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!!!
This dough is exactly what i was looking for thank you ! I find by putting it in the fridge for 24 makes it more easier to roll out , also I'm using a Gozney RocBox and it comes out delicious I also turn the burner off when i launch it to cook the crust and then fire it up the last minute to cook the top. Awesome pizza
That's awesome! Thanks for giving my recipe a go. I actually published another tavern pizza video earlier today. Haha.. Version 2.0 but for home oven not the Ooni.
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! Not with this particular video. I didn't want it to scorch and burn because the Ooni gets way hotter than a deck or home oven. I made another tavern Style Pizza video w a home oven and I did cure the dough discs.
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.
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!!
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?
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.
@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.
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.
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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.
This dough is exactly what i was looking for thank you !
I find by putting it in the fridge for 24 makes it more easier to roll out , also I'm using a Gozney RocBox and it comes out delicious
I also turn the burner off when i launch it to cook the crust and then fire it up the last minute to cook the top.
Awesome pizza
That's awesome! Thanks for giving my recipe a go. I actually published another tavern pizza video earlier today. Haha.. Version 2.0 but for home oven not the Ooni.
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!
Great Video! So you did not cure the Pizza disc in the fridge overnight?
Thank you! Not with this particular video. I didn't want it to scorch and burn because the Ooni gets way hotter than a deck or home oven. I made another tavern Style Pizza video w a home oven and I did cure the dough discs.
Beautiful man!!!
Thank you Sir!
Was google searching for bar style ooni recipes and the internet gods brought me to you. Cheers
Cheers! Lmk how yours turns out!
This is exactly what I was looking for, thanks Chef Tuan!
My pleasure! Thanks for watching my video.
Super💐💐💐
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.
Идеально готовите спасибо 🤗🤗🤗🤗
Thank you!
Yeasty boys....escapees.... 🤣 🤣 🤣 🤣 🤣 🤣 🤣 🤣 I love your videos, chef!!
Hahaha...thank you so much!
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!
This looks awesome, man. Add more hashtags for visibility and seo! Cheers #foodie
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.
I order thin crust with extra sauce, cooked well done but otherwise this looks delicious
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.
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!
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.
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 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!
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.
Shredded cheese toppings under the cheese..
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 put my dough in a oiled gallon ziplock bag it will keep it from drying out.
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!!!
It would be nice if you would use normal measurements like cups and tablespoons. I don't have a scale
You should get a scale. You'll get more consistent results.
Recipe?
The recipe is in the description box below the video
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.
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 🤗🤗🤗🤗