Chicago Tavern Style Thin Crust | Fennel Sausage
HTML-код
- Опубликовано: 20 дек 2021
- Welcome to @cheftuan today I want to make a Chicago Tavern Style Thin Crust pizza in my Ooni Koda 16. I see everyone making delicious Neapolitan pizzas in their ovens, but no one seems to be cooking any other styles.
With my recent trips to Chicago this past year, I have eaten a few "REAL" Chicago pizzas. Every Chicagoan that I've met, says that DEEP DISH pizza is for the tourists. And that the real deal Chicago pizza is the Tavern Thin Crust. Personally, I don't think of deep dish as a pizza, it's more of a casserole. But that's my opinion!
Here is my dough recipe. You can most definitely roll this out and cook it in 2 to 2.5 hours of proofing. But I like to let mine continue to proof in the refrigerator for at least 24 hours to develop maximum flavor and to let the dough deflate. This is after all a THIN crust.
Tavern Dough Recipe:
600 g Bread flour
60 g semolina flour (if you don't have, use all bread flour)
14 g kosher salt
5 g instant dry yeast
60 g unsalted butter
1 g honey (or sugar) for the yeast
340 ml warm water 100-110 degrees F
* Combine warm water, honey and yeast. Stir and let bloom for 5 mins.
* Combine flour, butter, salt in a food processor and pulse until mealy.
* Once yeast blooms, combine with dry ingredients and pulse until you get a crumbly dough.
* Pour out onto a clean work surface, gather all the dough and knead for 3-4 minutes until a smooth ball form. Place into a greased bowl and cover for 2-2.5 hours.
* You can use this dough now. Portion into desired portions (mine were 230g). Let rest for 30 minutes before rolling out.
Pizza dusting flour:
2/3 C semolina flour
1/3 C bread flour
Here is a link to my Italian sausage recipe ( • Sausage and Peppers Sa... ). Feel free to use which ever sausage or topping you prefer.
Here is my DOCTORED up recipe for store bought sausage.
1 lb spicy Italian sausage
1/2 tsp fennel pollen
1 tbsp dried crushed Thai chili peppers
1 tbsp garlic powder
1/2 tbsp toasted and crushed fennel seeds
1/2 tbsp fish sauce (the secret ingredient that result in a huge umami bomb)
* Combine and mix well. Refrigerate until ready to use. I recommend at least 4 hours.
Pizza sauce recipe:
1 can San Marzano whole peeled tomatoes (puree until smooth)
1 tbsp garlic powder
1 tbsp dried oregano
1 tbsp dried basil
4 tbsp olive oil
2 tbsp honey
6 tbsp tomato paste
1 tsp dried chili flakes
* In a sauce pan, add olive oil, spices and tomato paste. Let it cook a little to activate the spices and to cook out the metallic flavor of the tomato paste. This should be about 4-5 minutes.
* Add the tomato puree. Bring to a simmer and let reduce by 1/4. You want the sauce to be quite thick as to not seep through the dough.
* Let the sauce cool before using on your pizza.
I cooked this in my Ooni Koda 16. The stone was heated to about 700 degrees F. The gas was turned down to about 30%. Cook time was approximately 4 mins.
* If you are cooking in a home oven with a stone, I recommend heating it to max temp usually 500-550 degrees F. Cook your pizza 8-10 mins or until your desired level of crispiness.
#ooni #koda16 #chicagotavernstylepizza
#chicagopizza #thincrust #pizza #pizzachef #pizzaparty #thebestpizza #realdealpizza #dumapizza #doughboy #tavernstylepizza #barpizza #thinandcrispy #pizzadough #pizzarecipe #oonikoda16 
Хобби
Don't forget to hit the LIKE button. Also, what is YOUR favorite style of pizza amd where do you get it from?
I live in Arizona now but haven’t found any great thin and crispy pizza out here. That’s why I bought my Ooni Koda 16. However, when I’m in Chicago, I alway go to Vito and Nicks! And when I’m St Louis, I go to Farotto’s. Been going there since they opened, over 65 years ago! Can’t wait to try your recipe!!! Many thanks Chef!!!
been watching tons of chicago tavern recipes and this is the one that takes me back the most, thanks!
Thank YOU for checking out my video. I appreciate it.
The butter in the recipe just blew my mind. I need to try it.
Do it! Let me know what you think. Also thank you for checking out my video.
Super💐💐💐
Идеально готовите спасибо 🤗🤗🤗🤗
This is exactly what I was looking for, thanks Chef Tuan!
My pleasure! Thanks for watching my video.
Great video bud! I live in St. Louis where thin crust is everywhere, but dough recipes are hard to find. I'm going to try yours this weekend in my Ooni Koda 12. Thanks for the video!
Thank you! Can't wait to hear about the results!
Make sure the water isn’t too hot or it’ll kill your yeast! Learned that the hard way lol nice video, Tuan! Thanks for sharing
Lol...yes DON'T KILL THE YEASTY BOYS! hahah...thank you for watching! I appreciate it.
Enjoyed your video very much. Merry Christmas to you and your family ! 🎄🎁🎄🥰
Thank you, I very much appreciate you. I wish you and your family a very Merry Christmas as well!
Was google searching for bar style ooni recipes and the internet gods brought me to you. Cheers
Cheers! Lmk how yours turns out!
This looks awesome, man. Add more hashtags for visibility and seo! Cheers #foodie
I order thin crust with extra sauce, cooked well done but otherwise this looks delicious
Yeasty boys....escapees.... 🤣 🤣 🤣 🤣 🤣 🤣 🤣 🤣 I love your videos, chef!!
Hahaha...thank you so much!
Hey Chef Tuan, 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 Bill Cooke-- 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!
I just watched your video. You did a fantastic job and I really enjoyed it! It was engaging and entertaining all the way through. I'll have to check out Bill's channel as well. It was actually my birthday on Wednesday, so this was a very great surprise. Thank you for checking out my pizza video and for all the work you did on your video. Keep them coming!!! Oh, I also subbed to your channel!
@@cheftuan I'm so happy you liked it!! And crazy coincidence we have the same birthday I turned 51 on Wed. Thanks for the sub and I look fwd to catching more of your videos soon!!
@CookingOnTheWeekend Happy belated birthday my friend. Cheers!
I will be trying this crust out tonight. Zenos in Marshalltown from 52 til about 8 years ago was far and away best pizza in the world. The original owners were from Chicago and it is this style pizza. Im trying to recreate the amazing taste. New owners have changed something and its not the same anymore.
I hope the crust doesn't disappoint.
What bread dough did you use? I’m in the UK so we don’t get King Arthur. What’s the protein content. Great video
Thank you. KA has 12.7% protein.
Nice video Chef. I see that you moved from the Ooni 12 to the 16. Do you find the upgrade worth it in your opinion?
Thank you! I do find it worth it. I can make bigger pies and there's more room so you can move the pies around to avoid burning the crust.
I put my dough in a oiled gallon ziplock bag it will keep it from drying out.
How do you keep your ooni down to 500-550F which is what is needed to prevent the crust from burning? Seems very hard to control a lower temperature on the Ooni. Any advice?
I push in the control knob PAST the lowest point and between complete shut off. But on windy days you need to watch the flames because it's so low.
Shredded cheese toppings under the cheese..
what kind of semolina flour do you use? bobs red mill or caputo rimacinata? which is best?
I use Bob's because it is readily available for me.
How's the Fuel Consumption? It shows 2.5 LBS for 10 pizzas, but I wonder if thats back to back cooking. How much would it waste if you we're waiting on an order?
It seems to be good on fuel. I don't open up my tank all the way. But then again, I'm usually only cooking a couple pizzas at a time. That consumption rate sounds like it would be for back to back cooking. So far, I don't have a problem w the rate of fuel consumption. I hope that helps a bit.
I don’t see where the recipe ingredients are for this tavern style Ooni pizza??? Please advise as I just received my new Ooni 16” delivery!!!
Click and open up the description box below the video. The recipe will be there. Enjoy your Ooni!
I see no description box below the video. I am looking for the exact ingredients and correct measurements
There should be a drop down arrow to the right underneath the video to the right of the title.
Thank you so much!!! I just bought a Koda 16” and am craving a Chicago Tavern style thin and crispy pizza!!!. Love your videos!!!
@@billquade1997 My pleasure! I hope my recipes and your new Ooni bring your happiness joy and tasty pies!!!
How many pizzas does this recipe make/ how many grams is each dough ball?
Also what diameter should each pizza be?
Around three 230g doughballs. You can stretch it up to a 14in pizza.
Does this dough work the same after 2.5 hour rest ? Has anyone got any feedback after not doing a 24 hour rest ?
No it doesn't. There isn't a lot of yeast in here for a quick dough. Time builds flavor.
@cheftuan thanks for the quick reply, much appreciated. I'm not too concerned about the flavor of the dough rather the texture and thin/cracker style after the cook in the ooni ?
@@warrencarrington7993 why wouldn't you be too concerned about the flavor of the crust? I find that most of the tavern style pizzas i've eaten in IL taste like cardboard. Not too much better than a frozen pizza I can get at Woodman's or any grocery store. At this point, any low hydration dough would work for you.
Probably not an issue with this dough but as the dough sits the gluten relaxes and makes it easier to form with little to no bounce back.
Recipe?
The recipe is in the description box below the video
Long narrow roman style pizza that you cut with scissors
Can't really do that in this oven.
deleting comment -- I may have made a mistake
Thank you for watching my video. If you had to add 30% more flour, could it be that you forgot to add the 60g of semolina flour? This dough is only 51% hydration. So that means there's missing flour. Should be a total flour weight of 660g and 340ml of water which equates to 51% hydration. Please give it another try. Thank you.
@@cheftuan I've deleted my previous comment and am hoping this was a mistake on my part-- even after adjustments it was the best thin crust I have ever cooked. It's very possible I messed something up in measurement. I did a double batch to start and ended with prob a triple batch after adjusting-- it will be a little while before I make more since half is going into the freezer-- I will try again and thank you.
Try corn oil it's more authentic
Идеально готовите спасибо 🤗🤗🤗🤗
Thank you!