(upbeat music)
- It's actually a funny little story.
Two cab drivers and a friend
decided to start Gino's East back in 1966.
They were tired of driving in rush hour traffic
and Chicago deep dish was really becoming very popular,
since it's a great tradition here in Chicago.
So they opened their own location,
which is here, we're in the original site.
And, we're making the same great pizzas today
that they were making way back when.
What's interesting about Chicago-Style Deep-Dish is,
it's not your traditional New York or thin crust pies.
It actually is almost a very big pie,
about two inches thick.
We're actually gonna allow them to create one of our pizzas.
They're gonna pat out the whole pan.
They're going to add the ingredients that they like,
and then we're gonna throw it in the oven
so they can have a little lunch.
- Why are we here at Gino's East?
We're ready to get down!
- What's going on, guys?
I'm Brendon. - How're you doing?
Brendon, nice to meet you.
Antron Brown,
pleasure to meet you. - Antron, nice to meet you.
- Morgan Lucas,
it's nice to meet you, man. - It's very nice to meet you.
- You guys have got some good pizza?
- Yeah, you guys wanna go over there and make some pizzas?
Oh yes, let's do that!
(upbeat music continues)
- [Morgan] There we go.
- So basically you form the base
and now we're gonna add our toppings, okay?
- Okay.
- So we're gonna make The Meaty Legend
which is like our namesake, it's what we're known for.
And it's just a whole bunch of meat,
it's four different types of meat.
- [Morgan] A protein pie.
- Yeah exactly.
So, we're gonna start with fresh ground sausage.
So you just dig right into that.
Just grab a whole big clump of it.
- I love sausage, I love fresh sausage.
This is what I'm talkin' 'bout.
This is the real fresh stuff too,
isn't it? - Yeah.
- It's like, this stuff you take out
and just clump in like that?
- Exactly.
You guys are doing all right.
- Yeah, but look, it's you're already done, big daddy.
- [Morgan] He said all right.
He's just mocking us Antron. - Yeah.
He said, 'ight.
- You can't go wrong,
it's not like you're ever gonna get a perfect pizza.
It's all made by hand.
- This is like playing cards right here.
You just dealing.
- [Brendan] This is Canadian bacon.
- [Antron] Canadian bacon huh.
- Or ham if you're from Canada.
You're gonna kind of do the same thing
as you would with pepperoni,
where you kind of just clump it on.
Just kind of throw it on there.
The sauce was made this morning as well.
Everything is fresh.
Yeah, sauce it up.
- [Antron] I figure I'd help you out
since you can't get that reach going on.
- [Brendan] Thanks man.
- [Antron] There we go, look at that.
- We got one more meat on that
and that's like breakfast bacon.
- All right.
- This is like the bacon you have
with your eggs in the morning, okay?
Take a pile of this.
- [Morgan] Sprinkle around?
- Spread it out.
Now we're gonna add some cheese to the top of this.
So you're gonna grab a handful of the Parmesan right here.
- [Antron] Parmesan?
- [Morgan] Oh, I was going for the wrong stuff.
- It's a Parmesan and oregano mixture,
and there you go.
This is mine and I've been doing this a long time
and yours look pretty darn close to what I did.
You guys are pros already.
- No, no, no, no, no, no.
- We'll know when the finished products done.
(group laughing)
- Yeah, exactly, exactly.
Let's see if mine comes out of the pan.
(group laughing)
- That's ready.
This is knife and fork pizza right there, that's deep.
- A whole slice would be nice right now.
- Look at that right there.
You see how nice that one looks?
That's the one AB made, just joking.
Mine aint come out the pan.
This the one that Brendan made.
Oh my goodness.
Oh,
oh,
oh.
- This isn't even for the camera, this is real.
(upbeat guitar music)
- We just got done throwing down at Gino's pizza
and it was pretty phenomenal.
What you think about it?
- I gotta say I've never felt so content in my life
after a first bite of pizza.
(laughing)
Now we're on the way to (indistinct)