The chicago pizza that destroys deep dish (thin, crispy & delicious) - sam the cooking guy
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Date: 2025-02-27
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Comments and reviews: 20
mikehudak9313
These EGGS!
You gotta try these!
As much as you love eggs, you really gotta try these deviled eggs. Even if you don't make a video of it, I'd love to hear your feed back on them.
Peanut Butter & Horseradish Deviled Eggs.
1 Part Cooked Egg Yolks
1/4 Part Peanut Butter
1/4 Part Horseradish Sauce (I know you like straight horseradish - not sure how much of that to use if you sub)
1/2 Part Mayo
Kosher Dill Pickle (small slices about the length of the egg and only about 1/4 - 1/3 inch wide)
Smoked Paprika
Sriracha Hot Sauce (or, in your case, you'll prolly use Cholula but the thicker Sriracha will present better for Max's photos)
Slice hard boiled eggs lengthwise and remove yolks.
Mash yolks with fork until fine.
Mix in Peanut Butter and Horseradish Sauce.
After PB and Horseradish are mixed
Then GENTLY mix in Mayo. Do not over mix or it will separate!
Put mixture in eggs I use a spoon for a rustic look. Yes Max, I push it off the spoon with my fingers.
Sprinkle with Smoked Paprika.
Add small slice of Kosher Dill Pickle on top of each.
Zigzag Sriracha Hot Sauce on top.
reply
These EGGS!
You gotta try these!
As much as you love eggs, you really gotta try these deviled eggs. Even if you don't make a video of it, I'd love to hear your feed back on them.
Peanut Butter & Horseradish Deviled Eggs.
1 Part Cooked Egg Yolks
1/4 Part Peanut Butter
1/4 Part Horseradish Sauce (I know you like straight horseradish - not sure how much of that to use if you sub)
1/2 Part Mayo
Kosher Dill Pickle (small slices about the length of the egg and only about 1/4 - 1/3 inch wide)
Smoked Paprika
Sriracha Hot Sauce (or, in your case, you'll prolly use Cholula but the thicker Sriracha will present better for Max's photos)
Slice hard boiled eggs lengthwise and remove yolks.
Mash yolks with fork until fine.
Mix in Peanut Butter and Horseradish Sauce.
After PB and Horseradish are mixed
Then GENTLY mix in Mayo. Do not over mix or it will separate!
Put mixture in eggs I use a spoon for a rustic look. Yes Max, I push it off the spoon with my fingers.
Sprinkle with Smoked Paprika.
Add small slice of Kosher Dill Pickle on top of each.
Zigzag Sriracha Hot Sauce on top.
reply
TheJeffcurran
Lifetime Chicagoan here. We DONT call it tavern pizza or bar pie. It's called thin crust. And when ordering from a local neighborhood pizzeria you just ask for a pizza. No need to specify thin crust. You DO have to specify deep dish, pan, or stuffed if the pizzeria even makes those kind of pizzas, which many don't.
Historically bar pizza was a Tombstone pizza. The company became what it is by selling portable pizza ovens and frozen pizzas to corner bars/taverns.
It has to be perfectly round.
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Lifetime Chicagoan here. We DONT call it tavern pizza or bar pie. It's called thin crust. And when ordering from a local neighborhood pizzeria you just ask for a pizza. No need to specify thin crust. You DO have to specify deep dish, pan, or stuffed if the pizzeria even makes those kind of pizzas, which many don't.
Historically bar pizza was a Tombstone pizza. The company became what it is by selling portable pizza ovens and frozen pizzas to corner bars/taverns.
It has to be perfectly round.
reply
johngriesemer7484
Went back after a few days to see if the recipes were posted. The recipe for the dough now has a link but the sauce does not. I went to the recipe link and searched for the sauce. Found Everyday Sauce in the Spicy Pizza video, but the link there for both the dough and the sauce don't work. Searched everyday tomato sauce and found one but it is not a no-cook sauce. C'mon men!
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Went back after a few days to see if the recipes were posted. The recipe for the dough now has a link but the sauce does not. I went to the recipe link and searched for the sauce. Found Everyday Sauce in the Spicy Pizza video, but the link there for both the dough and the sauce don't work. Searched everyday tomato sauce and found one but it is not a no-cook sauce. C'mon men!
reply
majorbuzz
I spent my first 16. 5 years living on the south and west sides of Chicago. Thin, tavern cut was all I ever remember having. 7 years after moving to Ohio, I had my first deep dish pizza. I had never heard of deep dish pizza until my brother took me to a joint that served it. It was ok, but how in the hell do you eat deep dish with one hand while holding an ice cold beer in the other
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I spent my first 16. 5 years living on the south and west sides of Chicago. Thin, tavern cut was all I ever remember having. 7 years after moving to Ohio, I had my first deep dish pizza. I had never heard of deep dish pizza until my brother took me to a joint that served it. It was ok, but how in the hell do you eat deep dish with one hand while holding an ice cold beer in the other
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allamericancooking
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.
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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.
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mzbelladonna3
Chicagoans don't eat deep dish regularly. Tourists do and frankly, we're tired of people who don't live in Chicago acting like deep dish runs the city, lol. Thin crust has always been the boss. Thanks for making it. Next time, add some crushed fennel seeds to your sausage and use giardineria instead of pepperoncini.
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Chicagoans don't eat deep dish regularly. Tourists do and frankly, we're tired of people who don't live in Chicago acting like deep dish runs the city, lol. Thin crust has always been the boss. Thanks for making it. Next time, add some crushed fennel seeds to your sausage and use giardineria instead of pepperoncini.
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andrewtpetersen
From a former Chicago Tavern Style Pizza Maker. If you dip your fingers in the sauce before applying the sausage to the pizza, you will be able to remove the desired amount from the larger ball and place it on the pizza without it sticking to your fingers. Also, the traditional ball bearings is cornmeal.
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From a former Chicago Tavern Style Pizza Maker. If you dip your fingers in the sauce before applying the sausage to the pizza, you will be able to remove the desired amount from the larger ball and place it on the pizza without it sticking to your fingers. Also, the traditional ball bearings is cornmeal.
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BuckFlicks
Ooo. uhhh. yeah. I'm gonna have to sorta disagree with you there. Leave it to Chicagoans to be so hipster they literally turn their nose up at the clearly superior pizza for crappy thin crust crap they can get anywhere in the country. I've had both. They're both great. Dish defeats cracker pizza every day.
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Ooo. uhhh. yeah. I'm gonna have to sorta disagree with you there. Leave it to Chicagoans to be so hipster they literally turn their nose up at the clearly superior pizza for crappy thin crust crap they can get anywhere in the country. I've had both. They're both great. Dish defeats cracker pizza every day.
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brazil7028
I never understood the deep dish pizza. The bread to toppings ratio is just all wrong, way too much bread and not enough toppings. I love a thinner crust that has some crunch to it, not like a cracker but enough where you can hold a triangle in your hand without it flopping over like a wet noodle lol.
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I never understood the deep dish pizza. The bread to toppings ratio is just all wrong, way too much bread and not enough toppings. I love a thinner crust that has some crunch to it, not like a cracker but enough where you can hold a triangle in your hand without it flopping over like a wet noodle lol.
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patscally5390
Looks like a supermarket frozen pizza. Disgusting! Chicago pizza is like a Chicago hot dog. loaded with too much stuff. New York pizza is thin crust, tomato sauce, mozzarella, pepperoni, and onion slices. period. It's good, too. And the King of all pizza is. wait for it. Detroit style pizza!
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Looks like a supermarket frozen pizza. Disgusting! Chicago pizza is like a Chicago hot dog. loaded with too much stuff. New York pizza is thin crust, tomato sauce, mozzarella, pepperoni, and onion slices. period. It's good, too. And the King of all pizza is. wait for it. Detroit style pizza!
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brianbaznik2609
You posted another video, at the end of which, I heard Max say, Chicago Pizza sucks! This is what we eat in Chicago! Thin! I was hoping to see Max try this and admit he knew nothing about what real Chicago slugs really ate! Let Me know if I won the Snuggle with Sam for one hour Contest!
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You posted another video, at the end of which, I heard Max say, Chicago Pizza sucks! This is what we eat in Chicago! Thin! I was hoping to see Max try this and admit he knew nothing about what real Chicago slugs really ate! Let Me know if I won the Snuggle with Sam for one hour Contest!
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allamericancooking
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!
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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!
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billahler7728
The bar style pizza is the best. Could live on it. Breakfast lunch and dinner. Probably the best pizza sauce is 50/50 tomato paste and water with simple Italian herbs a little sugar and garlic. You have to use only 100% mozzarella and finish with parmigiana super
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The bar style pizza is the best. Could live on it. Breakfast lunch and dinner. Probably the best pizza sauce is 50/50 tomato paste and water with simple Italian herbs a little sugar and garlic. You have to use only 100% mozzarella and finish with parmigiana super
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pauldouglas4587
You really need to do you're research fella, what you made and what you are eating is called Ohio Style Cracker Crust pizza! Been a thing in Central Ohio for over 50 years! Originally created by the first owners of Donato's pizza franchise. Please correct this
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You really need to do you're research fella, what you made and what you are eating is called Ohio Style Cracker Crust pizza! Been a thing in Central Ohio for over 50 years! Originally created by the first owners of Donato's pizza franchise. Please correct this
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Gremlack13
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!
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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!
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paladonis
The bag stuff may have a yeast/flor added to the outside to prevent sticking (which also can mess with melting) but getting a good pre-shredded Italian blend for a pizza when you are living in limited means of cooking area is an amazing change to a pizza.
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The bag stuff may have a yeast/flor added to the outside to prevent sticking (which also can mess with melting) but getting a good pre-shredded Italian blend for a pizza when you are living in limited means of cooking area is an amazing change to a pizza.
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_max4148
I've lived about 90 feet away from Lou Malnati's and never once in my 28 years of living here tried their thin crust.
I swear to god if the Canadian Californians make me try and change my Chicago pizza preference im going to have an aneurysm
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I've lived about 90 feet away from Lou Malnati's and never once in my 28 years of living here tried their thin crust.
I swear to god if the Canadian Californians make me try and change my Chicago pizza preference im going to have an aneurysm
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tzkelley
I'm from New York state and always hated deep dish pizza. Then, I tried it--it's pretty freaking good. My favorites (in order) are: Detroit, Chicago Deep Dish, New York, Neapolitan (and, yes, I've been to Naples and tried it there, too.
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I'm from New York state and always hated deep dish pizza. Then, I tried it--it's pretty freaking good. My favorites (in order) are: Detroit, Chicago Deep Dish, New York, Neapolitan (and, yes, I've been to Naples and tried it there, too.
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caseybarnett8708
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!
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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!
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FrankyFoefingers
As a former Lou Malnatis cook, I must say. both the deep dish and the thin crust are absolutely amazing. But its not a super thin crust, its still about the same thickness as the deep and buttery and delicious.
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As a former Lou Malnatis cook, I must say. both the deep dish and the thin crust are absolutely amazing. But its not a super thin crust, its still about the same thickness as the deep and buttery and delicious.
reply
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