Definitely the sauce. What does it have? It's so spicy but not overpowering. It's not super acidic. It gives you a good balance. I really enjoy the crust along with it after spending two decades working in high school at Pizzeria Uno. Illuminati opened their names. great restaurant in 1971 today his son Marc Malnati is a third generation deep dish pizza master.

He has been running the restaurant and doing the Malnati name proud for almost four decades. My father started with my grandfather at Pizza Royal and worked there for 22 years. He came up to the stool at one point and said, you know how we're going to do this, you know, when you guys pass away and he still said Lou, we don't have a paper agreement, I was a little heartbroken, I mean, I had built this business. working six days a week until 4:00 in the morning and he was, you know, the energy, the heart behind it, you know, I'm 40 years old, I'm not going to be done with it, so after a couple of months of kind Instead of doing some soul-searching, he said, You know, I'm going to leave the first Lou Malnati's open in Lincolnwood, Illinois, about 12 miles north of Chicago.

They have since become a regional powerhouse with 31 restaurants but it is still a family business with a deep connection to the creation of Chicago style deep dish when I walk in I still feel the presence of my family from my ancestors we are the first family We at Pizza are the only Pizza family and Mark maintains the Mel Knotti legacy here in his world famous kitchen, like every other pizzeria in Chicago, the sausage rules, it's the most popular topping in town and Lou Malnati's serves thousands of their legendary pies of sausage every week, but unlike Pizzeria Uno, Malnati's starts their pies with a secret food warfare weapon.

Their signature butter crust is a special recipe that includes pure butter mixed directly into the duck. We start with this beautiful opaque purple a little slice. of this offer if you were making cookies at home you would be eating the dog no - stop, it was actually my dad, my dad loved cooking, he loved spending time here and he was a true perfectionist. It was all about the pizza. I made a career out of trying to do the same thing. Malnati's signature dough is topped with pure mozzarella cheese and topped with is a world famous sausage, this passage is 90% lean, I mean, it has just enough to give it a little flavor.

No fennel, fennel, no, no, they don't. If you look, you can see the fennel seeds and pepper well. I can really smell the fennel. The fennel is what you use to coat the flavor and sausage. You want the meat flavor to have a little bit of cz, but no, no, no, I don't want to keep you awake. Our recipe came from them. recipe, that place is still the mecca, that's where it all started, but at some point they got off track. Malnati's spreads its sausage instead of packing it completely to allow its gooey cheese to bubble through each layer.

I'm not even mentioning names, but there are other presenters who want to increase it, then comes Malnati's special tomato sauce within six hours of the time these tomatoes are plucked from the vine, peeled, and sealed inside our can of monad that soothes California vine-ripened tomatoes with a dash of Parmesan Romano and a sprinkle of oregano this pie is made for the other look at that Wow, you want to look here, let's lift the sides and look under the hood, see how golden brown it is all the way, perfect color, cute, beautiful, that's a good bite like a good bite here it comes, there's food and family on the line as these Pizza Giants face off in our ultimate food war showdown, most superstars Who have a chance In Chicago, Illinois, a forty-year food battle is raging between Pizzeria Uno and undisputed birthplace of deep dish and Lou Malnati's, opened by a former Uno employee who was crowned Chicago's first pizza family and today, loyal deep dish fans from across the state are here to witness this historic Chicago showdown. accompanied by two of the leading deep dish pizza experts, each receives one vote and the winner will be crowned the best deep dish in the Windy City.

We have Bill Daley, he's a well-known food and wine critic and he works for Chicago. Tribune and to my right I have master chef Tony Gemignani and master instructor from the International School of Pizza, okay bill what are you looking for? We're taking those initial bites of a deep dish pizza crust, basically talking about something like a giant. lasagna wrapped in a collar of dough and that dough better be perfect, it better be buttery and fragrant, it has to have texture and it's not a delicate thing and I think if you come from another part of the country you can't treat it like pizza , it means someone is AFT Pete's, the cheese is on the bottom, the sauce is on top, there are different rules here, anything with the flavor you really expect to jump out at you, well, sausage, Jimmy, think Chicago. you think about sausages and that's very important, balance is very important to you, even if you have a pizza like this, it still needs to have some structure and balance.

They're both superstars, I mean, we know that and they have a chance.first in Pizzeria. One, because both pizzerias have such different pizzas, we asked them to make us the classic, the deep dish sausage looks fantastic, thank you very much, some fresh flavors, very clean and very simple, but it could be amazing, that's what try Italian. When you think about pizza, unfortunately in the US we've made very, very complicated pizza, this is not complicated. Pizza, it's just great, simple ingredients. Highlights Lou Malnati's. Oh judges, go for the crust. Are you smelling the bark? Are you getting that initial crunch you were looking for?

Yes, this part. I baked a little bit better larger pieces of tomato to the texture of this amazing, it's okay and there's a sense of more seasoning in that, are you happy with your crust? I thought it looked fantastic and I like the crunch. I don't want the product to feel or look ready, thank you very much, you are dismissed. The pressure mounts as the judges struggle to make their final decision. Android sucks, we have to pick a winner, it's really hard and finally the forty year food war will crown Kim after four decades of fighting, it's time to move on in Chicago's epic deep dish rivalry between pizzerias.

I'm with two of the most important people in the world. We experts have tried both cakes and recorded our vote and are ready to declare a delicious deep dish. Let's get Mark and April out. So why don't you tell April and Mark what you liked about their pizzas before revealing your answer? Well, I think you know that their pizzas are culinary legends, they are institutions in this city and they live here. I'm really proud that people here had the biggest chunks of tomato and I almost felt like I was getting them, you know, like a quarter of us, I know, but it's still an interesting textured tomato.

Who did you vote for Lou Malnati? How do you feel now? two to go see how to go down one made you go that's exactly right there's a vote for Lou Malnati to participate in this food war or to even it out Tony, what did you think of the pizzas? Both pizzas were fantastic, like you're Chicago institutions, you two, so no one can take that away from you. When the time came, I really had to analyze it to find out what was good about it. Their sausages were fantastic. Both doughs were fantastic. Their sauces were a little different, but.

Great, you two did great and it really sucks having to pick a winner, it's really hard, so my Food Wars winner is and it was a clean sweep. I voted for luenell Nadi of course I want people to come to Little Naughty. Oh you. I know we will always be first, so you must go and pay tribute, but many people want to make a delicious treat, even a dead man will be able to tell the difference.