making and eating my first ever deep dish pizza

Commentaires

  1. Hillary Barbour

    Hillary BarbourIl y a 9 heures

    Julien you should check out HitRecord’s (Joseph Gordon Levitt) new cooking project, you would be awesome! frreporter.com/v/vid%C3%A9o-5nn6ie4cxvU.html

  2. alexis williams

    alexis williamsIl y a jour

    Cutest woah I ever seen

  3. zact lee

    zact leeIl y a jour

    Salt can kill the yeast. Thats why. you dont know that? Youre a chef. I think.

  4. Theodore Lovegood

    Theodore LovegoodIl y a 2 jours

    The Red Mill "pizza crust" makes a really good deep dish pizza! Super easy and all you have to add is water and I used "No Egg" it was so good (make sure you mix the no egg in a cup first to activate it! Also remember that gluten free flours use more water sometimes the dough needs a little more water and can be a bit more cake looking. It will turn out a lot less dense

  5. Greg TheHun

    Greg TheHunIl y a 3 jours

    te világ nyomorultja.

  6. Hakuna Matata

    Hakuna MatataIl y a 3 jours

    "The Gordon Ramsey Method" I'm pretty sure that's how they teach you to chop an onion anywhere

  7. Lucy R

    Lucy RIl y a 3 jours

    ok you can definitely eat cold deep dish and you can absolutely eat it without a fork and knife. :/

  8. Elp Smith

    Elp SmithIl y a 4 jours

    I think if Bob Ross was a FRreporterr and had a food channel it would be this

  9. SNLyons

    SNLyonsIl y a 4 jours

    The salt is added separately because it will kill your yeast whereas it actually feeds off the sugar 😊

  10. Kelly Corbett

    Kelly CorbettIl y a 4 jours

    You killed the yeast.

  11. Jelly And Peanut Butter The Axolotls

    Jelly And Peanut Butter The AxolotlsIl y a 4 jours

    I just watched this after making “edible” cookie dough and now I want to make stuff again

  12. Jubert Hubberly

    Jubert HubberlyIl y a 5 jours

    😭😭😭😭😭😭😭😭😭😭JUILEN WATCHES LUNATICS. 10/10 man

  13. Jubert Hubberly

    Jubert HubberlyIl y a 5 jours

    "We're not that cool yet" me explaining to my future kid why they can't go on the monkey bars

  14. Jubert Hubberly

    Jubert HubberlyIl y a 5 jours

    "Recipes just wanna hear themselves talk" 😭😭😭😭10/10

  15. Grace Divine

    Grace DivineIl y a 5 jours

    original pizza = cupcake deep dish pizza = big cake

  16. 《PattiRose》

    《PattiRose》Il y a 5 jours

    can i hire Chef Julien to cook for me everyday? XD

  17. Ren Welsh

    Ren WelshIl y a 5 jours

    The reason the dough was stiff and you couldn't stretch it was because of the lack of gluten

  18. Hannah Oettel

    Hannah OettelIl y a 6 jours

    i love these videos i keep making the stuff you do and it taste bomb af

  19. Abby Nurre

    Abby NurreIl y a 6 jours

    Violife makes Mozzarella shreds?! I must go buy that now.

  20. Kawaii Panda

    Kawaii PandaIl y a 6 jours

    Salt kills the yeast so u need the pizza to rize

  21. Koalacha

    KoalachaIl y a 7 jours

    It looks really cool!! But I have a passionate disgust for tomato and that’s a hell of a lot of sauce, so I’m going to stick to regular pizza

  22. Shann’s World

    Shann’s WorldIl y a 7 jours

    Pizza dough doesn’t have eggs in it lol I would know because I work at a pizza shop

  23. Kelly Olson

    Kelly OlsonIl y a 7 jours

    The company I work for has vegan, gluten free, kosher protein if you are ever interested in it!

  24. Iris

    IrisIl y a 7 jours

    Im an aries and seeing that hand mixer going on the counter while Juilen was doing other stuff ticked me off lol. Be careful. I literally cringed an couldn't get my attention away from that hand mixer until he picked it up. Im stressed

  25. nicole dallison

    nicole dallisonIl y a 8 jours

    Idk about gluten free dough, but with any kind of bread dough it’s best to leave it at room temp to rise. Putting it in the fridge (retarding dough) means that you’re slowing the yeast down so it isn’t going to rise quickly. Just for next time :) Also kneading is important, you just put it straight in the tin. Again, I’m not sure how kneading gluten free dough is different to normal dough but it might help the texture of your pizza crust :)

  26. Whitney Arredondo

    Whitney ArredondoIl y a 8 jours

    You're awesome.

  27. Julia Knerler

    Julia KnerlerIl y a 8 jours

    My mom has celiac and she found out when she was 40 years old, soshe was sick for most of her life. It's been 8 years since then,she still gets sick but it's been better. I've made so many things for her like mac and cheese, chocolate chip cookies, and so much more. My family asked her if there was a cure would she take it, she said no. What would u say Julien???

  28. Audrey Cobb

    Audrey CobbIl y a 8 jours

    you add the salt after mixing the first time because salt can kill yeast, so you don’t wanna add the salt directly on top of the yeast :^)

  29. Zachary Manning

    Zachary ManningIl y a 8 jours

    i mean, you can't get much better than banana peel pork lmfao

  30. MYCATSEGA

    MYCATSEGAIl y a 8 jours

    cold deep dish is delicious

  31. Timpaxew

    TimpaxewIl y a 8 jours

    As someone who’s family is gluten free, these videos make me endlessly happy,,, might make some of these recipes for my mom uwu

  32. Madeleine H

    Madeleine HIl y a 9 jours

    The salt thing is a different step because if you put salt directly onto yeast you can kill (deactivate) it

  33. Tracti0n

    Tracti0nIl y a 9 jours

    As a Chicago born 1) You don't eat deep dish with a fork 2) That was no where near enough cheese 3) You can eat deep dish cold

  34. FairClaw

    FairClawIl y a 9 jours

    Jenna: my name is Trey and I have a BaSkEtBaLl GaMe ToMoRrOw Julien: u know I had to do it to em

  35. Ronja Aspenes

    Ronja AspenesIl y a 9 jours

    the salt can kill the yeast if it touches it, that's why :)

  36. Adi

    AdiIl y a 9 jours

    E BEPEBEPEBEPEBEPEBEPEBE

  37. TopHatKitty

    TopHatKittyIl y a 9 jours

    I like how your titles are -technically- clickbait, but in a good way. You normalize veganism and gluten-free eating in a way that makes me so happy. I am gluten-free, pending diagnosis. It's hard to find normalized cool videos about gf food. ♥️♥️♥️

  38. Kimbilly Smith

    Kimbilly SmithIl y a 9 jours

    Try proving the dough in a warmer place next time 😊

  39. Joshua Martinez

    Joshua MartinezIl y a 9 jours

    WHERE WAS THE OTHER PIZZA juliennnnnn

  40. K Nana

    K NanaIl y a 9 jours

    In the great British bake off Paul and Mary teach some recipes and in one video they put the sugar on one side with the yeast and the salt on the other side of the bowl salt will hinder the yeast a bit

  41. K Nana

    K NanaIl y a 9 jours

    Ur supposed to keep the salt away from the yeast

  42. DieYuppieScum91

    DieYuppieScum91Il y a 9 jours

    Deep dish isn't pizza. That is all.

  43. Bonnie P.

    Bonnie P.Il y a 10 jours

    U do such a great job on these cooking videos. So much fun, great filming, well done. 🏆

  44. Marielly Espinal

    Marielly EspinalIl y a 10 jours

    He’s the Bob Ross of the cooking world.

  45. Crystal Younker

    Crystal YounkerIl y a 10 jours

    U did it to em 😤😤🤘

  46. Shan

    ShanIl y a 10 jours

    New York style pizza is great for parties and on the go, Chicago deep dish is a sit down meal with a plate and a fork. Each have their place and really can't be compared to each other.

  47. MarsCreations

    MarsCreationsIl y a 12 jours

    Boi best believe I’m making this for my family

  48. Julianna Dantzer

    Julianna DantzerIl y a 12 jours

    Ok wait u can and should eat deep dish cold it is a party

  49. Hailey Alonzo

    Hailey AlonzoIl y a 12 jours

    buy a garlic peeler on amazon ! I have the silicone tube one and it literally works wonders

  50. o236sama

    o236samaIl y a 12 jours

    i cant even imagine how much al this substitute stuff costs !!!

  51. Kait Cole

    Kait ColeIl y a 12 jours

    I appreciate how you & Jenna both make videos but the production is completely different yet still beautiful

  52. Isabel Martinez

    Isabel MartinezIl y a 12 jours

    love this

  53. Chelsea Shurmantine

    Chelsea ShurmantineIl y a 12 jours

    Cold deep dish is still delicious

  54. Sarah Foley

    Sarah FoleyIl y a 12 jours

    Julen I love you and I am 100% here for your gf vegan recipes but like as a Chicagoan this was hard to watch... imma find you a better recipe BB

  55. Preston Martinez

    Preston MartinezIl y a 13 jours

    I LITERALLY YELLED WHEN THE HAND MIXER WAS JUST ON SITTING ON ITS SIDE I FUFUFNDNDN

  56. Shelley Tamara

    Shelley TamaraIl y a 14 jours

    I think that looks more like a pizza pie, especially if you have to use a fork

  57. I'm so done with this shit

    I'm so done with this shitIl y a 13 jours

    it's already a pizza pie. like literally people call pizza, pizza pie, or just pie. has no one ever said to you "wanna get a pie?" when talking about pizza? oof.

  58. STREET SMARTS

    STREET SMARTSIl y a 14 jours

    I’m not vegan but I have celiac and your videos really help me to branch out my recipes! I loved baking before becoming gluten free and I haven’t baked in a while cause it seems so hard. Your videos inspire me to keep trying!

  59. Remco S

    Remco SIl y a 14 jours

    Vegan cheese? What a cunt

  60. Caassiopeia

    CaassiopeiaIl y a 14 jours

    Lesson: Gluten free vegan pizza crust will never be okay.

  61. Jessica Serio

    Jessica SerioIl y a 14 jours

    were there not two pies made but only one sampled? which worked

  62. Marmonery

    MarmoneryIl y a 14 jours

    I am so hungry right now why am I doing this to myself

  63. Art with Lucy

    Art with LucyIl y a 14 jours

    This 100 percent looks bomb

  64. Kelsey P

    Kelsey PIl y a 15 jours

    Jenna, getcha boi a KITCHEN AID!!

  65. Sophie Louise

    Sophie LouiseIl y a 16 jours

    A couple things.... 1. Dough needs to rise at room temperature, not in the fridge. 2. Yeast is ALIVE and needs to be activated. 3. ROLL OUT YOUR DOUGH PLEASE 4. Calories are GOOD FOR YOU. Avoiding them means effectively starving your body. Stop it.

  66. India Hoying

    India HoyingIl y a 16 jours

    I love you Julian I love Jenna a little more but what monster puts the majority of the cheese underneath the sauce I would 100% not eat that pizza but I love making you watch food (I mean watching you make food)

  67. Brian Henderson

    Brian HendersonIl y a 16 jours

    I'm from Australia and the closest thing we have to American style pizzas are the 'New Yorker's' range, so what the fuck is a deep dish pizza

  68. Amy

    AmyIl y a 16 jours

    10:33

  69. Mykayla Bradford

    Mykayla BradfordIl y a 17 jours

    i love these videos ughhh!!

  70. Ashley Tamayo

    Ashley TamayoIl y a 17 jours

    I love the music in this video.

  71. Martha Lopez

    Martha LopezIl y a 17 jours

    What kind of Aries bullshit was that JULEN! leaving the whisk on before using it lol 😅😅😅 this Virgo is triggered

  72. Euphoria Skillie Mithers

    Euphoria Skillie MithersIl y a 17 jours

    "if i still feel sorry" ok mood

  73. skinny roach

    skinny roachIl y a 17 jours

    I usually dont watch cooking videos but i love watching Juliens all the time

  74. Dragonage Hawkefan

    Dragonage HawkefanIl y a 18 jours

    @ 3:50 for real man with the mixer ? Haha

  75. Vanessa Johnston

    Vanessa JohnstonIl y a 18 jours

    Dope as fuck

  76. Spoonies Goonbag

    Spoonies GoonbagIl y a 18 jours

    Bro Jenna’s wife’s cooking channel is pretty wholesome ngl

  77. martine ravnbol

    martine ravnbolIl y a 18 jours

    Haha it did make me hungry, I just a bowl of vegan ice cream with raspberries

  78. QueeenBeee

    QueeenBeeeIl y a 18 jours

    deep dish pizza is just pizza pie

  79. Chelsea Beltre

    Chelsea BeltreIl y a 18 jours

    Julien looks like he's that one weird annoying ass fucking kid in class

  80. TheSightOfTheStars

    TheSightOfTheStarsIl y a 18 jours

    If you make this again, add a little bit of corn oil to the dough, and use it to brush the crust instead of butter substitute! I know it sounds weird, but it's a Chicago style pizza secret, and it makes a huge difference! It helps make the crust golden and flakey, and may help with the maleability and crumbling issue you had.

  81. bcgrote

    bcgroteIl y a 18 jours

    Those steps exist because if you put salt directly in on the yeast, it will kill the yeast and then you will have sad brick dough.

  82. M K

    M KIl y a 19 jours

    I had Chicago deep dish a few weeks ago and it’s amazing!! It’s totally different from other deep dishes elsewhere that I’ve had... but come on... All pizza is yummy 🤪 Love your videos ♥️

  83. matty cakez

    matty cakezIl y a 19 jours

    you can't add the salt on top of the yeast because it'll kill it or seriously hinder its growth which is what holds together the ingredient. by whisking your dry ingredients you incorporate the yeast and the salt can hinder the growth the right amount because it's not concentrated

  84. Kristen Desjarlais

    Kristen DesjarlaisIl y a 19 jours

    You need to activate your yeast and let it sit on your countertop a few hours. You don’t need to put it in the fridge or leave it over night!!

  85. Me Tube

    Me TubeIl y a 19 jours

    Ha 2,000,001 subs, gongrats

  86. just another cover artist

    just another cover artistIl y a 19 jours

    Julien looks like one rad dad in this and i love it

  87. just another cover artist

    just another cover artistIl y a 19 jours

    I HAVE CELIAC TOO OMG TWINZIESSSSSSSSSSS!!!!!!!!! Like this to congratulate me for having dysfunctional intestines :))))

  88. Yujin

    YujinIl y a 19 jours

    JULIAN. Cold deep dish is freaking DELIcious.

  89. Helen Gomez

    Helen GomezIl y a 20 jours

    Why do I enjoy this so much?

  90. Elizabeth Boccia

    Elizabeth BocciaIl y a 20 jours

    Julian! Hi (big fan here) I work in a Neapolitan pizzeria and we make the best gluten free crust in the city. We use caputo brand gluten free flour. 1kg flour, 800 g of water 25 g of salt and 12 g of fresh yeast

  91. Elizabeth Boccia

    Elizabeth BocciaIl y a 20 jours

    (Although we make Neapolitan, I think you could apply this recipe to a deep dish ‘za) peace n love famo

  92. Lauren Newsom

    Lauren NewsomIl y a 20 jours

    Wouldn’t free range chicken eggs be considered vegan? I mean if the eggs ain’t fertilize, all they are is the chickens period.

  93. DEVOTED TO MY HOLY SPIRIT DEVOTED TO MY HOLY SPIRIT

    DEVOTED TO MY HOLY SPIRIT DEVOTED TO MY HOLY SPIRITIl y a 20 jours

    www.gofundme.com/raising-money-to-obtain-an-attorney&rcid=r01-155917636318-5a21d007eefe4946&pc=ot_co_campmgmt_m

  94. Ana Esperanza

    Ana EsperanzaIl y a 20 jours

    I think he’s just a cooking channel now and I’m here for it :)

  95. aston

    astonIl y a 20 jours

    mayhaps im being dumb but hOw is it zero calorie?

  96. Hufflepuff Goth GF

    Hufflepuff Goth GFIl y a 20 jours

    aston It’s a joke fam.

  97. Ash K

    Ash KIl y a 20 jours

    Has anyone called Julien the Bob Ross of cooking yet

  98. Flora

    FloraIl y a 21 jour

    the sugar and salt are added separately because salt stops the yeast of really helping the dough rise. By first mixing the yeast and sugar thoroughly it’s makes the possibility of the salt first mixing with the yeast smaller. (This logic maxes more sense if you activate the yeast yourself)

  99. Tinathefish123

    Tinathefish123Il y a 21 jour

    It’s weird when dad gets serious lol

  100. Tiffani Ann

    Tiffani AnnIl y a 21 jour

    I love these videos 🙌🙌🙌

  101. Heather Stackhouse

    Heather StackhouseIl y a 21 jour

    Perhaps I'm lacking some serious knowledge, but I want to know what kind of flour you used Julien, with celiacs. Pleaee edu-ma-cate me, purty please!

  102. Alisha Siddikii

    Alisha SiddikiiIl y a 21 jour

    If you activate your yeast, that you have to put dough in a warm place ( I put a bow with hot water and a dough in oven) for 30 minutes-1 hour and then proceed to make pizza

  103. HyrulChic

    HyrulChicIl y a 21 jour

    Let’s be honest. No one in the world waits for their food to cool.