following kenji's instagram during his chicago thin crust phase was fun because i swear it looked like he was conducting pizza experiments every other day
I was happy to see him make this. I grew up on this stuff and it’s very specific and no one makes it outside the Midwest. I’m giving this a try but it does take advance planning
I think the only thing missed for me is clarifying that it should be fennel sausage, which I'm sure he's using (and has a great recipe for on NYT Cooking website) but don't think is specifically mentioned in the video. My place would also do a sprinkle of a few of the whole toasted fennel seeds over the top. Love giard but give me peppers or onions on the pie thanks.
@@CabMech Italian sausage pretty much by default, here in the US, means fennel sausage. It's hard for me to find Italian sausage that doesn't contain fennel.
Another tip for a crispier crust. Whenever you pull the pie from the oven, let it rest on a wire rack before moving to a cutting board. This prevents the crust steaming itself on the bottom while it cools. Even works for frozen pizzas.
Many pizza places around here offer an Italian beef and giardiniera pizza on the menu. But one evening, when we were ordering an Italian sausage and black olive pizza, I accidentally added giardiniera to it on the ordering app. We decided to just go with it and now it's one of our go-to combos along with the classic SMOG (sausage, mushroom, onion, green pepper). If you haven't added giard to your sausage pizza yet, you have an assignment for this week. Kudos to Kenji for publicizing this combo.
I had beef and giard pizza at Vito and Nick's for the first time maybe fifteen years ago. It's not something I would have ever thought of ordering -- I thought that beef would get too dried out in the oven, for one -- but now it's my must-have order there. I get half that, half the usual combo of sausage, green peppers, mushrooms, onions. If you want to gild the lily, add some sausage to the beef & giard pizza (or beef to your sausage and giardiniera pizza, in this case.)
I’ve learned almost everything I know about cooking from Kenji! (Or other chefs who reference him constantly) His cookbooks are amazing. Excited for you
Love you, Kenji. I have been following you for many years, and your recipes are always super bangers, i’ve made several of them over the years, both from your videos, as well as your cookbooks. Also, it looks like you lost a good bit of weight, and you look great. I love your style, your recipes, and you’re a true inspiration to me.
Kenji missed a key word about the type sausage: good. Grew up in Chicago and sausage is my favorite pizza topping. When I started traveling for work, I found that most of the US has horrible sausage, so much so I default to pepperoni outside of Chicago. If you are visiting chicago for the first time, take a chance on the sausage, so much better than other places out there.
YES! THIS IS THE PIZZA MOST US CHICAGOANS GET! We take the people who visit us to the dep dish spots because they want to and its good once in a while. But for the most part, we eat THIS.
Growing up in Saint Louis I always ate this style pizza. I moved down south and refuse to eat most pizzas here. Whenever I visit my dad I stick up on provel cheese so I can make my own pizzas at home!
I've made this a few times and he absolutely nailed it. Just want to comment that this scales up really well to cooking for a lot of people -- you can proof the dough (3-5 days in the fridge works really well), roll it out and let them dry overnight and have a whole batch ready to sauce and top with whatever people want (the sausage and giardiniera topping is great.) He has a 12 inch variation which is easier to work with (the 14 inch is a little wide for my pizza steel) and is well suited to making a lot of slightly smaller pizzas for a group, but the recipe is excellent as written.
Thank you for calling it Midwest style a few times! I grew up a few hours from Chicago in two directions, in Michigan and Iowa. The best pizza joints had this style pizza. Maybe that’s why, to this day, I don’t eat the bare crusts of pizza. 🤔
Born and raised in chicago but now live in california and this def makes me miss it. Bookmarking this video so i can try it myself. Also, Kenji is the goat.
St Louis style uses a special type of cheese called provel (which is a blend of 3 cheeses and a bit of liquid smoke). Most out of towners dislike it. Imos always uses provel.@@portlandaustin
@@portlandaustin While I can't guarantee you would like any St Louis style from other joints. There are some places that do it far better than Imo's. Imo's is like the St Louis version of Chicago deep dish in that it's the place tourists go to for their first taste of it. My favorite is a place in South St Louis County called Uncle Leo's.
@Wilco1972 Thank you, I will check it out next time I'm in town. I have no idea why all my friends loved Imos. Probably college drunk eats. I'm a KC BBQ guy but where should I go for bbq? P.s. love me some Wilco.
I'm glad this style of pizza has been getting more exposure lately. People associate Chicago pizza with deep dish, however, the very thin, cracker crust, tavern style is by far the most popular. And you're right, square cut (aka party cut) is for sharing.
1) Haven’t watch a video of yours in a while - you look good! 2) Thanks for this recipe. Years ago there was a chain in the Midwest called “Sir Pizza”. This style was their claim to fame. And the first pizza I ever ate as a boy (1960s). I am looking forward to making this and reliving those memories
@@metalliholic No, after it comes out of the oven. If you drop a hot Pie directly on a flat surface it steams and creates a layer of condensation that makes the crust soggy. If you take it out of the oven and place the pie on screen with airflow underneath to set the crust and helps with the crisp.
Him and Sohla are my gold standards, the ones I compare everyone else against. They not only give great recipes, but the why and potential substitutions as well, so you actually learn from the whole process. And are better able to clean out your fridge, too.
KENJI! Thanks for putting some respect on the midwest thin crust and sharing sized squares of pizza. (There's always a fight for those corners!) Also, I'm loving the apron and the matching mixer.
This is kind of fascinating. All of the thin crust pizza places I go to (like Vito and Nick's or Obbie's) here in the city just make fresh dough and throw it through the sheeter. I don't think I've ever noticed one using dried-out dough like this. But I am intrigued, so today is day three of making this dough and it gets put into the oven. I'm excited to see how it comes out, even if it's a little different from the thin crusts I'm used to. I like them quite crackery, and most Chicago tavern styles aren't as crackery as the ones I've had elsewhere in the Midwest (like Milwuakee), so I'm hoping this satisfies on that count (and I bet it will. The pizza in the video looks fantastic.)
Grew up in Central Illinois and I crushed so many of these pizzas. If you had company from out of town? You went deep dish. Pizza on a friday? This style, at the local pizza place, with a side of onion straws, fried ravioli, and a roll of quarters for the pinball machine.
St Louis style is basically the same, but our cheese blend and sauce is different. Provel for the cheese and sauce tends to be tangy to pair with the provel into some kind of unholy molten lava mixture that burns the roof of your mouth
Kenji is an authority figure in my cooking world - and he’s still worried about pissing off the pizza community. You’re OG dude, can’t wait to make this
My oven is not going to 500F and I don't own a pizza stone. However, I find it is not much of a problem with any kind of pizza that's not Neapolitian style. It takes a little longer and turning on the broiler for the last few minutes helps. I might give this pizza a try even though it takes two days 😊
Delicious pizza🍕! Instead of Italian sausage, which I like very much, I add ground turkey or beef to boiling water till it turns brown, drain it ( down the drain goes the water and the fats), and season with plenty of fennel, garlic & onion powder. Taste just like sausage but healthier. Then it's okay to finish the whole pizza😉.
OH MY GOD IMAGINE MAKING 2 OF THESE AND THEN FLIPPING THEM ON EACH OTHER AND HAVING THEM AS LITTLE PIZZA SANDWICHES MY MOUTH IS WATERING LIKE CRAZY AT THE THOUGHT OF THISS ADNSAJDASJDA
I'm at 3 days to make a pizza? I'm going golfing,ride dirt bikes or play hockey. On the way home, stop for a pizza. Great video and keep up the good work.
i worked in a chicago pizza place as a delivery guy while in high school... they laminated their dough using a sheeter that so crust has nice thin layers.
Out of curiosity would it be better to allow the pizza to cool for those 3 minutes on a wire rack? Does the cutting board make it kinda sweat underneath?
Chicago checking in here. Yes we eat this and no stuffed pizza is not a friggin’ casserole! It’s delicious! Jon Stewart started that casserole bs. Not going to forgive him for that! 😂🍕❤
Can this dough be frozen after the first 1-3 day rest, as a dough ball? Literally just finished making a double batch of this only to find out the party it was for is cancelled.
Thanks dude. One question. I see this a bit on TH-cam cooking channels. Is it the camera, or are the edges on this dark brown, or black? They look black, which I don't think is nice, but it could just be lighting.
I wish you would give volume measurements as well--I never weigh ingredients and have no problem at all. Most Chicago pizzerias use a cheap neutral oil like corn or canola.
YES! This is Chicago pizza-our favorites were from Aurelio's, Lou Malnati's, and Vito & Nick's. But, being from the west coast, we were baffled by the "party cut" style and quickly learned to order ours "pie cut". Kenji, your pizza looks delicious with that frill of caramelized cheese around the edge.
So that's why Dominos thin crust is cut in squares. I would love to learn how best to modify the pizza dough available at grocery stores to different styles because fully from scratch is just more work than I want to do for pizza.
There were three restaurants in Monmouth County, New Jersey: Freddies in Long Branch, Zacharys in west Long Branch, and Pete and Eldas in Neptune, that all had a similar style of crust. There are a ton of pizza places in Central Jersey, but these were the only three that had a cracker-y crust similar to Chicago thin. I was always curious how these three, out of the hundreds of pizza places around, had similar crust styles, but never did any research on the subject. Maybe the mystery added to their allure, as they were hands down the best pizza places in the area. Freddies closed in the past 5 years, which was a travesty, as it opened in '45 (mostly I don't trust restaurants when they say they're that old, but my grandfather lived down the street since '33 so I know it's the truth). I'd be curious to know whether a Chicago pizza guy came to the Jersey shore and started the thin crust thing in the area.
Get the FREE recipe for Chicago Thin-Crust Pizza: nyti.ms/3E7USqc
following kenji's instagram during his chicago thin crust phase was fun because i swear it looked like he was conducting pizza experiments every other day
When was this?
@@BlueGorillaInTheMistlike 6 months to a year ago iirc, basically guessing though
He posted a couple videos on his TH-cam around the same time
I was happy to see him make this. I grew up on this stuff and it’s very specific and no one makes it outside the Midwest. I’m giving this a try but it does take advance planning
@@GoblinWar Thank you
as a line cook at a chicago tavern, i will say this pizza recipe is 100% accurate, down to the smallest detail. very well done.
I think the only thing missed for me is clarifying that it should be fennel sausage, which I'm sure he's using (and has a great recipe for on NYT Cooking website) but don't think is specifically mentioned in the video. My place would also do a sprinkle of a few of the whole toasted fennel seeds over the top. Love giard but give me peppers or onions on the pie thanks.
@@CabMech Italian sausage pretty much by default, here in the US, means fennel sausage. It's hard for me to find Italian sausage that doesn't contain fennel.
Very few places cure their crust.
Pats is the only place that is known to do it this way.
It's like a frozen pizza. You don't need to be a line cook anywhere to make a low brow pizza.
@ it doesn't if you're buying breakfast or sweet sausage, which is why you should clarify
Another tip for a crispier crust. Whenever you pull the pie from the oven, let it rest on a wire rack before moving to a cutting board. This prevents the crust steaming itself on the bottom while it cools. Even works for frozen pizzas.
Been making this recipe for over a year since it was posted, so happy with it, takes me right back to my childhood since I’m not in Chicago anymore
One of the clearest and direct speakers I've ever heard, this guy should give public speaking classes
He's the best
Many pizza places around here offer an Italian beef and giardiniera pizza on the menu. But one evening, when we were ordering an Italian sausage and black olive pizza, I accidentally added giardiniera to it on the ordering app. We decided to just go with it and now it's one of our go-to combos along with the classic SMOG (sausage, mushroom, onion, green pepper). If you haven't added giard to your sausage pizza yet, you have an assignment for this week. Kudos to Kenji for publicizing this combo.
I had beef and giard pizza at Vito and Nick's for the first time maybe fifteen years ago. It's not something I would have ever thought of ordering -- I thought that beef would get too dried out in the oven, for one -- but now it's my must-have order there. I get half that, half the usual combo of sausage, green peppers, mushrooms, onions. If you want to gild the lily, add some sausage to the beef & giard pizza (or beef to your sausage and giardiniera pizza, in this case.)
I have missed this so bad after moving from Michigan to California like 20yrs ago now. Thank you so much for the recipe, gonna make 40 of these.
You can find good pizza in California but you may have to drive long distances
Try Cicero’s
This was my introduction to Kenji. I was so impressed i immediately bought both of his cookbooks. They look AMAZING. Thanks NYT.
Kenji's the king of home cooking IMO. Haven't found a bad recipe yet from him.
@@kingofvwcosmos woot! thanks for the feedback. his cookbooks are HUGE and filled with tons of fun science. cant wait to start cooking his stuff!!!
I’ve learned almost everything I know about cooking from Kenji! (Or other chefs who reference him constantly) His cookbooks are amazing. Excited for you
@@alyssaortega59 Thank you! Im loving them so far....tried his baked Ziti this week and it was FABULOUS.
He rules
Love you, Kenji. I have been following you for many years, and your recipes are always super bangers, i’ve made several of them over the years, both from your videos, as well as your cookbooks. Also, it looks like you lost a good bit of weight, and you look great. I love your style, your recipes, and you’re a true inspiration to me.
Kenji missed a key word about the type sausage: good. Grew up in Chicago and sausage is my favorite pizza topping. When I started traveling for work, I found that most of the US has horrible sausage, so much so I default to pepperoni outside of Chicago. If you are visiting chicago for the first time, take a chance on the sausage, so much better than other places out there.
Exactly! Chicago understands all things sausage almost more so than Europe!
Do the crusts freeze well? Making several in advance, thaw when when you want to use?
YES! THIS IS THE PIZZA MOST US CHICAGOANS GET! We take the people who visit us to the dep dish spots because they want to and its good once in a while. But for the most part, we eat THIS.
stuffed pizza
@@ektran4205 stuffed pizza what? It is like deep dish, you don't get it every time. This thin crust is the most common.
@@bigruapurart stuffed pizza is a pie like pizza th-cam.com/users/shortsXS77pq_2gHM
@@ektran4205 I know what stuffed pizza is, I grew up in Chicago.
Which restaurants in Chicago do you recommend for these?
Love Kenji and his recipes! Thank you!
Kenji has such a great sense of humor while he presents.
Excellent! Kenji is the best teacher!
Growing up in Saint Louis I always ate this style pizza. I moved down south and refuse to eat most pizzas here. Whenever I visit my dad I stick up on provel cheese so I can make my own pizzas at home!
I've made this a few times and he absolutely nailed it. Just want to comment that this scales up really well to cooking for a lot of people -- you can proof the dough (3-5 days in the fridge works really well), roll it out and let them dry overnight and have a whole batch ready to sauce and top with whatever people want (the sausage and giardiniera topping is great.) He has a 12 inch variation which is easier to work with (the 14 inch is a little wide for my pizza steel) and is well suited to making a lot of slightly smaller pizzas for a group, but the recipe is excellent as written.
Thank you for calling it Midwest style a few times! I grew up a few hours from Chicago in two directions, in Michigan and Iowa. The best pizza joints had this style pizza. Maybe that’s why, to this day, I don’t eat the bare crusts of pizza. 🤔
Yeah I grew up in Kansas City and I always knew it as St. Louis style
@@rosedillon6645nah St. Louis has that terrible provel cheese.
@@rosedillon6645 Hell no.
@@The_Green_Queen Did you ever have an Iowa fried pork tenderloin sandwich?
@@spanqueluv9er the fried pork tenderloin but not as a sandwich
LOVE Kenji! He’s so great at this!
Born and raised in chicago but now live in california and this def makes me miss it. Bookmarking this video so i can try it myself. Also, Kenji is the goat.
Kenji is a legitimate national treasure.
Lived in ChiTown for a decade. Amazing food anywhere. Little pizzeria around the corner from my house was heaven.
What was the name of the place if you don't mind me asking? Mostly because I live in Chicago and would love to check it out. 😀
@@wingeren vito and nicks is wildly considered the best pizza in chicago here
Grew up in St. Louis and this is the pizza of my youth. Yum
Where did you go? Imos was my first and only exposure to St. Louis pizza. I found it terrible.
St Louis style uses a special type of cheese called provel (which is a blend of 3 cheeses and a bit of liquid smoke). Most out of towners dislike it. Imos always uses provel.@@portlandaustin
@@portlandaustin While I can't guarantee you would like any St Louis style from other joints. There are some places that do it far better than Imo's. Imo's is like the St Louis version of Chicago deep dish in that it's the place tourists go to for their first taste of it. My favorite is a place in South St Louis County called Uncle Leo's.
@Wilco1972 Thank you, I will check it out next time I'm in town. I have no idea why all my friends loved Imos. Probably college drunk eats. I'm a KC BBQ guy but where should I go for bbq?
P.s. love me some Wilco.
this 3-day weekend baking project unlocked 💪 thanks Kenji! 🙂
Great video as always, Kenji! Made this former south side boy happy.
I'm glad this style of pizza has been getting more exposure lately. People associate Chicago pizza with deep dish, however, the very thin, cracker crust, tavern style is by far the most popular. And you're right, square cut (aka party cut) is for sharing.
1) Haven’t watch a video of yours in a while - you look good!
2) Thanks for this recipe. Years ago there was a chain in the Midwest called “Sir Pizza”. This style was their claim to fame. And the first pizza I ever ate as a boy (1960s). I am looking forward to making this and reliving those memories
Thank you so much! This long time Chicago resident appreciated your help with a long-term craving since I moved away 10 yrs ago...
So Chicago has the two extremes of pizza and everyone else gets some version of the average?
Actually more varieties than that.
Yes. That’s how important pizza is to us. It’s a way of life here. You can eat it every day and not get bored.
YUP!
Chicago has regular thickness pizza too like how you see in the rest of the country
Chicago has a pizza and two casseroles in a cast iron masquerading as pizza.
Rest it on a screen to keep the crisp. Kenji - excellent content as always! Looking healthy my friend!
You mean during the curing?
@@metalliholic No, after it comes out of the oven. If you drop a hot Pie directly on a flat surface it steams and creates a layer of condensation that makes the crust soggy. If you take it out of the oven and place the pie on screen with airflow underneath to set the crust and helps with the crisp.
@@JG-no3iz ohh yes! I noticed that too. I always place mine on a cooling rack for a few mins. I was surprised he didn’t do that.
A wooden board absorbs and takes care of all that. @@JG-no3iz
Kenji really is one of the best chefs on the Internet. Incredible
Him and Sohla are my gold standards, the ones I compare everyone else against. They not only give great recipes, but the why and potential substitutions as well, so you actually learn from the whole process. And are better able to clean out your fridge, too.
@@RevShiftythey are both known to abuse staff to benefit themselves.
They both mistreat staff
@@RevShifty I wish Alton was more active now because he's in that group too. I learned so much from Good Eats when I was younger.
@@emboe001 Is this true?
KENJI! Thanks for putting some respect on the midwest thin crust and sharing sized squares of pizza. (There's always a fight for those corners!)
Also, I'm loving the apron and the matching mixer.
This is kind of fascinating. All of the thin crust pizza places I go to (like Vito and Nick's or Obbie's) here in the city just make fresh dough and throw it through the sheeter. I don't think I've ever noticed one using dried-out dough like this. But I am intrigued, so today is day three of making this dough and it gets put into the oven. I'm excited to see how it comes out, even if it's a little different from the thin crusts I'm used to. I like them quite crackery, and most Chicago tavern styles aren't as crackery as the ones I've had elsewhere in the Midwest (like Milwuakee), so I'm hoping this satisfies on that count (and I bet it will. The pizza in the video looks fantastic.)
Thanks James
Good recipe! Recently had Vito & Nicks, one of the best pizzas on the planet!
This looks super fun, I enjoy a super thin pizza so will have to try this for sure, love the lacey border of cheese, yum!
Thanks Ken, you nailed it. Love, a native Chicagoan. PS: You say Chicago like a proper Chicagoan.
Grew up in Central Illinois and I crushed so many of these pizzas. If you had company from out of town? You went deep dish. Pizza on a friday? This style, at the local pizza place, with a side of onion straws, fried ravioli, and a roll of quarters for the pinball machine.
Chicago has the best food, period.
All the Midwestern people who grew up eating Monicals but then moved away just got the perfect videos.
OMG....thank you Kenji! ive been hunting for a great tavern style recipe for a long time. Cant wait to try this!!!
ah ha! yours is the first video to explain WHY we "dock" chicago tavern style za. thanks!!!!
Thanks Kenji! You are fabulous
This is a new style of pizza to me and it looks so good! Maybe I'll rustle up the patience to make it some day with all the overnight waiting.
I use full fat low moisture mozz and monterey jack. I love the combo. I often add a bit of provolone too.
When the camera showed the bubbling in the oven & then he yanked it out I actually gasped out loud to myself 😋
Great vid! I would add cornmeal on the bottom of the pizza before topping it to give it a more authentic Chicago feel.
Chicagoan here. Excellent job Kenji. We call it tavern style.
Can’t beat St Louis pizza with Provelle cheese 😋
Thanks for showing your Kitchen Aid dough hook issues! My model needs spatula help on the regular too. 😂 3:05
This is what we call "tavern style" pizza here in Chicago. Nice job!
Great job 👏
St Louis style is basically the same, but our cheese blend and sauce is different. Provel for the cheese and sauce tends to be tangy to pair with the provel into some kind of unholy molten lava mixture that burns the roof of your mouth
Holy crap, Kenji kills it again
I am Kenjnough - amazing! 🤩 Loved following your travels to test so many tavern-style pizzas, and now to show off your work on NYT Cooking...bravo!
😂
@@joshuaritter1880 Wtf is ^*Kenjnough? Kenj-nuff? Kenj-no (dough)? Either way, it makes no sense.🤷♂️
@ You’re over thinking it. It’s a Barbie movie themed apron. I am Kenough was Ken’s tagline. Kenji added a J.
Kenji is an authority figure in my cooking world - and he’s still worried about pissing off the pizza community. You’re OG dude, can’t wait to make this
My oven is not going to 500F and I don't own a pizza stone. However, I find it is not much of a problem with any kind of pizza that's not Neapolitian style. It takes a little longer and turning on the broiler for the last few minutes helps. I might give this pizza a try even though it takes two days 😊
Delicious pizza🍕! Instead of Italian sausage, which I like very much, I add ground turkey or beef to boiling water till it turns brown, drain it ( down the drain goes the water and the fats), and season with plenty of fennel, garlic & onion powder. Taste just like sausage but healthier. Then it's okay to finish the whole pizza😉.
OH MY GOD IMAGINE MAKING 2 OF THESE AND THEN FLIPPING THEM ON EACH OTHER AND HAVING THEM AS LITTLE PIZZA SANDWICHES MY MOUTH IS WATERING LIKE CRAZY AT THE THOUGHT OF THISS ADNSAJDASJDA
This is cool! I would add that a good pizzeria in Chicago will have a bit more involved sausage recipe with a ton of fennel.
Fennel seeds, absolutely!!
I'm at 3 days to make a pizza? I'm going golfing,ride dirt bikes or play hockey. On the way home, stop for a pizza. Great video and keep up the good work.
Hah that Who Framed Roger Rabbit reference was spot on.😂
😆
Can you make a large batch and freeze the balls? Excellent video, thanks.
Curious if this works with a food processor like some of his other pizza doughs.
Kenji is the best
That tapered rolling pin is genius
i worked in a chicago pizza place as a delivery guy while in high school... they laminated their dough using a sheeter that so crust has nice thin layers.
Looks amazing!!! If I don’t eat sausage, should I drizzle some more EVOO to make up for that sausage fat alchemy you mentioned?
Best style of pizza
Out of curiosity would it be better to allow the pizza to cool for those 3 minutes on a wire rack? Does the cutting board make it kinda sweat underneath?
असेच निरंतर स्वादिष्ट आणि उत्तम रेसिपी शेअर करा! 🍲😊
What material is that countertop?
Yum, yes please. Western suburbs here.
Chicago checking in here. Yes we eat this and no stuffed pizza is not a friggin’ casserole! It’s delicious! Jon Stewart started that casserole bs. Not going to forgive him for that! 😂🍕❤
Roberta's pizza dough recipe is my favorite. Equal combo of 00 flour and all purpose flour.
Milwaukee also has a lot of good thin crust pizza served like this
Chicago style double dough is slept on
Can this dough be frozen after the first 1-3 day rest, as a dough ball? Literally just finished making a double batch of this only to find out the party it was for is cancelled.
Looks bomblishish
Pizza made for sharing but I would happily eat that entire pizza.
Cannotdeny the Kenji hotness
This is actually usually called "tavern style" in Chicago for the reason Kenji mentioned in the video.
Giardiniera on pizza is truly an underrated pizza topping and pairs wonderfully with Italian Sausage. Thanks for the video!!
It’s the best. I live in California now, but always have a jar of Marconi’s on hand 😋
Use sport peppers not serrano.
@@portlandaustinu are a real Chicagoan cause I thought same thing.
I love how Chicago has the thickest crust pizza and the thinnest crust pizza lol
love kenji's apron 🩷
Thanks dude. One question. I see this a bit on TH-cam cooking channels. Is it the camera, or are the edges on this dark brown, or black? They look black, which I don't think is nice, but it could just be lighting.
how do you pull it out of oven if you dont have a peel? also, any ideas for substitutes if we dont have a pizza stone?
Hot pads or oven gloves most likely.
No stone he covered flip a sheet tray over.
Looks deliciously awesome 😋 and such a pleasure to listen to this voice 😊
We use flat bread to make crispy thin pizzas in my home, so this is the kind of pizza I can most get behind. 🍕
I use a 10-pack of naan from Sam’s Club. Very cheap, and they’re the perfect size for a single.
bravo maestro
Is this what I've heard referred to as tavern style or is that something different?
I'm in Chicago and people usually call this tavern style.
@SPSregister thanks for the reply
This is great...long process and deferred gratification, but worth it!
I wish you would give volume measurements as well--I never weigh ingredients and have no problem at all. Most Chicago pizzerias use a cheap neutral oil like corn or canola.
My fav. I am a bit biased.
Barraco's style. Nice. 15:07
Sausage mushroom onion green peppers I think is the standard toppings here
YES! This is Chicago pizza-our favorites were from Aurelio's, Lou Malnati's, and Vito & Nick's. But, being from the west coast, we were baffled by the "party cut" style and quickly learned to order ours "pie cut". Kenji, your pizza looks delicious with that frill of caramelized cheese around the edge.
So that's why Dominos thin crust is cut in squares. I would love to learn how best to modify the pizza dough available at grocery stores to different styles because fully from scratch is just more work than I want to do for pizza.
There were three restaurants in Monmouth County, New Jersey: Freddies in Long Branch, Zacharys in west Long Branch, and Pete and Eldas in Neptune, that all had a similar style of crust. There are a ton of pizza places in Central Jersey, but these were the only three that had a cracker-y crust similar to Chicago thin. I was always curious how these three, out of the hundreds of pizza places around, had similar crust styles, but never did any research on the subject. Maybe the mystery added to their allure, as they were hands down the best pizza places in the area. Freddies closed in the past 5 years, which was a travesty, as it opened in '45 (mostly I don't trust restaurants when they say they're that old, but my grandfather lived down the street since '33 so I know it's the truth). I'd be curious to know whether a Chicago pizza guy came to the Jersey shore and started the thin crust thing in the area.
Kanji lost some weight. Looks great!