making and eating my first ever deep dish pizza

  • Published on May 17, 2019
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Comments • 5 454

  • Chloe White
    Chloe White 16 hours ago

    i'm not vegan or gluten free, but i'm seriously considering attempting to make this at some point,, it looks SO good 10/10 julen

  • Marc-André Demers
    Marc-André Demers 20 hours ago

    your dough hydration is waaay off. That's why you always *weigh* your ingredients.

  • toasty
    toasty 23 hours ago +2

    this is actually pretty helpful because i also have celiac so yee

  • MilknHoney Honey

    I love Julien, and I love Babish, and I love how much Julien loves Babish, and everyone loves food. So much love. And food. Keep doin' it to 'em, boys

  • Madeline Gills
    Madeline Gills Day ago

    who are the 600 people who disliked??

  • Parker DW
    Parker DW 4 days ago

    3:52 I hate you.

  • Cierra Hunter
    Cierra Hunter 6 days ago

    People who dislike ??? I just wanna talk

  • Mystic Avie
    Mystic Avie 6 days ago

    Julien has great taste in music

  • Kyra Warbrick
    Kyra Warbrick 8 days ago

    Julien letting the mixer sit running while he put the water in the flour was the most aries thing ive ever seen

  • Almost Humans
    Almost Humans 8 days ago

    This has chaotic good *energy*

  • Ana Julia Pinho
    Ana Julia Pinho 8 days ago

    you should try Brazilian pizza :)

  • Isaac Galvan
    Isaac Galvan 13 days ago +1

    Absolutely no one:
    Chicago citizens: SKSKSKSKS and I OoP

  • Kewl Beans
    Kewl Beans 13 days ago

    vegan cheese is an oxymoron. you can throw ground beef in a pasta die but that doesn't make it pasta lol.

  • Shannon Victoria
    Shannon Victoria 15 days ago

    Use plastic wrap to shape the gluten free dough so it doesn’t stick to your hands!

  • Carly Elisabeth
    Carly Elisabeth 16 days ago +1

    Ummm Chris Lilley reference ?!?!?! Love it.

  • Mark Mara
    Mark Mara 17 days ago

    Bake more wife

  • Root
    Root 18 days ago

    Is violife different in america or something? Violife is the most plastic cheese in the UK I swear to god

  • 메리암
    메리암 18 days ago +1


    BEES AND TOAST 19 days ago

    >calls himself a chef despite never having earned the chops.
    >calls vegan food by its real name despite the fact that it will always be inferior.
    Aleight dude. I see your flex. I don't respect it, but I see it.
    Like a kid saying "I can do it as good as the adults!" No you cant. But "A" for effort.

  • posaule
    posaule 20 days ago

    Am just wondering I love your recipes where are these possible to find in Europe?

  • MyMySanders
    MyMySanders 21 day ago

    loving the lunatics reference hahaha "dope as fuck"

  • Aaron Garcia
    Aaron Garcia 22 days ago

    You need to have your own TVclip Red cooking show🔥

  • Elizabeth Jones
    Elizabeth Jones 25 days ago

    “Just be more careful then I was”
    *leaves a electric mixer on the counter while it’s running *

  • Jenny White
    Jenny White 25 days ago

    I want to try making this! What kind of flour did you use?

  • Cam Shaw
    Cam Shaw 27 days ago

    Me: Literally likes this video before it really even started.
    I'm just loving all your cooking vids. Hope theres many more to come cuz I've binge watched them all. Lol

  • Zen Mother
    Zen Mother 27 days ago

    Beep bep beep bepppp it’s gunna fall apart! 😂

  • Cory Waldron
    Cory Waldron 27 days ago

    Gotta do one with some of that Beyond Sausage

  • Jon Lydell
    Jon Lydell Month ago

    This is gonna be an awesome recipe to try. I look forward to making on my channel. Thanks :P

  • Irene Dinnick
    Irene Dinnick Month ago

    This is probably going to sound super stupid but can vegans eat yeast? Like ethically of course. My thinking is like I guess fruitarins or whatever they’re called don’t. I might be confusing myself. It’s late.

  • mydorksquad
    mydorksquad Month ago

    Wish I could whisk my problems away lol

  • Samantha Healey
    Samantha Healey Month ago

    I’m hungry for some of your deep dish pizza cause it looks/sounds really good! I’m about to make some deep dish pizza one day in the way future cause I’m lazy but it’s a good though.

  • Harrison
    Harrison Month ago

    Bruh you ain’t gluten intolerant you prolly just had some bad bread my mans

    • CuteToad
      CuteToad 28 days ago +1

      You're joking right? 😅 He has celiac disease and has been getting sick since he was a child

  • Cole Parsley
    Cole Parsley Month ago

    You should call this series, “The Aries First ....”

  • Joy Paoletti
    Joy Paoletti Month ago

    "I once knew a hobo, called two batches." -- old-timey homestar

  • Bo Jaxon
    Bo Jaxon Month ago

    How did the other crust turn out?

  • Momoko Honey
    Momoko Honey Month ago

    The reason you add the salt after you whisk is because if the salt sits on top of the yeast, it kills the yeast.

  • althea colleen
    althea colleen Month ago

    as someone from chicago, julien did an amazing job on this pizza

  • Alessia Fontanella
    Alessia Fontanella Month ago

    I'm speaking in the name of every Italian who got to see this video, I'm sure... guys, we all love you. We truly do. But please, don't call that pie a pizza. It looks beautiful and delicious, but you guys broke my heart every time you called that a pizza

  • Nikki Dogmom
    Nikki Dogmom Month ago

    I’m totally trying this!!

  • Emily Joyce
    Emily Joyce Month ago

    Dope as fuck 😂 love lunatics

  • Annarox Schweitzer
    Annarox Schweitzer Month ago +1

    My family and I have used cast iron skillets to bake our deep dish pizzas in for years. I've honestly noticed a complete different texture in the crust. A golden crunch on the outside, while the inside is still soft. It takes a long time to perfect deep dish honestly. I could only imagine making it GF and Vegan comes with it's own challenges as well!

  • Panned a
    Panned a Month ago

    ok I’m sorry but how is this zero calories? The only way that can happen is if youre eating plastic or getting absolutely 0 nutrients from this entire dish, which is impossible since the sauce itself is literally made up of multiple vegetables, which already contain multiple calories. Additionally, he says this in many of his cooking videos where its just not possible. I just wanted to put this out there so theres no misconceptions to how calories work.

  • Dazee Mae
    Dazee Mae Month ago

    please put your recipes or a reference in the description bar ❣️ love you so much

  • A3x30 __
    A3x30 __ Month ago +1

    Why do I keep on re watching this video

  • Bunny Bunny
    Bunny Bunny Month ago +1

    Am I gunna do any of that .. no but um i gunna go heat up a hot pocket cause I’m high ... yeah :)

  • Kazefiend
    Kazefiend Month ago +7

    Watching him make that dough was a trial sent by god to determine if I am able to handle absolute madness. I love julien but like, read the yeast packet please.

  • Lozza Bear
    Lozza Bear Month ago

    Anyone else replay that dance scene over and over and over in tears of laughter?~ BEP BEP BEP BEP BEP BEP BEP

  • Manpreet Sahota
    Manpreet Sahota Month ago +1

    You couldn’t put the salt in the beginning because it would’ve killed the yeast 😬

  • Charlotte Cook-Henesy

    I’m sure someone else has said this, but, the salt will deactivate the yeast if they are together for too longer before the liquids are added.

  • The Wanderer_000
    The Wanderer_000 Month ago

    I really like watching these videos, you sir are my new favorite cooking channel

  • Dahlia Cross
    Dahlia Cross Month ago +2

    "just be more careful than I was" - he says leaving the WORKING hand mixer on its side like nothing's wrong

  • Riri Pasta
    Riri Pasta Month ago

    Moq needs to come on as a guest taste tester on ur next cooking video lol

  • Tina Esnaashari
    Tina Esnaashari Month ago +8

    One of my favorite sounds is just hearing you go "BEPBEPBEPBEPBEP!"

  • Emma Rababi
    Emma Rababi Month ago +1

    No calories?!?

  • Faith Soprano
    Faith Soprano Month ago +13

    "Don't mess with a pressure cooker."
    _Has a running mixer just randomly lying on the counter._

  • Juan Mendez
    Juan Mendez Month ago

    Salt kills yeast

  • Anastasia Beaverhausen

    Julien, Make a Detroit Style deep dish! It is actually the best pizza on Earth!

  • Gabe Rosales
    Gabe Rosales Month ago

    From what I know, you shouldn't let sugar, salt, and yeast touch directly because it kills the yeast. That's why in some videos they put them in separate wells in the flour. Once sugar is incorporated or dissolved into the dough, the yeast can feed on it because it's more diluted. :)

  • Sara
    Sara Month ago

    "If I were a real chef. Or prepared." 😂

  • LeSSa
    LeSSa Month ago