making and eating my first ever deep dish pizza

Published on May 17, 2019
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  • Julien you should check out HitRecord’s (Joseph Gordon Levitt) new cooking project, you would be awesome!

  • Cutest woah I ever seen

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

  • 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

  • te világ nyomorultja.

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

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

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

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

  • You killed the yeast.

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

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

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

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

  • original pizza = cupcake deep dish pizza = big cake

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

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

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

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

  • Salt kills the yeast so u need the pizza to rize

  • 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

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

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

  • 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

  • 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 :)

  • You're awesome.

  • 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???

  • 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 :^)

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

  • cold deep dish is delicious

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

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

  • 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

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

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


  • 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. ♥️♥️♥️

  • Try proving the dough in a warmer place next time 😊


  • 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

  • Ur supposed to keep the salt away from the yeast

  • Deep dish isn't pizza. That is all.

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

  • He’s the Bob Ross of the cooking world.

  • U did it to em 😤😤🤘

  • 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.

  • Boi best believe I’m making this for my family

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

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

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

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

  • love this

  • Cold deep dish is still delicious

  • 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


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

    • 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.

  • 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!

  • Vegan cheese? What a cunt

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

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

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

  • This 100 percent looks bomb

  • Jenna, getcha boi a KITCHEN AID!!

  • 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.

  • 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)

  • 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

  • 10:33

  • i love these videos ughhh!!

  • I love the music in this video.

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

  • "if i still feel sorry" ok mood

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

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

  • Dope as fuck

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

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

  • deep dish pizza is just pizza pie

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

  • 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.

  • 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.

  • 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 ♥️

  • 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

  • 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!!

  • Ha 2,000,001 subs, gongrats

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

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

  • JULIAN. Cold deep dish is freaking DELIcious.

  • Why do I enjoy this so much?

  • 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

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

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


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

  • mayhaps im being dumb but hOw is it zero calorie?

  • Has anyone called Julien the Bob Ross of cooking yet

  • 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)

  • It’s weird when dad gets serious lol

  • I love these videos 🙌🙌🙌

  • 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!

  • 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

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