making and eating my first ever deep dish pizza

Published on May 17, 2019
come hang with us on twitch, we're live all the time:
you can now buy my PHOTO PRINTS here:
You can subscribe to my channel for new videos, vlogs of my life and everything else that I can record and share with you lovely internetters.
For Business Inquiries, email:
My social things:
Twitter: JulienSolomita
Instagram: JulienSolomita
Snapchat: JulienSolo
my vlogging kit


  • Finally RUvideo recommends me something I actually want to watch. Add me to the subscriber list

  • Idc if it’s free , I don’t want gluten in my food

  • Salt kills yeast so that's why you add it separately.

  • 11:30 for EH BEP BEP BEP

  • who on earth downvotes these videos? it's pure wholesomeness

  • Dope as fuck

  • My fave cooking channel and I’m not vegan. How much power must u hold

  • I haven't had deep dish pizza scine I've been gluten free.

  • Curl your fingers in. Learn how to chop.

  • I want to eat this right now, can you ship it?

  • Making Chicagoans proud :')

  • your cheese isn’t oozing out the siiides tho 😩😩

  • 11:30 someone put that on iTunes pls😩😩

  • looks at thumbnail: ᕈᓰᙓ looks at title: ᕈᓰᙓᔓᔓᗩ

  • I used to work at dominos and when I made deep dish I would oil the dough instead of use flour. It makes it so much easier to shape in the pan.

  • Hol up hol up hol up... "No calories"??? What TF did you make this out of? Water???

  • glad i found your content, im gonna make this for my mum she hasnt had pizza in 20 years

  • Anyone else hey slightly dissapointment that we all don't get to taste the food😂😭

  • 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

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

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

  • 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

  • who are the 600 people who disliked??

  • 3:52 I hate you.

  • People who dislike ??? I just wanna talk

  • Julien has great taste in music

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

  • This has chaotic good *energy*

  • you should try Brazilian pizza :)

  • Absolutely no one: Chicago citizens: SKSKSKSKS and I OoP

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

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

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

  • Bake more wife

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

  • 11:30 11:41

  • >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.

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

  • loving the lunatics reference hahaha "dope as fuck"

  • You need to have your own RUvideo Red cooking show🔥

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

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

  • 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

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

  • Gotta do one with some of that Beyond Sausage

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

  • 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.

  • Wish I could whisk my problems away lol

  • 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.

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

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

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

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

  • How did the other crust turn out?

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

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

  • 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

  • I’m totally trying this!!

  • Dope as fuck 😂 love lunatics

  • 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!

  • 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.