Love this dough of this place. It’s a specific way to make this tavern thin crust. Some people are against it, but I’ve made many pies over the years as a store owner and manager of 20 years in the pizza biz. It’s imperative you cube up some cold butter and drop it into the flour like you make biscuits. Use corn oil, NO corn meal in the dough. You can use corn meal dust as traction when you make the pizza (although I prefer a mixture of corn meal/breadcrumbs) Use high gluten flour. This dough is a dry dough. The biggest key for me is the rise of the dough. Minimum 36 hour room temperature rise. Then ball it up and refrigerate and use next day. This gives it that nice “yeast” beer like flavor. I actually drop some beer into the dough recipe. I take half a cup of water in the recipe and substitute it with beer. Really nice job with the video. Quiet, no music, no talk. Good stuff!
I lived next door to this place for 20 years.l've eaten countless hundreds of these pizzas.Never knew how good we had it til we moved out of state.Love that Marie's Pizza on the corner of Lawrence and Kedvale
As im watching this at 2 am w the munchies, I would very much like to try a slice of each because of how good it all looked. Im in awe and if ever in Chicago plan to visit Marie's Pizza. Cheers
Man that is awesome and I am upset I never knew about that place when I was there, because that is how I prefer pizza and a lot of Chitown pizza is deep dish or thick crust. Great video very relaxing and it looks absoulely stunning.
Your videos are sublime. No dialog. No nothing, except what you chose to shoot, and at least, much closer to "documentary". Reminds me of recent Godard.
@@AndiCakes this all depends on what kind of pizza you would like to make you're making a Chicago standard style pizza/ High quality part skim /whole milk provolone blend works well. I like using Buffalo mozzarella( for margarita/or bruschetta pizza) I personally think a whole milk/ part skim mozzarella with the provolone fontina asiago a little Romano & parmesan is a excellent blend you could find it already made up. When I make taco pizza we'll authentic as best as I can taco pizza I use a six different kinds of Mexican cheese. When I make a Southwest style pizza I use Monterey pepper jack some nice cheddar and a little mozzarella blended in. When I make a mac and cheese pizza Six different kinds of cheese goes into making that. There are many blends you can make and can buy. Try to get the best blends available and when you make it use top quality stuff. When of course when I make my lasagna Pizza the six blend goes well and I also use ricotta.
Chicago Deep dish wasn't even invented until the 1940's people. This style called tavern style pizza has been around since the 1910's. You see Chicago had a law back then that you had to sell food in order to sell beer at a tavern. Well pizza was cheap to make there was a lot of sausage and other pork products in Chicago as they where the primary hog butcher for the USA at the time. Cheese was easy to get with WI just 1 hour by train away so pizza was the default food served in taverns. Thin crust cut into squares so that 1 pie could feed a few guys having a few beers after work.
@@jerrywoods4066 yea right Chicago Pizza has nothing on ny Chicago Pizza is thick dough and jarred tomatoes sauce with cheese it dirsnt even come close u have eat it with with a fork not even close
@@jerrywoods4066 now a bar par was invested in Chicago during the prohibition because because it was delivered from Wisconsin and that's where cheddar cheese came from and was quick and easy to make when ppl go off of work but most Italians got off the boat in Ellis Island from Italy so they were pros and making it
It's a true "bar pizza"...bar owners would often make these for the after work crowd as a little free appetizer for patrons buying beer. A couple small slices before going home.
Love this dough of this place. It’s a specific way to make this tavern thin crust. Some people are against it, but I’ve made many pies over the years as a store owner and manager of 20 years in the pizza biz. It’s imperative you cube up some cold butter and drop it into the flour like you make biscuits. Use corn oil, NO corn meal in the dough. You can use corn meal dust as traction when you make the pizza (although I prefer a mixture of corn meal/breadcrumbs) Use high gluten flour. This dough is a dry dough. The biggest key for me is the rise of the dough. Minimum 36 hour room temperature rise. Then ball it up and refrigerate and use next day. This gives it that nice “yeast” beer like flavor. I actually drop some beer into the dough recipe. I take half a cup of water in the recipe and substitute it with beer. Really nice job with the video. Quiet, no music, no talk. Good stuff!
I lived next door to this place for 20 years.l've eaten countless hundreds of these pizzas.Never knew how good we had it til we moved out of state.Love that Marie's Pizza on the corner of Lawrence and Kedvale
Atleast you left this dump
Dude applies that sausage like a boss!!! Would take me 3 or 4 times as long to do that. Nice job, sir!!!
I will bet he has done it a few thousand times.
@@Alex-px2mb Yeah. I'll bet you're right!
thin crust is my fave! less carbs and a nice crunch
Detroit Style Pizza is the best of both worlds. Not thin not thick but crunchy and so good!
Die Videos sind einfach immer der Hammer 🤩
Good job mister Pizza Master. So entertaining to watch. Thank you for sharing this guys.
Wow! This is so so yummy, well sauce and coated. I like the olives and cheese toppings 😋
I freaking love this channel ! !!! 👍👍
The best views. The best times. ❤️❤️❤️The best ways to see the world. Thank you for being so generous in sharing this.
Marie’s is hands down the BEST pizza on the NW side of Chicago! The thinnest crust and simply delicious!!
The way the guy folds the box is doing my head in
Excellent Vidio ✋ i like this place ✋ thank for sharing this Vidio 👍 greeting from Indonesian traditional gold finder 🇲🇨🍲🍜✋👍👍
Yummy and mouth watering 😋👍
Awesome. So therapeutic. 😋😋😀😀🍺🍺
Thin,crispy and yummy just the way I like it , because I don't want to eat to much dough !
Less dough, more place to taste the toppings! 😋
Looks yummy! That pizza cutting sound is so good.
As im watching this at 2 am w the munchies, I would very much like to try a slice of each because of how good it all looked. Im in awe and if ever in Chicago plan to visit Marie's Pizza. Cheers
It could be argued that this is the real chicago style pizza, not the deep dish one 😋
I see it as a win/win situation!
I agree. I grew up in the western burbs and we never ordered deep dish. Always think crust!
Deep-dish is for tourists 👈🏻🤣
Facts 💯
Moved to Texas so when I order pizza I ask if they can cut into squares
I swear most of the people who are watching this are getting hungry 😋
Truth for sure
Man that is awesome and I am upset I never knew about that place when I was there, because that is how I prefer pizza and a lot of Chitown pizza is deep dish or thick crust. Great video very relaxing and it looks absoulely stunning.
They used to have a window where you could see the guy making the pies as you walked by. It’s been boarded up since the 2020 riots.
Looks amazing... recommend Bertollis in River Forest and Grand Stand in Franklin Park
Bertolli is good, I agree
If I’m going into battle in medieval times, I’m def taking that stainless steel dough roller. Thing looks like it weighs about 2K lbs.
They look fantastic 😋
That’s some amazing looking thin crust! I’ll be in Chicago in a few days…. I may go!!!
Thin crust pizza is my favorite, And that looks great.... I'm going just for pizza!!! I'm from Cleveland
Those pizzas look magnificent 😮🥰🥰
Love this. I dig when 🤔 people taste their food
Some devour it like they're starving.
That's why grandma was never hungry at thanksgiving dinner!
Marie's pizza is so delicious! Yummy and mouth watering
My dude was stingie as hell with the cheese, huh?
Definitely
Looks Yummy~!!!! ♥
Chicago has the BEST DEEP DISH & THIN CRUST PIZZA! It is a city with a plethora of diverse & ethnic foods!
I wanna go there!😅
Thin crust with crispy edges, different from regular pizza. It's crispy around the edges, soft in the middle, and it has a lot of flavor.❤️❤️
wow!!! good👍👍👍
ME ENCANTAN LAS PIZZAS, QUE RICAS SE VEN.
Whenever I go back to Chicago I'm a find this place.
Your videos are sublime. No dialog. No nothing, except what you chose to shoot, and at least, much closer to "documentary". Reminds me of recent Godard.
I goes HARD in the paint, nahmean. Chiraq, fool. Bo! Bo! Bo! Bo! Bo! Bo!
Wow!
Nice video ❤️❤️❤️
This makes me want an RC Cola 2 Liter!
Nice💜
Bạn làm bánh vida ngon quá,You make delicious vida cakes,
Thin for the win ! 👍
Very Beautiful😋😋
I'm always watching in Korea Thank you 🙆💜🙆♂️
Thin crust is the original. real Chicago-style.
So yummy👌👌👌
Love from india
I just ate Domino's before I started watching this. It's the only way to prevent late night hunger
Pizzas look so delish
Awesome Pizza Here😋😋😋👍👍👍🍕🍕🍕!!!Thank You☺️🙏😌🏆🥇💞💝💕
Wow now this is different i like 👍🏻
nice
I looking very Delicious PIZZA 💖
That pizza looks fantastic. Great video.
Yum
I like crispy pizza 🍕🍕🍕
I need to open one of this stores here in seattle
Love how they are using a heavy rolling pin, no need to hand form the dough
True test are the middle pieces as far as crust goes but damn I’m hungry. Bravo
wow!!!!! double wow!!!!!
Niceeee
Ham, pineapple, green olives, and extra cheese is a great pizza.
Yummmmeeeee
All that sausage, love it
Thanks!
Now, I'm HUNGRY
looks good to eat
🍴🍴🍴 yes, please!
Nice video
Hello size of your pizzas looks perfect
❤❤❤❤
السلام عليكم مع احلا لايك من اختك اتمنى لك التوفيق والنجاح والسعادة والصحة (عند الجديد)💔💔👒👒💖
Wow ngon quá
Good Italian food.
When you see those pools of grease you know it's great pizza.
I work in a pizza Business 40 years it's a sign of cheap cheese
@@sheawhitey5009 Can you tell us the best cheese for pizza?😊
@@AndiCakes this all depends on what kind of pizza you would like to make you're making a Chicago standard style pizza/
High quality part skim /whole milk provolone blend works well. I like using Buffalo mozzarella( for margarita/or bruschetta pizza) I personally think a whole milk/ part skim mozzarella with the provolone fontina asiago a little Romano & parmesan is a excellent blend you could find it already made up. When I make taco pizza we'll authentic as best as I can taco pizza I use a six different kinds of Mexican cheese.
When I make a Southwest style pizza I use Monterey pepper jack some nice cheddar and a little mozzarella blended in.
When I make a mac and cheese pizza
Six different kinds of cheese goes into making that. There are many blends you can make and can buy. Try to get the best blends available and when you make it use top quality stuff. When of course when I make my lasagna Pizza the six blend goes well and I also use ricotta.
@@sheawhitey5009 Thank you for the deep-loaded dish on pizza. 😜
Yes!!! Marie's pizza is so delicious! I MUST get some every time I come to Chicago! Do NOT miss out on the best pizza you have ever eaten. 😋👍🏼💖
No way New York pizza waaaaaaay better
@@DanKoenigJr nope
Pizza♥
느끼하지 않고 담백한 맛
good
It's better if you put some tabasco hot sauce..🍕😋👌
I live in northern italy and i usually eat pizza at least 6/7 times a month and i have to say... congrats! Different, but looks so yummy!
So yummy🤩🤩
Как вкусно выглядеть ням ням
😍😍
the Feta cheese and spinach i could eat everyday🍕🍕🍕🍕🍕🍕🍕✅👍😎
🍀🍀🍀🍀안녕하세요 ohhhhhhhhh i wanna have it🤩🤩🤩🤩
The best of luck.
Всем Славянам здрасьте!
Chicago Deep dish wasn't even invented until the 1940's people. This style called tavern style pizza has been around since the 1910's. You see Chicago had a law back then that you had to sell food in order to sell beer at a tavern. Well pizza was cheap to make there was a lot of sausage and other pork products in Chicago as they where the primary hog butcher for the USA at the time. Cheese was easy to get with WI just 1 hour by train away so pizza was the default food served in taverns. Thin crust cut into squares so that 1 pie could feed a few guys having a few beers after work.
Interesting read 👍 although I didn't think any good pizza exists west of nj ny and new England area
@@patricklaurojr7427 Chicago's pizza rocks
@@jerrywoods4066 yea right Chicago Pizza has nothing on ny Chicago Pizza is thick dough and jarred tomatoes sauce with cheese it dirsnt even come close u have eat it with with a fork not even close
@@jerrywoods4066 now a bar par was invested in Chicago during the prohibition because because it was delivered from Wisconsin and that's where cheddar cheese came from and was quick and easy to make when ppl go off of work but most Italians got off the boat in Ellis Island from Italy so they were pros and making it
@@patricklaurojr7427 you haven't a clue. Chicago pizza was originally thin crispy crust.
5:17 italian people: ahhhggggg nooooo piña? Pizza with pineapple?
выглядит очень вкусно
Chào các bạn! Tôi đến từ Việt Nam 🇻🇳🇻🇳
Rất vui được làm quen với mọi người!
😂😂😂 ma è uno scherzo ??? Sembra la pizza surgelata della LIDL
Certified Gold!!!!!
😋
Pizza Haus in Wardsville, Missouri is a hidden gem for pizzas and hoagies
I didn't think any pizza gets good once you get west of NY and nj lol
💖🌷💖🌷💖🌷💖🌷💖
Those pizzas look awesome. Is there a reason why he doesn't cut it in triangle? To me its total non-sens but there is perhaps à good reason.
It's a true "bar pizza"...bar owners would often make these for the after work crowd as a little free appetizer for patrons buying beer. A couple small slices before going home.
@@Mrbink01 OK it makes sense thx
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