"Food Wars" Chicago Pizza (TV Episode 2010)

Chicago is going for the city's biggest food bash of this century it's a deep-dish showdown you have never seen a food word like this before Chicago is on fire again between the two biggest names in Chicago style deep Pizzeria Uno the deep dish birthplace we've been doing it longer better more than anybody else in history for the first for the bet and Lou Malnati's the former uno employee turned first family of deep-dish Malnati's is the only name in Chicago deep-dish I challenge anyone to try to do what we do it's a battle between legends delicious deep-dish are getting their pods to the ultimate test even a dead guy to be able to tell the difference but alive me I don't understand why he's showing huh Pizzeria Uno has this today two experts and I will decide which deep-dish dynasty is the Windy City's best and it's not every town has a signature dish she say is Sora Delft they want to see the Liberty Bell anyone go get a cheesesteak and there's always two joints serving it both battling for the title of best in town and I my job because I'm shipping out cross country to put myself in the middle of his culinary immobilizing rila restaurants and their diehard fan to put reputation on the firing test there are thousands of deep-dish Pizza Ria's and greater Chicagoland but to downtown deep-dish mecca's tower over all the others Pizzeria Uno on the corner of Wabash and East Ohio his archrival Lou Malnati's on Northwest for nearly 40 years these 2d fish legends have been locked in the city's fiercest food war yet you think Chicago you think it did she think the one pizza you want these because he comes piece of you who know to have the real Chicago experience it was awesome every time from Chicago he comes to vanadis that's Chicago check this date since that's all this they equal each other that's great this war between heaps of powerhouses dates back to 1943 when Pizzeria Uno serves the nation's first deep-dish pizza pizzeria law has really put Chicago on the map as the first place pizza you can take origins that elites of Chicago but right to this very spot and for more than 20 years Lou Malnati's bother Rudy man worked diligently in the now everyone agrees that Pizzeria Uno serves the first deep dish but many believe it was the Malnati's perfected the recipe while working there the valadis were the voice of the pizzeria so whatever there was an interview about deep-dish pizza in the 1950s and 60s the melodies were the spokespeople but in 1971 Liu left Pizzeria Uno to open up his own deep-dish joint Lou Malnati's pizzeria and that few restaurants became instant rivals to date there putting their legacies on the line to prove once and for all who does deep dish best their sign says 1970-something my sign says 1943 literally we just have been makin eat the longer better and it will always continue that the mlady name is synonymous with deep dish in taste the love that goes into every bite today I'm teaming up with two of the country's top Pizza experts a local food critic and a master pizza instructor for a decisive taste test of site town's most revered dish together we'll taste both deep dish dynasties and decide who serves the Windy City's best but first I'm checking out the competition starting with Pizzeria Uno today you can find hundreds of uno pizzerias around the world but for a true taste of Chicago you have to visit the original on Wabash at East Ohio where they sell over 5,000 deep-dish pies each week Chicago Tennessee so this was your first doodle experian area first and that first bite what happens when you drop to the deep-dish heaven I did oh you guys got a fresh pie my friend told me that if I go to Chicago we have to eat the pizza and you know the first place we have this landmark building only holds about 70 people and it's been packed to the gills since they first started serving their iconic signature dish guarding the front gates of the legendary location is general manager April McRaven for nearly a decade April has devoted her life's work to the original Pizzeria Uno preserving their deep-dish legacy the ingredients that we use are really really very true to 15 - reason and we really and just the time that we've had to really work with them the longevity of the people who make the food here really sets us apart back in 1943 Ike's who'll open this place Ike had a recipe for a dough an Italian style dough and him being from Texas he was like I want to do a pizza but you know this little piece isn't gonna cut it I need up for me he did it up texas-style everything bigger so he made a deep-dish pizza Pike Sewell revolutionized the pizza world by transforming one had been mainly a snack food into a hearty meal and Pizzeria Uno chicago-style deep-dish became an instant hit but the Malnati's maintained that they developed the deep-dish crafty while working within Pizza room Uno's walls now I know there's some conflicting facts about Lou Malnati's who also takes credit for inventing the deep dish even though he did it here he believes he was the one that created the recipe well that's just not true and although he did manage for a long time we admitted the deep-dish pizza like soul invented the deep-dish pizza right here and there's a food war happening there is a food allure happening oh we're ready for I'm heading behind the scenes to see how Pizzeria Uno prepares for battle and April is giving me my own pan we're going to make their number one bestseller the Pizzeria Uno Pizza so for traditional deep-dish pizza you want a thin crust on the bottom it's not necessarily how thick the crust is no it's how deep the dish is but this deep dish is going to be filled to the brim starting with 13 places of mozzarella what is it about change the pizza it shields the crust from all the Teresa that sausage it also is going to create those wonderful layers that your goes anywhere because this the cheese is topped with a layer of pork sausage they can see the fennel seeds and the pepper in there so these guys can actually smell the fennel in the pepper next comes the layer of pepperoni and then who knows signature chunky sauce but when it comes to cooking their world-famous pies the Pizzeria Uno oven is heat and it's a two-step process this is where we're gonna start for 25 minutes when they're done here we're gonna put the veggies on put them in there this ensures the toppings will be fully cooked without burning the perfectly crispy crust with nearly 70 years of deep district Siberian food Wars force to be reckoned desperate to take down the chance as he fights for his family's legacy we're the first family of Pizza we're the only family of Pizza Chicago goes wide this is deep dish showdown Chicago is the birthplace of the deep-dish pizza and home to two warring restaurants Pizzeria Uno the first restaurant to serve deep-dish and Lou Malnati's opened by a former una worker who is ready to set out on his own for nearly four decades these deep-dish Giants have been battling it out for a spot at the top of Chicago speed chain but Maggie's tastes like cardboard someone stops me on the street and asks me where to go now I've already sampled a deep dish with everything over at Pizzeria Uno but I've saved room for Lou Malnati's and from the looks of the crowds here do you remember the first time you're not Chicago deep-dish I do I think I was about eight or nine years old and all I remember saying was cheese cheese more cheese it was fantastic I've been going to lose ever since there's no other deep dish in the city that compares when you take a bite of deep dish what's the first flavor that hits your mouth definitely the sauce what is it about it that's so good it's tangy but not overwhelming it's not super acidic it gives it a good balance it I really enjoy the crust along with it after spending two decades working for high school at Pizzeria Uno Illuminati opened his names big restaurant in 1971 today son Marc Malnati is a third-generation deep-dish Pizza master he's been running the restaurant and making the Malnati name proud for nearly four decades my dad started with my grandfather down at pizza royal and he worked there for 22 years he approached stool at one point and said you know how are we gonna do this you know when you guys pass on and still said Lou we don't have an agreement on paper he was kind of heartbroken I mean he'd built this business up working six days a week till 4:00 in the morning and he was the you know the energy the heart behind it you know I'm 40 years old I'm not gonna end up with it and so after a couple months of just kind of doing some soul-searching he said you know I'm gonna leave the first Lou Malnati's opened in Lincolnwood Illinois about 12 miles north of Chicago since then they've become a regional powerhouse with 31 restaurants but it's still a family-run business with a deep connection to the creation of chicago-style deep-dish when I walk into I still feel the presence of my family of my forefathers we're the first family of Pizza we're the only family of Pizza and Mark maintains the Mel knotti legacy right here in their world-famous kitchen like every other pizzeria in Chicago sausage is boss it's the city's most popular topping and Lou Malnati's serves up thousands of their legendary deep-dish sausage pies each week but unlike Pizzeria Uno Malnati's starts their pies with a secret food war weapon their signature butter crust it's a special dope recipe that features pure butter blended directly into the duck we start with this beautiful dull purple a little piece of this offer if you were making cookies at home you'd be eating the dog non-stop this was actually my dad my dad loved the kitchen love spending time back here and was a real perfectionist it was all about the pizza I made a career trying to do the same thing Malnati's signature dough is layered with pure mozzarella cheese and topped with its world-famous sausage this passage is 90% lean I mean it's got enough fancy to give it a little bit of flavor no fennel fennel no no no they don't if you look you can see the fennel seeds and the pepper in there well I can really smell the fennel fennel is what you use to cover up the flavor and sausage you want the flavor of the meat coming a little bit of cz but no no no I don't want to keep you up better our recipe came from their recipe that place is still the mecca that's where it all started but somewhere along the line they just got off-track Malnati's spreads their sausage instead of totally packing it in allowing their gooey cheese to bubble through every layer I'm not even mention names but there's other presenters that that want to pile it on then comes Malnati's special tomato sauce within six hours of the time these tomatoes are are pulled off the vine they are peeled and sealed inside our can of monad eases California vine-ripened tomatoes with a dash of parmesan Romano and a pinch of oregano this pie is primed for the other look at that Wow you want to look here let's pick up the sides and let's look underneath the hood you see how golden brown this is all the way through perfect color nice beautiful that's a good bite as a good bite right there come there's food and family on the line as these Pizza Giants face off in our ultimate food war showdown most superstars that have one shot in Chicago Illinois a forty-year food battle is blazing between Pizzeria Uno the undisputed birthplace of the deep-dish and Lou Malnati's opened by a former uno employee who went on to crown himself the first family of Chicago pizza and today loyal deep-dish fans from across the state are here to witness this historical Chicago showdown I'm joined by two of the foremost experts in deep-dish pizza we each get one vote and the winner will be crowned best deep dish in the Windy City we have bill daley he's a very well-known food and wine critic and he works for the Chicago Tribune and to my right I have Tony Gemignani master chef and the master instructor at the International School of Pizza all right bill what are you looking for we're taking those initial bites of a deep-dish pizza crust basically talking about something like a giant lasagna wrapped in a collar of dough and that dough I'd better be perfect it better be buttery and fragrant it has to have texture and it's not a dainty thing and I think if you come at it from another part of the country you can't treat it like pizza mean somebody's it's the AFT Pete's that the cheese is on the bottom the sauce is on the top it's different rules here anything with the flavor that you're really hoping is gonna jump out of you well sausage Jimmy think of Chicago you think of sausage and that's very important balance is very important to you even though you have a pizza like this still needs to have some structure and balance to it they're both superstars I mean we know that and they have one shot first up Pizzeria Uno because both pizza joints have such distinct pizzas we're having them make us the classic the deep-dish sausage full looks fantastic thank you so much some very clean fresh flavors and very simple but it's there could be awesome that's what it's all about Italian when you think of Pizza unfortunately in the u.s. we've made pizza very very complicated this is not complicated Pizza it's just great ingredients and simple bring out Lou Malnati's Oh judges go for the crust are you smelling the crust are you getting that initial crunch that you were looking for yeah this piece of it baked a little better larger chunks of tomato to the texture of this awesome okay and there's a sense of more seasoning in that are you happy with your crust I thought it looks fantastic and I like the crunch I don't want the product to feel or look ready thank you very much you are dismissed pressure mounts as the judges struggle to make their final decision Android sucks that we have to pick a winner it's really tough and finally is forty-year food war will crown its Kim after four decades of fighting it's time to inch Chicago's epic deep dish rivalry between pizzeria I'm with two of the world's foremost peope the experts we tasted both pies written down our vote and we're ready to declare delicious deep-dish let's bring out mark and April there why don't you tell April and Mark what you liked about their pizzas before you reveal your answer well I think you folks know that your pizzas are culinary legends they're institutions in this city and living here I'm very proud that you folks are here had the bigger pieces of tomato and it almost felt like I was getting it you know like a quarter of us I know but it's still a tomato texturally interesting bill who did you vote for Lou Malnati's how you feeling right now down one got two to go see how go down one got you to go that's exactly right there's one vote for Lou Malnati's to either into this food war or to even it up Tony what did you think about the pizzas both pizzas were fantastic like you guys are institutions of Chicago both of you so nobody can ever take that away from you when it came down to it I really had to break it down to find out what was good in your sausages were both fantastic both your dough's were fantastic your sauces were a little different but great you guys all both did great and it really sucks to have to pick a winner it's really tough so my winner of food Wars is and it was a clean sweep I voted for luenell Nadi of course I want people to come to little naughty Oh you know we'll always be the first so you need to go and pay homage but a lot of people is to make a delicious delish even a dead guy be able to tell the difference

Channel: Jessie Hobson

Views: 14,262

Rating: 4.8823528 out of 5

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Id: dwhJfGoKKbI

Length: 20min 22sec (1222 seconds)

Published: Fri Nov 18 2016