BUDDYZ A Chicago Pizzeria - How We Make DeepDish

your world is phenomenal brothers my brother 10 I know that maybe Chicago pizzas last more than 27 years and during that time people always ask us why it takes so long for Chicago pizzas. Well, today I will give you our opinion on the Chicago classic. so let's go to the kitchens, we have a lot of work, okay guys this is dough the friends way, we

make

this up to three times a day and what is unique about our dough is that we can use it in all three styles of the pizzas that we

make

, as well as the hand-made pizza that we make at the Chicago places, so we make it with the machine, let it sit on the table as you can see, and then we'll start to portion it out.

We form dough balls, roll them into three different sizes and what is unique about our dough is that it is not just water, yeast and flour, but it contains some ingredients that are not very important to the flavor profile of the dough and the Cortex. You'll see later, we'll spread this into the deep containers of sand and let it grow again, but it's very unique to how we do things here at Buddy's. Okay, it's time to cut the cheese and who doesn't like to cut? the Reubens cheese is doing a great job right now it is cutting around twelve or fifteen tubs and it is so important to us and how we do this that if you look very closely under the watchful eye of our colleague in the background alex is watching them but We make a unique blend of three cheeses, we alternate through the machine, we blend it every time we make it, it's very important to us for our flavor profile for the thin crust and our butter crust and deep dish, when they are cheese, We make our tower sauces we also cut all our own vegetables so I'm going to show you that right now I like to show off a little bit.

I haven't lost a finger in the booth yet. Hey, I just wanted to show you our deep plate Jenga wall. it's what we do every day, we do it every day around the pan, making sure it's key for this waiter to outline the crust and, frankly, get it out of the pan, so we're going to make this book right on everyone the edges, you don't want to. nice flat folds look at that nice so it's going to go here if we're going to wrap this up and this is going to stay here for at least an hour and what you're going to get when it's done is this this is what it looks like it's all approved and ready to go. work, so we take our frying pan and fold the edges with a deep plate.

You want that tall, thin 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'll throw in our blended cheese, if you remember our three blended cheeses, let's make a secret recipe and we'll cover the entire pan. with cheese, so we have it now, in this case we would put the vegetables here most of our beets here and we will put them in the oven and we will pre-cook them for about 12 to 15 minutes. I'll show you another skill on how to put pizza on sausage, it's not easy guys, it takes. two hands, it's not one, take two, here we go, let's now pick out nice pieces, good Chicago sausage, this smells good, ladies and gentlemen, it's good, if you like sausage, that is, you could get anything out of here, bring some air, peppers, some onions, some. mushrooms make a little magma, that's what we call it, that's what I'm going to do here right now, there's some nice fresh white onions, a little green pepper, I'm going to put the mushrooms in right now, let's put this in the Bake for about 12 minutes and what you will see is that the cheese will have a nice flat layer, all melted and a sausage will be cooked.

Those green peppers and onions will begin their cooking process. I'll show you. how do we finish it, alright guys this baby is ready to go in the oven for about 1215 minutes here we go grab some pizza sauce a couple of layoffs aren't too happy with all the pizza we want to keep it off the edges really pretty and we're I'm going to take this and I'm going to have a little day, yeah, this selective War Pompadour is just strips of tomato that I feel threatened, it's our version of a meat dish that is absolutely, I love it, because of the name , so we put in a good amount.

I'm going to take these antelope oregano to finish it off and now put it back in the oven for another 12 or 15 minutes, depending on how many toppings you have on the pizza, so we're going to finish this off and then I'm going to cut it up, we're going to eat it right guys , beautiful, so now we're going to serve it and this is how we do it, we get up, I'm ready to cut it and eat it, so I know people in Chicago like cut pizzas and squares, but that's our dough thin, not a deep dish, we cut it into pies and if you notice that we serve out of the pan, unlike some of our competitors, we want you to see that beautiful golden crust on the outside like that so I'm going to cut it and then I'll take it to a table, we're going to eat it and those guys are our friends who are catching up on some light reading, you know, AC Central named us one of the 14 best

pizzeria

s in all of Phoenix and Phoenix magazine named us the best Chicago-style deep dish and recently named this best pizza in the East Valley.

It's too much. I never know I'm hungry.