Tavern Style Chicago Thin Crust Pizza
Тәжірибелік нұсқаулар және стиль
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
Пікірлер: 958
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
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"
@pieexpo140
2 ай бұрын
You challenge Nick to a duel for the pizza 😄
B taking a bite out of every block of cheese always gets me
@bradydill4767
2 ай бұрын
I hate it so much.
@iknowbetterthanyou6260
2 ай бұрын
gets me a little sick.
@BeachPeach2010
2 ай бұрын
Makes me think of major cloggage the next day. 😑
@DanWhiteT
2 ай бұрын
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
@Jacob-zv7xw
2 ай бұрын
B? damn didn't know you knew him like that 🤣
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.
@sirclarkmarz
29 күн бұрын
I grew up in park forest the best pizza I ever had was at a place called romano's on western Ave. Just north of the EJ & E tracks they cut it in squares I always like that
Yes sir I'll take this over a deep dish any day.
@bryansweeney4562
2 ай бұрын
Except for, of course, Brian's deep dish!
@colin_g
2 ай бұрын
Yeah, deep dish is a gross heartburn greasebomb
@sirclarkmarz
29 күн бұрын
Deep dish pizza is a heart attack and stroke with a side of diabetes
@sirclarkmarz
29 күн бұрын
Deep dish it's not a pizza it's a casserole that will give you a heart attack and or stroke with a side of diabetes
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!
@Mark-in1im
Ай бұрын
Made this today and it was excellent. Some things I noted tho: 1) It *REALLY* didn't need to addt'l salt sprinkled on top -- it made the resulting pizza into a salt lick, 2) If you like the "sharpness" of mozz, go for it, but I think this would be better with Monterey Jack instead -- it would make it less "sharp" and more creamy, 3) the sausage recipe was *perfect* and really made the end pizza terrific.
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.
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.
@als1023
2 ай бұрын
Great Idea !! Thank you for posting !!
@lizcademy4809
2 ай бұрын
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.
@Scootermagoo
2 ай бұрын
I know people that take red bricks and line the floor of the oven for the same reason.
@lostphotographs3936
2 ай бұрын
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.
@walterw2
2 ай бұрын
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
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!
THIS is true Chicago style pizza. Thank you, Brian. I cant wait to make this.
@wjkrug
Ай бұрын
Yeah and so is deep dish
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!
That looks phenomenal. I now have mad cravings for one of those. THANKS a lot!
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!
Babe wake up Brian uploaded a Chicago pizza video
@BrianLagerstrom
2 ай бұрын
haha hell yeah.
@planreview
2 ай бұрын
REAL Chicago pizza, thin crust gold.
@broyofroyo1207
2 ай бұрын
hey bri, what’s your favorite type of pizza?
@stocktonnash
2 ай бұрын
I read this in Andy’s kiwi voice
@XanderL
2 ай бұрын
@@stocktonnash Andy who?
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 feels like a throwback to the good old days in all the right ways. Love it and can’t wait to make it!
hell yeah, my favorite pizza style (grew up on it), can't wait to see how this stacks up to kenji's recipe
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!
@maryd3779
2 ай бұрын
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
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.
Amazing pizza! Loved this recipe. Will definitely make again.
That’s the real chicago style for sure. Tavern style baby
@Phyde4ux
2 ай бұрын
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.
@benjaminbrand9550
2 ай бұрын
@@Phyde4uxthey can do whatever they want you fascist.
@mechmat12345
2 ай бұрын
@@Phyde4uxcorrect. Chicago thinks they own this style because so many people in Chicago don't like thick crust, no because they invented it.
@palaceofwisdom9448
2 ай бұрын
@@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.
@GrapeFlavoredAntifreeze
2 ай бұрын
@@Phyde4uxThat is such a petulant comment lmao
Pizza docking is something I rarely hear people talk about. This explanation was PERFECT!
Love this recipe! It’s delicious and definitely a keeper!
This is Gold!! Grew up there but moved away. This is exactly what I have been searching for!! Thank you soooo Much🌺
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 ❤
Vita and Nicks is THE best pizza in the world! I’m so glad you went there for this video!!!
@johnnada5754
2 ай бұрын
Wells Brothers in Racine, WI almost just as good and V&N
This looks incredible Bri! Can’t wait to try it out! 🎉
That looks incredible. Great work!
Giardenera is my new favorite pizza topping. It's really amazing
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!
Looks really tasty! Think I'll give it a try! Thank you Brian
this one is a literal masterpiece. the finished product looks sooooo damn good. you outdid yourself!!!
you are a LEGEND
St. Louis has a lot of good pizza places though. Union Loafers being one my favorites.
@kitcat9447
2 ай бұрын
If you were gonna say Imo's, I was going to report your comment 😅
@gordonbombay17
2 ай бұрын
Brian used to work at Union Loafers so definitely felt like an odd shot at the St. Louis pizza scene. The picture could have at least been the Imos bastard.
@johnhowaniec5979
2 ай бұрын
St Louis pizza is one of the worst I've ever tasted!
@chackomc
2 ай бұрын
@@johnhowaniec5979St Louis style pizza is basically exactly this recipe except your use provel instead of mozzarella. Provel isn’t for everyone but plenty of people love it… I actually found it in an Italian grocery store in Dallas!
@Fuzzycuffsqt
2 ай бұрын
just follow this recipe but add more sugar and dried oregano to the sauce, use white processed cheese instead of mozzarella and drop your dough on the floor
Good god! That looks right up my alley. I love it thin, crispy, and well done.
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.
OMG, Brian! That looks so good! Saturday night dinner this week. Thank you!
This is the real Chicago pizza. Love it. 8.1 from the prez. The gold standard in Chicago thin crust tavern style.
@BrianLagerstrom
2 ай бұрын
TRUE
Great video and the exact style i'm trying to master. Your the man!!!
Hey Bri! Looks amazingly delicious, thanks for sharing! 🙂😋😎, ❤ to you and Lorn.
A new Brian pizza video? *grabs notepad and pen*
@BrianLagerstrom
2 ай бұрын
Thanks for watching Doc.
30 deep dish and 1000+ tavern style. So you had the same amount of each kind of pizza.
That looks amazing! Going to have to try this!
Yayyy! Another pizza fave mini-master class… THANKS BRI!
St. Louis has a lot of good pizza places though. Union Loafers being one my favorites
@RonHammers
2 ай бұрын
Yeah, I think he needs someone to show him around. lol
@alpham777
2 ай бұрын
He worked at Union Loafers.
@benlorentzen7546
2 ай бұрын
💯 that picture he posted was disrespectful lol. Even a well cooked deluxe imos pizza can be great...key is just needs to be cooked thoroughly. Some imos are great at that while others not so much.
@ageyoung24
2 ай бұрын
@@benlorentzen7546 My only intro to St. Louis style was an Imo's outside of the city and it was seriously fantastic... Honestly, it was like this, minus the sausage. That provel cheese hits so nicely. This is all coming from a New Yorker, btw. I hold St. Louis style is high regard as a result.
@Ycytd5d78vcy
2 ай бұрын
The provel always throws me off
There’s better pizza available here in STL, and you know it, Brian!
@jasonroets660
2 ай бұрын
Agreed. Little Italy has some outstanding authentic pizza.
I made this pizza and it was amazing! Thank you for sharing it!
Your videos are a highlight of my week.
As a Chicagoan trapped in AZ this recipe is legit. It's all about that fennel and sheer amount of sausage.
@tbone8636
2 ай бұрын
Fennel sausage is nasty. Meant to cover up spoiled meat.
@heather9857
2 ай бұрын
Hey, so I am I! Lol. Oh and the cheese being on TOP of the meat.
@Krltplps
2 ай бұрын
@@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.
@bcj1jrj
2 ай бұрын
But spinatos!!!! No I get ya I'm gunna try this too. I do really enjoy spinatos however.
@Krltplps
2 ай бұрын
@@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.
Woah, woah Brian. As a lifelong St Louisan, I’m only a little insulted by that subtle dig at Imos
@randleski
2 ай бұрын
I grew up on Imo's, and still love it. Nostalgia and provel in squares.
@RemFreeman
2 ай бұрын
I have found my fellow people of culture!! Provel and Imo's for life!!
@wareagle415
2 ай бұрын
Inebriated Imos for the win.
@gmoney4980
2 ай бұрын
Provel is divine... never had it until I was an adult. Found a STL place in FL & took my Mrs (she grew up with Imo's & Provel) to the place & I was smitten.
@danielsimms5796
2 ай бұрын
I plus one the dig
Hey Bri - you’re a brilliant chef. Hats off
That pizza looks so delicious! Definitely going to have to make one of these soon.
Bri-Guy for the win again. I LOVE Chicago tavern style. We've been using the America's Test Kitchen recipe for a while but your crust looks way better and your sauce is far more robust so I am stoked to try this. I also make my own homemade italian sausage and am looking forward to using your recipe. Love the channel man. Keep up the awesome content!
@BrianLagerstrom
2 ай бұрын
The first time I ever made thin crust was ATK. Theirs is a classic recipe. I think mine is closer to the real thing though.
@diyhvac1028
2 ай бұрын
@@BrianLagerstrom Honestly have historically been a fan of Cook's and ATK, but the offer of recipes in the mag had gotten really stale - never anything in the magazine of interest anymore. Too damn many roast turkey and beef tenderloin recipes and not enough ethnic stuff. Your channel is better and I cancelled my subscription for real.
The amount of cheese is 16 ounces minus one large mouthful. Let’s be accurate.
OMG Brian!! That looks AMAZING!!
Looks amazing, will definitely make next pizza night!
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.
@jamesstein5087
2 ай бұрын
Isn’t provel cheese a thing there?
Former Chicagoan here and this is the pizza we ate most of the time. I don't think I had a "deep dish" until I was 20 years old. Chicago thin crust was and remains the king.
@johnsiena8270
2 ай бұрын
Same - it was Barnaby's for us
Thank you for remaking the video on this recipe! Too many people sleep on this style of pizza
and thank you for cutting it the correct way!
Hey Brian You should make a collaboration with Kenji López-Alt Would be awesome
@Schudome13
2 ай бұрын
Would be cool since he took a lot of info from Kenji's recipe for this without shouting him out
looks like this man knows there is only 1 way to cook pizza. If I have to say well done to a place they dont know what they are doing. so many pizzas get served before they are done cooking
Loved your Detroit pizza videos and I've been making that dough recipe on the regular. In fact I have one cold fermenting in the fridge right now! Very stoked to try this tavern style thin crust.
Enjoyed the video. Thanks for sharing
Brian is so dedicated that he drove 5 hours to eat a pizza to inform us. Kuddos.
@ingridreaves2916
2 ай бұрын
He probably had to drive uphill both ways... With only 3 tires! 🤣
@palaceofwisdom9448
2 ай бұрын
If you had ever tasted Vito & Nick's pizza, believe me, you wouldn't think twice about driving 5 hours for it. In fact it would most likely be my death row last meal.
STL style pizza is incredible and my favorite regional variation by far.
Cooked your first tavern pizza style countless times, can’t wait to try this variation
You nailed this, I'm from Minnesota. This pizza looks delicious and similar to ones I'd have at a local bar/tavern
I'm born and raised on the South Side of Chicago, I have NEVER in my life heard it called tavern style until I moved and people not from Chicago (or the North Side) started calling it "tavern style." Also, we don't use "deep South Side" as a descriptor; they are located on the far South Side and if they were north of 51st then they would be near South Side.
First
Oh yeah! Looks amazing B!
Followed your recipe as written and our pizza turned out perfect. I prefer thin crust and this was thin and crispy. Thank you!
Wow that turned out perfectly
Straight up never heard of this style before, cant wait to try it.
Dude, you never let me down. Looks so good I have to try it.
I’ve yet to make one of your pizza recipes. This is the one to change my mind. A+
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
I'm from florissant and we got some spots (not imos) that do thin crust right. Celanos and Angelo's are definitely my top 2 st louis style pizzas for sure.
@neilb3299
4 күн бұрын
Yeah, the photo he showed is pretty dishonest. There are plenty of places with good pizza in the metro area with everything from traditional to deep dish to tavern (and IMO’s obviously). For someone who has been as plugged into the food scene of STL as Brian, this seems like a shitty cheap shot for internet points.
Your previous recipe for this style has become one of our standbys. Looking forward to giving this version a shot. Looks fantastic.
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!
Looks so good
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. 😃
Oh heavens - I need this in my life. One of your greatest ... scratch that, probably the greatest.
Can’t wait to get home to try it
Have been to Vito and Nicks! You have nailed it! I can now have Chicago thin crust pizza in Scottsdale now! Thank you!
Looks Delish Brian! Great Work.
Woooooow I’m drooling this looks heavenly
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😊
That's a great appetizer pizza. Beautiful.😊
I'll be making this for sure!
wow, that looks amazing
Absolutely must try
Briaaaaaaaaan . I suck at making pizza but the process is fun. Thanks for the vids.
I love Chicago tavern pizza. Thanks Brian.
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!
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.,,😋😋🙏🙏👍👍
Looks so good!!! 😋😋😋😋
Made it yesterday. Absolutely perfect recipe if you know what real Chicago tavern style pizza is supposed to be. Thanks, Bri!
As someone born and raised in STL I go back home to visit all the time and I don't eat provel pizza when at home. There are plenty of good pizza options like Union Loafers or the Headless bat.
Another killer recipe I need to try, your "old school" Dominoes style recipe is a favorite of mine, and my friends.