It’s always a great day when we get to test out a new pizza on Sam the Cooking Guy! Our’s today comes from the Windy City, Chicago, who thankfully know how to make a pizza other than that ridiculous deep dish pie thing that’s not truly pizza!
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We really just have one goal – to make your food life better. Ok that, and be entertained at the same time. And have you learn a few things along the way. So let’s make it 3 goals then.
If you only want the steps to make something, like those vids shot from above with no people, no conversation no nuthin – then we are absolutely not for you. But if you wanna a little fun while you learn, then this is the place.
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25 Comments
Would of love to seen the food processor launched over the wall…
Nothing salty? You added sausage, cheese, and jar peppers.
No Malnati’s. Once you get deep dish from Peaquod’s, you’ll never want any other deep dish. Seriously, nothing else compares. It’s the place that Richie went to in “The Bear”.
Should use the dictionary to find out what wop means.
Grew up in Chicago, still live nearby. Not a fan of deep dish. LOVE tavern style thin crust. Little Joe’s, Joe’s Italian Villa, Little Frank’s, Vito & Nicks… and the classic way is cut in squares. Cheese, sausage, onions, green pepper, and mushrooms. Nothing better!
Oh, and the sausage goes on after the sauce, and if you dip your fingers in the sauce when breaking up the sausage, it doesn’t stick to your hands as much. Old Chicago bar pizza kitchen trick. Mozzarella always goes on last UNLESS you’re doing pepperoni. Then that goes on top to cup up and contain all that grease.
Tavern pizza rules. A piece of “Za”!
Don't give. sam cooking tools
Bar pie is just a small pizza lol. Portnoy would give a 6.2.
I use a pizza docker so it stays thin. You can also par bake the rolled dough first or leave it in the fridge uncovered for a night to really get the cracker crust.
Thank you for doing this , my husband and I love the cracker crust pizza o
Love things cracker crust pizza like from Imo's in St. Louis! You need to try provel cheese on the next one. A little goes a long way.
I've watched you forever and I liked when you showed clever ways to quickly make a real meal I could watch the video a few times and be able to make something great for dinner. After watching this pizza video I thought I'm going to try this…after trying to understand the AI recipe (or am I mistaken is it a 3rd grader who wrote the clear and concise recipe sarcasm) I feel let down by your effort! This is not a recipe its the suggestion to google a real recipe and follow that! Please Sam don't settle for being mediocre when I know you can be great!
I’ve never related to anything more than Sam struggling mightily with that gosh darn food processor.
I’ve never been able to muse one of those efficiently. They always seem to kick my ass like no other kitchen appliance.
That’s why I don’t own one!!!
Where is the recipe? Loved the video but it’s not much good to me if you don’t give the recipe.
Sam a little curious. Can you do a pizza like that on the EVO if you dome it?
We used to have a sir pizza in orlynack in the day. Soooo miss it
Fuckin portnoy should be here!!!
You're just getting this now? Thin crust has always been Chicago's Pizza always🎉🎉🎉🎉🎉🎉
I know it's fashionable to dunk on deep dish, but that shit is awesome. And tavern is awesome too. We don't have to politicize pizza — eat it all!
Sam, please make “wop of splat” into a tee shirt!
I’m not sure when Chicago started trying to steal this but my entire 50 years this has always been called Midwest pub or tavern pizza.
THANK YOU for making this, no mushroom, tomato or Kewpie needed! 😅😅😅
I dated a woman in Chicago for two years, I live in Atlanta. If I would have put hot honey on a tavern style pizza she would have ended things immediately. Turns out things did end but not over pizza. Hot honey rules!
Tavern style, cut in party squares. Nick n Vito’s on the southwest side invented it. Nothing beats it.