Chicago Cracker Crust Pizza Recipe | Tavern Style
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- Опубликовано: 31 май 2024
- Chicago is a big pizza town. The deep dish may get all the headlines, but the real star of this town is the thin crust tavern style! It's crispy, it's cut funny and it's delicious! Turns out it's also really easy to make at home. Here is how you make your own Chicago Thin Crust Pizza at home!
Dough recipe:
300g AP Flour
150g warm water (105f to 115f)
1/2 package of Active Yeast
1/2 tsp sugar
1 tsp Salt
2 tsp Corn Oil
See the video above for step by step directions.
Sauce recipe:
1 15oz can of Tomato Sauce
1/2 6oz can of Tomato Paste
1 tsp Dried Oregano
1 tsp Dried Basil
1 tsp Granulated Garlic Powder
1/2 tsp Onion Powder
1/2 tsp salt
Mix Well and refrigerate, covered, for at least 1 hour before making pizza.
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00:00 Introduction
00:49 making the dough
02:32 fermenting the dough
02:55 rolling out the dough
04:13 curing the dough
04:28 no cook pizza sauce
04:43 topping the pizza
11:23 cooking the pizza
11:55 resting the pie
12:45 cutting the pizza
13:57 tasting the pizza 
Хобби
Illinois monical pizzas. thin crust. ----very nice video.
I love deep dish, but Chicago thin is the KING!
OK Bill... I invested in a pizza stone, followed your recipe to the T and.... drumroll please...
it worked!!! My hubby loved it and whew its a lot of work for one pie, but worth it. Thank you!
So glad to hear it turned out great. Pizza can be tricky. I screw up a pie every now and again. Usually when I just wing it. Always follow the recipe! Glad I could help.
The world would be a better place with more Barnabys.
Man, I miss Banabys!
I spent years trying to find a simple quality tavern style crust recipe without success. I can't tell you how many dozens of vids I've watched only to find a cracker crust with no air pockets. Those little air pockets that give you varied textures make such a huge difference. Lately I have been using the best recipe I had found to date, but this looks better. I just watched this vid after watching one of your more recent pizza vids and have saved the recipes from both. Can't wait to see how this cooks up in the wood fired oven-- Thanks!! Glad I found your channel!
Glad you found the channel too. I can't wait t hear how it turns out.
That was fun to watch ... ❤
I hear the crunch. That looks great. Waiting on my dough to be ready.
Yum. This looks fantastic. I see a Saturday afternoon with the wife out of town visiting cousins, in the near future. Those are days I can cook without concern for her acid reflux issues.
Brush olive oil lightly on parchment paper and place crust in center. I take scissors and as closely as I can, I trim the parchment to the size of my dough. Then I add sauce, make my very own Italian sausage (with ground pork, ground anise, caraway seed, garlic powder, coarse ground black pepper, kosher salt). I like uncooked sausage for the flavor it adds.
I like the topping selection. I add green pepper. So I like sausage, pepperoni, onion, green pepper, Mozzarella cheese. I use a pizza stone (and leave parchment under the dough...no semolina needed) at 550 degrees. It only takes about 8 minutes to bake.
Wow that crunch
Thin crust pizza is the only pizza I'll eat. That looks awesome. This is going on my "to make" list.
Dad bodies are the rage. Congrats Great video
after working in several pizza shops over the years, using a ladle to spread the sauce is much better than what you are using.
God Damn that crunch sounds delicious
So easy and yummy
Omg! I love this video. The pizza looks amazing and you are adorable! ❤
Thank you. You are too kind
Great job putting it on a rack. Many don't do this, but during the rest time it keeps the crust crisp. Crust can get a bit soggy otherwise.
Tavern cut also called party cut.
Well done 👌🏻
Looks great and yummy! We used a basting brush for the sauce on our pizzas. Works very well.
That's a great idea! Thanks
Oh my one more question what if I dont have a pizza stone? Is there something I could use in place of that? I really like your videos very easy to follow & understand. 😁
The pizza stone is very important for the crust to cook properly. You could use the bottom of a large cast iron pan maybe or a large ceramic tile if you have one of those around. Just something or a group of things that will hold heat and your pizza.
Chicago Pizza is not cooked on a pizza stone. Those are for NY style. Chicago pizzas are cooked on a steel. At home, you can buy a cast iron pizza steel.
Tried too many of these from YT viral personalities and they were a waste of time. You however seem like a legit chicago pizza lover. I am going to try yours next.
I love that thin crust pizza! It is crazy the rest of the world has no idea how to make it right. I spent a lot of time perfecting this recipe so I know you are going to like it.
@@howtocooke Made it today. It was good. Next time I will roll it even thinner because it puffs up quite a lot. It's hard to get an even thickness with the french pin. The flavor and texture was good though, better than a number of others. I tried a few different cheese blends in different areas and I like adding white cheddar like your other vid. This crust is easy to make and only 1 day in the fridge is nice.
Mmmmm thin pizza :D
That sounds as good as it looks. Great job!
Loved this video. Can the uncooked shells be frozen without cracking? Any tips?
Thanks in advance
This comment is showing it is from the Chicago thin crust pizza video (YT does this a lot) but I have a feeling it is actually from the Chalupa Shells video, correct? f so then yes, freeze away. As long as they don't get covered in freezer burn they will last a long time and be ready to go whe you want a Chalupa or two. If this is really about the pizza then same answer. Ice will kill it so wrap it thith in plastic wrap and they will last for months in the freezer. Just thaw for about 24 hrs in the fridge and then 2-3 hours on the counter before use.
Just got done watching your Cracker Crust video before this . WILL be my next try !!!! Do have a question for ya. Why not use a Ladle for spreading the sauce ? Or is it critical to you to have the perfect Layer ? Looking forward to the next Pizzer night, thanks to You !
About the ladle... My sauce ladle is in storage somewhere. It did not fit in the drawer when I moved in here so it stayed in the box. Also, I have seen a bunch of people use the spatula method and for me it gives a more consistent bite. No more tons of sauce, no sauce bites I used to get with the ladle. It is much slower though.
@@howtocookeeither way, just had pizza 2 daze ago,,,,, now thanks to you gonna go for it again in 2 more !
How long can this be in the fridge before rolling out for use?
Up to about a week would be fine as long as it is stored air tight. You can always freeze it for just about forever too. Just let sit in the fridge for 24 hours and then let it rest at room temp for about 3 hours before you try to roll it out. If you freeze it the only down side is freezer burn. Wrap the ball tightly in plastic wrap to prevent ice buildup. Take it out of the plastic wrap before it rests in the fridge so it can expand a bit. I have two in my freezer right now.
You need to do this with the ARC XL.
I would love to have one with as much pizza as I make. I hear it's a great pizza oven
Great video and great result. When cutting the dough, why not cut the dough slightly larger than the pizza screen and use the inside of the pizza screen to build a small outer diameter lip. Put your toppings on, then put the screen and pizza in the oven. You might have to crank up the heat in the oven to compensate for the pizza screen.
That would be the "other" style of Chicago thin crust, a true 'Tavern Thin'. It has a more traditional dough and is a completely different recipe actually. The pizza screens were made for those conveyor oven contraptions that ruined modern pizza as we know it. They cook like a blast furnace in mere seconds and are WAY hotter than you could ever get a home oven. 550f is max in a home oven unfortunately. I should do the rest of the Chicago pizza styles soon. I miss good chicago pizza... Thanks for the comment and thanks for watching my video!
Hey Bill, I hope you are doing well. I just wanted to let you know that I just posted a kinda review video highlighting your video here and one from Chef Tuan-- as best examples for how to make a Chicago Style Thin Crust-- this is the first time I've done this and hope you like it. Feel free to check it out when you have 16 min to spare. Thanks for the inspiration!
Wow! Great video! What an honor. I like your changes and just made a dough with the semolina tonight. Can't wait to taste it. Again, thanks for all the kind words. I'll be posting a comment on your video as soon as I get a chance. 👍
@@howtocooke I am so happy you enjoyed the video it was a lot of fun to make and I learned a lot from both you and Chef Tuan!!
I don't know if I missed it, but I saw no mention of how hot the oven should be for this style of crust...
Pretty much all pizza is cooked at 550f. That is as hot as most home ovens can get. If you have a commercial oven you can cook this at 650f, just shorten the cook time by about half.
@@howtocooke thank you for taking the time.
Great video, all looked great but....oven temp?
As high as your oven can go! 550f is usually the max you can go.
A small ladle works great to spread the pizza sauce
Normally yes, but this is a unique style of pizza. I have since bought the icing spreaders. They are awesome.
Great looking pizza and that is one chonky husky in the background!
Thanks and his name is Rufus. He is a 12 year old "Giant Husky". 77lbs and skinny and can be. Somebody in Phoenix breeds them this size. Normally they get to 45lbs max. His personality is 2x size too btw...
Can i use 00 pizza flour for this recipe instead of AP flour?
No, it has too much protein and it is better for hotter cooking temps. In the odd case AP is the best choice. Thanks for your question. Let me know if you have any others.
why not olive oil or canola? why no sugar in your sauce? why no oil in between the sauce and crust?
That's a lot of great questions. Let me see if I can answer them.
This dough uses corn oil because it just does. That is how this particular pizza dough is made. It's a midwest thing maybe? Canola or vegetable oil will work just fine for this. Olive oil has too much flavor and would not work.
A lot of pizza sauces do not use sugar. Good tomatoes are sweeter than cheap tomatoes. If you prefer a sweeter sauce, by all means add sugar. Red wine is also a great addition to a sour sauce. A tablespoon will radically change the flavor profile but you do have to cook it if you add wine.
I never add oil to the crust before the sauce goes on. If you cure the crust right it does not get gummy. Once you stretch out the dough, let it bench rest for 10-15 minutes. That will form a skin on the dough and protect it from the sauce. This particular dough is so dry that the sauce do not effect it what so ever.
I think I got them all, let me know if you have any other questions.
Did you buy the mozzarella shredded like that or how did you shred that?
Never buy shredded cheese
It is coated in starch and/or cellulose to prevent sticking. That ruins the meltiness. Always shred your own cheese.
@@howtocooke I agree
When I worked at Jakes Pizza we used our finger to spread the sauce.
So many thoughts going through my head right now. Not sure youtube would me post any of them 🤣🤣🤣🤣
this is actually too thick for cracker tavern style pizza but 1 of the best i,ve seen on yt
It depends on the tavern I guess. Many just use a standard recipe and roll it thin. This is the cracker style and has that proper crisp crust that is light and airy. It looks thicker as it gets those little air pockets in there. Also, I didn't dock it as most do. Again, little air pockets give it that light and airy crisp. Docking lets the air out😫
too be honest all the dough recipes will do but this is what nobody knows chicago is famous for the sauce i am 61 been eating it all my life and it has changed because the old timers mom and pop take out shops no seating didnt hand down the sauce its all about the sauce nobody on YT knows the sauce even those schools dont know the sauce they say sweet fennel yes thats some of jt but no one knows the sauce i worked at a mob owned joint and you were dead if you said anything the dough was as thin as a piece of paper N Y pizza taste like crap too me @@howtocooke
Chicago tavern pizza is best well done. You pulled it out a few minutes early.
Very true. Most tavern pies are very well done. I'm personally not a huge fan of that browned pizza, so I pull mine 30 seconds early or so. If you like it, give it a bit more time in the oven.
There IS great deep dish pizza out there, it's just that Lou Malnati and Giordano's isn't it, IMO. Try out Labriola. Not trying to convince anyone, but it's really good stuff.
I will never understand why the masses always seem to settle for mediocrity. Next time I'm in Chicago I will definitely try Labriola. Thanks for the tip