Try This Simple Hack For The Crispiest Pizza This Side Of Chicago & Does Pineapple Belong On PIzza?
ฝัง
- เผยแพร่เมื่อ 2 มิ.ย. 2024
- In this video i show you how to make cracker crust pizza better than any pub or tavern can make... maybe i'll also show you a unique recipe that makes pineapple right at home on any pizza.
pepperoni : amz.run/6IY1
Meat tenderizer : amz.run/6IY4
Pizza steel round :amz.run/6IY7
Pizza steel square : amz.run/6IY8
Dalstrong pizza cutter : amz.run/6IY9
Dough containers : amz.run/6IYA
Pizza peel : amz.run/6IYB
Cutting board: amz.run/6IYC
Wooden peel : amz.run/6IYD
Mixing bowls : amz.run/6IYG
books from top to bottom in the video "the art of pizza making" Dominick DeAngelis, "the pizza bible" Tony Gemignani, "pizza, a slice of heaven" Ed Levine (j kenji's :boss:) "pizza quest" Peter Reinhart "the great chicago style pizza book" Pasqualle Bruno, Jr. "new pizza" james Mcnair. however! my favorite pizza books (that are not the pizza bible) are not pictured here. they are, no no particular order : "flour water salt yeast" ken forkish (about bread and pizza) "the pizza czar" Antony Falco and "pizza camp" by Joe Beddia, i also have reinhart's other two books on pizza, perfect pan pizza and american pie, both worth a read. and ken forkish "elements of pizza, again, worth a read.
Recipe :
Poolish :
125g water
125g 00 flour
.3g active dry yeast
Dissolve yeast in water, add flour and incorporate, cover loosely and leave at room temp for about 12 to 18 hours depending on your room. You are looking for a double in size. You can skip this step if you don’t have the time, this pizza is more about the texture than the taste. I use a preferment in every dough I make.
Dough:
950g 00 flour
100g cornmeal
420g ice cold water
140 g water at 80-100 degrees
The poolish from the day before if you are using
20g salt
4.5 g yeast
20g sugar
50g lard
10g garlic powder
30 minutes before you make the dough, put the poolish in the fridge. Stir the yeast into the warm water and set aside, mix the flour, cornmeal and garlic powder together with a whisk, then add the ice cold water, mix for a few minutes, then add the sugar to the yeast to dissolve it,. Add the poolish to the dough, then the yeast mixture, mix until incorporated, then add the lard and salt mix together again for a few minutes, then turn out on to a floured surface for kneading. Knead for about 8 minutes until the dough feels nice and springy and soft, then try a window pane test, if it passes , put in a covered bowl and leave at room temp for 20 minutes. After that ball it up into five equal sized balls, and transfer to either dough containers, or a tray and cover with plastic. Place in your fridge for 24 hours. You can use them sooner at the sacrifice of flavor.
Pineapple:
150g fresh pineapple
15g sugar
30g sherry vinegar
15g unsalted butter.
Add some neutral cooking oil to a medium high heat pan, add the pineapple, sprinkle some salt, wait until starting to brown, then add the butter until it is melted, then the sugar and lastly the vinegar. Reduce by half.
Sauce:
250g san marzano tomato
15g tomato puree
15g olive oil
5g sugar
5g salt
Pinch dried oregano
Pulse all the ingredients together, done. Use non grated cheese and nice pepperoni.
0:00 intro
1:01 Preferment
2:37 how to make Chicago cracker pizza dough
7:11 Does pineapple belong on pizza?
9:18 quick easy pizza sauce
9:41 making a pizza with crispy, crunchy layers - แนวปฏิบัติและการใช้ชีวิต
where is your favorite thin crust/cracker tin/tavern pizza, whatever you call it, from?! also I have updated my description with links to the pepperoni and the meat tenderizer I used for the docking of the pizza. :)
Great video until you decided to use pineapple as a topping.
@@kogoromori30 check out my topping video for an alternative. But thanks for the feedback
@@kogoromori30 GREAT VIDEO AND WHY NOT PINEAPPLE?? YOU MAKE IT, IT'S YOUR PIZZA, TOP IT WITH WATEVER YOU WANT. CUCUMBERS ANYONE??
I thought poolish had yeast in it. Then you added more yeast. What is the reasoning behind this.?
@@meisievannancy Poolish (and biga) are preferments, not starters. They add flavor, not leavening. The amount of yeast in a Poolish is very small.
Think of preferments as simply a part of the overall formula that's fermented a day early.
Being a Pizza enthusiast, and from Chicago, after watching hundreds of videos on TH-cam, I have never seen this technique before. I made it tonight and this is my thin crust going forward. It’s thin, it’s flaky, it’s crispy, absolutely beautiful. Thank you.
Comments like these REALLY make my day. For someone to actually try my recipe and liked it AND for that person to be an enthusiast... Priceless. Thank you. I'm getting my mojo back and I'll be updating this recipe for a 2.0 perhaps later then a 3.0 who knows
@@rollonfoodlet’s go just got a pizza steel and soon gonna start trying your recipes. super excited !
@@magato6978 let's fuggin go son. Lmk how she comes out. I'm busy polishing my new video, then I'm gonna drop videos like I drop cheese on my pies.
And my wife will no longer accept pineapple unsigned lol
To me pineapple on pizza is a no, but she loves it
@@GroupRIPS unsigned?
This channel is so underrated!
And that my friends is how you do it. I've been searching and searching for how to do this and I think this guy finally nailed it.
Follow up video being worked on as we speak!!
I think I've seen every thin crust pizza video on TH-cam this is the best one man folding the dough the oil in between the layers
I'm working on a 2.0 to this as well. 🙂
@@rollonfood where are you from man
@@jayhell53 Manchester
Sausage and pineapple are my favorite pizza toppings! Your pizza looks AMAZING!
That's one of my favorite combos too, spicy sausage, banana peppers and the spiky apple
I don't know if you've ever been to Milwaukee, but this is the signature style used here. The layering is what separates it from the thin crust style of Chicago. Places like Lisa's, Caradaro Club, and Ned's use this technique (though they use a sheeter). When I do it, I'll parbake with the sauce on. And when it's done, I cool it on a raised wire rack. Helps with maintaining the crispness. Great video, enjoy your content!
Thanks for the insights, I have very recently been using a rack for all my pizzas but haven't tried sauce parbake. It is cool too know that there's places out there doing this, and I'll have to investigate that. Cheers friend!
Ned’s is one if the best in Milwaukee. Can’t find anything close to it or even a decent Chicago thin crust in Florida. I have resorted to try making my own. Any ideas on their sauce recipe?
You can roll out to the 1/8th inch thickness, then use a 12" pizza screen and cut the circle with a pizza cutter, par bake for about 1 min then store until needed. It should look much like a tortilla, soft and pliable. Tony Gemignani does this in his restaurant that serves Chicago thin crust. If it works for him good enough for me :) Thanks for the recipe!!
Great stuff man! Definitely making this. That poolish separates you from the pack, I had no idea that was a thing as a pizza novice!
My very next video is a deep dive into preferments! 🙂
thank you for sharing ideas.
You're welcome!! Many more on the way next year
Adding fat i.e., lard to the dough softens the dough and is usually the enemy of crispy. You nailed crispy despite making it harder to get there. Amazing technique.
Thanks!! It's funny you should bring this up, I'm actually working my way to an update. Stay tuned!
@@rollonfood can’t wait to see it. I’ve recently gotten into super thin crusts like this and tried laminating my dough. I haven’t gotten to crispy yet, but i have make those flaky layers.
I also like your pineapple stance. I e never tried cooking it beforehand though. I am so glad tomorrow is pizza night.
Every night is pizza night 😁
@@rollonfood I have to limit myself to once a week or else I'd weigh 400 pounds
Fantastic and invaluable. I agree, stroke of genius!
I've since found an even better application, so stay tuned!!
I've been looking for a good thin crunchy pizza dough on youtube for a long time. Finally found it, thank you. Great video. Your channel is going places, love your style. One question: How much poolish in grams did you use? Thank you again and keep doing great videos.
180g poolish for this one. Glad you liked the video! Thanks for the vote of confidence. 🙂
I can't wait to try this. Thanks so very much.
You are welcome. Should be doing another thin crust video soon, maybe a couple. Let me know how you like this one!
that looks amazing
Great looking pizza. Wasn’t expecting the lamination folds, that’s awesome. Yes, resting the dough after rolling out is done in Chicago to dry out the dough. However, your dough looked and sounded perfect!
Thank you! Gonna revisit this one soon. I'll do the resting between folds, I've got some square containers that'll help proofing the dough and some other tricks. Appreciate your comment!
Wow the rubber band trick is ingenious!
I didnt see measurements for the mixtures. Did i miss them. Cant wait to make! Awsome video! Made me super hungry!
The recipe is in the description. 👇😉
Brutha, you are a true artist! Good food requires love! Cant wait to watch rest of your vids! Im telling everyone i see bout your channel! You deserve way more subscribers than 10k for sure! Thanks for quick reply! You have a super fan in Kentucky USA. Thanls again.
Thanks, it means a lot. I intend to grow. BIG TIME 🤞
The more I watch, the more I agree.
I agree 🙂
Glad your efforts are starting to pay off Tony🙏🏻 I could always tell from the amount of effort you put into your videos your channel was bound to take off. Cheers bro
Thanks matey. You know, I'm hoping they more effort I put in the more results I'll get. 🙂
Fabulous!!!!!!! I can almost taste it!👍🏻😁
Thanks mum, I mean, kind Internet stranger... 😉
We always get pepperoni, pineapple, green olives, and ricotta. Yum!!!!
Try it with Provel cheese!
Sounds nice 😁
I use pineapple with roasted red peppers, capicola, and a habanero cream sauce, and finish with a little sprinkle of gorgonzola cheese. Sounds weird but its crazy good. I like what you did with the pineapples a lot though, that was brilliant with the sherry vinegar
Wow, your pizza sounds nice. Sweet, savory, spicy. Habanero cream sauce sounds legit. Joe beddia loves his cream sauces, have you got his book? I've got a really cool video brewing that I think you'll like with a whole new way of using pineapple, stay tuned.
Pineapple, pepperoni and jalapeno is one of my go-tos! Def gonna give this a try! The folding the dough as if a croissant/pastry is literally genius. We've been trying a lot of different recipes lately and this looks amazing!
Did you see my toppings video yet? I make exactly that. Just a little different. Check it out. Lmk how you get on!
We finally made it tonight!! That crust is amazing!! Tried and true the middle pieces are crunchy the dough has an amazing flavor. We're from Illinois/Wisconsin so this dough is so nostalgic. Thank you again for your recipe!!
@@brookski726 these the best comments, when people report back that they made and liked a recipe! Glad it turned out so well. I'll work on a 2.0 soon!!
Looks like a real good cracker. The pizza looks good too. 8. )
😂😂
I like the way you do the thin crust. One of my favorite pies includes pepperoni, pineapple and hot banana pepper rings which are never really very hot. Too keep the excess moisture off any crust, my version is to let the pineapple and hot peppers drain for a couple hours and if they are still too moist, roll paper towel.
Even when I order pizzas for a party, the pepperoni, pineapple, banana pepper pizza is always the first to go missing.
I’m going to try your recipe next. Thanks, eh.
That sounds nice! Check out my pizza toppings video for a cool version of a pepperoni pineapple pizza. I show to make pineapple sauce.
You crack me up man!
🤡
Great video! Any chance you have a link on where to buy the pepperoni from Chicago?
i put all the links in the description!!
I'm making this tonight with the kids. I forgot the lard so will have to see how it turns out without it. Thanks for sharing the recipe.
Good luck! Lmk how it goes!
Another great pizza tutorial! I really like your pizza cutter. Where could I get one like it?
Link in the description
Almost looks like St. Louis style thin crust. Missing is the St. Louis "Provel" cheese (I know some will comment on the provel, but oh well!)
Pepperoni is Spiiiicy Saalaamiii...... Crispatory science, funny!😂
I'll use provel on the next one!
@@rollonfood My wife born and raised in St. Louis loves Provel cheese, I prefer mozzarella and Gouda. Oh, she loves pineapple and bacon too.
Really love this recipe, subbed to your channel. We need the 2.0 video, please! A few questions: 1) Have you tried this with King Arthur Bread Flour? 2) Given the measurements listed, how many dough balls does this make?
I haven't used it but I imagine it'll be fine. It's more about the method. The recipe should yield 5 balls.
Thanks. Looking for for the 2.0 of this recipe.
@@rareartists soon!!
Mr. Rollon can you also say if the degrees are in C or F. Thanks, Love your little cameos (the one where you did joshua with long hair and opening the cupboard was really funny!!)
I use Fahrenheit for temperature, sorry for the confusion. Imperial for temperature, metric for everything else.
Got that poolish doing its thing. Im going by the Rollon book. Gram for gram. Can’t freaking wait. When I heard you bite into that first piece i, i went berserk! 😂. Im a crust fanatic.
That was one of the best crust ive had. Thank you so much for sharing your recipe. Everyone loved it too!
Looks great, Do you have a list of the books you had on the side in the intro please?
books from top to bottom in the video "the art of pizza making" Dominick DeAngelis, "the pizza bible" Tony Gemignani, "pizza, a slice of heaven" Ed Levine (j kenji's :boss:) "pizza quest" Peter Reinhart "the great chicago style pizza book" Pasqualle Bruno, Jr. "new pizza" james Mcnair. however! my favorite pizza books (that are not the pizza bible) are not pictured here. they are, no no particular order : "flour water salt yeast" ken forkish (about bread and pizza) "the pizza czar" Antony Falco and "pizza camp" by Joe Beddia, i also have reinhart's other two books on pizza, perfect pan pizza and american pie, both worth a read. and ken forkish "elements of pizza, again, worth a read.
@@rollonfood Thanks, i have some of those as well but am always interested in seeing new ones. The other one i would recommend is mastering pizza by marc vetri.
@@timcorrin1475 I was looking at that, I'll add it to the list, I really want modernist pizza one day. There's a modernist pizza podcast btw, really informative loads of rock stars are on it, Nathan myrhvold obviously, but people like Chris bianco, Italian tomato farmers etc.
That looks fantastic. What was the brand of pepperoni you used?
Bridgford, bertolini, old world pepperoni. I bought from Kroger.
Dang I love those knives! Need an affiliate link matey
I agree, but you need a much larger following apparently. One day maybe
No matter what temperature it is in your room, it’s always room temperature:)
You know what? When you put it like that it makes perfect sense. 🙂
What is the measurement of the yeast in teaspoon? It looks like more than .3 grams. Is it 3 grams?
For the poolish it's .3g. about an 1/8 tsp
Great video and thanks for presenting some new pizza making ideas!
New pizza ideas is my middle name! It's just spelled J O S E . 😉
Awesome video- well all your videos are great! I've made this a few times and many pineapple-pizza separatists have been converted! Given the strong feelings people have and the ability for this people to convert people, it seems Lincoln is a fair name but is history really appetizing so if you have a name please share so I can properly spread the love!
My name? It's Antonio Rollon. 🙂
@@rollonfood I read your bio on the website, great story! But also a name for your pineapple pepperoni pizza
@@robwatts6478 ohhh there sauce. How about "thorny issue" 😄
@@rollonfood 🤣perfect haha
@@robwatts6478 😁 you know that's the name that'll go on the bottle.
I love this kind of pizza it is really good I love the bubbles in between the crust is there a recipe that you could share with us that would only make two pizzas And does this recipe always put those bubbles in your dough And did you have a baking stone in there
Just divide all the ingredients by 2. You can't really divide by any other number without messing with hydration.
What's the brand/name of the pepperoni?
Bridgford bertolini old world pepperoni
@@rollonfood Thank you, sir!
@@rollonfood Thank you!
Pineapple on pizza should be against the law 😂 Well done 👍🏽
Glad you liked it!!
Bummer, you don't have a link for the pepperoni. I'm a Chicago native in my mid-60s. I'm in search of the best effing pepperoni.
Do you have public up there? If not, boar's head is really good as well. It's a bit thinner, not tastes great
Can I use my sourdough as the preferment?
Of course! It's better to use the discard though as in this recipe, we aren't looking for a lot of leavening.
alright landlord
What the F have you done! This pizza sorcery will not be tolerated...it will therefore be embraced by those brave enough to follow...Bravo!
I think I'll print this comment out and put it on the wall!! But I am going to redo this recipe soon, perfect it. Thanks for watching. 🙂
pineapple good with pepperoni, if you really want to take it to the next level add avocado to a pepperoni pizza.
Yo, why does that sound so good?! Thanks for the tip I'll try that in the follow up video
Just say'in we like it, but maybe most of the people TH-cam land aren't fans of the slightly mushy green fruit. May not be worth your time. Great video though.
Have you seen Kenji Lopez video on letting thin crust dry out overnight before making? I wonder how this would be if you used your method and his. Create those layers, then let it dry out. I think I'll try that! But awesome stuff! Looks great
Yes! And I follow him on Instagram. I'm developing a recipe that I may use that technique in. I just got modernist pizza and it's Chock full of other tips for thin pizza, so I'm hoping 2.0 will be really good.
I think a combination of my lamenating and the cure in the fridge, plus some new inclusions I've learned about are how I'll proceed.
@@rollonfood looking forward to it!
Can’t find ingredient measurements???
Description ∆∆∆
YES! pepperoni was the original true Hawaiian pizze. The corporations changed it so they could suck more profit out of us. Ham is cheaper. Ham and salami are NOT pizza toppings in my space-time dimension.
hmmm. really? are you sure ? : en.wikipedia.org/wiki/Hawaiian_pizza
@@rollonfood damn those Canadians!! I knew they were just a sleeper cell this whole time, whith their stranglehold on good hearted quality comedy SCTV and all. Commie pinkos i tell ya!!! Russian television got to them! lol just kidding. As i said, in my own dimension.
Why the F are there so few subs? Like, comment and share.
Damn, I watch cooking videos ALL the time. It's a head scratcher why this channel isn't more popular.
Help the dude out!
Again, like, comment and share!
Thanks for the support my friend!
Pineapple, Yes
anchovies, HELL NO, and you sickos have the nerve to say no to pineapple...😂😂😂
Call it St. Louis Style please. In St. Louis we still call Chicago style, Chicago style..
i didn't really call it any style, just that it is crispier "this side of chicago" , but just for you , i'll look into the st louis style on the channel!
Why is your poolish so white? It looks like milk.
Something to do with the color grading.
@@rollonfood the only flour I’ve ever seen that’s that white is bleached
@@dirkdiggler9482 is king Arthur's AP. I only use it, King Arthur's bread, and 365 organic. For bread and my starter respectively
@@dirkdiggler9482 oooohhhhhh s#$@ you're right. It's kind Arthur's 00. That flour is white AF. That's why it's so good for wood fired ovens. The milling process "naturally bleaches" it. Good observation
@@rollonfood I’ve tried that stuff and haven’t been too pleased with it. I’d rather just use Italian “00”. I really like their bread flour, though.
WHAT DID YOU BAKE THE PIZZA AT? CANNOT BELIEVE YOU DID NOT SHOW THE TYPE OF OVEN OR THE TEMP..WASTE OF TIME TO WATCHALL THIS
Same amount of flour as WHAT??? The water or the yeast?????
There's a recipe and instructions in the description. Besides, I think you can see quite clearly which ingredients are similar in weight.
Too long for business
What do you mean?
Any pizza shop worth its salt does a preferment and at least 24 hr proofing with 48hr even better.
why ridicule the way Americans talk?
It's only ridicule is you feel ridiculous