How to Make Real Chicago Thin-Crust Pizza at Home | Kenji’s Cooking Show
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- Опубликовано: 17 апр 2023
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Get my books (including The Food Lab and my new book, The Wok) here: www.kenjilopezalt.com
You can find the links to all of the recipes (dough, sauce, sausage, and finished pizza) as well as my full New York Times article about researching the recipe at my linktree here. For now they are paywall free, but I don't control it so I'm not sure how long they'll be free: linktr.ee/kenjilopezalt
You can get the beat Chicago style giardiniera from J.P. Graziano, here: jpgraziano.com/
Very basic dough recipe:
For two 14-inch pizzas (for 12-inch pizzas reduce everything by 25%):
300g Bread Flour (I use King Arthur)
7.5g salt
7.5g sugar
1.5g yeast
30g vegetable, corn, canola, or light olive oil
150g water
1. Combine the flour, salt, sugar, and yeast in a stand mixer. Stir together, then add the oil and water. Mix together by hand or with the dough hook until a shaggy ball is formed. Cover the bowl loosely and let it rest for 10 minutes. Knead by hand or with a dough hook until the dough is smooth and satiny, about 10 minutes.
2. Divide the dough into two equal balls and coat them lightly with oil. Transfer to quart-sized lidded deli containers or gallon-sized zipperlock bags. Refrigerate for 3 to 5 days.
3. The day before baking, take a ball of dough out of the fridge and coat it lightly in semolina flour. Roll with a rolling pin to a 14-inch circle. Dust with more semolina as necessary to keep it from sticking. After rolling both balls out, transfer them to a parchment-lined cutting board or counter and let them rest, uncovered overnight.
To bake the pizzas:
You'll need about 2 cups of pizza sauce (your own or store-bought), a pound of low-moisture mozzarella cheese (full fat grate-it-yourself if you can, part-skim pre-grated if you can't), and toppings as desired. I usually use a half pound of Italian sausage applied raw in little bits all over the pie, a sprinkle of dried Italian seasoning and romano cheese, and some drained hot Chicago-style giardiniera.
Preheat a baking stone or steel to 500°F. Transfer one disk of dough to a pizza peel with the dryer side (the side that was facing up) down. Top with sauce and cheese to the edges. Add toppings. Transfer to the stone and bake until it's crispy and browned, 10 to 12 minutes. Transfer to a cutting board, let it rest so you don't burn your mouth, cut into squares, and serve (or eat it all yourself). 
Хобби
This is a big one.
Hello! :)
This is a big one.
been looking forward to this for a while! Thanks for sharing this part of chicago with the world!
This is the Chicago pizza I grew up with, the deep dish "casserole" stuff was really for tourists. I really miss Aurelio's Pizza, too bad they don't have any locations where I live now.
From a lifelong Chicagoan, (Northsider) Looks like you nailed it! Hope you visited Pat's Pizza, The Candlelite, Dino's on Higgins, and Frank's Pizza on Belmont. Some of my fave Northside thin crust spots...
the thing i love about kenji's videos is how he's just like "i have my little mushroom log soaking in here" no context, nonchalant nothing to see here folks, love it. haha
Must know what a mushroom log is and what the heck hes going to use it for
@@vinceomac They're logs full of mushroom spores so that you can grow your own mushrooms. My wife's currently doing a shiitake log that looks very similar to the one Kenji had soaking. You soak them, put them in a plastic bag to keep the logs moist, and keep them slightly moist for a few days until the mushrooms grow. Then you can harvest, dry the log out, and repeat.
You don't have a mushroom log?
LMAOO how could this guy NOT have a mushroom log!? 😂😂
@@bigm1tch oh, wow,. Cool to know.
The cut of you coming back for the 5 minutes and setting up the snap was hilarious.
I thought so too and it reminded me if “magic” videos my sisters and I used to make as kids.
this blew my mind.. the moment behind and leading up to the infamous snap
His time travel powers malfunctioned a bit.
Hey, Kenji. Regardless of whether a camera is on your head or in front of you, I'll be watching. The "real time" aspect of your videos is what I love. We see you go to the fridge, gather ingredients, wash and clean as you go, get interrupted; it all feels real and therefore more approachable. So keep doing what you are doing and we'll be here to watch!
Same! This is what makes this channel unique. When one is learning, seeing all those little things makes one more comfortable and sure of what one is doing xD
I think he's at that point where he needs a hanging camera rig setup that points down if he wants to keep shooting from the front like that instead of watching him walk around with a gopro on his head
Yup I especially love the handy tips he casually drops, while cooking.
😊😊
@@aurorat7633 It’s the same as about a billion other food videos.🤷♂️🤔🧐🙄🙄🤡
As a Chicagoan, THANK YOU. No one outside of Chicago realizes this is the style most of us eat on a regular basis. Deep dish is eaten wayyyy less often unless wanting to try somewhere new or take someone from out of town to experience it. Love Vito and Nicks being featured here as well.
We have a local chain here in my town in Montana and they cook their pizzas exactly like this. Thin crust, cut into squares, their specialty pizza has sausage on it as well as onions and peppers. I wonder if the original owner was from Chicago before moving here to BFE Montana? I'll have to look into this now.
Chicago thin went all over the midwest. Probably Italians who migrated outward from Chicago. Detroit style and a thin crispy style from WI/MN are further evolutions of Chicago style. 👌 Wouldn’t be surprised if it went further west too. Certainly it’s different from California pizza, which i wasn’t that excited about when i lived out there.
Mama Lunas for us
@lisecollazo85 authenticitalian you should play the mafia1 game :^
This comment made me laugh. I have a friend from Chicago and he’s sick of people mentioning the deep dish. He said “GD-IT, we only eat it when we have friends in from out of town!”
Kenji: “The length of this video is how long it’ll take to make this pizza”
Also Kenji: “…so 6 days later”
Technically it’s true because when he’s waiting for something to happen he’s not technically ‘cooking.’ 😂
He actually specifies that it's the workload time excluding waiting for the dough. Clean your ears out lol. 😜
🤣🤣🤣🤣🤣
@@richardmullins1883it's a joke weirdo 🤣🤣
@@richardmullins1883"clean your ears out🤓"
As a native Chicagoan, glad to see this type of pizza get more recognition! tavern style is what most of us eat when we get pizza. Vito and Nicks has always been my favorite.
my first true thin crust was Vito and Nicks. My fave is half sausage half pepperoni, and they're Italian beef pizza. It's my fave Chicago thin. I do love some Pequods and Lou Malnattis
I didn't realize it was even a Chicago style until I couldn't find it when I went to college out of state
This is real Chicago. Deep dish is a meal in a single "slice". You can spot a tourist when they're sporting a lasagna in their hand :) No shade for deep dish, love it, just not the go-to.
My Fav is vita bellas, moved out to the burbs and is the best SW of the city. Giordano deep dish will always have my heart though.
@@carterpants Deep dish is great, but it's a bit of bad PR for pizza in the midwest. It's what all east coasters think of when they think about pizza in Chicago.
I like the new camera but to be honest there is something really comforting and peaceful about being on your head and just watching your actions. I often compare it to bob ross. No cuts, just relaxing and informative content.
Maybe it’s because I’m not used to it but this video didn’t give me that homey feeling his videos usually do
I love how you go in for the second bite while still making noises of being in pain from the first bite. Very relatable.
I was born & raised on the south side of Chicago & this is what I grew up eating. There’s nothing really wrong with deep dish but that’s more for either north siders or tourists. Unfortunately it’s no longer in business but the best place was Edwardo’s in Hyde Park. I live in DC now where finding good pizza is almost impossible & most videos on Chicago pizza are about deep dish so this put a smile on my face.
South side of Chicago? Did you know bad bad Leroy Brown?
People on the north side mostly eat this style too, it's just that many transplants aren't familiar with it and most transplants live on the north side
This stuff is for everyday Pizza Eating
Deep Dish is for when you have something to celebrate or have guests coming into town
There are hundreds of tavern style joints on the north side, too.
Yep I'm from Chicago and never liked deep dish pizza thin crust was and still is my favorite. I loved tge original Home Run Inn off of 31st street and Villa Rosa off of Archer with the original owners. Let's face it almost all the good pizza places are not the same anymore if your pizza cooks in 20 minutes it's not authentic like we remember.
The fact that you said you could freeze the cured discs is probably the best thing I got from this video. I won't lie, it's a big time commitment for the dough, so being able to batch make a lot of these and have them frozen on hand for whenever you want is a big plus.
Have you tested this yet? Would you top the discs straight from the freezer since they are so thin or let them thaw completely first? I'm afraid they might get soggy when thawing them first.
Ok so I froze two discs and the one on top cracked quite a lot in the middle. The freezing process probably took too long in my ordinary freezer so the dough got too much tension in the process. I could still bake it normally even though the area around the cracks were not as crispy due to sauce leaking through obviously. Next time I will put a plate or something like with a little weight on the discs to keep them in shape and avoid the cracking.
Everyday I'm amazed at the size of American fridges.
Edit: I actually went and measured my freezer and a 14" might actually fit but it's a close call, what I'm surprised is that you guys aren't even considering this a possible issue 😂
@@alfred9805 I have a standard European fridge therefore I do 12-12,5 in (32cm) discs because my baking steel is only that big in diameter. Anyway I agree with you regarding the size of American fridges :D
¿Alguien ha conseguido desarrollar una forma correcta de congelarlos sin romperlos y sobre todo cómo descongelarlos sin que se mojen y pierdan el efecto curador?
As someone who's lived in the midwest his whole life it's quite cool to see kenji dive into this so hard and give it some attention. I've eaten this kind of pizza my whole life and I had no idea it had origins in Chicago. We have a place in Indiana called Arni's that is pretty well known for this style as well.
his research into it it was on his insta for it felt like months the guy was committed!
And it lends itself so well to cooking at home. My oven can hit those temps and I don't have to worry about it being stuck to the peel
Yes!!! I love Arnis. Someone told me you can purchase them online. Kind of reminds me of Pizza King, too
I didn’t know that either but it makes sense. This reminds me of pizza king where you order from the corded phone at your table. They still do that at the pizza king in Anderson btw
@@maxh4195 we had one in Lafayette that did that but as you’ve said only a few still do it. Never got to experience it myself!
I grew up in STL and that regional variety is very similar. The curing step is new to me, though. Definitely gonna give it a try because it's very difficult getting a fully loaded, paper thin crust into a 500 degree oven without a bunch of stuff falling off, burning, and setting off the smoke alarm.
Try constructing the pizza on the parchment paper on the peel....when ready to cook , slide the parchment paper with the pizza on it onto the stone. after about two mins, the dough will be set and just pull the paper out and continue to cook. I learned that from "Bake with Jack" You Tube. It works with really sticky dough too. Best thing is You don't have the smell of burnt semolina or cornmeal in the kitchen after you're done.
STL represent!! 😄
Another St. Louisan here - this pizza was almost perfect; just need some provel on it!
I grew up in Minnesota and this is the style we called local, down to the sausage topping (and wisconsin cheese). At one point a local pizza place did a limited time topping using ground sausage that had cooked wild rice (which is a local crop) in it, it was super good! One thing I didn't know was also regional until I moved to other states was that we refer to square cut pizza as "party cut" almost exclusively.
Rice pizza. That just might be genius.
Same style in Wisconsin as well. Sams/Sammy’s, which has restaurants in both states, is this style. All the pizza in WI has amazing cheese, unsurprisingly.
Native Chicagoan here. Thanks for making this! I've had a hard time replicating the crust I find at my favorite pizza places so look forward to trying this out. One thing, it's pretty much standard for us to put our toppings under the cheese and not on top. I'm sure some places don't follow this, but pretty rare in my experience.
Your bar-style tortilla pizza recipe was a staple for me in college. This seems like the logical next step
Kenji with a casual mushroom log, floating in his sink
I’ve been really excited for this video to come out. Thanks for all the hard work you do Kenji!
Thanks for all of the unique recipes while providing them in a friendly, personal way! Love all the knowledge dropped about the science behind how ingredients work and the history behind many of the meals! Really keeps the love of cooking sparked!
Never imagined the day when mid-west style pizza would get a dedicated Kenji video! Today is a good day, thanks for showcasing it, Kenji.
This is the video I’ve always wanted. Thank you! All the other tavern style videos on RUclips are basically just regular pizzas but thinner. The hydration and curing tips are absolutely huge. Can’t wait to make this, thanks again!
"place the pizza somewhere completely uncovered overnight where it won't be disturbed"
cat owners: oh... can't do this recipe then
This is now one of my favourite recipe you ever posted on RUclips. I am very grateful for all the work you put in these video. Thank you so much.
Beyond being an awesome, completely thorough video, I love reading the comments and seeing how much this resonates with people all over! Thanks Kenji!
So stoked to see this video come out. As a midwesterner this style of pizza has been a mainstay for me since I was a wee lad. Albeit not quite the super thin wafer style crust but with a slight rise to it.
This is absolutely amazing! Thank you so much! As a Chicago resident myself this looks sooo authentic! Can’t wait to try it!
Enjoy the videos and your insights. Listening to you is always a comfort
So excited, been waiting weeks for this video!! Thanks so much, Kenji for all of the research you do and then share with us!! 😘
Love Vito and Nicks. 35 years of going there, moved away, every time I go back to Chicago Vito and Nicks is one of the first stops.
I like the combined format Kenji, please keep the real time POV cooking, it makes it so much easier to follow and see what you should be doing. Also that pizza looks incredibly tasty, going to try it real soon
Fantastic setup! No doubt, your passion and dedication towards your craft is absolutely terrific. Great work, Kenji!
You out did yourself on this one Kenji. From the research, testing, explanation, video editing and final out come. I WILL be trying this!
I made this today and let me tell you, it was AMAZING!! I made deep dish before and it was good but this blows it out of the park. Thin crust is where it is at
I'm from Chicago n Vito n Nicks us my all time fave! Thank you Kenji! ❤️
It's awesome how much research went into this! Been a fan for a long time, and will be for a lot longer. Thanks Kenji :)
Another brilliant entry in the J. Kenji López-Alt collection of amazing research, experimentation and execution! Bravo!!!👍
I saw the Barnaby's sign and I knew this was going to be great. Looks beyond amazing, incredibly authentic!
Up in Middle/Northern Wisconsin and Minnesota we have a few mom and pop chains of pizza restaurants whom serve this style. I worked at one for a year back in High School! Glad to have you do a episode on it, looked fantastic and authentic!
You sir are amazing. Best pizza I’ve made in my Ooni. Thanks for all your weeks of hard work to make this easy for me Kenji.
always stop what im doing and watch when kenji uploads - thank you for imparting this knowledge onto us
Kenji, I’m a Chicago transplant in Boston and I jones for this style pizza. This is the pizza I grew up on. I cannot wait to try this. THANK YOU!
Likewise! Still remember great pizza many years ago from Victor's on North Ave. in Chicago. Will be trying a sausage and mushroom version soon.
I wondered for a while what’s the difference between Chicago tavern style and New England bar pizza?
deep dish is better
Just finished making this today because I happened to have some over fermented dough from last Friday. Turned out absolutely perfect. That crisp dough took me right back to my upper Midwest roots. It didn't take any convincing to get my Grand Rapids, MI native wife to try it, haha. Thank you for sharing! These are some great new techniques for my repertoire!
Thanks for all the hard work you do Kenji!
finally! I have been looking much forward to this video after seeing the insta posts and listening to the special sauce episode. Thank you! much love from Denmark
So pumped for this. People think of deep dish re Chicago (obv) but this style of pizza is consumed way the hell more, and it's fire.
When we first moved here, we ordered a pizza and thought it came from another planet when we saw it was cut into squares, lol.
Order “pie cut” if you want pointier pizza ;)
I can only eat deep dish once or twice a year. It’s delicious, but not a “weekly driver” pizza lol.
Wow this one made me hungry. One of my favorite parts about this type of pizza is how different it feels to eat the outer versus inner slices.
Love the history and story at the beginning. You inspire my cooking every week. Thank you
Thank you! I've been super intrigued by the nyt article and the insta posts, very excited for the video! I can't wait to try making this pizza
Looks incredible! I have been following your Chicago pizza research journey on ig and looks like all the effort and time spent in the area paid off!
Originally I’m from Chicagoland and have lived in Boston for the past bit- always wondered why I’m the only one in the crowd here pushing for sausage on my pizza. I always say, “it’s just what I grew up with on pizza.” I’m just going to send ppl this video when they ask… they’ll understand
I've been following this on your Instagram for a while - excited to watch and give it a go myself too!
I'm absolutely loving the back and forth angles!
This is the most anticipation I have ever had for a RUclips video. 1 second in, already delivers!
I love Italian mild sausage. Home made is best, but our grocery store version with a half-teaspoon of non-expired fennel added makes a very easy extra delicious version.
I love your vids Kenji! Hearing your own personal stories and history of recipes/cookery make it a bigger experience.
I really enjoy seeing new and refined techniques to then weave them into my own home and professional cooking.
Many thanks and I look forward to more recipe development from you!
Been waiting for this one for months! What an impressive looking pizza and the recipe is definitely a unique one. Will definitely be giving this a try in the coming months.
I've made this a few times this week and it was fantastic. Easy to work with, crispy, and delicious
This video makes me proud to be a Chicagoan. ✶✶✶✶
I love the new format, with a mix of angles plus the cut ins of the other footage
It's finally finally here! I've been looking forward to this video so much! ☺️
Chef John uploads a pizza recipe and Kenji uploads one right after, must be a sign!
Preppy Kitchen uploaded a garlic bread sticks video too. The simulation is bugging out.
Watching you do this is like justice being served. You don't know how long I have been trying to make my own pizza at home. I always have trouble getting the dought right. I don't have a mixer with a dough hook so I knead mine by hand. I always wonder how much yeast, water,flour, etc to add for the dough. I want to thank you. I'll be making this soon
Thanks so much for posting this method Kenji, and awesome to hear about some of the joints in Chicago you visited to get the recipe right. I'm from St. Louis and grew up with one of those Midwest variants of this style. There's something about that square, thin crust style that has always made it my favorite. Going to make it sans-provel though and try the Chicago style out. Can't wait! Cheers!!
Man I was already impressed watching this like man im learning so much. And then kenji busts out the dough docker and i dont know why that was the moment that did it for me. But Kenji, you are just such a wealth of knowledge and im always so excited to watch whatever recipe you develop unfold because i know im going to be blown away.
For me, the charm of your channel has always been the first-person view cooking in real time. Please do not stray too far from that else you risk becoming just like every other youtuber obsessed with showing their persona.
Thanks for acknowledging Chicago thin crust! 99% of the time that's what we eat and it's equally as unique as the deep dish.
This is so cool! I love these type of videos where history is told through cooking!
Really happy this guy took the time and effort to walks us through this great job!
Grew up in the Southwest suburbs of Chicago, this is the real pizza we ate at least once or twice a week, right down to the tavern square cut. Every town had local shops that made it, for me it was Roberto's, Mid Villa, Carmine's, Bartolini's, Aurelio's, Papa Joe's and half a dozen other spots. Thank you so much for taking the time to get it right, I've seen so many videos claiming to be Chicago style pizza and not even close!! 🥘🥘🥘🥘🥘
Aurelio’s was always my favorite!
@@jcbartlett25 Aurelio's is a great pizzza, but it was always more of a dine-in restaurant thing. My vote for the best carry-out-on-a-cardboard-disk-in-a-paper-bag was Mid Villa followed closely by Roberto's. Roberto's long gone, Mid Villa relocated from their Midlothian location to Palos Heights.
I grew up in Midlothian, and had many pizzas from Mid Villa on 147th St. My family knew the Bartolinis at 147th Street and Cicero Ave. This was before the White Castle.
This is an absolute bang on recipe for a great Chicago style pizza (to everyone who thinks deep dish is “the” Chicago style pizza - this pizza kenji just made is what we eat when we get pizza, deep dish is a celebration type of event). You nailed every aspect - as always there are variations but this recipe 100% respects the pizza and city I love. Amazing job Kenjji, thank you for being thorough and offering a fantastic representation so those outside can experience what truly is the cornerstone of Chicago culture.
I’m going for it today! Can’t wait and thanks Kenji for helping the world understand the pizza of my people! ❤
Hey, Kenji. Long time follower, Really love your cook along videos. Keep up the great cooking
and thanks again for all you do!!!!
I'd like to see your take on St. Louis style pizza. I grew up in Missouri and my family is from STL so I grew up eating it all the time. Unfortunately, you can't really find it anywhere else in the country so I only ever get to have it when visiting family.
I’d imagine it’s pretty much the same only subbing provel for the mozzarella and leaving the giardiniera off. I love a good STL style za
Provel is gross
Provel slaps whilst inebriated
I have lived in Chicago most of my life; 45 years. This is the ONLY correct Chicago style pizza video recipe I have ever seen.
My brother, Kenji, you never miss.
Hello Chef Kenji, thank you for this video. Very well explained with the reasoning behind the importance of precise measurements of each ingredient explained clearly. I have learned more in one video from you than probably 100's that I have closely followed. The three-day resting time in the fridge is the first time I have heard of this method. Thank You so much for teaching us to proffesionally make a "Chicago Style Pizza" ❤❤Best Regards to you and your family.
This was amazing, everything I could possibly want from a Kenji video, bravo
This is the first time I've seen a cured pizza dough! Super interesting
Would you suggest cooking this recipe in an Ooni-style oven, or just stick with a home oven and baking steel?
Not Kenji, but I’d guess an Ooni oven would be waaaay too hot to do a Chicago thin crust.
@@tracygee that was my thought after finishing the video too. There’s probably a way to get a lower heat wood-burning oven but I’m not skilled enough to do it haha
Wow...I have a pizzeria and we always try our hardest to keep the dough from overproofing, but specially, to always keep the raw dough covered so it doesn't get dried out. So that "curing" process and leaving it overnight at room temperature is really interesting to me. Of course, we do neapolitan pizza so that's completely out of question for us, but this style of pizza is pretty interesting and I will try it out one day for sure.
I hope you enjoy it. I grew up with this style (Chicago "tavern" thin crust) of pizza as a weekly staple and always wondered why deep dish always got all the attention. That cracker thin, crispy, crunchy crust that holds itself up to even the most overbearing of toppings. The juxtaposition of the crispy crust and gooey melted cheese on top. There's no folding this type of pizza, no need to, even if you cut a 10" NYC style slice; that thin crust strong enough to hold it all and not be a floppy mess. So glad Kenji is giving us (Midwesterners and Chicagoans) some love and attention. Really hope you make some and you and yours enjoy it as much as me and mine (and all of us here) do! 🤞🏻🤘🏻✌🏻🤙🏻🍕
If the curing process is just to make it easy to slide the pizza off the peel, it's unnecessary. Just use that sheet of parchment paper between the peel and the pizza instead of curing the dough on it. Slides right off.
@@ScottBuntin It's also to achieve a drier crust, which gives the crust that crunchy cracker crispiness.
I make pizza at home and quite frankly I do none of the things that Kenji demonstrates. I don't weigh, I don't use a machine, I don't refrigerate, I don't roll, I don't use a pizza stone or one of those pizza paddles, but this pizza looks fine. It's too much trouble for me, but I'm going to look into the Chicago-style giardiniera or something similar as a topping, instead of my usual onion, olives and poblano peppers. Edit: Also I never check it while it's in the oven. It goes about 13 minutes or until the smoke alarm goes off, whichever comes first.
wow wastrelway thats some great advice lmao u should make ur own video cuz it sounds like u have a black belt in making pizza at home
Thanks Kenji for giving the true Chicago pizza the respect it deserves, you’re the real deal
Just adore this man. Thanks for the knowledge.
Kenji's Thin Crust Pizza Sauce:
Ingredients
Yield: About 4 cups (enough for 4 to 6 pizzas)
1(28-ounce) can whole peeled tomatoes with their juices
1(6-ounce) can tomato paste
4medium garlic cloves, minced
2tablespoons extra-virgin olive oil
2tablespoons dried Italian seasoning (see Tip)
1tablespoon granulated sugar, or to taste
2teaspoons red-wine vinegar, or to taste
2teaspoons garlic powder
1teaspoon kosher salt (such as Diamond Crystal)
Thanks for this, is it cooked?
I grew up in Lake County, north of Chicago, and Pat's Pizza was a staple at my house (along with Rosatti's). I was actually hit by a Pat's Pizza delivery car when I was like 17yo heading home late from my girlfriend's place. I just let the guy go without getting the police involved. I like to believe I was thinking of the delivery guy's plight but I was really, really outta it, haha. Glad to see someone showing some love to our (Chicago) tavern style thin crust pizza. Sausage and green peppers are my go-to toppings, and pineapple when I'm feeling saucy, haha.
This has some of your funniest editing gags yet, Kenji. You've gotten so good at this RUclips thing.
My goodness that was amazing to watch! Thank you! ❤ definitely adding this to the list! 😊
Kenji. This reminds me of your article on Serious Eats regarding St. Louis style pizza. Wondering if there’s any evidence that perhaps STL’s pizza origins is from Chicago? And once in STL, they added the provel cheese?
More or less correct. St. Louis’ pizza was started soon after Chicago thin crust but a Chicagoan who moved to St. Louis. Provel is a later addition.
Google say that St. Louis style originated 1945 while Chicago style tavern came about in 1947.
At last! Kenji finally does a Chicago thin crust, now pretty much all my favorite foodtubers have covered it and I can't wait to compare and combine them all 😋😋
im only a few minutes in and I am thrilled to see this, seeing the dough sheeter instantly made me realize this is the ellusive style of the hometown pizzaria I loved my whole life in newark ohio that closed a few years ago. never had any idea how to make the particular thin crispy crust
Glad to see you back with a banger! Will have to try this
Using plain canned tomatoes (peeled or crushed) is also a fine sauce option for Chicago pizza (deep dish or tavern). We just used plain tomatoes at the pizza shop I worked at.
God bless you for knowing what real Chicago pizza is. Vito & nicks, Palermo’s, Pequods…. Those are the spots. Not Lou Malnati’s and giordanos
The dough cure is a new step to me. I'm looking forward to giving this a go. Thanks, Kenji.
30 minutes of awesomeness! Thanks Kenji 😊
Thanks for this video!! It is exhausting hearing people talk about Chicago style deep dish. As someone who has lived in Chicago for 31 of my 34 years I know exactly ZERO people who regularly eat deep dish or even prefer deep dish. Deep dish is something we get a craving for every once in a while, head over to Pequod's, Lou's or Giordano's, and then don't think about it again for a year or two.
I like pequods and Lou's but LOVE Vito and Nicks
nice recipe but why does a grown man have painted nails?
Thank you so much for this recipe and for making it available for free! I’ve made it already and it’s delicious!
Been following this pizza journey through Instagram! I tried it out and LOVED it! The only note I found? Baking at 550 and preheating for an hour burned my first attempt to a crisp after 5 minutes. For my second attempt I preheated to 500 and let it heat up for only 25 minutes. Perfection! Thanks for all the hard work, Kenji! Looking forward to making this recipe many times!
Greatest chef on youtube back with another 10/10 video
I have been waiting for this one! Thanks Kenji!
i love your kitchen window! I could wash dishes all day long while looking outside! Such great info on this dough, thanks
congrats Kenji, we know how much work you put into this recipe!
Great video, really excited to make this. Have never had an issue with the POV although I know some did, I do like this new style though. Really appreciate you going for the full length video here, it helps nail down some of the details. Also, I'm often trying to stop and see what speed the mixer is at, thanks for calling it out.