It looked really good on top. I would have liked a tour of the bottom of it. Did the crust bake thoroughly on the bottom? Also, in baking for 14 minutes, the cheese still looked really good. Good job on that. That’s whole milk mozzarella working in your favor. Yum.
I like the Vito & Nick's reference about canary colored cheese. However, if you want your cheese beyond canary then you should cook it another minute to have more browning.
It looks good. You need to show a close up of the crust and the undercarriage. A lot of people are curing the pizza dough crust by rolling the crust out and then letting it air dry for 4 to 8 hours. before building the pie and baking. I might try that. I like to bake my pizza at 525 deg. for 4 min. then flip it to broil for 3 min. without opening the door. Done. Its not canary. I use jenny can cook pizza dough recipe made in the kitchen aid mixer, cooked on parchment paper, it rises as it cooks light and airy. Its to Good.
Nonfat dry milk powder is used in many sausages as a binder and to retain moisture. It helps form gels that hold water and fat. You can add ¼-½ cup of nonfat dry milk per pound of meat
I would like to try that sausage recipe. How do I explain to the butcher what chunk of pork I am wanting? Your video is fantastic. That's just the way I like my sausage pizzas. And, I think it's great that I won't have to add any sugar to that dough recipe. Thank you.
✝️🤍🤍🤍🐎🐎🐎⚡💫🎆🐏🌼🧄🕊️🤍🐑✡️😇🎁🎁🎁🎄🎀🎂🥤🧃🌏🌎🌍⚡💫🎆✝️❤️🤍💙🦅🇺🇸🍀🍀🍀Holy Revelation 19:16 On his Robe on his thigh this is Written: The King of Kings and The Lord of Lords Jesus and KathrynMiller say Thankyou for sharing and caring and Happy New Years to you and Family and Friends ✝️🤍🤍🤍✝️🤍🤍🤍✝️❤️🤍💙🦅🇺🇸🍀🍀🍀
Depends where in Chicago you go.. it’s a 50/50 split. The places that do it all the way to the edge usually end up burning the ingredients. The crust acts as a barrier to prevent that from happening.
Looks exactly like Chicago pizza. Great job!!
Omega this reminds me of childhood can’t find a decent place with good decent size sausage anymore I’m going to make this
It looked really good on top. I would have liked a tour of the bottom of it. Did the crust bake thoroughly on the bottom? Also, in baking for 14 minutes, the cheese still looked really good. Good job on that. That’s whole milk mozzarella working in your favor. Yum.
This looks great, so yummy!
Love you man......I will Make it soon...thanks or sharing
Delicious 🍕.
I like the Vito & Nick's reference about canary colored cheese. However, if you want your cheese beyond canary then you should cook it another minute to have more browning.
That looks like legit Chicago. Nice job.
It looks like the pizzas I've had in Chicago.
Nice!
It's nice to see an updated version of a America's Test Kitchen.
I was born in Chicago but I never went to Vito and Nick's.
My first one 70 years ago. Like yesterday, lookin at this.
It looks good. You need to show a close up of the crust and the undercarriage. A lot of people are curing the pizza dough crust by rolling the crust out and then letting it air dry for 4 to 8 hours. before building the pie and baking. I might try that. I like to bake my pizza at 525 deg. for 4 min. then flip it to broil for 3 min. without opening the door. Done. Its not canary. I use jenny can cook pizza dough recipe made in the kitchen aid mixer, cooked on parchment paper, it rises as it cooks light and airy. Its to Good.
Nonfat dry milk powder is used in many sausages as a binder and to retain moisture. It helps form gels that hold water and fat. You can add ¼-½ cup of nonfat dry milk per pound of meat
What type of mozzarella does a Chicago thin crust use?
I would like to try that sausage recipe. How do I explain to the butcher what chunk of pork I am wanting? Your video is fantastic. That's just the way I like my sausage pizzas. And, I think it's great that I won't have to add any sugar to that dough recipe. Thank you.
Looks really good bro ! Abra que probarlo junto a una rica inca cola usuuuuuu !!!!! 👌🇵🇪
Trust me once you eat one square you finna be like Pac-Man
Where's the sugar for the yeast?
What’s the dough hydration?
50%
Ótimo receita
What cut of pork is that?
Agreed. What cut?
Looks good but,we don't sprinkle parmesan instead we sprinkle oregano and we don't add olive oil before cooking.
Why no sugar? What did the yeast use to rise?
Yeast uses/converts the sugars in the flour, it just takes a little longer.
Looks good but only goes by “tavern or pub style” everywhere BUT Chicago. Chicagoans wouldn’t know what that is.
If you're adding 300 ml water, why wouldn't it be pre-measured? Was it to be 300 g since you're weighing it?
300 ml of water is 300 grams
Are you sure you added enough meat? 😄
You should put sausage on last to ensure it cooks thoroughly. Salmonella poisoning risk
You should have added the meat last instead of covering it with cheese. It cooks better
🤘❤🤘
✝️🤍🤍🤍🐎🐎🐎⚡💫🎆🐏🌼🧄🕊️🤍🐑✡️😇🎁🎁🎁🎄🎀🎂🥤🧃🌏🌎🌍⚡💫🎆✝️❤️🤍💙🦅🇺🇸🍀🍀🍀Holy Revelation 19:16 On his Robe on his thigh this is Written: The King of Kings and The Lord of Lords Jesus and KathrynMiller say Thankyou for sharing and caring and Happy New Years to you and Family and Friends ✝️🤍🤍🤍✝️🤍🤍🤍✝️❤️🤍💙🦅🇺🇸🍀🍀🍀
Un cafecito con esta delicia!!! Ricooo , a comerrrrr 😜😋👍👏
Seems like a lot of salt, but I will try it. 2.4% salt content is a bit much for a sausage
It's not "bar style," it's Chicago style or Chicago cut.
This is the longest pizza making video ever.
😂😂😂😂
they sell sausage in the store now days.....
Such a pointless comment because they sell PIZZA at the store nowadays. It is called a homemade pizza from scratch... geez!
Not crispy enough
This is NOT Chicago thin crust. ON the Chicago type/tavern style there is NO crust on the edge. Ingredients go to the edge.
Depends where in Chicago you go.. it’s a 50/50 split. The places that do it all the way to the edge usually end up burning the ingredients. The crust acts as a barrier to prevent that from happening.
Easy Pizza Police 😮
Pipe down. Thats not the LAW.
Chicago pizza with cornmeal? I don't think so.
It's not uncommon around the area but not necessarily authentic.
Lol cornmeal is common in Chicago. You must be from the north side.
@@shotz2692 One of my favorites Rosatis (North side) uses corn meal as well.
Even Connie's uses cornmeal.
Most chicago places put cornmeal on the bottom to prevent sticking.