making and eating my first ever deep dish pizza
15:03
1,296,552
julien solomita
Reddit
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NHẬN XÉT
  • Harry
    Harry

    Ok ...who cooks in your house you or jenna coz i think it needs to be you

  • Hillary Barbour
    Hillary Barbour

    Julien you should check out HitRecord’s (Joseph Gordon Levitt) new cooking project, you would be awesome! vn-my.com/watchvideo/video-5nn6ie4cxvU.html

  • alexis williams
    alexis williams

    Cutest woah I ever seen

  • zact lee
    zact lee

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

  • Theodore Lovegood
    Theodore Lovegood

    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

  • Greg TheHun
    Greg TheHun

    te világ nyomorultja.

  • Hakuna Matata
    Hakuna Matata

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

  • Lucy R
    Lucy R

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

  • Elp Smith
    Elp Smith

    I think if Bob Ross was a VN-myr and had a food channel it would be this

  • SNLyons
    SNLyons

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

  • Kelly Corbett
    Kelly Corbett

    You killed the yeast.

  • Jelly And Peanut Butter The Axolotls
    Jelly And Peanut Butter The Axolotls

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

  • Jubert Hubberly
    Jubert Hubberly

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

  • Jubert Hubberly
    Jubert Hubberly

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

  • Jubert Hubberly
    Jubert Hubberly

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

  • Grace Divine
    Grace Divine

    original pizza = cupcake deep dish pizza = big cake

  • 《PattiRose》
    《PattiRose》

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

  • Ren Welsh
    Ren Welsh

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

  • Hannah Oettel
    Hannah Oettel

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

  • Abby Nurre
    Abby Nurre

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

  • Kawaii Panda
    Kawaii Panda

    Salt kills the yeast so u need the pizza to rize

  • Koalacha
    Koalacha

    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

  • Shann’s World
    Shann’s World

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

  • Kelly Olson
    Kelly Olson

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

  • Iris
    Iris

    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

  • nicole dallison
    nicole dallison

    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 :)

  • Whitney Arredondo
    Whitney Arredondo

    You're awesome.

  • Julia Knerler
    Julia Knerler

    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???

  • Audrey Cobb
    Audrey Cobb

    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 :^)

  • Zachary Manning
    Zachary Manning

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

  • MYCATSEGA
    MYCATSEGA

    cold deep dish is delicious

  • Timpaxew
    Timpaxew

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

  • Madeleine H
    Madeleine H

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

  • Tracti0n
    Tracti0n

    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

  • FairClaw
    FairClaw

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

  • Ronja Aspenes
    Ronja Aspenes

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

  • Adi
    Adi

    E BEPEBEPEBEPEBEPEBEPEBE

  • TopHatKitty
    TopHatKitty

    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. ♥️♥️♥️

  • Kimbilly Smith
    Kimbilly Smith

    Try proving the dough in a warmer place next time 😊

  • Joshua Martinez
    Joshua Martinez

    WHERE WAS THE OTHER PIZZA juliennnnnn

  • K Nana
    K Nana

    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

  • K Nana
    K Nana

    Ur supposed to keep the salt away from the yeast

  • DieYuppieScum91
    DieYuppieScum91

    Deep dish isn't pizza. That is all.

  • Bonnie P.
    Bonnie P.

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

  • Marielly Espinal
    Marielly Espinal

    He’s the Bob Ross of the cooking world.

  • Crystal Younker
    Crystal Younker

    U did it to em 😤😤🤘

  • Shan
    Shan

    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.

  • MarsCreations
    MarsCreations

    Boi best believe I’m making this for my family

  • Julianna Dantzer
    Julianna Dantzer

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

  • Hailey Alonzo
    Hailey Alonzo

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

  • o236sama
    o236sama

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

  • Kait Cole
    Kait Cole

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

  • Isabel Martinez
    Isabel Martinez

    love this

  • Chelsea Shurmantine
    Chelsea Shurmantine

    Cold deep dish is still delicious

  • Sarah Foley
    Sarah Foley

    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

  • Preston Martinez
    Preston Martinez

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

  • Shelley Tamara
    Shelley Tamara

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

    • I'm so done with this shit
      I'm so done with this shit

      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.

  • STREET SMARTS
    STREET SMARTS

    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!

  • Remco S
    Remco S

    Vegan cheese? What a cunt

  • Caassiopeia
    Caassiopeia

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

  • Jessica Serio
    Jessica Serio

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

  • Marmonery
    Marmonery

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

  • Art with Lucy
    Art with Lucy

    This 100 percent looks bomb

  • Kelsey P
    Kelsey P

    Jenna, getcha boi a KITCHEN AID!!

  • Sophie Louise
    Sophie Louise

    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.

  • India Hoying
    India Hoying

    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)

  • Brian Henderson
    Brian Henderson

    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

  • Amy
    Amy

    10:33

  • Mykayla Bradford
    Mykayla Bradford

    i love these videos ughhh!!

  • Ashley Tamayo
    Ashley Tamayo

    I love the music in this video.

  • Martha Lopez
    Martha Lopez

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

  • Euphoria Skillie Mithers
    Euphoria Skillie Mithers

    "if i still feel sorry" ok mood

  • skinny roach
    skinny roach

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

  • Dragonage Hawkefan
    Dragonage Hawkefan

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

  • Vanessa Johnston
    Vanessa Johnston

    Dope as fuck

  • Spoonies Goonbag
    Spoonies Goonbag

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

  • martine ravnbol
    martine ravnbol

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

  • QueeenBeee
    QueeenBeee

    deep dish pizza is just pizza pie

  • Chelsea Beltre
    Chelsea Beltre

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

  • TheSightOfTheStars
    TheSightOfTheStars

    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.

  • bcgrote
    bcgrote

    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.

  • M K
    M K

    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 ♥️

  • matty cakez
    matty cakez

    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

  • Kristen Desjarlais
    Kristen Desjarlais

    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!!

  • Me Tube
    Me Tube

    Ha 2,000,001 subs, gongrats

  • just another cover artist
    just another cover artist

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

  • just another cover artist
    just another cover artist

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

  • Yujin
    Yujin

    JULIAN. Cold deep dish is freaking DELIcious.

  • Helen Gomez
    Helen Gomez

    Why do I enjoy this so much?

  • Elizabeth Boccia
    Elizabeth Boccia

    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

    • Elizabeth Boccia
      Elizabeth Boccia

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

  • Lauren Newsom
    Lauren Newsom

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

  • DEVOTED TO MY HOLY SPIRIT DEVOTED TO MY HOLY SPIRIT
    DEVOTED TO MY HOLY SPIRIT DEVOTED TO MY HOLY SPIRIT

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

  • Ana Esperanza
    Ana Esperanza

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

  • aston
    aston

    mayhaps im being dumb but hOw is it zero calorie?

    • Hufflepuff Goth GF
      Hufflepuff Goth GF

      aston It’s a joke fam.

  • Ash K
    Ash K

    Has anyone called Julien the Bob Ross of cooking yet

  • Flora
    Flora

    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)

  • Tinathefish123
    Tinathefish123

    It’s weird when dad gets serious lol

  • Tiffani Ann
    Tiffani Ann

    I love these videos 🙌🙌🙌

  • Heather Stackhouse
    Heather Stackhouse

    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!

  • Alisha Siddikii
    Alisha Siddikii

    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

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