This looks a bit like a „Flammkuchen“or „Tarte flambée“, which is a specialty from a region in France (Alsace) but is also a beloved dish in the neighboring German region (where I am from). It was originally used to test the temperature of the oven and it consists of an incredible thinly rolled out dough (leavened or unleavened), Creme fraiche as a base, onions and Speck, a cured kind of bacon. The reason why it is so great is that because of the Creme fraiche that is used as a base there are topics that wouldn’t really go with tomato sauce, that are absolutely amazing on it (it also can be eaten with sweet toppings). Think pear and goat cheese, smoked salmon or even peaches. It would be great if you tried it out!
Goat cheese, walnuts and some honey... also, this is way easier to make at home than a pizza, especially due to the easy, non-yeast dough. Just make the most basic water/flour dough, add your left overs that have to go, blast it in the oven and you're done :D
Hi, I just finished watching the competition! You both did fantastic. For me, you were the winner! Keep showing us these recipes! You are a great chef!!! 🍻 🍕
I just made this. Made the dough two days ago. It's been in fridge. And I froze the other three balls. The secret to this pizza is fermentation. The longer it sits in fridge the better. I love it because it taste like the ends of Chicago Vienna bread if anyone can relate. Crunchy and chewy. Another secret is baking the dough without anything prior to topping it. It's less soggy. I used Prosciutto, yellow pepper, chopped mushrooms and a little chopped green onion. My Mediterranean mix and some chili flake. Thank you for the secret to making this dough.
@@billquade1997 you need to make a poolish. 1 cup water, 1 cup flour, and a packet of yeast. Mix it well then stick it in fridge overnight. Next day, bring it to room temp. Add your flour. Enough to get a nice round ball. Rest it. Then roll it out for pizza. The poolish makes the dough crunchy.
Absolutely SPOT ON!!!! This is how the pizza dough is done RIGHT!! When I start my pizza dough my family knows in 3 days we’re making pizza and the house gets full of people.
chicago girl here...looks good!! when you do make the tavern style top with fennel sausage and onion its the best combo 🤩🤩 and i think many places add some butter in the dough
Followed you for a while, my fried. Shows TRUE class on the competition. To get that high says you are right on you game, enjoyed seeing Wolfgang so honest and candid!!. Everyone was gracious and polite nonetheless. Both pies looked fabulous1
This is the pizza that should have won that contest. I want this! The toppings are ones I would have chosen and the addition of the Sriracha honey is pure genius...just like everything you do. You are simply amazing.
Chicagoan here. Your pizza looks great. I look forward to checking out your more traditional Chicago pizza. Our typical pizza sauce is a sweet sauce with barely a hint of garlic. Our sausage is fennel versus garlic. All veggies, like yours, are fresh. Interestingly, we don't use the term 'pie;' we just call it a pizza. PS: I'm psyched to see you have Spice House spices!
Well now, that is a strange addition with the honey sriracha and yet it sounds amazing. Nicely done on the pizza. I love the care taken to nail the dough. The fermentation is certainly one of the flavor characteristics from Chicagoland. It is not required to be a good tasting pizza, but I love it..
Phenomenal pie! My cheesy common-man hack is an extra-large tortilla pre-charred, spreading salsa with some Italian seasoning and garlic powder. 1st layer of mozzarella then pepperoni, followed by more cheese, thin sliced onions, assorted diced pepper pieces, (sometimes pre-sauteed mushrooms) slices of olives green or black, broiled on the center rack until the cheese bubbles and the edge of the tortilla turns crispy. Most of the time start to finish 30 minutes. Finish along with an ice-cold beer. Your Chicago artesian competition looks like an award winner!
You both did my tavern style proud. I love jalapenos on pizza. My favorite jalapeno pizza application is jalapeno and pineapple. Sweet, salty, hot. So good.
I fell in love with tavern style back in Hanover, NJ at the Star Tavern. They made such a beautiful pizza with black olives, not a fan at the time, but that first salty bite changed my mind forever about thin crust and black olives. To bad you didn't win the competition, however having Wolfy Puck like your pie also makes you a winner too!! Bravo!
Great video. I'm from Chicago so I'm biased towards a good tavern style Chicago pizza. With that said this looks awesome. I will definitely try this recipe out as I'm always looking to make pizzas at home. I hope you win.
I made porcini mushroom sauce and artichoke, and round baby zucchini pasta. Really good as gluten free. You don't need to make it a cream sauce but you can. Just add vegan butter to a almond milk and thicken somehow with mushroom water. It was good without the white sauce. Also, you can saute the artichoke with the porcini and some zucchini and add fresh zucchini on top for garnish. Round zucchini is like a cucumber but lighter delicate taste.
I like to use leftover pasta and share the leftovers in oil until a little brown. Then simmer in sauce and add a egg and it's late night pasta or brunch pasta. Also, I eat gluten free and dairy free. I'm still looking into from scratch recipes for bread and pizza making. Because of how serious gluten allergies are I started a experiment making starter sourdough starter with gluten free flour. I'll get better.
I also use Titos vodka , growing heirloom tomatoes and the best are the san marzano for flavor and medicinal value :) Love all of your recipes and enjoying learning new pizza recipe thank you so much X grazie mille 👩🍳🍝🍕
I’m confused. In Falco’s book, he is suggesting .5% yeast, which with 500g flour would be 2.5 grams yeast. You stated “.a quarter teaspoon or .5 grams of instant yeast . . . “ , thus Falco is apparently using 5 times as much yeast. Please clarify. Nice pizza!
Grew up in Chicago and the near west burbs. We never ate Dominoes or Little Caesars or any of that when I was growing up. If we had pizza, we always ordered from a pizzeria. Think maybe we had Pizza Hutt a couple times. Usually we'd have thick or thin crust cut into squares and every once in a blue moon maybe a deep dish or stuffed pizza. People don't eat the deep dish or stuffed pizza all that often. It's meant to be more for a special occasion.
I'm glad u added the episode! I wanted to see now I knew u were in it! Dude you always put the most research and dedication into every single recipe, I enjoy it!
Now that is my kind of pizza... super thin and crispy... my wife on the other hand... loves thick dough... i like spicey... she likes cheesy... i like sauce... she likes just a little bit... i pile on the toppings... she likes more dough and less toppings or more cheese... i have love handles... she does not... lol!
My word. Where have I been (!?!) So happy you appeared today, so I've subscribed 😊 Cheers to Chicago Pizza crust, my hometown. No doubt you scored, tops! Excellent 👍🙌 Interesting and a pleasure to watch!
I am guessing Domino's thin has lots of butter in the dough recipe... my kids love it, despite living in Jersey where there's much better options... they still like Domino's thin crust. Its pretty good!
I grew up near Minneapolis where they have a style of pizza very close to the Chicago thin crust. I got to say you nailed that crust. I think I’ll use this recipe when I’m making Minneapolis-style pizza for myself.
As always, another fantastic recipe. I made this using a pizza stone and it was wonderful. You and your channel have helped me raise my game so much over the past four years, I truly appreciate your work, as do my friends and family when they are hungry haha.
Glad you made this pie... I stumbled on your TH-cam. Being Bias about the styles of pizza pies and being from Chicago and most of my family is from there, people always think Chicago is deep dish. Which I love deep dish!! You can get some great thin crust pies and yes they have some great pizza’s from bars. Not to knock you guys from NYC, you all have some of the best made Italian food... but it really comes down to what you grew up with. I am just so glad you did this freakin pie brother!! your a great inspiration from your cooking and I am now a huge fan !!
Couldn't have the kid from NY making the best Chicago-style thin crust LOL. Seriously your pie looked great, lots of thought and prep go into all your dishes, and it shows in the final product. Nice job.
Looks delicious! Cool idea with the honey. I don't think it makes much sense to let the dough rise for 48h when you are using a rolling pin at the end to flatten it. Mainly needed for good fluff not for crisp or taste.
I have wondered for nearly a decade why Puck, an Austrian, was known for his pizza dough. Thank you for clearing that up. Great looking pizza that I'll be adding to my repertoire.
Stephen I can’t get the dough so thin no matter what I do. It’s either Florida or NYC? The humidity here is different as you found out making pasta for a friends wedding. Any tips?
Speaking of pizza dough, have you watched the Food Theory video about the type of water used in pizza dough (and sourdough, and pastries)? Apparently, the water supply to your home might decide whether your pizza gets crispy more than things like the exact hydration ratio of recipes. The lack of calcite seems to make dough crispier and the presence of fluoride seems to make the dough stronger, or the effects are swapped. In this case, it might actually be a good business to sell tap water to people and restaurants who want to make better pizza dough.
Great video, actually if you do a 48hour cold ferment, you dont actually need the starter (unless its sourdough but thats more for the taste) yo can just make the dough, put about 1gr of yeast and let it ferment the 48 hours and it will be the same
Capers, olives, bacon, peppers (capsicum), chilli, onion, garlic, mushroom, Italian seasonings and cheeses on a tomato based sauce makes an awesome taste sensation.
This looks great. I have an Ooni outdoor pizza oven, and this will be my next attempt at a thin crust pizza. Question: after 2-hour rise, before breaking the ball into the small ones, could I keep the dough in the fridge until the next afternoon, and do the last rise then?
Hi there, first of all : I like your style of cooking , it is great entertainment with nice knowledge 🎉 I want to know : what dimensions di your cutting board have ? Greetings from Europe 😊
You mentioned domino's my all time favorite chain pizza is this thin cracker crust chicken bacon onion NO ranch,use tomato sauce, and yeah only domino's does this right. (At least as far as pizza chains go) Highly recommend, make one for yourself man im going to after seeing this video. Big thumbs up!
you have an amazing talent for cooking and an amazing talent for teaching! you make it look easy and doable. i'm 42 and i finally learned how to properly chop an onion and cook pasta by watching your videos! thanks
Wow this looks extremely difficult to make and I made a lot of pizza dough. I enjoyed watching but it’s above what I can do. Maybe someday I will attempt this crust. Maybe.
Honestly, I think that you should have won that face-off. That being said, I didn't know about the tavern-style pizza that Chicago has so I'm keen to giving this a try. Thanks for sharing this!
Great video! Thank you for all these cool recipes. You certainly put so much work into these. PS Could you use this dough recipe for a pizza oven cook too?
![[LIVE] : ONE ลุมพินี 88 | คู่เอก "ป้อมเพชร vs อัสลามจอน"](http://i.ytimg.com/vi/1ZqTVVbMgbo/mqdefault.jpg)
This looks a bit like a „Flammkuchen“or „Tarte flambée“, which is a specialty from a region in France (Alsace) but is also a beloved dish in the neighboring German region (where I am from). It was originally used to test the temperature of the oven and it consists of an incredible thinly rolled out dough (leavened or unleavened), Creme fraiche as a base, onions and Speck, a cured kind of bacon. The reason why it is so great is that because of the Creme fraiche that is used as a base there are topics that wouldn’t really go with tomato sauce, that are absolutely amazing on it (it also can be eaten with sweet toppings). Think pear and goat cheese, smoked salmon or even peaches. It would be great if you tried it out!
It's used in St. Louis too. In addition to the crust they use a cheese that melts as smoothly as a white pie called provel. It goes best with bacon.
It is still quite different tho imo
Aaaand I am homesick, thank you hahah!
Goat cheese, walnuts and some honey...
also, this is way easier to make at home than a pizza, especially due to the easy, non-yeast dough. Just make the most basic water/flour dough, add your left overs that have to go, blast it in the oven and you're done :D
Wrong, this originated in Chiraq stop the cap
Hi, I just finished watching the competition! You both did fantastic. For me, you were the winner! Keep showing us these recipes! You are a great chef!!! 🍻 🍕
I just made this.
Made the dough two days ago. It's been in fridge.
And I froze the other three balls.
The secret to this pizza is fermentation. The longer it sits in fridge the better.
I love it because it taste like the ends of Chicago Vienna bread if anyone can relate.
Crunchy and chewy.
Another secret is baking the dough without anything prior to topping it.
It's less soggy.
I used Prosciutto, yellow pepper, chopped mushrooms and a little chopped green onion.
My Mediterranean mix and some chili flake.
Thank you for the secret to making this dough.
Where do I find this written recipe! This technique looks awesome! Thank you for your awesome videos!
@@billquade1997 you need to make a poolish.
1 cup water, 1 cup flour, and a packet of yeast.
Mix it well then stick it in fridge overnight. Next day, bring it to room temp.
Add your flour. Enough to get a nice round ball.
Rest it. Then roll it out for pizza.
The poolish makes the dough crunchy.
Absolutely SPOT ON!!!! This is how the pizza dough is done RIGHT!! When I start my pizza dough my family knows in 3 days we’re making pizza and the house gets full of people.
"slow fermentation in the fridge is gonna slow Down everything" - most insightful quote ever
Finally I found the best pizza of the best. Thank you so much❤
chicago girl here...looks good!! when you do make the tavern style top with fennel sausage and onion its the best combo 🤩🤩 and i think many places add some butter in the dough
Deep dish isnt pizza
@@chicken4090 it’s also the pizza we probably eat the least frequent so you can chill. (Source: I live in Chicago).
@karan.donnakaran what’s your go to Chicago spot for tavern style?
@@chicken4090 Us Chicagoans don't go eatin that tourist pizza. We eat the thin crust pizza being made in this video.
@@jrjr.429 nah ill chill when i fuckin please, regardless ur pizza is shit compared nyc (source: im from nyc)
Watched the episode…….actually still a win, since WP is right now serving YOUR pizza at a cocktail party!
Followed you for a while, my fried. Shows TRUE class on the competition. To get that high says you are right on you game, enjoyed seeing Wolfgang so honest and candid!!. Everyone was gracious and polite nonetheless. Both pies looked fabulous1
Steve, you have one of thee best spots on the Internet! Mind blowing how you do not cut one corner!! Unparalleled recipes!
This is the pizza that should have won that contest. I want this! The toppings are ones I would have chosen and the addition of the Sriracha honey is pure genius...just like everything you do. You are simply amazing.
Chicagoan here. Your pizza looks great. I look forward to checking out your more traditional Chicago pizza. Our typical pizza sauce is a sweet sauce with barely a hint of garlic. Our sausage is fennel versus garlic. All veggies, like yours, are fresh. Interestingly, we don't use the term 'pie;' we just call it a pizza. PS: I'm psyched to see you have Spice House spices!
I don't know what excites me more... This video or the fact that pizza wars is back
Your the best I swear ,I love listening to you,that voice and of course watching BRAVO grazie millie
Well now, that is a strange addition with the honey sriracha and yet it sounds amazing. Nicely done on the pizza. I love the care taken to nail the dough. The fermentation is certainly one of the flavor characteristics from Chicagoland. It is not required to be a good tasting pizza, but I love it..
After so much processing and rising of the dough, the successful end result is guaranteed! The pizza looks amazing!
Phenomenal pie! My cheesy common-man hack is an extra-large tortilla pre-charred, spreading salsa with some Italian seasoning and garlic powder. 1st layer of mozzarella then pepperoni, followed by more cheese, thin sliced onions, assorted diced pepper pieces, (sometimes pre-sauteed mushrooms) slices of olives green or black, broiled on the center rack until the cheese bubbles and the edge of the tortilla turns crispy. Most of the time start to finish 30 minutes. Finish along with an ice-cold beer. Your Chicago artesian competition looks like an award winner!
You both did my tavern style proud. I love jalapenos on pizza. My favorite jalapeno pizza application is jalapeno and pineapple. Sweet, salty, hot. So good.
Try jalapeno, pineapple and ham. Even better. I once made 30 of them for Sting's crew. Yup, Sting!!! 🔪🔪🔪
For me,this is the most beautiful homemade pizza I have ever seen.
Thanks for another great recipe! I am planning on making this style at home and needed to understand the proofing concept better.
Been watching for a long time. It was cool to see you meet Wolfgang. Congrats Stephen! Keep up the great work
I fell in love with tavern style back in Hanover, NJ at the Star Tavern. They made such a beautiful pizza with black olives, not a fan at the time, but that first salty bite changed my mind forever about thin crust and black olives. To bad you didn't win the competition, however having Wolfy Puck like your pie also makes you a winner too!! Bravo!
😊
Awesome... thin crust is my favorite.. slightly crunchy
Thanks!
Great video. I'm from Chicago so I'm biased towards a good tavern style Chicago pizza. With that said this looks awesome. I will definitely try this recipe out as I'm always looking to make pizzas at home. I hope you win.
apizza new haven is my favorite pizza, sallys, frank pepe, modern all top tier imo. love your methods
I made porcini mushroom sauce and artichoke, and round baby zucchini pasta. Really good as gluten free. You don't need to make it a cream sauce but you can. Just add vegan butter to a almond milk and thicken somehow with mushroom water. It was good without the white sauce. Also, you can saute the artichoke with the porcini and some zucchini and add fresh zucchini on top for garnish. Round zucchini is like a cucumber but lighter delicate taste.
I just want to say ever since i found your channel i have loved the videos including the older ones
I like to use leftover pasta and share the leftovers in oil until a little brown. Then simmer in sauce and add a egg and it's late night pasta or brunch pasta. Also, I eat gluten free and dairy free. I'm still looking into from scratch recipes for bread and pizza making. Because of how serious gluten allergies are I started a experiment making starter sourdough starter with gluten free flour. I'll get better.
I also use Titos vodka , growing heirloom tomatoes and the best are the san marzano for flavor and medicinal value :) Love all of your recipes and enjoying learning new pizza recipe thank you so much X grazie mille 👩🍳🍝🍕
I’m confused. In Falco’s book, he is suggesting .5% yeast, which with 500g flour would be 2.5 grams yeast. You stated “.a quarter teaspoon or .5 grams of instant yeast . . . “ , thus Falco is apparently using 5 times as much yeast. Please clarify. Nice pizza!
I like how the happy dough ball gets his rest on the couch, classic
Grew up in Chicago and the near west burbs. We never ate Dominoes or Little Caesars or any of that when I was growing up. If we had pizza, we always ordered from a pizzeria. Think maybe we had Pizza Hutt a couple times. Usually we'd have thick or thin crust cut into squares and every once in a blue moon maybe a deep dish or stuffed pizza. People don't eat the deep dish or stuffed pizza all that often. It's meant to be more for a special occasion.
In italy we would eat this type of pizza as an "aperitivo" before dinner. Looks nice as an appetizer
I'm glad u added the episode! I wanted to see now I knew u were in it!
Dude you always put the most research and dedication into every single recipe, I enjoy it!
Thank you.
Please keep those vids coming....
Now that is my kind of pizza... super thin and crispy... my wife on the other hand... loves thick dough... i like spicey... she likes cheesy... i like sauce... she likes just a little bit... i pile on the toppings... she likes more dough and less toppings or more cheese... i have love handles... she does not... lol!
My word. Where have I been (!?!) So happy you appeared today, so I've subscribed 😊 Cheers to Chicago Pizza crust, my hometown. No doubt you scored, tops! Excellent 👍🙌 Interesting and a pleasure to watch!
the only channel I know with actual well thought out recipes
That episode was great! Good to see you on another show.
What a fantastic tutorial.
This is perfect party food. Love it.
A beautiful dish 😍
I am guessing Domino's thin has lots of butter in the dough recipe... my kids love it, despite living in Jersey where there's much better options... they still like Domino's thin crust. Its pretty good!
been looking for a pizza recipe. appreciate it man you never miss
I grew up near Minneapolis where they have a style of pizza very close to the Chicago thin crust. I got to say you nailed that crust. I think I’ll use this recipe when I’m making Minneapolis-style pizza for myself.
As always, another fantastic recipe. I made this using a pizza stone and it was wonderful. You and your channel have helped me raise my game so much over the past four years, I truly appreciate your work, as do my friends and family when they are hungry haha.
Nice to get invited to Pizza Wars, Stephen! You deserve it!
Glad you made this pie... I stumbled on your TH-cam. Being Bias about the styles of pizza pies and being from Chicago and most of my family is from there, people always think Chicago is deep dish. Which I love deep dish!! You can get some great thin crust pies and yes they have some great pizza’s from bars. Not to knock you guys from NYC, you all have some of the best made Italian food... but it really comes down to what you grew up with. I am just so glad you did this freakin pie brother!! your a great inspiration from your cooking and I am now a huge fan !!
I watched! Yours looked like it should have won. Excited to try your recipe at home.
Congratulations chef! 🫶🏽
Nothing you can't make! Love the camera angle you use.
Great video, very clear and articulate. Love that you use metric too. You have a new subscriber
That’s pizza looks so good love your videos keep them coming
Couldn't have the kid from NY making the best Chicago-style thin crust LOL. Seriously your pie looked great, lots of thought and prep go into all your dishes, and it shows in the final product. Nice job.
Any pizza we make in ny will be better than anything those midwest fucks couod ever make, any style
NY thin crust is my fav. Looks so delicious 🤤
Looks delicious! Cool idea with the honey. I don't think it makes much sense to let the dough rise for 48h when you are using a rolling pin at the end to flatten it. Mainly needed for good fluff not for crisp or taste.
I have wondered for nearly a decade why Puck, an Austrian, was known for his pizza dough. Thank you for clearing that up. Great looking pizza that I'll be adding to my repertoire.
Headed to Chicago tomorrow. Definitely going to look up some of this thin crust!
Cold ferment works awesome to build flavor ..
Stephen I can’t get the dough so thin no matter what I do. It’s either Florida or NYC? The humidity here is different as you found out making pasta for a friends wedding. Any tips?
Speaking of pizza dough, have you watched the Food Theory video about the type of water used in pizza dough (and sourdough, and pastries)? Apparently, the water supply to your home might decide whether your pizza gets crispy more than things like the exact hydration ratio of recipes. The lack of calcite seems to make dough crispier and the presence of fluoride seems to make the dough stronger, or the effects are swapped. In this case, it might actually be a good business to sell tap water to people and restaurants who want to make better pizza dough.
Or just build the water profile yourself. We do this for brewing beer.
Anyone else like the video before watching? I struggle with dough, but, I definitely want to give this a try.
Great video, actually if you do a 48hour cold ferment, you dont actually need the starter (unless its sourdough but thats more for the taste) yo can just make the dough, put about 1gr of yeast and let it ferment the 48 hours and it will be the same
Capers, olives, bacon, peppers (capsicum), chilli, onion, garlic, mushroom, Italian seasonings and cheeses on a tomato based sauce makes an awesome taste sensation.
Hi there, great video. I may have missed parts though and wonder what the hot honey does for this pizza. Thanks!
This looks great. I have an Ooni outdoor pizza oven, and this will be my next attempt at a thin crust pizza. Question: after 2-hour rise, before breaking the ball into the small ones, could I keep the dough in the fridge until the next afternoon, and do the last rise then?
Hope our guy will get 1 million subscribers this year 😎😭
Cheers from San Diego California
Looks beautiful
Omg that pizza looks so good
Being a west coaster I only recently discovered Tavern Pizza. I really like the thing crust.
Wonderful video. Thanks👍🏻
This looks great (and I've been eating Chicago tavern-style for, oh, about 60-some years)! And I think you could use a pizza wheel to cut.
Hi there, first of all : I like your style of cooking , it is great entertainment with nice knowledge 🎉
I want to know : what dimensions di your cutting board have ?
Greetings from Europe 😊
Amazing job man! Such a legend to eat your pizza is such an accomplishment! Winner in my book!
I saw that video! Your pizza looked better to me man! Love making pizza and appreciate all your recipes.
That looks fantastic. Great job!
I don’t think you can make pizza dough any more complicated than this recipe right here.
Wow. What an experience it must be for a skilled home cook to prepare food for a proclaimed master. Wonderful ✨🤙🏽✨
ROBBED!
I mean, they were both great-looking pizzas, but I think yours would be more to my liking, and I am gonna have to try it! Thanks for sharing!
Been following you since day one, it's terrific to watch you grow!
You mentioned domino's my all time favorite chain pizza is this thin cracker crust chicken bacon onion NO ranch,use tomato sauce, and yeah only domino's does this right. (At least as far as pizza chains go) Highly recommend, make one for yourself man im going to after seeing this video. Big thumbs up!
Great looking pie
This is SO much work
Do you have the crust recipe in bakers percentages? That would makes it easier to just use enough ingredients to make a specific size of pizza..
you have an amazing talent for cooking and an amazing talent for teaching! you make it look easy and doable. i'm 42 and i finally learned how to properly chop an onion and cook pasta by watching your videos! thanks
This is a fantastic take on crispy pizza. I would eat that everyday.
Literally everything I would want in a pizza 🤩🤤Amazinggggg job 👏🏼
Sriracha honey is really good on nachos as well
Chicago Pizza is the best, hands down. You should try shooting for a Home Run Inn type cracker crust, fire.
Wow this looks extremely difficult to make and I made a lot of pizza dough. I enjoyed watching but it’s above what I can do. Maybe someday I will attempt this crust. Maybe.
Science. Perfection. Fridge rise. 👍
With how much time there is doing pre-ferment, room temp fermenting, and cold fermenting... yeast amount seems kind of high.
Honestly, I think that you should have won that face-off. That being said, I didn't know about the tavern-style pizza that Chicago has so I'm keen to giving this a try. Thanks for sharing this!
Fantastic well thought out recipe….at the finished dough stage…it would make fantastic Neapolitan…I’d love to see your take on it……👏👏🤌🇮🇹
Dude, you're the best :-) 10/10 quality content, keep up the good work!
I highly suggest Brian Lagerstroms chicago tavern pizza recipe!
bar style pizza is the best kind of pizza
Great video! Thank you for all these cool recipes. You certainly put so much work into these. PS Could you use this dough recipe for a pizza oven cook too?
You can get this style of pizza at Joe and Pats pizza in NYC