Tavern Style Chicago Thin Crust Pizza
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- Опубликовано: 15 май 2024
- Locals know that the REAL Chicago pizza is the tavern style thin crust. I'm revisiting the pizza I grew up eating by taking a trip to Vito and Nick's to recreate this iconic thin and crispy pizza. Visit drinktrade.com/brian to sign up and save $15 on select plans -- and get your first bag of coffee free.
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Pizza Dough Ingredients
▪360g (3c) bread flour
▪40g (3T) cold butter
▪180g (3/4c) ice cold water, divided
▪5g (1 1/2t) yeast
▪7g (1 1/2t) salt
Pizza Dough Instructions:
1. In a food processor, combine the bread flour and cold butter. Pulse until the butter is broken down into small, gravel-like bits.
2. Dissolve the yeast in 90g (1/4c + 2T) of ice cold water and the salt in another 90g (1/4c + 2T) of ice cold water.
3. Add the yeast water and salt water to the flour-butter mixture in the food processor. Pulse for 20-30 seconds until the dough is evenly hydrated. Be careful not to overmix.
4. Transfer the dough onto a work surface and knead for 2 minutes until it forms a homogeneous ball.
5. Round the dough into a ball, place it in a bowl, cover, and ferment for 2 hours.
6. After 2 hours, divide the dough into two equal pieces. Perform a preshape by folding in the sides and rounding off the dough into a ball. Cover the dough balls and let them rest for 20 minutes to relax the gluten.
7. Press the dough ball flat with a pizza pan or large pot then roll out each dough ball into a 12” (30cm) round
8. Use a pizza docking tool or a fork to pierce the dough to prevent large bubbles from forming during baking.
9. Spray 2 pieces of parchment paper with olive oil pan spray and a generous amount of fine grind cornmeal and place rolled out pizza doughs on top.
10. Place both doughs stacked on a sheet tray and refrigerate, uncovered, for 4-24 hours to cold ferment and develop a skin for a crispier crust. Preferably 24 hours.
--
Pizza Sauce Ingredients
▪1 28oz/800g can crushed tomatoes
▪100g (1/3 cup) tomato paste
▪12g (2 1/2 tsp) salt
▪20g (5 tsp) granulated sugar
▪1g (1/2 tsp) chili flakes
▪2g (2 tsp) dried basil
▪2g (1 tsp) dried oregano
▪2g (1/2 tsp) onion powder
▪2g (1/2 tsp) garlic powder
Pizza Sauce Instructions:
1. Scoop out half a cup of crushed tomatoes from the can.
2. Add the tomato paste, salt, sugar, chili flakes, basil, oregano, onion powder, and garlic powder to the remaining crushed tomatoes.
3. Blend the sauce with immersion blender until the dried herbs are broken down and everything is well combined.
--
Italian Sausage Ingredients
▪450g (1 lb) 80/20 ground pork
▪7g (1 1/2 tsp) salt
▪2g (3/4 tsp) black pepper
▪2g (1 tsp) chili flakes
▪5g (1 tsp) red wine vinegar
▪2g (1 tsp) ground fennel seed
▪5g (1 clove) fresh garlic, minced
Mix together all ingredients until well combined.
--
Assembling and Baking the Pizza
▪450g (16 oz) full-fat aged mozzarella cheese, shredded
▪1lb (1/2kg) italian sausage (preferably homemade, recipe above)
▪Pizza sauce (recipe above)
▪Dreid oregano
▪Dried basil
▪Salt
1. Preheat the oven to 550°F (285°C) with a pizza steel or an upside-down sheet tray.
2. Spread prepared pizza sauce evenly over the rolled dough.
3. Distribute half of the Italian sausage in rough balls evenly on top of each pizza (1/2lb per pizza)
4. Sprinkle half the shredded mozzarella cheese generously over the sausage of each pizza, spreading edge to edge (½ lb per pizza).
5. Sprinkle each pizza with a pinch of dried oregano, dried basil, and a pinch of salt.
6. Slide assembled pizza onto the preheated pizza steel or sheet tray in the oven.
7. Bake for about 10 minutes until the crust is deeply baked and the cheese is bubbly and golden brown.
CHAPTERS:
0:00: Intro and preparing the pizza dough
5:27 step 1 in my morning routine
6:22 Making the pizza sauce
7:06 Making the italian sausage
7:50 Assembling and baking the pizzas
🎧MUSIC:
EPIDEMIC SOUND www.epidemicsound.com/referra...
#chicagopizza #thincrustpizza #tavernpizza 
Хобби
Babe wake up Brian uploaded a Chicago pizza video
haha hell yeah.
REAL Chicago pizza, thin crust gold.
hey bri, what’s your favorite type of pizza?
I read this in Andy’s kiwi voice
@@stocktonnash Andy who?
I grew up 3 blocks away from Vito and Nicks. The standard bearer of Chicago pizza for over 100 years. Cash only, no delivery. Nick Barraco said "you want my pizza, you come get it"
You challenge Nick to a duel for the pizza 😄
B taking a bite out of every block of cheese always gets me
gets me a little sick.
Makes me think of major cloggage the next day. 😑
this might have been the most aggressive bite yet, a comment I'm posting explicitly to goad Brian into taking an even bigger bite next time
B? damn didn't know you knew him like that 🤣
we need to create a donation box so we can send him a full wheel of 'parm just to watch him bite into that (no, this is not a kink)
your first video for this style of pizza is the first thing i watched of yours during the pandemic. it was a weird time to be alive, and i made your recipe for my family, and we all felt really at home and happy eating it together. the channel is really doing it's thing now, and you deserve every bit of this. way to go dog
Sixty-four years ago, I started eating thin crust Pizza from Nick and Sons on Chicago Avenue in the Austin neighborhood of Chicago. It has always been my standard of comparison for all other pizzas. The photos took me back to my teenage years prior to the military. I can still taste that pizza.
I made this yesterday. Wow! Blown away!! I've been searching for this crust for years. Native Chicagoan living in Phoenix for the last 12 years. You can't find this crust here. I've tried many different recipes. This one nails it!! The sauce was also spot on. Thank you for posting this video!
Yes sir I'll take this over a deep dish any day.
Except for, of course, Brian's deep dish!
Yeah, deep dish is a gross heartburn greasebomb
Someone nailed it at last! This version brings a tear to the eye of any displaced Chicagoan. Absolutely delicious. Going straight into rotation at my house. Thanks, Brian!
That’s the real chicago style for sure. Tavern style baby
Sorry Chicago, but you don't get to name two pizzas. Pick a style and own it. It's not our fault nobody liked your first choice.
@@Phyde4uxthey can do whatever they want you fascist.
@@Phyde4uxcorrect. Chicago thinks they own this style because so many people in Chicago don't like thick crust, no because they invented it.
@@Phyde4ux We actually have THREE styles of pizza, stuffed being the one nobody outside Chicago seems to know about (or they mistake it for deep dish). Maybe Brian will do a video on that some time.
@@Phyde4uxThat is such a petulant comment lmao
I use a 16 inch ceramic floor tile as a pizza stone. They work great and are dirt cheap compared to a commercial pizza stone. I keep it in my oven all the time. Even when I'm not making pizza. The thermal mass of the hot stone helps maintain a constant oven temp.
Great Idea !!
Thank you for posting !!
I have used 8 inch "quarry" floor tiles for my pizza stone since the early 1990s - learned from Julia Child. They work great, ae dirt cheap, and the smaller size means I can line my entire oven rack with several tiles. [I have a couple that broke in half, I use those too.] The thin spaces between the tiles don't seem to matter.
I know people that take red bricks and line the floor of the oven for the same reason.
I found a 2 stone setup really works well.
I place my racks at the top and bottom of the oven. I start the pie on the bottom stone to get the crust as toasty as possible. 3-4 min or so. Then it gets slid and rotated to the stone that has been right under the broiler coils.
I'm forced to use electric garbage ovens in California, and will switch the oven from 550 to Broil High and watch it to get the cheese and crust slightly browned and or charred.
cool, but i gotta say a pizza _steel_ is a whole different ballgame, especially a massive 1/4" thick one like i see in brian's oven (and like i found for my own oven for maybe $40 after first seeing that); way _more_ thermal mass and way faster heat transfer than a stone!
the trick when you first get it is to file off any sharp edges, then season it like you would a cast iron pan to prevent rust
after that, +1 to just keeping it in the oven to even out the temperature swings
Pizza docking is something I rarely hear people talk about. This explanation was PERFECT!
Some cooking channels really aim for entertainment. Others try to be educational. This channel mixes entertainment value with legit teaching and easy to follow recipes with the way things are shot. Kudos to Brian, he has made me a much better cook, love it!
Vito & Nick's has been my birthday dinner several times, it really is amazing. If this is as close to the real thing as it looks, you have achieved something incredible.
THIS is true Chicago style pizza. Thank you, Brian. I cant wait to make this.
Love it Bri! Will be making this very soon. Best cooking content on YT by far. I've learned so much from your videos over the last few years, so thank you!
This feels like a throwback to the good old days in all the right ways. Love it and can’t wait to make it!
Bri, I have made every pizza recipe you have posted, and every single one is fantastic in it's own way. I hope there is more to come and am excited to try this one next! Thank you for making me look good with friends and family!
This is Gold!! Grew up there but moved away. This is exactly what I have been searching for!! Thank you soooo
Much🌺
Your first video on this kind of za was my inspiration to start making it myself. I love it. These new recommendations will help me take mine to a new level. Thanks Brian. I love this pizza and love to serve it to my friends.
That looks phenomenal. I now have mad cravings for one of those. THANKS a lot!
this one is a literal masterpiece. the finished product looks sooooo damn good. you outdid yourself!!!
Thank you for remaking the video on this recipe! Too many people sleep on this style of pizza
hell yeah, my favorite pizza style (grew up on it), can't wait to see how this stacks up to kenji's recipe
and thank you for cutting it the correct way!
The technique looks flawless. It looks challenging, but (as always) you take the time to breakdown the key steps. Your attention to detail misses nothing!
I don’t know that it looks challenging, but it certainly looks delicious, he makes it look effortless….like yeah, I can do this….heck he made sauce…and even sausage making stupid easy…I can’t wait to try this
Man I can watch you play around with dough all day. That level of doneness is the way to go, nothing like darkened mozzarella! I’m about to make this one ❤
Thank you Brian. Amazing articulate demo once again! Living in the Burbs of Chicago my whole life, Barnaby’s was the greatest go to for tavern style in the burbs.
Yayyy! Another pizza fave mini-master class… THANKS BRI!
Amazing pizza! Loved this recipe. Will definitely make again.
Your videos are a highlight of my week.
This looks incredible Bri! Can’t wait to try it out! 🎉
Your previous recipe for this style has become one of our standbys. Looking forward to giving this version a shot. Looks fantastic.
As a Chicagoan trapped in AZ this recipe is legit. It's all about that fennel and sheer amount of sausage.
Fennel sausage is nasty. Meant to cover up spoiled meat.
Hey, so I am I! Lol. Oh and the cheese being on TOP of the meat.
@@heather9857 If you're near a Vero pizza their deep dish is dead on Giordano's. Their thin crust is also probably the best in the state that I've had so far.
But spinatos!!!! No I get ya I'm gunna try this too. I do really enjoy spinatos however.
@@bcj1jrj They're solid as well! Their sauce is a sweeter version of Aureilo's though, and we don't have any of them out here, sadly.
Hey Bri - you’re a brilliant chef. Hats off
It's 1:30am on Saturday morning in New Zealand and I've got a dough base in the fridge waiting for dinner tomorrow. Love your work and especially these regional pizza recipes, Brian!
Oh yeah! Looks amazing B!
Giardenera is my new favorite pizza topping. It's really amazing
Hey Bri! Looks amazingly delicious, thanks for sharing! 🙂😋😎, ❤ to you and Lorn.
Dude, you never let me down. Looks so good I have to try it.
OMG Brian!! That looks AMAZING!!
That looks incredible. Great work!
I made this pizza and it was amazing! Thank you for sharing it!
Great video and the exact style i'm trying to master. Your the man!!!
Straight up never heard of this style before, cant wait to try it.
I love Chicago tavern pizza. Thanks Brian.
Oh heavens - I need this in my life. One of your greatest ... scratch that, probably the greatest.
Cooked your first tavern pizza style countless times, can’t wait to try this variation
yup, that's perfect. what I grew up eating at mom & pop's and bars in Northern Wisconsin. Yum.
I just ate at Vito and Nick's for the first time. I am very excited you made this, can't wait to recreate it
Yes, this is the real Chicago pizza, I grew up on this. It's my favorite style of pizza and it's hard to get it right so I'm very excited to try this. 😃
Vita and Nicks is THE best pizza in the world! I’m so glad you went there for this video!!!
Wells Brothers in Racine, WI almost just as good and V&N
You nailed this, I'm from Minnesota. This pizza looks delicious and similar to ones I'd have at a local bar/tavern
Made it yesterday. Absolutely perfect recipe if you know what real Chicago tavern style pizza is supposed to be. Thanks, Bri!
Looks really tasty! Think I'll give it a try! Thank you Brian
That looks amazing! Going to have to try this!
SO happy to see tavern style get some love. Don't get me wrong, deep dish is something special (I'm a Malnati's guy myself), but tavern style definitely deserves more recognition. Much love from Chicago!
Enjoyed the video. Thanks for sharing
I saw this pizza on triple d and it made me so hungry. Now you giving instructions on how to make my own and I intend to do just that. You are so awesome😊
Have been to Vito and Nicks! You have nailed it! I can now have Chicago thin crust pizza in Scottsdale now! Thank you!
Still my favorite style. Takes some work and time, sure. Absolutely worth it. Thanks for this vid, Brian! 🤜🤛
wow, that looks amazing
You have to be reading my mind. I was going to make your other thin crust pizza and now I can make this version. Also ordered the pizza docking tool. Thank you!
Don’t sleep on this one. Eating it as we speak and it’s amazing. The sauce is perfect, the sausage is far better than I’ve found to buy anywhere
I’ve yet to make one of your pizza recipes. This is the one to change my mind. A+
Bruh, I was literally about to put a pizza based off your bbq chicken recipe in the oven. Your timing is truly impeccable.
That pizza looks so delicious! Definitely going to have to make one of these soon.
Another killer recipe I need to try, your "old school" Dominoes style recipe is a favorite of mine, and my friends.
I appreciate you for "doing the work" so to speak, makes it more interesting, I know eating pizza isn't exactly work but driving 5 hours to eat a pizza shows pure dedication to ur craft
100% agree on getting good colour on a thin pizza ❤👍👍
Gonna try this in the Ooni once all the storms stop soaking my porch!
This man has massively expanded my pizza horizons and just keeps going.
Now this is the style of pizza that I can CRUSH in one sitting. Lessssgooo!
And he even cut it the right way. Good job Bri!
Sorry, but the rest of the civilized world can’t comprehend pizza shaped like saltines.
Pizza videos>>>> I was surprised how labor and time intensive this style is, thought it would be a quick one. Definitely want to try it though!
Looks amazing, will definitely make next pizza night!
Briaaaaaaaaan . I suck at making pizza but the process is fun. Thanks for the vids.
You NAILED it, my man!
Man this guy's a pro. I need this pizza in my life!
Your recipes are amazing. They are all lost-proof. So clear and concrete. Thanks.
What about a sourdough pizza? I think a lot of us would love that! 😊😊😊
Thank you for sharing ❤
Looks Delish Brian! Great Work.
Can’t wait to get home to try it
Absolutely must try
I prefer St. Louis style more. I live next to St. Louis and I have no idea what that was at 0:22 lol. Tavern style is also great though. It's pretty similar.
Isn’t provel cheese a thing there?
I luv everything you cook 👨🍳 Brian , you are talented so charming man 😊❤
The best Chicago Pizza, just can’t beat it.
I'll be making this for sure!
Bri, you've helped a Chicago refugee make almost all of his favorite foods from the motherland at home, but there's one things I need you to develop a recipe for: Portillo's chopped salad
Arggghh! I'm drooling!
Woooooow I’m drooling this looks heavenly
Spectacular!
Ahhhhh I grew up only a few blocks from Vito and Nick's--although for whatever reason we always called it Nick and Vito's instead. No idea what that's about. This is making me sooooo nostalgic. I'm gonna have to make this this weekend. Thank you!!!
Hi Bri thanks for this very thorough recipe i will make my own thin crust pizza from now on... and i love the usual you taking a big taste of a crucial ingredient at least its cheese today.,,😋😋🙏🙏👍👍
I haven’t bought Italian sausage in over 25 years, for any application. I just find making my own very liberating and satisfying. Ever notice how many Italian sausage brands have BHP, BHA in them? St Louis and Chicago thin are always on the menu in my house. Great video bud!
Brian has joined my crew of Sam, Steve and Kent! Love all of their content!
I've made this along with the sausage, which is very good.
you are a LEGEND
Beautiful ! That's my kind of pizza.
thanks for sharing your findings mr researchman🥰
Vito & Nicks….best thin crust pizza…hands down! Luckily its just 5 mins away from my house!!