Food We Love: Tavern Style Pizza
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- เผยแพร่เมื่อ 2 ต.ค. 2024
- Note: This video was originally published on Dec 6, 2018
Welcome to Food We Love, featuring Chicagoans from all walks of life talking with Linda Yu about their family food traditions, special recipes and more.
Video by Brian Rich
The king of pizza’s Indiana pizza king! 🤫😍
I prefer tavern cut but that’s just me.
Shut the fuck up. God damn, man.
@@PaintMyTaint go away.
@@circlesofficialmusic Oh be nice
Does anyone have the dough recipe?
For a 14" Chicago Tavern Style Thin Crust Pizza:
300g Ceresota or Heckers all purpose flour (most common brand used in Chicagoland or King Arthur AP flour works great, too.)
100g water
50g 2% milk
3g Instant dry yeast
2 teaspoons corn oil (not olive oil)
1 teaspoon kosher salt
1/2 teaspoon sugar
Add flour, yeast, salt, sugar & corn oil to your stand mixer bowl.
With a paddle attachment (not a dough hook) mix on lowest speed for 15-20 seconds until everything is well combined.
Next, with mixer on lowest speed, drizzle in water & milk until just combined, dough starts to form, and the sides of the bowl become clean. About 30 seconds or so.
Stop mixing. Do not overmix the dough. Leave it scrappy and 'undermixed' looking.
Cover mixer bowl with a damp towel and allow the flour to hydrate on the counter for 30 minutes.
Remove dough scraps from the mixing bowl and place into a Ziplock bag.
Do not knead the dough, just gently press into a ball shape inside the bag. Leave the bag open an inch or two on the end.
Refrigerate dough for 72 hours to ferment and develop flavor.
Remove dough bag from fridge and allow to come to room temp on the counter, around 3 hours.
With a rolling pin on a floured surface, roll out dough to 1/8".
Using a knife and your pizza plate as a template, cut out your 14" pizza skin.
On your pizza plate, place skin between 2 pieces of parchment paper and refrigerate the skin for 2 hours.
Pre-heat oven at 550 for at least 1 hour. For best results use a pizza stone or steel.
Remove skin from fridge and top as desired.
225g of shredded cheese works great. (A 50/50 mix of whole milk to part skim mozzarella)
Turn down oven temp to 450 and bake pizza for 12-14 minuets or so.
As ovens very, keep an eye on it.
Wtf was that first bite?!
My kind of pizza
Linda !
that pizza looks good. I gotta try it, but I'm sure it's not as good as Phil's pizza.
👍👍👍👍
New York style isn't exactly "unwieldy." It seems more like an alternative to traditional Chicago Deep Dish or Stuffed.
Deep dish is *not* the traditional Chicago pizza; it's a dumb novelty that has overstayed its welcome. Chicagoans order tavern style on the reg.
@@dataslul I always day tavern is the every day and deep dish is for special occasions. Can't have it more than like 2 times a year
It was never called tavern style !
Was always THIN CRUST !
Wrong, Tavern style. Know your history of Chicago. Tavern style pizza was served in bars and taverns. Ask Home Run Inn Pizza on 31st between Pulaski and Cicero. TAVERN STYLE cut in squares.Pie cut pizzas are cheaply made. A lot more ingredients in Square shaped pizzas. Know your history.
@coolbabe4940 Sorry you fall for the new name! Home Run In yeah but name 10 more , you can't! ! I grew up on the Southside ( home of the greatest thin crust ) I sampled 100s in decades living there , NOT ONCE ever refered to as tavern style ! Frozen pizza were served in some neighborhood bars to sober drunks up ! 95% of southside pizza places had no liquor licenses until much later and these were restaurants not taverns ! On the Southside you got free RC cola with thin crust pizza ! Educate yourself !
All sorts of different pizza styles can be thin crust but the small squares are for drinkers.