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!
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.
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
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.
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
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.
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!
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
Why is everyone so hard on this pizza maker? This guy appears to be receiving a lot of criticism, but I think it's unjustified. He demonstrates genuine passion in his video and explains his methods clearly. His use of grams for measuring ingredients is crucial for achieving consistent results. While St. Louis-style pizza traditionally uses Provel cheese and does not contain yeast, Chicago-style pizza typically uses mozzarella and includes yeast. He is using an authentic pizza crust recipe that aligns with these traditions. We wanted to enjoy the pizza immediately, so we skipped the overnight drying step he suggested. Nonetheless, we achieved excellent results with a crispy crust thanks to the par-bake method. I specifically sought a pizza dough recipe that would yield a cracker-like crust, and this one delivered. Ultimately, who cares what he calls it? Regarding the St. Louis-Chicago pizza debate, my research shows he’s accurate. Amedeo Fiore popularized St. Louis-style pizza by omitting yeast and changing the cheese, but he came from Chicago, where tavern-style pizza has used dough with yeast and mozzarella since the 1930s. In the end, it’s about enjoying the pizza, not just the labels. Thanks for the recipe!
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.
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.
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.
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!
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!
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.
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 ❤️
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!
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?
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.
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!
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
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!
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?
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 ?
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!
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
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!
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.
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.
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...
Looks a lot like Columbus-style pizza. Every element-the cracker crust, cornmeal dusted, mozzarella-provolone mix, sweet sauce-heavy on oregano, little pepperoni cups that trap the grease, edge-to-edge toppings, slightly burnt edges, party cut into rectangles- came from Italian-American neighborhoods in Columbus, OH in the early 1930’s.
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.
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!
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.
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
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.
This is amazing, the unsolicited votes for Chicago Thin/Tavern style pizza has overwhelemed the Deep Dish. Thanks for the comment, and of course, thanks for watching!
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 absolutely appreciate your devotion to measurement and weight accuracy. That being said, you should be spatting out your containers (blender etc.) because the tablespoon or two of ingredients that you’re washing down the drain will add up… Plus it’s important to educate people on food waste, even if it’s just a little. You’re using premium ingredients most of the time… 4:49 #foodcost
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!
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.
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.
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!
Kenji is next level. Good shout out! I've learned SO much from him.
LOVE THE THIN CRUST ! I GET THE MAGIC OF ALL THE TOPPINGS ! Thanks much TOM !
7:40 yes! big respect to chefs and food UA-camrs that give credit and shoutouts
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
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
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!
Real skills! Great recipe and method. 👍🏻👍🏻👍🏻
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.
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 ❤️🖤
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
As I've gotten older I tend to like thin crust better,and that one looks like a winner...More Beer Please.
Very nice that's definitely a traditional tavern style pizza!
Man... Everything you make looks amazing
Why is everyone so hard on this pizza maker?
This guy appears to be receiving a lot of criticism, but I think it's unjustified. He demonstrates genuine passion in his video and explains his methods clearly. His use of grams for measuring ingredients is crucial for achieving consistent results.
While St. Louis-style pizza traditionally uses Provel cheese and does not contain yeast, Chicago-style pizza typically uses mozzarella and includes yeast. He is using an authentic pizza crust recipe that aligns with these traditions.
We wanted to enjoy the pizza immediately, so we skipped the overnight drying step he suggested. Nonetheless, we achieved excellent results with a crispy crust thanks to the par-bake method.
I specifically sought a pizza dough recipe that would yield a cracker-like crust, and this one delivered. Ultimately, who cares what he calls it?
Regarding the St. Louis-Chicago pizza debate, my research shows he’s accurate. Amedeo Fiore popularized St. Louis-style pizza by omitting yeast and changing the cheese, but he came from Chicago, where tavern-style pizza has used dough with yeast and mozzarella since the 1930s.
In the end, it’s about enjoying the pizza, not just the labels. Thanks for the recipe!
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.
Anything this chef does looks better than pctures of internet!
Thanks for the great compliment, and as always, 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.
Solid dough man, cronchy, oily, *chefs kiss*.
Good eye, the crust was awesome. Thanks for watching!
@@allthingsbbq Already made it like 3 times lol
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.
you're a badass, lots of good pizza dough recipes out there, this is a top one for me!
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.
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!
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!
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!
I need to save this one just for the sauce recipe. Simple and looks delish!
Another Banger pizza video brother.
Awesome job! Looks delicious. A whole pie by myself wouldn’t be very hard at all!
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.
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!
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?
My only note is throw the cheese over the toppings, and you’re golden!
Love this idea! 🧀
Love it!!
Thank you so much, and thanks for watching!
Hey Chef have you done a video on pizza in the Napoleon p500?
That looks bomb bro
You had me at pizza 😀. 🍻
Why not use a refrigerator for the crust dry or a dehydrator? Might be able to reduce the crust drying time using these methods.
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.
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!
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!
Perfect, I'm Hungry ! 🤪
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
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!
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 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?
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
My favorite way
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 ?
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
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
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!
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
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..
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!
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.
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
That looks delicious! But use the Alfa woodoven more! That's a beast!
It’s pay to play
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.
Nice chef tom!🤤👊🏾
Have you made Mexican Lasagna before? I would really like to see your version.
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...
Instead of leaving it out overnight, could you parbake it for a little bit?
*HELL YEA!!!*
Once the dough has dried out overnight, could you batch freeze them?
yep! That's what Kenji's suggestion was in his recent video
Looks a lot like Columbus-style pizza. Every element-the cracker crust, cornmeal dusted, mozzarella-provolone mix, sweet sauce-heavy on oregano, little pepperoni cups that trap the grease, edge-to-edge toppings, slightly burnt edges, party cut into rectangles- came from Italian-American neighborhoods in Columbus, OH in the early 1930’s.
How big is each pizza.
Активированный уголь... Ммм мой любимый
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.
Tavern style is a thing in Chicago. Watch the Pizza Show from Chicago on here and get educated….
have a almost 72h dough ready for some pizza, gona do kinda Chicago style but more whit italien
flavors
that hot of water may kill the yeast? Am I missing something?
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!
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!
من فضلك اريد الترجمة باللغة العربية. تحية من الجزائر 🇩🇿 وشكرا
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.
happy ramadhan fasting
A simple one. Show us how to make chicken nuggets spicy or regular on the grill.
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!
Chicago grown boy here and home pizza chef great looking pie but toppings are under the cheese on Chicago tavern style pizza's...
This is the Chicago pizza. Deep dish is for tourists
Glad you liked this on. Thanks for watching!
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.
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
This is how many dishes I use when I make chicken
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!
bruh when you poured the sauce on the handle 👀
Bro burned that second one lol
So all you need is tons of time and specific cooking equipment got it
This is the real Chicago style pizza, not deep dish.
This is amazing, the unsolicited votes for Chicago Thin/Tavern style pizza has overwhelemed the Deep Dish. Thanks for the comment, and of course, thanks for watching!
Make a Stromboli!!! It would be amazing!!!
Request noted! Thanks for watching!
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 absolutely appreciate your devotion to measurement and weight accuracy. That being said, you should be spatting out your containers (blender etc.) because the tablespoon or two of ingredients that you’re washing down the drain will add up… Plus it’s important to educate people on food waste, even if it’s just a little. You’re using premium ingredients most of the time… 4:49 #foodcost
Dough the Vito & Nick’s way…
How about a cauliflower crust pizza! This one looked delicious
Thin crust🎤