I own 4 pizza stones for making bread. I hate preheating my oven for a whole hour just for a 10 minute bake. Instead, I put my pizza crust in a dry cast iron skillet, top with your goodies, & heat on the stovetop ‘till the bottom starts to brown. Then finish cooking under the broiler. It works great & saves a lot of electricity.
Julia when you said that this was the best pizza you ever had I was mortified that you shared the secret every one in Chicago has known since they could sit at a bar. Bryan was totally correct the pizza needs to be completely baked. The only thing you missed was this pizza requires beer as a condiment, usually three cold ones are the perfect complement. One as you wait for your pizza to bake, the second accompanies your meal, and of course the third as an aperitif to help with digestion.
Al, I was mortified at one point in your otherwise perfect comment: the after dinner drink is known as a digestif. Aperitifs are imbibed before dinner.
enjoy Bryan's presentation. He includes all aspects of why he is doing a particular thing. The puree of cannelini beans is much like we do in La for red beans and rice to thicken the sauce.
My Mom homemade pizza, and no peel, just a pizza pan and metal spatula, and I learned from her, how to get the pizza off the pan to brown the dough, then spatula it back onto the pizza pan! Best, ever.
He seemed incredibly nervous at first. I could feel it through the screen during his onion chopping. He relaxed as the segment went on. Hope he gets more practice and learns to be comfortable in front of the camera.
@@geneyoon6128 100% agree. He seemed a bit nervous, but he is making a debut so it only makes sense. But you could see towards the end that he was beginning to relax a bit. His camera personality is one of the best ones I've seen so far ever.
Local Chicagoans are not fans of "deep dish pizza" which was invented by Ouno's Restaurant and spread to their second one Duo's. Tourists are made for it! What they are baking here is pretty typical of Chicago Pizza. Some like it a dash thicker but if you haven't tried the thin you're missing something special. Try it, you may like it!!!
Chicago thin crust is by far my favorite of all pizza's. New York lacks the crunchy crust, LA is a bit too thick almost cheesey bread or limp like NY stuff, Detroit is a sponge with sauce and cheese and Dallas is still figuring out what pizza is. Hehe, obviously my opinion has bias, but for taste plus texture Chicago thin crust is king of pizza's for me.
I’m glad you picked Rao’s! I discovered this myself 2 years ago and it’s the Only One That I Use! Another great sauce is Michael’s Italian of NY CITY, but it is $20 a jar! Great but not so much better than Rao’s. Thanks so much!
I usually prefer a lot of various toppings, but if you have a quality Italian sausage, I think it's the best standalone ingredient out there! Whether on a pizza or in a stromboli or calzone, you can't go wrong with a good Italian sausage! My favorite is sausage bread. Which is a pizza dough very thinly layered with Italian sausage and a cheese blend of 2 parts whole milk mozza and 1 part munster. Then fold it like a rectangular stromboli and brush with garlic butter and bake to your preferred doneness. Then rebrush it with garlic butter and top with parmesan.
Growing up is suburban Chicago, in the 70s, we were aware of pan pizza, at Gino’s Pizza downtown. But this is what we made for family pizza night, and thin was all we could get in the area.
Great episode. Will have to try the soup before the weather gets too warm. I just bought a jar of Raos marinara to try. (I'm rather embarrassed to say I've been buying Prego.)
I love the fact that Rao’s sauce won the tasting challenge. I have found Rao’s at both Sam’s Club and Costco for $10 or $11 for 2 jars so they average $5 to $5.50 each jar. I would like to see Rao’s sauce up against Silver Palate sauce. My local grocery stores have have had Silver Palate way below the $10 average for supermarket Rao’s. Both brands are wonderful but I really like the roasted garlic variety for both brands
I use Rao's marinara sauce for my deep dish pizza... just awesome. I haven't tried this thin crust recipe yet but when I do, I might try the Silver Palate sauce you mentioned.
Victoria, their other recommended brand, is also at Costco. I usually buy that one because the jars are larger so it's a bit less expensive than Rao's. However, next time, I think I will treat myself
I was wondering if you could do a series of videos about how to help take cheap ingredients like the Hunts tomato sauce and bring them to the level of the expensive product.
I really miss Chicago's tavern thin crust pizza. My sister said that Vito and Nick's was one of their favorites but they closed up and now they have frozen pizza. I am definitely going to try to make it after I recover from my surgery.
I never used jar tomato sauce on it’s own. I treated as a base. Start by sautéing onions, bell pepper, garlic and pepper flakes, at the meat to brown and then the jar sauce. Prego is my favorite. Same thing with can soup, never just dump and heat. Nah you gotta add some stuff to it to make it personal. 🤣
Tony Never tried Hunts but we did try Ragu... 😖 the absolute worst. Sauce had no soul. I had Rao’s by recommendation and it was Meh to me. Really any sauce I hook it up to my taste. Prego’s Chunky version is okay by itself but still gotta hook it up 😂
@@WiseAilbhean ...Half the fun involves personalizing prepared foods and ingredients to our particular tastes. I am fully stocked at all times with a range of shelf stable and refrigerated seasoning components, just to be ready to add a little something something to my cooking.
i made the pizza with the sausage and man it does taste like a pizza place the hegewisch area that i would often have when visiting aunts. it's good, would recommend making it if you want what was a real simple pizza recipe.
For that step where they mix the sausage meat with the stand mixer, if you don't have a stand mixer is the best alternative a long mix with a spatula or a hand mix?
Great pizza recipie and thanks for not telling everyone they need to go out and buy a $50 pizza steel. P.S. A big word of caution on the store bought "Italian seasoning". They are all different and the quickest way to ruin a pizza sauce is to add too much rosemary let alone sage.
I live in Chicago & have all my life & this is the kind of Pizza I love YUM. I would never pay $10.00 dollars for a little jar of sauce like that. I will just make my own & freeze what I don't use that is ridiculous. The bea soup is just the way I like it I have seen may recipes & it is all tomato colored this is the right color.
I've tried a lot of those sauces but I keep coming back to Classico, it has chunks of tomatoes and is wonderful. To top it off I get it for about $2 a jar which is also a Mason jar which you can re-use for canning!
@@supercooled I work in glass and high vacuum, and there is fundamentally nothing wrong with re-using a Classico jar for canning. Firstly, all glassware is annealed to remove stresses from production, secondly Classico themselves are using their jar for canning their pasta sauce. You can use any jar for canning as long as you have a vacuum tight seal which will not leak within acceptable leak rates. All food cans leak, however as long as the leak rate is within the industry standard which determine a time period, and they are not damaged they are safe - usually 2 years. The Classico disclaimer is there for legal reasons as they sell pasta sauce not products for canning.
@@tihzho classical Italian sausage sauce is an absolute winner , that's the only sauce I've been using for several years now to make spaghetti . several days ago I bought some of the Classico pizza sauce to give it a try . I also bought two jars of Italian sausage sauce . I just bought a Breville Smart Oven air fryer Pro p and look forward to making pizzas . Bon Appétit
so i grew up on chicago thin crust and was very excited to try this. the crust didn’t quite turn out as good a i remember, i used a very well heated pizza steel, but can’t help think it can be improved, it was a little too much. Maybe i’ll try 14” roll-out, maybe higher quality flour. Maybe they use all trumps bromated like ny-style instead of generic all purpose? Or add 1/2 caputo red or blue? Any suggestions welcome!
After watching this, I’ve decided to add my 2 cents on pizza crust. (1) I make pizza dough in my bread machine, which has a pizza dough setting. It only takes 55 minutes. (2) For a healthier (& really yummy) crust I combine 1 cup whole wheat or white whole wheat flour, 1 cup bread flour, 1/4 cup rye flour, a healthy sprinkle of ground flax seeds, 1 tsp. turbinado or brown sugar, 1/2-1 tsp. salt, 1 tsp. yeast, 1 cup warm water, and 1 Tbs. olive oil.
That pizza really looked good, I must try it! Thank you to everyone who worked on these recipes, you all rock for the effort that goes into developing dishes and I love you all!! Keep real cooking the centerpiece of inspiration for us as some were never taught or shown how to create from scratch.😋😍🙂
Victoria sauces are often on sale for $4ish at Stop n Shop, Ocean State Job Lot and less often at Big Y (north eastern CT). I'd never spend more and don't mind making my own. Making Italian dishes meatless can be authentic and tasty. It's not difficult.
@@KevinSmith-qi5yn FYI, "Everyday" Chicago Pizza is like what they made, here. Deep Dish is what they have on special occasions, or when they have out of town guests. I'm gonna have to try to make this, and see how close it actually is.
More than happy to do it customer service is not what you’ll typically get these days in America. I asked a butcher for a custom grind and he looked at me like I was crazy.
I'm usually too lazy to make the crust myself, so I tend to use "Golden Home" brand's ultra-thin pizza crusts ($4.19 for a 3-pack locally). It's the only brand/style I've tried that has the right crackery texture when baked. Topped with ATK's sauce and sausage and baked on my baking steel, it's a good quickie meal.
This looks like an interesting receipe BUT (1) what about those of us who don't have fancy machines, and (2) how is it that you're the only person who makes dough to say the water should be cold rather than luke warm to get the yeast going? It does occur to me that the two questions are related, but I haven't yet been able to figure out how that might be.
Great pizza style! Suga from a jar? Only if I canned it myself. Fanciest Pasta Fagioli I've ever seen. Definitely not a poor people's version that both my great-nonnas made us growing up, which I still make til this day.
I made my first ever pizza from scratch today using ATK’s cast iron skillet recipe and technique. It was tasty, but the cheese around the edges melted too much and was rock-hard when it finished baking.
I'm digging the relaxed feel with girls' hair lately. ☺️ Welcome, Lawman! It's great to see someone with tattoos on the show adding some more diversity. I spent a little too much time trying to catch a glimpse of his art lol. I love that lotus and phoenix - great symbolism there. 😊 Pureed beans in a soup is a such a good idea. My appetite is always surprising me and I'm hoping tricks like that will allow me to enjoy soup more often without needing to make a bunch of side dishes. 😃 Thanks, everyone! 💜💚
True Chicago Pizza! That's the Chicago Pizza I grew up eating! Even more impressive was the fact that it was cut correctly! Thank you for informing the world about, Traditional Chicago Style Pizza! (Made me home sick!)
Well . . . I made the mistake of watching this right before dinner and I wanted to jump into my big monitor and delight my taste buds. Great recipe! Thanks!
To make a veggie version of the pasta fagioli, use a stock made from parm rinds; just tie them in cheese cloth so they don’t stick to the bottom of the pot, add some onions, carrots, celery, herbs, garlic, etc. and cover with cold water. Bring it up to a simmer for a couple hours and you’re good to go. Always save your parm rinds! Just keep them in the freezer.
![[DRAGON BALL LEGENDS REVEALS ＆ STUFF] LEGENDS FESTIVAL 2024 Special Edition Part 1](http://i.ytimg.com/vi/mV5bGIswTtQ/mqdefault.jpg)
I own 4 pizza stones for making bread. I hate preheating my oven for a whole hour just for a 10 minute bake. Instead, I put my pizza crust in a dry cast iron skillet, top with your goodies, & heat on the stovetop ‘till the bottom starts to brown. Then finish cooking under the broiler. It works great & saves a lot of electricity.
What heat temp on a gas stove? And can the pork sausage cook adequately?
You know for someone that hates using a pizza stone you somehow have 4 of them...makes perfect sense.
I will try this method
Great tip! Thanks
How long do you bake your bread?
I've made this pizza, sausage, sauce, and dough... best pizza ever.
Julia when you said that this was the best pizza you ever had I was mortified that you shared the secret every one in Chicago has known since they could sit at a bar. Bryan was totally correct the pizza needs to be completely baked. The only thing you missed was this pizza requires beer as a condiment, usually three cold ones are the perfect complement. One as you wait for your pizza to bake, the second accompanies your meal, and of course the third as an aperitif to help with digestion.
Al, I was mortified at one point in your otherwise perfect comment: the after dinner drink is known as a digestif. Aperitifs are imbibed before dinner.
Not everyone likes drinking fermented piss with their food. Most people, actually.
enjoy Bryan's presentation. He includes all aspects of why he is doing a particular thing. The puree of cannelini beans is much like we do in La for red beans and rice to thicken the sauce.
My Mom homemade pizza, and no peel, just a pizza pan and metal spatula, and I learned from her, how to get the pizza off the pan to brown the dough, then spatula it back onto the pizza pan! Best, ever.
This Chicago thin crust is what I grew up on. Thanks for this recipe.
Chicago bar style pizza is awesome, easily my favorite kind of pizza. Well done with that great fennel seed sausage and, for me, green olives.
More Lawman, please! He's amazing and I loved his chill presentation.
He seemed incredibly nervous at first. I could feel it through the screen during his onion chopping. He relaxed as the segment went on. Hope he gets more practice and learns to be comfortable in front of the camera.
I'd like to thank his parents for giving him such a cool name.
Agree
@@geneyoon6128 100% agree. He seemed a bit nervous, but he is making a debut so it only makes sense. But you could see towards the end that he was beginning to relax a bit. His camera personality is one of the best ones I've seen so far ever.
This is the pizza of my childhood! Thanks!
This reminds me of St. Louis style Imo's Pizza. Yum!!
He is a natural in front of the camera if we could get more of him
Local Chicagoans are not fans of "deep dish pizza" which was invented by Ouno's Restaurant and spread to their second one Duo's. Tourists are made for it! What they are baking here is pretty typical of Chicago Pizza. Some like it a dash thicker but if you haven't tried the thin you're missing something special. Try it, you may like it!!!
I like it and most people eat it a few times a year.
Chicago thin crust is by far my favorite of all pizza's. New York lacks the crunchy crust, LA is a bit too thick almost cheesey bread or limp like NY stuff, Detroit is a sponge with sauce and cheese and Dallas is still figuring out what pizza is. Hehe, obviously my opinion has bias, but for taste plus texture Chicago thin crust is king of pizza's for me.
I’m glad you picked Rao’s! I discovered this myself 2 years ago and it’s the Only One That I Use! Another great sauce is Michael’s Italian of NY CITY, but it is $20 a jar! Great but not so much better than Rao’s. Thanks so much!
I usually prefer a lot of various toppings, but if you have a quality Italian sausage, I think it's the best standalone ingredient out there! Whether on a pizza or in a stromboli or calzone, you can't go wrong with a good Italian sausage! My favorite is sausage bread. Which is a pizza dough very thinly layered with Italian sausage and a cheese blend of 2 parts whole milk mozza and 1 part munster. Then fold it like a rectangular stromboli and brush with garlic butter and bake to your preferred doneness. Then rebrush it with garlic butter and top with parmesan.
You Both look great.Thanks for video.I’m a mess in kitchen,my hands are all ways in food.So clean here.
I love, love thin crust pizza!
Growing up is suburban Chicago, in the 70s, we were aware of pan pizza, at Gino’s Pizza downtown. But this is what we made for family pizza night, and thin was all we could get in the area.
True Chicago pizza. I love seeing these videos.
Great episode. Will have to try the soup before the weather gets too warm. I just bought a jar of Raos marinara to try. (I'm rather embarrassed to say I've been buying Prego.)
I love the fact that Rao’s sauce won the tasting challenge. I have found Rao’s at both Sam’s Club and Costco for $10 or $11 for 2 jars so they average $5 to $5.50 each jar. I would like to see Rao’s sauce up against Silver Palate sauce. My local grocery stores have have had Silver Palate way below the $10 average for supermarket Rao’s. Both brands are wonderful but I really like the roasted garlic variety for both brands
I use Rao's marinara sauce for my deep dish pizza... just awesome. I haven't tried this thin crust recipe yet but when I do, I might try the Silver Palate sauce you mentioned.
Love the Victoria sauce. I’ve used it for years for things like eggplant parmigiana and chicken parmigiana.
That pizza looks amazing
Lawman's soup looks incredible, and the attention to detail on the tomatoes and bean textures is incredible
Rao’s you can usually find at Costco, they sell two jars for about 11$ (region depending) .
Yep! In Michigan I want to say it's right around $8.89 for 2 jars!
Victoria, their other recommended brand, is also at Costco. I usually buy that one because the jars are larger so it's a bit less expensive than Rao's. However, next time, I think I will treat myself
You don’t use cooked sauce on pizza
@@michaelgorogianis8571 I think they were talking about the pasta sauce taste test, not the pizza recipe
I still like Prego
I was wondering if you could do a series of videos about how to help take cheap ingredients like the Hunts tomato sauce and bring them to the level of the expensive product.
You just know she got harsh nailed and loved every minute
I really miss Chicago's tavern thin crust pizza. My sister said that Vito and Nick's was one of their favorites but they closed up and now they have frozen pizza. I am definitely going to try to make it after I recover from my surgery.
I love pizza! Can't get enough of it.
How much do you weigh ?
Love you ladies Awesome recipes ♥♥♥♥♥
All looked delish!! Love you two ladies🥰
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Love watching.
Thank u maam for the recipe i love it i well try to cook all recipe is nice
I never used jar tomato sauce on it’s own. I treated as a base. Start by sautéing onions, bell pepper, garlic and pepper flakes, at the meat to brown and then the jar sauce. Prego is my favorite. Same thing with can soup, never just dump and heat. Nah you gotta add some stuff to it to make it personal. 🤣
Rao's is from the famous nyc restaurant in easy Harlem,the hardest place in NYC to get a reservation,they now are also in Vegas
Buy Rao's or make it from scratch.
Some jarred sauces can't be saved. I've tried. There are a lot of awful sauces out there. Hunt's and Ragu original are two of them.
Tony
Never tried Hunts but we did try Ragu... 😖 the absolute worst. Sauce had no soul.
I had Rao’s by recommendation and it was Meh to me. Really any sauce I hook it up to my taste.
Prego’s Chunky version is okay by itself but still gotta hook it up 😂
@@WiseAilbhean ...Half the fun involves personalizing prepared foods and ingredients to our particular tastes. I am fully stocked at all times with a range of shelf stable and refrigerated seasoning components, just to be ready to add a little something something to my cooking.
i made the pizza with the sausage and man it does taste like a pizza place the hegewisch area that i would often have when visiting aunts. it's good, would recommend making it if you want what was a real simple pizza recipe.
John J Pucci’s?
Back in the day it was Sam's, Mama D's, or Ann's for me.
For that step where they mix the sausage meat with the stand mixer, if you don't have a stand mixer is the best alternative a long mix with a spatula or a hand mix?
Rao's is our fav jarred sauce; and, we've tried so many over many years. It is the winner!
More Lawman, please. Those knife skills...
Great pizza recipie and thanks for not telling everyone they need to go out and buy a $50 pizza steel.
P.S. A big word of caution on the store bought "Italian seasoning". They are all different and the quickest way to ruin a pizza sauce is to add too much rosemary let alone sage.
what did he say about pizza steels?
Many brands don’t even include sage.
I live in Chicago & have all my life & this is the kind of Pizza I love YUM. I would never pay $10.00 dollars for a little jar of sauce like that. I will just make my own & freeze what I don't use that is ridiculous. The bea soup is just the way I like it I have seen may recipes & it is all tomato colored this is the right color.
Chicago is my favorite big city. Every time I want to visit NYC, I wind up going to Chicago. 😂
Always enjoyed this show!
Everyone should learn to cook Italian!
I've tried a lot of those sauces but I keep coming back to Classico, it has chunks of tomatoes and is wonderful.
To top it off I get it for about $2 a jar which is also a Mason jar which you can re-use for canning!
You're not supposed to re-use those jars.
@@supercooled I work in glass and high vacuum, and there is fundamentally nothing wrong with re-using a Classico jar for canning.
Firstly, all glassware is annealed to remove stresses from production, secondly Classico themselves are using their jar for canning their pasta sauce.
You can use any jar for canning as long as you have a vacuum tight seal which will not leak within acceptable leak rates.
All food cans leak, however as long as the leak rate is within the industry standard which determine a time period, and they are not damaged they are safe - usually 2 years.
The Classico disclaimer is there for legal reasons as they sell pasta sauce not products for canning.
@@supercooled Says who?
@@tihzho classical Italian sausage sauce is an absolute winner , that's the only sauce I've been using for several years now to make spaghetti . several days ago I bought some of the Classico pizza sauce to give it a try . I also bought two jars of Italian sausage sauce . I just bought a Breville Smart Oven air fryer Pro p and look forward to making pizzas .
Bon Appétit
Thank you.
I grew up in Chicago, their pizza is good. But I also highly recommended Father and Son's thin pizza (and their pizza bread). DELISH!!!
I'm from Chicago. In my opinion the best thin crust is the one in your neighborhood. It's not just the pizza, it's the memories.
That said, love Vito and Nick's (I'm a Southsider)
Farther and sons thin crust, that’s what I grew up on, Logan square location. That was back in the 40ds.
@@fredestair7360 I grew up in Chicago, the 70s, it was the best pizza. I think the Milwaukee Ave restaurant closed, but the other locations are open.
@@gokuvegeta3163 I went to the one in northbrook a few years ago and I was disappointed it wasn’t what I remembered father and sons to be.
Yes!! Chicago thin crust square cut pub style pizza...ALWAYS has fennel seed! Great job ATK!! ❤️
I guess our pizza is mainstream now!
Love me some fennel seed sausage.
Lawman is the man!
so i grew up on chicago thin crust and was very excited to try this. the crust didn’t quite turn out as good a i remember, i used a very well heated pizza steel, but can’t help think it can be improved, it was a little too much. Maybe i’ll try 14” roll-out, maybe higher quality flour. Maybe they use all trumps bromated like ny-style instead of generic all purpose? Or add 1/2 caputo red or blue? Any suggestions welcome!
Yay for more POC on Cook's Country! Welcome, Lawman!
Love these recipes and taste test. Thanks
After watching this, I’ve decided to add my 2 cents on pizza crust. (1) I make pizza dough in my bread machine, which has a pizza dough setting. It only takes 55 minutes. (2) For a healthier (& really yummy) crust I combine 1 cup whole wheat or white whole wheat flour, 1 cup bread flour, 1/4 cup rye flour, a healthy sprinkle of ground flax seeds, 1 tsp. turbinado or brown sugar, 1/2-1 tsp. salt, 1 tsp. yeast, 1 cup warm water, and 1 Tbs. olive oil.
Born and raised on the southside of Chicago and this is the only type of pizza we ate! Mostly from Falcos pizza, yum!
I wished I help make that pizza so I could ate with them!❤😋
Thank you so much for this. My favorite pizza 🍕 in the world. Pizza taste better in squares. 😋
That pizza really looked good, I must try it!
Thank you to everyone who worked on these recipes, you all rock for the effort that goes into developing dishes and I love you all!! Keep real cooking the centerpiece of inspiration for us as some were never taught or shown how to create from scratch.😋😍🙂
Both recipes look amazing. I intend to make the pasta fagioli soon
Thanks for this! Some people only associate deep dish with Chicago.
Julia's hair is amazing.
It looks very pretty with the longer style.
That looks great! I have to try this recipe for pizza this weekend!
I see Chicago, I click 👍🍕
Haha, same
Looks delicious
I live in Chicago if this is on my bucket list visit
Could I use Guanciale instead of pancetta? I have some in my fridge that would like to use before it goes bad.
Transcript doesn't give me the how much ingredient I use?
Also which blade di you use to mix dough ?
Love RAO’S and can not wait to make that pizza! Looks amazing! Thank you!
Nice.
Oh wow! Thank you….
I love everything about this video, I am looking forward to trying the recipes.
Victoria sauces are often on sale for $4ish at Stop n Shop, Ocean State Job Lot and less often at Big Y (north eastern CT). I'd never spend more and don't mind making my own.
Making Italian dishes meatless can be authentic and tasty. It's not difficult.
MMM two of favorite things to eat Chicago pizza and Julia! mmmmmmmm
That is one beautiful freaking pizza!!
JULIE NO TALKING. DONT SHOW OFF YOU ART.BRAIN IS THE CHEF.YOU HAVE THE SHOW.GIVE HIM HIS SPOT LIGHT. STILL LOVE YEA
A good jar sauce is Lidia's. It's better than Rao's in my opinion, that's if you must use a jar sauce. I prefer to make my own
Now, *THAT'S* a Chicago pizza!
I thought you were suppose to make a Chicago Style Pizza in a bread loaf pan.
@@KevinSmith-qi5yn
FYI, "Everyday" Chicago Pizza is like what they made, here.
Deep Dish is what they have on special occasions, or when they have out of town guests.
I'm gonna have to try to make this, and see how close it actually is.
I live in Chicago and I cannot stand deep dish. I think thin crust is a bit more common.
More than happy to do it customer service is not what you’ll typically get these days in America. I asked a butcher for a custom grind and he looked at me like I was crazy.
Vito and Nick's is by far the best thin crust pizza!
She don't even love pizza like I do. The other doesn't like souo the way I do. I need to be there. I absolutely love both of these dishes.
Award winning Pastorelli Pizza Sauce tastes just like their sauce, trust me! Chicago native.
Is it whole milk low moisture or high moisture cheese?😊
Spinach pizza is great!
As a Chicagoan, this is my favorite type of pizza! Love the tavern thin crust!
Great soup
Bryan makes the best looking food I’ve ever seen of any chef; Gordon Ramsay included.
Totally making this but don’t know if my over gets that high of temp.
I'm usually too lazy to make the crust myself, so I tend to use "Golden Home" brand's ultra-thin pizza crusts ($4.19 for a 3-pack locally). It's the only brand/style I've tried that has the right crackery texture when baked. Topped with ATK's sauce and sausage and baked on my baking steel, it's a good quickie meal.
WOW! I love thin & crispy pizza! 🍕
That really looks, & sounds delicious. Thanks!! 🍅 🧀 🥫
This looks like an interesting receipe BUT (1) what about those of us who don't have fancy machines, and (2) how is it that you're the only person who makes dough to say the water should be cold rather than luke warm to get the yeast going? It does occur to me that the two questions are related, but I haven't yet been able to figure out how that might be.
Nice to meet you Lawman, love the pasta & beans recipe
Great pizza style! Suga from a jar? Only if I canned it myself. Fanciest Pasta Fagioli I've ever seen. Definitely not a poor people's version that both my great-nonnas made us growing up, which I still make til this day.
Awesome thank you for sharing! My family made it at New Year’s Eve . But it was thick version translation = old woman’s face !
I wish that they go to St. Louis and go visit IMO’s pizza. They are made just the same way he made the pizza.
THIS is real Chicago style pizza. Period.
I prefer the ones with a slightly thicker crust and a lot of places don’t bake it that dark.
I made my first ever pizza from scratch today using ATK’s cast iron skillet recipe and technique. It was tasty, but the cheese around the edges melted too much and was rock-hard when it finished baking.
Looks delicious thank u love me some Italian food..ohhhh yell
I'm digging the relaxed feel with girls' hair lately. ☺️
Welcome, Lawman! It's great to see someone with tattoos on the show adding some more diversity. I spent a little too much time trying to catch a glimpse of his art lol. I love that lotus and phoenix - great symbolism there. 😊
Pureed beans in a soup is a such a good idea. My appetite is always surprising me and I'm hoping tricks like that will allow me to enjoy soup more often without needing to make a bunch of side dishes. 😃
Thanks, everyone!
💜💚
True Chicago Pizza! That's the Chicago Pizza I grew up eating! Even more impressive was the fact that it was cut correctly! Thank you for informing the world about, Traditional Chicago Style Pizza! (Made me home sick!)
Perfect
Well . . . I made the mistake of watching this right before dinner and I wanted to jump into my big monitor and delight my taste buds. Great recipe! Thanks!
i love Rao's,
When you do a taste test could you show the whole list and ranking because maybe someone cant afford 10$ for #1 so theyll buy #3 or 4 on the list.
Love that idea!!! I couldn’t justify buying $10 jar for everyday meal and would only consider it for having company over
I think that if MID's pasta sauce was in the taste test, it might have come out as #1. I favor it over Rao's for sure.
To make a veggie version of the pasta fagioli, use a stock made from parm rinds; just tie them in cheese cloth so they don’t stick to the bottom of the pot, add some onions, carrots, celery, herbs, garlic, etc. and cover with cold water. Bring it up to a simmer for a couple hours and you’re good to go. Always save your parm rinds! Just keep them in the freezer.