where is your favorite thin crust/cracker tin/tavern pizza, whatever you call it, from?! also I have updated my description with links to the pepperoni and the meat tenderizer I used for the docking of the pizza. :)

@kogoromori30

Жыл бұрын

Great video until you decided to use pineapple as a topping.

@rollonfood

Жыл бұрын

@@kogoromori30 check out my topping video for an alternative. But thanks for the feedback

@oro5z

10 ай бұрын

@@kogoromori30 GREAT VIDEO AND WHY NOT PINEAPPLE?? YOU MAKE IT, IT'S YOUR PIZZA, TOP IT WITH WATEVER YOU WANT. CUCUMBERS ANYONE??

@meisievannancy

6 ай бұрын

I thought poolish had yeast in it. Then you added more yeast. What is the reasoning behind this.?

@rollonfood

6 ай бұрын

@@meisievannancy Poolish (and biga) are preferments, not starters. They add flavor, not leavening. The amount of yeast in a Poolish is very small. Think of preferments as simply a part of the overall formula that's fermented a day early.

Being a Pizza enthusiast, and from Chicago, after watching hundreds of videos on KZread, I have never seen this technique before. I made it tonight and this is my thin crust going forward. It’s thin, it’s flaky, it’s crispy, absolutely beautiful. Thank you.

@rollonfood

5 ай бұрын

Comments like these REALLY make my day. For someone to actually try my recipe and liked it AND for that person to be an enthusiast... Priceless. Thank you. I'm getting my mojo back and I'll be updating this recipe for a 2.0 perhaps later then a 3.0 who knows

@magato6978

5 ай бұрын

@@rollonfoodlet’s go just got a pizza steel and soon gonna start trying your recipes. super excited !

@rollonfood

5 ай бұрын

@@magato6978 let's fuggin go son. Lmk how she comes out. I'm busy polishing my new video, then I'm gonna drop videos like I drop cheese on my pies.

@GroupRIPS

4 ай бұрын

And my wife will no longer accept pineapple unsigned lol To me pineapple on pizza is a no, but she loves it

@rollonfood

4 ай бұрын

@@GroupRIPS unsigned?

This channel is so underrated!

I don't know if you've ever been to Milwaukee, but this is the signature style used here. The layering is what separates it from the thin crust style of Chicago. Places like Lisa's, Caradaro Club, and Ned's use this technique (though they use a sheeter). When I do it, I'll parbake with the sauce on. And when it's done, I cool it on a raised wire rack. Helps with maintaining the crispness. Great video, enjoy your content!

@rollonfood

Жыл бұрын

Thanks for the insights, I have very recently been using a rack for all my pizzas but haven't tried sauce parbake. It is cool too know that there's places out there doing this, and I'll have to investigate that. Cheers friend!

@gregs4381

8 ай бұрын

Ned’s is one if the best in Milwaukee. Can’t find anything close to it or even a decent Chicago thin crust in Florida. I have resorted to try making my own. Any ideas on their sauce recipe?

@brianfoster4667

7 күн бұрын

Love Milwaukee thin crust!

Sausage and pineapple are my favorite pizza toppings! Your pizza looks AMAZING!

@rollonfood

Жыл бұрын

That's one of my favorite combos too, spicy sausage, banana peppers and the spiky apple

I think I've seen every thin crust pizza video on KZread this is the best one man folding the dough the oil in between the layers

@rollonfood

Жыл бұрын

I'm working on a 2.0 to this as well. 🙂

@jayhell53

Жыл бұрын

@@rollonfood where are you from man

@rollonfood

Жыл бұрын

@@jayhell53 Manchester

Adding fat i.e., lard to the dough softens the dough and is usually the enemy of crispy. You nailed crispy despite making it harder to get there. Amazing technique.

@rollonfood

19 күн бұрын

Thanks!! It's funny you should bring this up, I'm actually working my way to an update. Stay tuned!

@zimzMIS201

19 күн бұрын

@@rollonfood can’t wait to see it. I’ve recently gotten into super thin crusts like this and tried laminating my dough. I haven’t gotten to crispy yet, but i have make those flaky layers. I also like your pineapple stance. I e never tried cooking it beforehand though. I am so glad tomorrow is pizza night.

@rollonfood

19 күн бұрын

Every night is pizza night 😁

@zimzMIS201

18 күн бұрын

@@rollonfood I have to limit myself to once a week or else I'd weigh 400 pounds

You can roll out to the 1/8th inch thickness, then use a 12" pizza screen and cut the circle with a pizza cutter, par bake for about 1 min then store until needed. It should look much like a tortilla, soft and pliable. Tony Gemignani does this in his restaurant that serves Chicago thin crust. If it works for him good enough for me :) Thanks for the recipe!!

@rollonfood

6 күн бұрын

Thanks for the tip!

@r.llynch4124

5 күн бұрын

@@rollonfood Maybe if you do part 2 put the cheese on first then toppings then sauce like De Lorenzos does. I think it keeps the crust nice and crispy doing it that way. Just before it's finished, they add more cheese and put it back in the oven.

that looks amazing

And that my friends is how you do it. I've been searching and searching for how to do this and I think this guy finally nailed it.

@rollonfood

Ай бұрын

Follow up video being worked on as we speak!!

Fantastic and invaluable. I agree, stroke of genius!

@rollonfood

Жыл бұрын

I've since found an even better application, so stay tuned!!

thank you for sharing ideas.

@rollonfood

5 ай бұрын

You're welcome!! Many more on the way next year

Great stuff man! Definitely making this. That poolish separates you from the pack, I had no idea that was a thing as a pizza novice!

@rollonfood

Жыл бұрын

My very next video is a deep dive into preferments! 🙂

I can't wait to try this. Thanks so very much.

@rollonfood

3 ай бұрын

You are welcome. Should be doing another thin crust video soon, maybe a couple. Let me know how you like this one!

Great looking pizza. Wasn’t expecting the lamination folds, that’s awesome. Yes, resting the dough after rolling out is done in Chicago to dry out the dough. However, your dough looked and sounded perfect!

@rollonfood

8 ай бұрын

Thank you! Gonna revisit this one soon. I'll do the resting between folds, I've got some square containers that'll help proofing the dough and some other tricks. Appreciate your comment!

Wow the rubber band trick is ingenious!

Glad your efforts are starting to pay off Tony🙏🏻 I could always tell from the amount of effort you put into your videos your channel was bound to take off. Cheers bro

@rollonfood

Жыл бұрын

Thanks matey. You know, I'm hoping they more effort I put in the more results I'll get. 🙂

I use pineapple with roasted red peppers, capicola, and a habanero cream sauce, and finish with a little sprinkle of gorgonzola cheese. Sounds weird but its crazy good. I like what you did with the pineapples a lot though, that was brilliant with the sherry vinegar

@rollonfood

Жыл бұрын

Wow, your pizza sounds nice. Sweet, savory, spicy. Habanero cream sauce sounds legit. Joe beddia loves his cream sauces, have you got his book? I've got a really cool video brewing that I think you'll like with a whole new way of using pineapple, stay tuned.

I've been looking for a good thin crunchy pizza dough on youtube for a long time. Finally found it, thank you. Great video. Your channel is going places, love your style. One question: How much poolish in grams did you use? Thank you again and keep doing great videos.

@rollonfood

Жыл бұрын

180g poolish for this one. Glad you liked the video! Thanks for the vote of confidence. 🙂

The more I watch, the more I agree.

@rollonfood

Жыл бұрын

I agree 🙂

We always get pepperoni, pineapple, green olives, and ricotta. Yum!!!!

@oro5z

11 ай бұрын

Try it with Provel cheese!

@rollonfood

11 ай бұрын

Sounds nice 😁

I didnt see measurements for the mixtures. Did i miss them. Cant wait to make! Awsome video! Made me super hungry!

@rollonfood

4 ай бұрын

The recipe is in the description. 👇😉

Brutha, you are a true artist! Good food requires love! Cant wait to watch rest of your vids! Im telling everyone i see bout your channel! You deserve way more subscribers than 10k for sure! Thanks for quick reply! You have a super fan in Kentucky USA. Thanls again.

@rollonfood

4 ай бұрын

Thanks, it means a lot. I intend to grow. BIG TIME 🤞

Fabulous!!!!!!! I can almost taste it!👍🏻😁

@rollonfood

Жыл бұрын

Thanks mum, I mean, kind Internet stranger... 😉

No matter what temperature it is in your room, it’s always room temperature:)

@rollonfood

5 ай бұрын

You know what? When you put it like that it makes perfect sense. 🙂

Pineapple, pepperoni and jalapeno is one of my go-tos! Def gonna give this a try! The folding the dough as if a croissant/pastry is literally genius. We've been trying a lot of different recipes lately and this looks amazing!

@rollonfood

2 ай бұрын

Did you see my toppings video yet? I make exactly that. Just a little different. Check it out. Lmk how you get on!

@brookski726

Ай бұрын

We finally made it tonight!! That crust is amazing!! Tried and true the middle pieces are crunchy the dough has an amazing flavor. We're from Illinois/Wisconsin so this dough is so nostalgic. Thank you again for your recipe!!

@rollonfood

Ай бұрын

@@brookski726 these the best comments, when people report back that they made and liked a recipe! Glad it turned out so well. I'll work on a 2.0 soon!!

Almost looks like St. Louis style thin crust. Missing is the St. Louis "Provel" cheese (I know some will comment on the provel, but oh well!) Pepperoni is Spiiiicy Saalaamiii...... Crispatory science, funny!😂

@rollonfood

11 ай бұрын

I'll use provel on the next one!

@oro5z

10 ай бұрын

@@rollonfood My wife born and raised in St. Louis loves Provel cheese, I prefer mozzarella and Gouda. Oh, she loves pineapple and bacon too.

I like the way you do the thin crust. One of my favorite pies includes pepperoni, pineapple and hot banana pepper rings which are never really very hot. Too keep the excess moisture off any crust, my version is to let the pineapple and hot peppers drain for a couple hours and if they are still too moist, roll paper towel. Even when I order pizzas for a party, the pepperoni, pineapple, banana pepper pizza is always the first to go missing. I’m going to try your recipe next. Thanks, eh.

@rollonfood

3 ай бұрын

That sounds nice! Check out my pizza toppings video for a cool version of a pepperoni pineapple pizza. I show to make pineapple sauce.

I'm making this tonight with the kids. I forgot the lard so will have to see how it turns out without it. Thanks for sharing the recipe.

@rollonfood

Жыл бұрын

Good luck! Lmk how it goes!

Got that poolish doing its thing. Im going by the Rollon book. Gram for gram. Can’t freaking wait. When I heard you bite into that first piece i, i went berserk! 😂. Im a crust fanatic.

@cacbikes1

4 ай бұрын

That was one of the best crust ive had. Thank you so much for sharing your recipe. Everyone loved it too!

Great video! Any chance you have a link on where to buy the pepperoni from Chicago?

@rollonfood

Жыл бұрын

i put all the links in the description!!

Another great pizza tutorial! I really like your pizza cutter. Where could I get one like it?

@rollonfood

Жыл бұрын

Link in the description

Looks like a real good cracker. The pizza looks good too. 8. )

@rollonfood

Жыл бұрын

😂😂

Mr. Rollon can you also say if the degrees are in C or F. Thanks, Love your little cameos (the one where you did joshua with long hair and opening the cupboard was really funny!!)

@rollonfood

Жыл бұрын

I use Fahrenheit for temperature, sorry for the confusion. Imperial for temperature, metric for everything else.

You crack me up man!

@rollonfood

8 ай бұрын

🤡

That looks fantastic. What was the brand of pepperoni you used?

@rollonfood

Жыл бұрын

Bridgford, bertolini, old world pepperoni. I bought from Kroger.

Really love this recipe, subbed to your channel. We need the 2.0 video, please! A few questions: 1) Have you tried this with King Arthur Bread Flour? 2) Given the measurements listed, how many dough balls does this make?

@rollonfood

9 ай бұрын

I haven't used it but I imagine it'll be fine. It's more about the method. The recipe should yield 5 balls.

@rareartists

9 ай бұрын

Thanks. Looking for for the 2.0 of this recipe.

@rollonfood

9 ай бұрын

@@rareartists soon!!

Looks great, Do you have a list of the books you had on the side in the intro please?

@rollonfood

Жыл бұрын

books from top to bottom in the video "the art of pizza making" Dominick DeAngelis, "the pizza bible" Tony Gemignani, "pizza, a slice of heaven" Ed Levine (j kenji's :boss:) "pizza quest" Peter Reinhart "the great chicago style pizza book" Pasqualle Bruno, Jr. "new pizza" james Mcnair. however! my favorite pizza books (that are not the pizza bible) are not pictured here. they are, no no particular order : "flour water salt yeast" ken forkish (about bread and pizza) "the pizza czar" Antony Falco and "pizza camp" by Joe Beddia, i also have reinhart's other two books on pizza, perfect pan pizza and american pie, both worth a read. and ken forkish "elements of pizza, again, worth a read.

@timcorrin1475

Жыл бұрын

@@rollonfood Thanks, i have some of those as well but am always interested in seeing new ones. The other one i would recommend is mastering pizza by marc vetri.

@rollonfood

Жыл бұрын

@@timcorrin1475 I was looking at that, I'll add it to the list, I really want modernist pizza one day. There's a modernist pizza podcast btw, really informative loads of rock stars are on it, Nathan myrhvold obviously, but people like Chris bianco, Italian tomato farmers etc.

Dang I love those knives! Need an affiliate link matey

@rollonfood

Жыл бұрын

I agree, but you need a much larger following apparently. One day maybe

Awesome video- well all your videos are great! I've made this a few times and many pineapple-pizza separatists have been converted! Given the strong feelings people have and the ability for this people to convert people, it seems Lincoln is a fair name but is history really appetizing so if you have a name please share so I can properly spread the love!

@rollonfood

4 ай бұрын

My name? It's Antonio Rollon. 🙂

@robwatts6478

4 ай бұрын

@@rollonfood I read your bio on the website, great story! But also a name for your pineapple pepperoni pizza

@rollonfood

4 ай бұрын

@@robwatts6478 ohhh there sauce. How about "thorny issue" 😄

@robwatts6478

4 ай бұрын

@@rollonfood 🤣perfect haha

@rollonfood

4 ай бұрын

@@robwatts6478 😁 you know that's the name that'll go on the bottle.

Can I use discard as polish?

@rollonfood

7 күн бұрын

Of course! In fact, that's exactly how I make my dough these days. 🙂

Pineapple on pizza should be against the law 😂 Well done 👍🏽

@rollonfood

Ай бұрын

Glad you liked it!!

What's the brand/name of the pepperoni?

@rollonfood

Жыл бұрын

Bridgford bertolini old world pepperoni

@TJ-tb3xm

Жыл бұрын

@@rollonfood Thank you, sir!

@TJ-tb3xm

Жыл бұрын

@@rollonfood Thank you!

What the F have you done! This pizza sorcery will not be tolerated...it will therefore be embraced by those brave enough to follow...Bravo!

@rollonfood

3 ай бұрын

I think I'll print this comment out and put it on the wall!! But I am going to redo this recipe soon, perfect it. Thanks for watching. 🙂

What is the measurement of the yeast in teaspoon? It looks like more than .3 grams. Is it 3 grams?

@rollonfood

Жыл бұрын

For the poolish it's .3g. about an 1/8 tsp

I love this kind of pizza it is really good I love the bubbles in between the crust is there a recipe that you could share with us that would only make two pizzas And does this recipe always put those bubbles in your dough And did you have a baking stone in there

@rollonfood

Жыл бұрын

Just divide all the ingredients by 2. You can't really divide by any other number without messing with hydration.

Can I use my sourdough as the preferment?

@rollonfood

6 ай бұрын

Of course! It's better to use the discard though as in this recipe, we aren't looking for a lot of leavening.

alright landlord

Bummer, you don't have a link for the pepperoni. I'm a Chicago native in my mid-60s. I'm in search of the best effing pepperoni.

@rollonfood

Ай бұрын

Do you have public up there? If not, boar's head is really good as well. It's a bit thinner, not tastes great

Great video and thanks for presenting some new pizza making ideas!

@rollonfood

3 ай бұрын

New pizza ideas is my middle name! It's just spelled J O S E . 😉

pineapple good with pepperoni, if you really want to take it to the next level add avocado to a pepperoni pizza.

@rollonfood

5 ай бұрын

Yo, why does that sound so good?! Thanks for the tip I'll try that in the follow up video

@rockscrambler6700

5 ай бұрын

Just say'in we like it, but maybe most of the people KZread land aren't fans of the slightly mushy green fruit. May not be worth your time. Great video though.

Have you seen Kenji Lopez video on letting thin crust dry out overnight before making? I wonder how this would be if you used your method and his. Create those layers, then let it dry out. I think I'll try that! But awesome stuff! Looks great

@rollonfood

6 ай бұрын

Yes! And I follow him on Instagram. I'm developing a recipe that I may use that technique in. I just got modernist pizza and it's Chock full of other tips for thin pizza, so I'm hoping 2.0 will be really good. I think a combination of my lamenating and the cure in the fridge, plus some new inclusions I've learned about are how I'll proceed.

@Chaddcl0ps813

6 ай бұрын

@@rollonfood looking forward to it!

Why the F are there so few subs? Like, comment and share. Damn, I watch cooking videos ALL the time. It's a head scratcher why this channel isn't more popular. Help the dude out! Again, like, comment and share!

@rollonfood

Жыл бұрын

Thanks for the support my friend!

That pizza cutter is the tits

@rollonfood

4 күн бұрын

Honestly, everything dalstrong makes is the tiddys

YES! pepperoni was the original true Hawaiian pizze. The corporations changed it so they could suck more profit out of us. Ham is cheaper. Ham and salami are NOT pizza toppings in my space-time dimension.

@rollonfood

3 ай бұрын

hmmm. really? are you sure ? : en.wikipedia.org/wiki/Hawaiian_pizza

@GungaLaGunga

3 ай бұрын

@@rollonfood damn those Canadians!! I knew they were just a sleeper cell this whole time, whith their stranglehold on good hearted quality comedy SCTV and all. Commie pinkos i tell ya!!! Russian television got to them! lol just kidding. As i said, in my own dimension.

Can’t find ingredient measurements???

@rollonfood

2 ай бұрын

Description ∆∆∆

Pineapple, Yes anchovies, HELL NO, and you sickos have the nerve to say no to pineapple...😂😂😂

Why is your poolish so white? It looks like milk.

@rollonfood

Жыл бұрын

Something to do with the color grading.

@dirkdiggler9482

Жыл бұрын

@@rollonfood the only flour I’ve ever seen that’s that white is bleached

@rollonfood

Жыл бұрын

@@dirkdiggler9482 is king Arthur's AP. I only use it, King Arthur's bread, and 365 organic. For bread and my starter respectively

@rollonfood

Жыл бұрын

@@dirkdiggler9482 oooohhhhhh s#$@ you're right. It's kind Arthur's 00. That flour is white AF. That's why it's so good for wood fired ovens. The milling process "naturally bleaches" it. Good observation

@dirkdiggler9482

Жыл бұрын

@@rollonfood I’ve tried that stuff and haven’t been too pleased with it. I’d rather just use Italian “00”. I really like their bread flour, though.

Call it St. Louis Style please. In St. Louis we still call Chicago style, Chicago style..

@rollonfood

3 ай бұрын

i didn't really call it any style, just that it is crispier "this side of chicago" , but just for you , i'll look into the st louis style on the channel!

WHAT DID YOU BAKE THE PIZZA AT? CANNOT BELIEVE YOU DID NOT SHOW THE TYPE OF OVEN OR THE TEMP..WASTE OF TIME TO WATCHALL THIS

Too long for business

@rollonfood

Ай бұрын

What do you mean?

@r.llynch4124

17 күн бұрын

Any pizza shop worth its salt does a preferment and at least 24 hr proofing with 48hr even better.

why ridicule the way Americans talk?

@rollonfood

2 ай бұрын

It's only ridicule is you feel ridiculous

Same amount of flour as WHAT??? The water or the yeast?????

@rollonfood

2 ай бұрын

There's a recipe and instructions in the description. Besides, I think you can see quite clearly which ingredients are similar in weight.