Chicago Thin Crust Tavern Style Pizza
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- เผยแพร่เมื่อ 12 มิ.ย. 2024
- Chef Tom returns to the Windy City for inspiration in this Chicago Thin Crust Tavern Style Pizza recipe. It features a sweet sauce made from San Marzano tomatoes balanced with heat from sport peppers and spicy pepperoni. With a thin cracker-like crust and toppings all the way to the edge it will have you reaching for another square.
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00:00 Chicago Thin Crust Tavern Style Pizza
00:41 Make the dough
02:37 Divide the proofed dough
04:01 Make the sauce
05:49 Roll out the dough let it sit
07:59 Build that pizza
09:31 Send the pizza to the wood-fired oven
11:06 Pull off the pizza and slice it up
11:39 Grab a taste
12:31 Like and subscribe
Glad to see Chicago thin crust get some love. People get hung up on the deep dish, but tavern style is what we eat most often. Crispy and chewy: you've got it down.
But, sport peppers are for hot dogs. Someone get this man some Chicago giardiniera!
Glad you appreciated the Tavern Style video. Please send the Chicago giardiniera to 818 W. Douglas, Wichita, KS 67203. ATTN: Chef Tom :)! Stay tuned, new video every Tuesday and Friday. Thanks for watching!
Chef just reminded me that he made giardiniera in his Italian Beef video (10:35) - th-cam.com/video/ll7pZN3GnDA/w-d-xo.html. Full recipe is in this link =- www.atbbq.com/thesauce/recipes/chicago-style-italian-beef-sandwich. Thanks!
@@allthingsbbq Can order it online. Ditkas is pretty good.
no deep dish is better
Kenji is next level. Good shout out! I've learned SO much from him.
spot on dude!
born and raised in Chicago for 63 years!
Chicagoan here and I have to say you did it right. Another option to try if you like spicy pizza is roast beef and giardiniera. It’s like an Italian beef sandwich pizza.
make sure you put the "ITALIAN" beef under the cheese
Also if ever in Chicago or the surrounding areas try Aurelios... Tell them Joe sent ya!
Yes…I grew in Oak Lawn (87th & Cicero Southside) and we had a spot over there called Phil’s that did some of the best in that area. I’m in Jersey now say I have to make my own version at home
This. Add some Italian sausage and it's a combo
Absolutely about the beef. I used to order that from Congress on Milwaukee. I also had them thrown fries on it.
Chef Tom you're the man. Your recipes are always excellent and your presentation is just right. I've learned so much from this channel.
LOVE THE THIN CRUST ! I GET THE MAGIC OF ALL THE TOPPINGS ! Thanks much TOM !
This is literally my favorite pizza style, can't wait to try this one. Thanks Chef Tom!
Music to a Chef's ears? "Can't wait to try this one! " Thanks for watching!
Man... Everything you make looks amazing
Thank you Chef Tom. Your pizza theme is greatly appreciated. Keep up the great work and yes more pizza ideas please.
Glad you've enjoyed the pizza run! If you have something you would like to see us cook, send it to info@atbbq.com. Thanks for watching!
Tavern style thin crust is the Chicago pie of choice!
We are beginning to sense that through the comments. As Chef Tom worked through the history, the test cooks and ultimately developed his take on Chicago Tavern Style Pizza, it quickly became a staff favorite. Thanks for watching!
EXCELLENT! Thank you so much. Sharing the link with family and friends. Love, love, love thin crust pizza.
Glad you enjoyed this one! Our team really loved the crust, we hope your family and friends do as well. Heck, be the popular guy, make it and share it with them! Thanks for your support.
Very nice that's definitely a traditional tavern style pizza!
I need to save this one just for the sauce recipe. Simple and looks delish!
So I tried this recipe out yesterday and can confirm, overnight dough is better. I tried it both ways and thought the dried out overnight dough would be too dry but it turned out perfect. Thanks Chef Tom! This was a crowd-pleaser
This is freaking awesome! I had no idea of the tavern style pizza. Thank you for making this video.
Glad you liked this one! Based on many comments from Chicagoans, it seems like the Tavern Style is the pizza of choice for the locals.
Shread your own cheese is another game changer. Pre Shredded Cheese has anti caking agents to keep Cheese from sticking together in the bags. Much better taste and melt sheading a block of Cheese and only takes a moment to do.
Awesome job! Looks delicious. A whole pie by myself wouldn’t be very hard at all!
I remember the very first day kenji went on this tavern craze 😂 well at least when he posted about it.. since then not only has he perfected a recipe..I feel he has definitely bought more attention to this style of pizza. 🐐 Also shoutout to chef tom for killing it as always. All of you guys are inspiration 🫡🔥
Thanks so much! Our team often wonders if folks who view our videos know how much research goes into recipes like this that are steeped in tradition. Tom spent a lot of time researching this recipe, you might even say he exhausted the resources. Kenji's work was on the list! Then Tom moves to test cooks. This one was tested at least 4x before he was ready to commit it to video. Now on to the pizza itself, our team loved this pizza. Best advice, pull it out of the oven, let it cool a bit and then devour it. And of course, thank you for being part of our community!
@@allthingsbbq Amazing insight and history! Thanks. I never underestimate the time and efforts put into these cooks and recipes ❤️🖤
Spot on with the crust rest... when I worked at a pizza shop we'd build dozens of thin crust in the morning and let them rest all day for the dinner rush.
So just leave the crust out? Doesn't it overproof or get a funky layer on it?
@@tedmierze9070 I'm not sure the physics of it, but a little dryness helped it stay crisp
Chef Tom that looks awesome...We miss the tavern style pizzas we had in WI. I have a Memphis smoker and an Alpha pizza oven that I primarily do Neapolitan style pizzas and have used both to great success. I will need to try that dehydration overnight method with your dough recipe...would it better to use the pizza oven on low or a 3/4" stone in the Memphis Pellet grill. Love the channel and look forward to all your tips.
you're a badass, lots of good pizza dough recipes out there, this is a top one for me!
As I've gotten older I tend to like thin crust better,and that one looks like a winner...More Beer Please.
Perfect, I'm Hungry ! 🤪
Tom. Hit us with a New Haven style pie PLEASE!!!!
Great videos enjoy all of them and I am loving the pizza series. If you need ideas I think a Chile Colorado would be a solid dish that most people including myself are not familiar with how to make.
Glad you have been enjoying the pizza recipes! I had to circle back with Chef Tom on the Chile Colorado, the way we love Mexican/Latin flavors, hard to believe we haven't done that yet. W've done it in cooking classes, look for it this fall. Thanks for being a part of our community!
Love it!!
Thank you so much, and thanks for watching!
Have you tried a similar pizza popular South shore of Boston? Spa or barroom pizza. Similar to this but cooked in round steel pizza pan. Amazing crispy buttery crust
That looks bomb bro
Another Banger pizza video brother.
Anything this chef does looks better than pctures of internet!
Thanks for the great compliment, and as always, thanks for watching!
Love the kenji shout out.
Definitely. Chef had lots of hours in the research and test cooking as he prepared for the video. Then Kenji dropped a new insight that our team incorporated into the video. Thanks for watching!
Chef Tom, I am a huge fan, been watching for years and thank you for the inspiration and knowledge you have given all of us. If I may be so bold as to make a request, I’d love to see more cooks on other equipment. Pizza ovens specifically please. What all can be cooked on them? I’d love to have a Yoder, but it’s just not possible right now and I would enjoy seeing other cookers in action. Thank you so much for the hard work and the great content you provide.
This is a sound request. If you search our channel for: Ooni. Clementi. Clementino. Alfa. You will find a wide variety of recipes cooked on ovens large and small. We've cooked ~ 10-recipes on the Yoder WFO. as well. I'm going to guess 40+ recipes in total. Thanks for watching!
Good channel right here
Thanks so much! New videos every Tuesday and Friday. Hope you'll join us!
You had me at pizza 😀. 🍻
My husband is from Chicago and he never told me about Tavern style pizza. It looked so darn good.
We've had quite a number of Chicagoans respond to this video to say that Tavern/Thin style is the pizza of choice for locals. We love thin pizza anyway; this method produces amazing results. My suggestion ... give this recipe a test drive, you'll love it. Thanks for watching!
Chef Tom, What brand of pepperoni did you use? When the pepperoni curls up and makes a perfect little crispy bowl of grease its amazing! Also I'm going to try the uncovered dough overnight trick and report back.
Can't wait to try this recipe! Thank you Chef Tom! Would you make this on your ooni pizza oven as well?
Absolutely! Thanks for watching!
The first time I ever had Chicago style pizza I was almost 50 yrs old from Pennsylvania where our local pizza shops make NY style but it was exactly like we made as kids growing up at home on a big cookie sheet in the oven.
Great to hear your story! And of course, thanks for watching!
The best pizza Ive ever had was in Iowa. The pizzaria was opened in 1952 by guys from Chicago. I will try this but in a regular oven. One thing you may try is a good provolone instead of mozzarella.
Solid dough man, cronchy, oily, *chefs kiss*.
Good eye, the crust was awesome. Thanks for watching!
@@allthingsbbq Already made it like 3 times lol
Now that’s what I’m talking about!!!! Deep dish is every once in awhile, but what you made is the go to!!!
I love making pizza, I buy a 55LB bag of Caputo 00 and I have an Ooni Koda 16 hooked up to the house.
I made dough today for Detroit style, so do you have a video on that style??? Can you send a link??It’s my new love lol!! And what hydration is that dough you made in this video????? 60%/65%??
Man, you should make a whole video pizza series with all kinds of pizzas from around the world!!!!
😎👍🏻👍🏻🍕🍕🍕🍕🍕🍕
Much love from the Northern suburbs of Chicago ❤️
Brian Lagerstrom has done a number of different style of pizzas. If I'm not mistaken he did a Detroit.
lol, if my pie looks like that one, yeah ..... it's gonna be gone without sharing. Been looking for a dough recipe like this. I don't want full blown pretzel, but somewhere in between. There is a pizza franchise in Indiana called, of course, Pizza King and I absolutely love it. I believe it started in West Lafayette where Purdue University is (my alma mater). I live in Ohio now and I can't find a pizza joint that compares so I think I can get something close by using this dough. Thanks CT/ ATBBQ
*HELL YEA!!!*
Chef Tom, I am loving all the pizza recipes. I don’t want to derail the thread but I am not sure where to ask the question. How about making a Shakshouka?! The pizza oven looks like it would knock it out pretty quick!
Shakshouka is on the list! And you are right, it'll be amazing in the Yoder oven. Thanks for watching!
Hey Chef have you done a video on pizza in the Napoleon p500?
I like the idea of leaving th crust out to dehydrate overnight. Assuming you want to use it for dinner the next night, what would you do to save it until dinner time? Cover it and put it in the fridge until it’s time to use it?
Nice chef tom!🤤👊🏾
Why not use a refrigerator for the crust dry or a dehydrator? Might be able to reduce the crust drying time using these methods.
Chicagoan here, tavern style really is the popular one here. Also polish sausage, not hotdogs!!
Thanks for the insight, a number of your fellow Chicagoans have dropped us the same note. Not sure anyone has suggested that Deep Dish is the pizza of choice. That's probably not what we would've thought going in. We tend toward think crust ourselves and have really taken to Tavern Style pizza. Thanks for the comment, and of course, thanks for watching!
Chef Tom can you do a video on beef back ribs? I've watched your short rib videos just wondering if you would do anything different with the back ribs
My (Chicago) walk to, neighborhood tavern style pizza place is closing, so ill have to try this recipe. Brb
Closing ... that's bad news! Anxious to hear how this recipe turns out for you! Thanks for watching!
Loved it! Thanks!!@@allthingsbbq
Can you store the pizza dough once it’s dried overnight? Or do you have to use it that day? Thanks
How warn should the space be where the dough is resting overnight? My house can vary through the seasons from 68 to 85 degrees. What range is ideal? thanks
I have been looking for a tavern-style crust recipe. 50% of the recipes call for docking the crust, I see you didn't. what are your thoughts on docking and how would it change the crust?
New Haven style uses a similar technique on the dough. Not so much to let the water dry out, more to completely hydrate the flour in the dough.
I’m Not from Chicago but your process of your pizza dough looks interesting and I would like to try it on my new built pizza truck (not a wood fired oven) but a conventional pizza oven my question is would it also work with my oven
Thank you for your time
Let me start with this, this dough is really good, keeping in mind it very different from regular pizza dough. My bet is you will like the result. And to your question, absolutely, you can definitely cook this in your oven. Thanks for the question, and thanks for watching!
Chef Tom I want tp know where I can order the head. Greetings from Holland
Thin crust is my preferred style. Looks great!
We totally agree! BTW, our taste test team devoured this pizza. Hope you'll give this recipe a test drive!
Throw some giardiniera on it instead of sport peppers. In case you don't want to risk a whole pizza with it, the giardiniera can be put on a slice after its cooked like parm or red pepper flakes.
oil is not normally used for this type of pizza and most Chicago pizza shops use cornmeal to replace a % of the flour and a 24hr preferment..
That looks delicious! But use the Alfa woodoven more! That's a beast!
It’s pay to play
Kenji is the man.. I have made a ton of pizzas but when it comes to thin crust gotta use kenji's technique, full proof but not really. pun intended
Активированный уголь... Ммм мой любимый
I make a LOT of pizza . I would NEVER have thought of leaving it uncovered .
The overnight will also allow a lot of fermentation of the dough which will add to the foavor immensely just like pizza I learned to make in Italy .
Do you know or imagine that the pizza places or bars are doing this as well ?
Have you made Mexican Lasagna before? I would really like to see your version.
Tavern style is a thing in Chicago. Watch the Pizza Show from Chicago on here and get educated….
I can’t eat this but like watchin
We are glad you're enjoying our work. Let us know what you would like to see us cook at info@atbbq.com. Thanks for watching!
No corn oil in the dough?
Chicago thin crust is the best pizza there is, and one of the few things I miss about living there. Every good pizza place has thin crust, and they are pretty different. People describe STL-style pizza as having a “cracker crust”, but it is not at all like Chicago-style. I would say Chicago-style is more like a crispy breadstick than a cracker. Or, at least, Chicago-style holds the snappy texture of a cracker after cooking instead of tasting like a soggy saltine cracker coated in government cheese (aka STL-style). For most people I ever knew throughout my life there, deep dish was an occasional indulgence and thin crust was the go-to pizza. So good.
YES... watch the video.. he did put EVOO (Olive Oil) in the dough.
I worked for years at a pizza place that served this style pizza (it is still there) and we used a pre made thin crust came in a stack and we just peeled off one crust at a time... If we were to actually make the dough and roll it out and wait for a day we would have gone out of business from labor costs... You may say that it was cheating or inferior, but this place has been in business for 50 years doing it the same way...
Once the dough has dried out overnight, could you batch freeze them?
yep! That's what Kenji's suggestion was in his recent video
Here in southern il we have a place called mackies that makes these pizzas. The edges are always fought over. Lol
We totally understand that :)! Thanks for watching!
Instead of leaving it out overnight, could you parbake it for a little bit?
من فضلك اريد الترجمة باللغة العربية. تحية من الجزائر 🇩🇿 وشكرا
Use corn oil not olive oil...I used to make dough all the time for a Chicago pizza restaurant. We had maybe the second best crust
Thanks for the tip! New videos release every Tuesday and Friday, hope you will join us.
Deeeeeeep in the weeds, you’re doin god’s work my man 🍕
He was so deep at one point; it took our entire team to pull him out! Tom is taking this command of "breaking bread together," seriously. Thanks for watching!
happy ramadhan fasting
This is the Chicago pizza. Deep dish is for tourists
Glad you liked this on. Thanks for watching!
that hot of water may kill the yeast? Am I missing something?
It's good to see you weigh for baking, especially in metric. That is the way.
As one quickly finds out, the science of baking isn't a pinch of this and a pinch of that :)! We appreciate the compliment and thank you for contributing to the conversation!
This is how many dishes I use when I make chicken
How would this turn out in a conventional oven? For those of us that don’t have a pizza oven.
Stank
All you need is a pizza stone in a conventional oven to get close to how he's cooking it. Match his 450 degrees and do what he's doing on top of the stone. just make sure you give the stone at least 30 mins to preheat.
bruh when you poured the sauce on the handle 👀
Chicago grown boy here and home pizza chef great looking pie but toppings are under the cheese on Chicago tavern style pizza's...
A simple one. Show us how to make chicken nuggets spicy or regular on the grill.
Iowa boy. This extends into Iowa too. Super snackable, you go for a beer and there's 6 of you, you don't commit to a big slice. You all share these 30 two biters. And they're always very reasonably priced.
Thanks Todd. The Tavern Style Pizza was an immediate hit with our team. Thanks for watching!
Bro burned that second one lol
Great recipe, and video, BUT for anyone watching, the crust should most definitely not be burnt this far into a tavern style pizza. There should only be a slight tinge of burnt crust. Look up pictures on google, most of the first results give a good impression of how it should turn out. Remember, this is a thin crust, so with as much carbon as you see here :11:20 you'll have mouthfuls that taste like coal.
*STL
Needs provel to be St. Louis style.
You know, not everything Illinois is Chicago, I've been eating what we call bar pizza for 40 some years, and we're no where near Chicago.
It's like saying Chef Tom is Kansas City ....rubs me wrong.
Either way it is my favorite pizza. It's the only style pizza we have here in our local bars/ taverns .
Enjoy
Rolling pin ??? Sheet pan ??????????
Dough the Vito & Nick’s way…
New York thin crust pizza. The one and only.
What you got there is some sort of bar appetizer.
You are spot on! This is classic tavern fare. We love our thin pizza as well. Here's a link to some of our pizza videos - www.youtube.com/@allthingsbbq/search?query=pizza. Thanks for watching!
@@allthingsbbq Oh cool. Thanks for the video link. I will check it out. In fairness I shouldn’t be so quick to judge if I never tried your Chicago varieties before. Thanks again!
☮️
Don
Make a Stromboli!!! It would be amazing!!!
Request noted! Thanks for watching!
How about a cauliflower crust pizza! This one looked delicious
I hate that everyone is calling it "tavern" pizza. It should just be called "Chicago" pizza, since that is what most people in the city and suburbs eat from day to day. Deep dish is just for special occasions or when you're entertaining guests from out of town.
I would omit the sugar, add a tiny amount of white & red pepper to the sauce, and not cook it, but that's just me.
Yes, a lot of pizza restaurants around Chicago & suburbs just use a shelter.
Bulk Italian sausage is more traditional than pepperoni. Use the pizza sauce to keep the sausage from sticking to your fingers while you lay down wads.
I came.
Not a bad attempt. I'll wait for the Kenji video tho.
Why wait?! Cook this one for yourself and share your video with us at info@atbbq.com. Thanks so much for watching!
Pro tip: Try using Brick cheese next time. It's got a bit more flavor than mozzarella. You won't regret it.
That is for Detroit pizza, not Chicago Tavern. I know this from actually working in Chicago at one.
James is right, brick cheese is consistent with a Detroit style pizza. While working hard to stay true to tradition, there are nuances even among the local pizzerias. Thanks for watching!
Thank you for using metric. Volume measurements are so dumb.
You are welcome! Thanks for watching!
Ahem.....This is St. Louis style. Chicago doesn't get to claim all the Midwestern pizza for themselves :)