i want pizza now but i dont think my local dominos is gonna cut it

This man is a great ambassador for the City of Chicago and the entire State of Illinois. A great Dad, Husband, and Citizen who gives back. Bless him.

Boyz, drinking Beer and eating Pizza in the Garage. 100% Killed it. Thank you for sharing. Best wishes to this Beautiful Man that has always given back to the Community.

I worked with John in his "day job" - really nice and cool guy

Not fair, I watched this while eating a turkey sandwich leftover from Thanksgiving. I almost wanted to cry, lol

Happy that he acknowledged that it wasn't called tavern style till recently

This guy must be a developer or something technology related with the words he uses. Very awesome!

Chicago deep dish is what is sold to tourists. True Chicago Pizza is tavern style/thin crust.

Seeing Old Style is crazy. I'm in my 50's and I recall the old timers drinking it in my grandma's tavern. I recall one of them saying you see the frog. He's pissing into the well. Look for the little frog, which I'd assume is still on there. By the way, pizza looks good.

basically starting something like this in my garden near Berlin, Germany. that is awesome inspiration right here. great video.

LOL, Old Style and Chicago pie. It doesn't get better than that. As I watch this I can't help but think, this guy could open a shop and on day one be a legend. The pies look great. The only one I'd pass on is the chicken dealio. That ain't Chicago. One more thing, his Giardiniera on its very own could bring in millions. There was a joint in Bridgeport that had the home made version that looked like his. It was to die for. Sadly, the son who took over the business after his father passed ran it into the ground in record time. Yeah, this guy needs to open a shop....he has a built in audience in what has to be the most competitive food genre in the city. FWIW, Chicago is and has been known for tavern style since I was a kid in the 60's. The Pan stuff like Lou Malnatti and Gino's East was a late comer. We make our own pizza all winter long. The dough is where the greatness starts, IMHO. The sauce, while important won't shine unless the dough is, THE DOUGH. LOL Cheers bro, nicely done.

The pizza guy has been on Adam Witt's channel. It was good to see him here as a normal dude. Thanks for the video, Shane.

Watching this makes me grateful for being a lifelong Chicagolander. Our pizza is unmatched. Party cut tavern style is the way to go! We always order from a local, little hole in the wall pizza joint. Those pizzas are made with love and you can taste it. I would LOVE to try one of his pies. I bet they're damn good.

Wow! What a wonderful experience this must have been! I'm  in a lil town about 90 miles away. Pizza is big here as well. We have pizza loyalist to the 3 main pizza joints in town. His pizza looks awfully close to the 1 I prefer.  I would love to try his out some day. But given the limitedness of it I doubt I ever will.

Love these pizza stories

Cheers to John, love his story. Always neat to hear of ideas born in that weird time of history we called the pandemic lol.  Thanks for sharing!

Always good to see someone who appreciates the true Chicago style pizza.

Love the people you find for the videos Shane. What a great dude, and the pizza look awesome.  Your laid back style of interviewing is superb.

This man just became my new idol!

The press is great to have, no doubt.
I dont have 1, so i stretch the dough over a pizza screen, then quick trim the edges with a hard plastc knife edge. Dought stays put very well. THEN, let it sit for 10 mins before cooking. I par bak for 3m very light sauce, then let cool before topping. Perfect tavern pizza. No flopjallop, and foldable. Profit margins are great going this route.