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I made this bread using your recipe and it came together very well. However, for my taste, the second time I made it, I doubled the salt and only used 9.5 grams of sugar. Anyway, I grately appreciate your time and effort.
@@alanbrenner269 excellent feedback, and very happy to read the recipe worked for you. Yes, I too at times make adjustments to different recipes depending on tastes and intended use. 😊🙏💯
@@homunculus777 great to read the recipe worked to your liking! Very happy the recipe is continuing to work for so many, and appreciate you sharing your feedback 💯🙏😊
When this video recipe was released, I had been trying to find Grande Whole Milk Mozzarella in the Phoenix, AZ market, with no real success. If you’re in the Midwest, in and around Chicagoland Grande whole milk, mozzarella is the king of cheese when it comes to Pizza. Mancuso Cheese in Joliet Illinois also makes an excellent whole milk mozzarella cheese. If you have access to either of these brands you can’t go wrong. I had to experiment with blending cheeses from my local Market, because shipping Midwest cheese through the desert is expensive and usually requires Quantities. I developed a 4-cheese blend to replicate how Quality Midwestern Cheese bakes in home ovens, while controlling the characteristics of doneness. The blend has undergone changes since. Presently I am blending the 4-cheese blend in 1 pound batches, grated off the block from: 8oz Galbani whole milk Mozzarella, 5oz Galbani Part Skim Mozzarella, 2oz Tillamook whole milk white medium cheddar and 1oz Tillamook whole milk yellow medium cheddar. This blend is as close as I can replicate to Grande and allows me to control the level of doneness, blistering, depth of color in the bake… and it tastes great! I also paid attention to how the cheese congeals as it cools to room temperature, and refrigeration, because this is as important for everyone who loves great Chicago Style Pizza. I have a new Pizza recipe in development which I plan to release in 2024, targeted for April with a video recipe release shortly thereafter 👍
Great job on the video! Both pies look fantastic! Chicago tavern style is my new favorite after my first experience at Vito and Nick’s last month! ❤️🍕❤️🍕😎
Have just watched a few of these videos, since I’m new to silicone egg rings. This is is the first video where they put the lid on the pan, like I do! I hate trying to flip hot food.
Yes, the height profile of the Eggy allows for a lid to be used with most skillets, which makes for an added convenience. I’ve become disabled since making this video, so flipping eggs isn’t as easy as it once was, and utilizing steam to cook the eggs is a big help 👍
Have developed a new recipe since this video recipe was released. Presently adding an 18” pizza to mix as have had requests. New recipe features an Autolyse dough which helps with strengthening the gluten structure development, improves elasticity, and ease of stretching & shaping dough by hand.👍😎
This is a great looking pie!! Thank you for the video!! What are your thoughts on letting the dough "dry" overnight? I am in the process of making a dough right now and shaped the dough last night and left it out to dry. I saw that in a few other videos regarding making Chicago thin crust.
The curing process of allowing shaped crust to rest at room temperature or chill in the fridge is a Great idea especially for Tavern style crust. Have read great feedback from the pizza enthusiasts who are adapting this method to their recipes, and I have tried it once recently with a cheese pizza. Thanks for the compliments and I am currently working on a new recipe and plan a video recipe for it as well. Hoping to include a Tavern style pizza recipe which will feature a post crust shaping curing method for the video 👍💯😊
I made Italian bread here in Philadelphia for the Gentile family Italian bread bakery for 7 years. Age 11 to 18 years old. Dan Sr made his hand made breads in his basement bakery. Long Italian and Round Italian, sliced and unsliced for both. His dough was 300 pounds a night. 100 pounds Kyrol flour, 100 pounds All Trump flour, 100 pounds water. 5 pounds of yeast, and mid mix once fist full of salt. We finished cooking around 10pm, Dan Sr did all that himself. In the summers I went back at Midnight to slice the breads with my friend Bob. Dan always told us what amounts to slice and we got it done. In the Am Dan Sr delivered his product to all the stores, and bars that ordered his product daily. All stale products were returned to him and he stored them all and made bread crumbs with them later on and sold that product. He also cooked pigs in his oven because he could, Italians call it porchetta.. Ain’t no better roast pork sandwich better than it cut right out of the pig fresh. In our area no breads are cooked with flour on the loaves bottoms. We used corn meal for the cooking process.
A labor of love, and it’s great to read about how you helped Dan Sr, and the Gentile Family produce great bread and food products. I see so many great recipes exemplified in photos of bread made all over the world. There’s so much that has been passed down through generations of baker’s and baker’s families, and anytime we get the chance to see or work with these wonderful folks is a blessing to have the chance to learn. Many years ago when I was working 3 or 4 jobs, and doing well financially, I offered one of my clients who owned and operated a pizzeria, to work for him for free, if he’d show me how to make pizza. He asked me how much I loved pizza, and I answered it was the very first food I ate as a kid that wasn’t made in our home. He then declined my offer and said he grew up working for his father’s Pizza place and that at one time, he too LOVED pizza as much as I described. But given all that he had, in all the years he’d been working in and around pizza, you couldn’t pay him to eat pizza these days. That… and it would have been against his insurance and legal business agreements to have me working without pay. He actually made a lot of sense and as much as I wanted him to teach me anyway, I decided I would have to learn on my own. I’ve had so many mentors and so much help, and a whole lot of trial and error. I’m proud of what I’ve accomplished, but I still really want so much to learn someday from a real professional, and just be part of a real legacy. Very happy for you that you’ve achieved wonderful experiences with great people and you’re grateful for having had your experiences 🙏👍😎
Because we're cooking over low-medium heat to allow the skillet and oil to warm, by the time we drop our egg in to begin cooking, 10 seconds have elapsed before we cover the skillet with the lid. Trapping more of the excess heat & steam generated beneath the egg, eventually radiating out at the surface and circulating within the lid, provides more even cooking throughout the egg than without a lid. The skillet never leaves the heat source, so with or without a lid, the bottom of the egg which is in direct contact with the skillet continues to cook. Utilizing the lid as quickly as we can, ensures the radiant heat within the skillet is cooking the visible portion of the egg reasonably close to the same pace as the non-visible portion. Depending on the type of material used in the construction of the skillet, type of heat source, intensity of heat, volume of the egg, fat used to cook the egg, and a few other variables, this is an option, because not all skillet/lid combinations may fit properly, or allow enough height for the Eggy to clear the lid. Some cooks enjoy the convenience of this cooking option as it allows them the flexibility to multi-task while making breakfast. It's a very basic application, taught in Middle Schools throughout America, which many young cooks have embraced wholeheartedly. In virtually ANY type of cooking, when no lid is utilized, any liquid that is cooked off first is converted to a gas in the form of steam, and the vessel loses volume, as steam is released into open air. If you want to reduce the loss of volume to a dish and conserve some of the radiating energy in the form of steam, by reducing the heat source, you can cause most of the steam to collect within the dome of the lid, and reform as liquid. Covering the skillet with a lid doesn't do much at all to the non-visible part of the egg, which continues to cook. It just does what basic science teaches, which is to create an environment inside the lidded skillet that cooks more evenly throughout, than if one were to not cook with a lid. Folks have been using spatulas to flip eggs over just as long as they've been using lids to cook them through. It all comes down to what works for you, and that's why we do what we do because it works for us. Good question, I appreciate the ask.🙂
وصفتي لبيتزا شيكاغو ستايل بالعجينة الرقيقة وصفات: عجينة بيتزا مقاس 10، 12، 14، 16 بوصة، إجمالي وزن العجينة بالجرام. تُخبز في الفرن على حرارة 485 درجة فهرنهايت على الفولاذ أو الحجر، وتُسخن لمدة ساعة على الرف الأوسط، لمدة 13 دقيقة أو إلى المستوى المطلوب من نضج الجبن. تختلف درجات حرارة الفرن. لاحظ أنك قد تواجه أوقات طهي مختلفة اعتمادًا على حجم البيتزا وحجم الطبقة العلوية. اضبط حسب الحاجة حتى يتم خبز القشرة والطبقة والجبن إلى درجة النضج المطلوبة دون أن تحترق. النسب المئوية الواردة في الوصفة مقاس 16 بوصة فقط، حيث كانت الوصفات الأخرى تعتمد على هذه الصيغة ويتم تقريبها إلى أقرب رقم زوجي. مفردة 10" العائد حوالي 170 جرام الترطيب: 55% - 103 جرام دقيق متعدد الأغراض - 57 ملليلتر أو جرام ماء - 3 جرام دقيق جلوتين - 3 جرام ملح - 3 جرام زيت - 1 جرام سكر - 1 جرام خميرة فورية مفردة 12" العائد حوالي 256 جرام الترطيب: 55% - 155 جرام دقيق متعدد الأغراض - 85 ملليلتر أو جرام ماء - 5 جرام دقيق جلوتين - 5 جرام ملح - 4 جرام زيت - 2 جرام سكر - 1 جرام خميرة فورية مفردة 14" العائد حوالي 363 جرام 365 الترطيب: 55% - 220 جرام دقيق متعدد الأغراض - 121 ملليلتر أو جرام ماء - 7 جرام دقيق جلوتين - 7 جرام ملح - 6 جرام زيت زيتون - 2 جرام سكر - 2 جرام خميرة فورية صلصة البيتزا 28 أوقية طماطم مطحونة 16 أونصة صلصة طماطم 12 أوقية معجون طماطم 2 ملاعق كبيرة سكر 2 ملعقة صغيرة بهارات إيطالية 2 ملعقة صغيرة ملح 1 ملعقة صغيرة من مسحوق البصل 1 ملعقة صغيرة من مسحوق الثوم 1/2 ملعقة صغيرة فلفل أسود 1/2 ملعقة صغيرة فلفل حلبي 1/2 ملعقة صغيرة فلفل أحمر مطحون تحضير الصلصة عن طريق الجمع بين جميع المكونات في الخلاط أو معالج الطعام وطحنها حتى تصبح ناعمة. هذه صلصة باردة توضع فوق البيتزا في درجة حرارة الغرفة. يمكن تجميده وتذويبه في درجة حرارة الغرفة لمدة 4-5 ساعات على الأقل قبل استخدامه على البيتزا. سجق ايطالي 16 أونصة من لحم الخنزير المطحون 2 فص أو 4 جرام من فصوص الثوم المفروم 2 ملعقة صغيرة من بذور الشمر الطازجة المحمصة والمكسرة 1 ملعقة صغيرة من بذور اليانسون الطازجة الكاملة المحمصة ثم المطحونة 1 ملعقة صغيرة ملح 1 ملعقة صغيرة سكر 1/2 ملعقة صغيرة فلفل أسود مطحون 1/2 ملعقة صغيرة من البهارات الإيطالية المجففة 1/2 ملعقة صغيرة فلفل أحمر مطحون (اختياري 1/2 ملعقة صغيرة فلفل حلبي) قم بتحضير التتبيلة عن طريق تحميص الشمر الكامل وبذور اليانسون الكاملة أولاً في قدر على نار خفيفة، حتى تفوح رائحته. يُرفع عن النار، ويُبرد للحظات، ثم يُوضع في شطيرة أو كيس صغير بسحاب، ويُكسر باستخدام شوبك، عن طريق دحرجة البذور على سطح صلب مستو. ثم يُمزج في وعاء الخلط مع سجق لحم الخنزير مع جميع المكونات الأخرى، ويُمزج جيدًا ويُنقع في الثلاجة لمدة 90 دقيقة قبل الاستخدام. للاستخدام، اتركها في درجة حرارة الغرفة لمدة 30 دقيقة، مع وضع جزء لا يزيد عن ربع (قطعة السجق) فوق البيتزا غير المطبوخة وسيتم خبز النقانق حتى الانتهاء. سيؤدي تحمير النقانق قبل الخبز إلى فقدان بعض النكهة. حجم البيتزا 10' 12" 14" 16" وزن المكونات / الحصة صلصة البيتزا 10 بوصة = 3 أونصة 12 بوصة = 4 أونصة 14 بوصة = 5.5 أونصة 16 بوصة = 7 أونصة الجبن / مزيج الجبن بالوزن الإجمالي 10 بوصة = 5.5 أونصة 12 بوصة = 7 أونصة 14 بوصة = 10 أونصة 16 بوصة = 13.5 أونصة سجق 10 بوصة = 2.5 أونصة 12 بوصة = 4 أونصة 14 بوصة = 6 أونصة 16 بوصة = 8 أونصة بيبروني 10 بوصة = 1.5 أونصة 12 بوصة = 2 أونصة 14 بوصة = 2.5 أونصة 16 بوصة = 3 أونصة فطر 10 بوصة = 1 أونصة 12 بوصة = 1.5 أونصة 14 بوصة = 2.25 أونصة 16 بوصة = 3. أونصة فلفل أخضر 10 بوصة = 1.5 أونصة 12 بوصة = 2 أونصة 14 بوصة = 3 أونصة 16 بوصة = 4 أونصة الفلفل جالابينو 10 بوصة = 1.5 أونصة 12 بوصة = 2 أونصة 14 بوصة = 3 أونصة 16 بوصة = 4 أونصة إضافة اختيارية 10 بوصة = 1.5 أونصة 12 بوصة = 2.25 أونصة 14 بوصة = 3 أونصة 16 بوصة = 3.5 أونصة ستختلف نتائجك، استخدم الأوزان المقترحة كخط أساسي، قم بالتجربة حسب الذوق في صياغة النتائج المرغوبة. لقد استخدمت هذه الأجبان ذات العلامات التجارية في وصفاتي ولكن قم بتجربتها حسب ذوقك. * أقوم أيضًا بإضافة جبن فونتينا كامل الدسم الاختياري عندما أرغب في الحصول على كريمة ممتازة مع سحب جبن ممتاز. ممتن لسماع آراء أولئك الذين يتابعوننا على اليوتيوب في الجزائر. شكرا جزيلا على السؤال،🙌🙏🙂
Try allowing the skillet and Joie Eggy to warm up together before you crack the egg. Make sure your skillet is flat and the Eggy rests squarely in the skillet. I brush on cooking oil so the egg can gel with the oil on the surface of the Eggy. This should help minimize and reveal any space or air pockets between the bottom of the Eggy, and your skillet 👍
Since developing this recipe, ONE thing I have changed is: I NOW allow the dough to rise in an airtight lightly oiled container at room temperature for 24 hours. Then refrigerate for 24-72 hours, possibly longer as flavor continues to develop. The room temperature rise allows the dough to rise and degas well, while developing some flavor and increasing dough elasticity. The difference in balling/shaping/stretching after refrigeration incredibly relaxed and the dough is very pliable with very little to no snap back. The refrigeration slows fermentation and allows the dough to develop flavor. So, I definitely recommend at least a 24 hour refrigeration before making pizza, if not longer. Dough definitely develops character as it cools over 24 hours or more, and although this dough is rolled out flat, there’s still plenty of flavor which can develop. I have had situations where I’ve had to use dough immediately, and it can be made into pizza with very little effort, but there is always an absence of enjoyability which I can only attribute to the proper time allowed for flavor development not having taken place. I do recall one member of our pizza community group who insisted that as a third generation baker, he never subscribed to the idea that pizza dough MUST be refrigerated before being made into pizza. He attempted to have many in the group believe that pizza joints just didn’t have the time nor desire to be so forward planning. There were more than enough people who shot holes in so many of his contentions. Ultimately, the most important thing to know about this gentleman, his thoughts on the subject, and his claims about being a third generation baker whose family bakery was passed down to him, is that under his operation, his family bakery closed its doors for good. His answer for this was the neighborhood no longer had appreciation for artisan baking. But one has to believe, if he was as adamant as he was about no need for allowing dough time to develop flavor through advance preparation and refrigeration, that he was no longer embracing the concept of artisan baking as a TIME-HONORED and Disciplined Patience of tradition which his family established their bakery on. So to answer your question as best I can, many who’ve come before us teach that a minimum 24 hours refrigeration is beneficial, even critical to pizza dough in substantially more ways than it is not. Our third generation baker is also correct that pizza dough can be made immediately without refrigeration time. Embrace the practices which have helped many to continue to share their passions for pizza making, and experiment with those ideas which are less supported to understand for yourself where you find your inspiration leading you.👍
@@cookingenthusiasts9478I had to come back and thank you again for this recipe. I just finished making it. I let it sit at room temperature for 24 hours, then let it sit in the fridge for 48 hours just like you suggested and my goodness. This pizza is FANTASTIC! I can’t believe how good it is! My boyfriend is going crazy for it! We moved out of Chicago years ago and pizza is one of the things we miss the most. Thank you so very much for sharing this recipe. It means so much 😊
@@mommamia9948 thank you so much for coming back to share your results! I appreciate you so very much for sharing and yes, the modified 24-hour room temperature rest before refrigeration was suggested to me by the Logli’s. It definitely results in a relaxed dough that is easier to stretch and shape by hand, after refrigeration. So happy you both enjoyed the recipe! Hoping to update with a new video recipe which details all the modifications since this recipe was introduced. Thank you again, and enjoy the Holidays with your Loved Ones 🙏🎶🌺
I make my own. I love baking bread and at times I purposely over bake loaves soI will have extra bread leftover. I make croutons and bread crumbs from the extra leftover bread. Croutons can be made into flavored bread crumbs as well, but at times they may be coarser due to oil and baking. I manually inspect the contents for larger crumbs and discard them as they can tear holes into the crust if they are too large or too coarse. These honestly make the best bread crumbs because you can flavor them as desired or not, and refrigerate or freeze them for longevity. In a pinch, store bought bread crumbs will work just fine 👍
@@cookingenthusiasts9478Thank you so much for your explanation. I never thought of putting bread crumbs on the bottom of the pizza. I can't wait to try it, I bet it's very good.
I developed the recipe using all purpose or bread flour with a protein content of between 11.7% and 12.3%. If you are experienced replacing a percentage of the recipe with wholegrain flour, then you may try at a percentage you feel confident with. Wholegrain flour will change the recipe texture, flavor and potentially affect bake and or proofing times. I have not used any other wholegrain flour in addition to or in combination with the white flour used, to offer for comparison. So the only suggestion I can give is to experiment with a percentage you feel confident replacing with a wholegrain flour.
My boss Dan was born 1912, you should have had the opportunity to watch him hand roll 150 breads a night. He taught me 90% of his trade, hand rounding weighed cut dough into perfect balls two at a time is a skill in itself. Italian bakers work on wooden butcher blocks to roll bread because wood takes a beating for decades and cleans up from flour and corn meal easily. The old timers slammed the dough onto the block and worked the dough to be rolled. All I need to do as a helper as a kid was put them on the board straight and all seams down. That’s key. I made $3 an hour under the table lmao Keep up the good work. Here in Philly our tap water is key to how our bread is unique. NJ for example can’t make our bread even if they use the same ingredients, their water sucks.😊
@@foofghtr Thank you so much for sharing your story. Would’ve loved to have learned about bread and dough much earlier on in life, because even at this day and age, dough teaches me so much every single time I work with it. As unusual as it may or may not sound, there are definitely days I have believed with changes in temperature and humidity, all we have to really do is ‘listen’ to the dough. Which is to say observe more closely how it is responding to each activity. It truly takes on a life of its own as it develops and comes into existence. There were great days when both hands and arms cooperated with me before my strokes, where having both hands on the dough was so beneficial. Everything you need to know is right there at your fingertips. Now in these times after, I am continually developing ways to allow the dough to come together either in the machine or by way of poolish, preferment, or autolyse. There is so much I have not learned and don’t know about dough because I have worked largely alone at home, in m free time, and now I’m relatively homebound due to the disabilities and challenges. But when I have good days or good hours, I try as best I can to work with dough to learn what can be learned. Had I known how much I would enjoy working with dough, I definitely would have sought out a mentor much earlier, lol. I envy yourself and others who’ve had the opportunity to learn from a young age, bread making and working with dough. Like anything else, no matter how much we learn, there comes a point where we understand the cumulative of our knowledge will always pale against the vastness of what we have yet to learn. Appreciate your sharing immensely 🙏
There is a famous bakery (DiCamillo's) in my city which has been around since the 1800's. Their bread is legendary and people are willing to pay twice the amount of 'regular' bread cost to have this bread. Yours looked exactly like it!! I have watched literally hundreds of bread making videos in search of THIS ONE. I was left crippled after failed back surgery (not paralysed but severly impaired from standing longer than 20 min before needing to lay down to quell pain). I am unable to grocery shop and must rely on others to bring me supplies. I order what i can through Amazon so i am able to have flour for which to make bread when I need to. I bought a bread machine but that was a huge waste of money (makes horrible, dense bread). Where others see your process as "too lengthy and involved", i see as pure perfection in how to handle a moist dough without a harsh effort on the back and arms/hands. I have seen other videos requiring a huge process and still others requiring barely any process (dutch oven round loaves). I have painfully tried many of them with always a failed result: bread dense and only good for the garbage can or crumbled for later use in meatball making. And such a waste of ingredients as well as my time and endurance of severe pain. But i am very eager to try your recipe and process as it seems the bread is perfection to what i have been wanting to make (like DiCamillo's) AND the process will not kill me to do it. I THANK YOU SO MUCH for sharing your time and knowledge with me ❤️❤️❤️❤️ ps... I would love to buy that bread pan, where could i find it??
Thank you so much for your kind words. I purchased these pans more than 20 years ago at a Midwest Shopping Mall chain that has since ceased operations. I found a similar pan on Amazon and have included the link. I thank you for sharing your story and wish you well in your continuing journey to continue doing the things you enjoy, and that bring you happiness. I am currently undergoing some physical therapy struggles, but hoping to share an updated video recipe with some easier methods I have since come across as my challenges continue. Please keep in touch and keep in motion as much as possible.🙏 LINK FOR SIMILAR PAN www.amazon.com/ICO-Baguette-Pan-Nonstick-Ceramic-Reinforced/dp/B09Z45L4GW/ref=sr_1_30?crid=CNYBZCTRHPCT&keywords=aluminum+baguette+loaf+pan&qid=1698701005&s=home-garden&sprefix=aluminum+baguette+loaf+pan%2Cgarden%2C491&sr=1-30
the pan linked is a very nice design as it is actually a STEEL material pan, which will develop a very deep patina and become progressively more non-stick with repeated use. This is actually a BETTER material than my aluminum construction pan. @@leosrule5691
That looks amazing. I moved away from the Chicago area and the pizza is terrible where I'm at now. I have been making my own. I'm going to try your recipe soon.
Thank you! Yes, moving away from Chicago is hard on everyone who appreciates GREAT FOOD. I’ve been making pizza at home for years now and really enjoy it. If you have any questions please feel free to ask here, I will answer as best I can. Looking forward to hearing back on how the recipe works for you 👍
Yes, some have commented on the amount. There definitely exist diet restrictions for folks with varying health conditions. Each of us must use good decision making in how we approach our meals. So yes, I absolutely agree some could find this amount of syrup concerning. There are sugar-free, no sugar added and alternative sweetener based syrups on the market, in addition to making syrup at home with sweeteners and products of choice. The more we educate ourselves about the foods we consume, the better our health benefits stand to improve healthy outcomes 👍💯
Nigel, yes I agree. This may be due to the limitations of the digital camera I used back then. Very inexpensive and a general purpose camera that was limited in capabilities, especially video resolution. It definitely looks more poached than fried, but at the end of the video I demonstrated how runny the yolk was cooked by breaking it with the toast edge, and letting it run. The egg can be flipped over with a spatula and fried briefly on the top side. Depends on the cook, doneness preference and style of egg or presentation you have in mind 🙂
@@cookingenthusiasts9478 Thanks for that. The shop I went to for the silicone ring had sold out, so I got the Joie eggy pan instead. I've had this before. And I found it excellent as I was able to cook the egg on one side then flip over with a spatula and do the other. Anyway, was perfect for my taste and fitted the muffin with cheese slice. I was pleased with this. So thanks for your detailed reply.
Wow ! Just wow . The final product absolutely justified all that time and effort. It really all comes down to passion, and I’m passionate about making this recipe. ❤😊❤
Thank you so very kindly! The unbleached, hard winter wheat flours in the 11 to 12 percent range work best, and I consistently get great results with King Arthur All Purpose Flour, Ceresota All Purpose Flour and Harvest King Flour, which is an All Purpose. This recipe loves the Harvest King Flour! Which is to say there is no adjusting with extra flour or water, and there have been doughs which are ready to work after just two rises with the Harvest King Flour. Currently I am undergoing a very lengthy treatment and have not been cooking or baking since Fall of 2022. Hoping to resolve some issues and be able to get back in the kitchen to keep in motion. If you have any questions at all, please reach out and I will respond and help as best I can. Typically can reply within a few hours. Would like to know how the recipe works for you 👍💯🙏
Chicago tavern style is about the toppings. Cheese only is for kids. Sausage, mushroom onion, bell pepper, black olive or Italian beef, sliced onion and hot giardinera.
Tavern Style Pizza is a retrospective term. It truly wasn’t popularized before the 1990’s, and those of us whose families owned and operated Taverns in the Chicagoland area before the 1950’s, called it “pizza.” The term “Tavern Style” evolved in the early 1990’s, as publications began chronicling the varieties and styles of pizza in Chicago. The TAVERNS of the early 20th Century were serving Beer. After the Great Depression and Prohibition ended, local joints struggled to keep the largely male clientele in the Taverns, so our Great-Great-Grandparents and Great-Grandparents had to offer free, cheap eats. Pizza, in the early days of infancy around Chicago Taverns, was cheap. It was thin. Because it had to bake FAST & CHEAP. It was small. About 9 to 12 inches. Because oven space was limited it and needed to bake FAST & CHEAP. It was often just dough, sauce and CHEESE. Because it needed to bake FAST & CHEAP. It was often served on napkins. Because it was SMALL, FAST & CHEAP, and the patrons could eat it anywhere in the Tavern. The patrons were often the Blue Collar Workers and Taverns dotted every corner. So as the economy grew, as WW2 ended, and America rebuilt, the Workers spent more time at the Taverns and started ordering these PIZZAS to TAKE HOME as they started staying out later. As America turned into the 1950’s, Code Enforcement began and so did the expansion of SMALL BUSINESSES. The more successful Taverns began to recognize the potential for Restaurant and Takeout or Dining Room and FAMILY Markets. Pizzerias began popping up everywhere. As they did, Commercial Ovens made pizza, bigger, better and faster than ever. Toppings were introduced and in Chicago, ITALIAN SAUSAGE was king! Ever since the 1950’s, Pizza in Chicago has been Growing Up from its infancy of the Taverns. There are those who are committed to trying to preserve the Tavern Style distinctions which modern Chicago Style Thin Crust Pizza has evolved. There are lots of arguments about what the criteria is, and MOST agree Tavern Style is Very CrackerThin. No larger than 12”. Toppings from edge to edge. Baked to “well done” stage, where cheese has predominantly blistered. Many in the Chicago Style Pizza Making Community PREFER Cheese pizza as a Base Standard, when developing recipes or tasting pizza at a new location. Also, many regard the Cheese Pizza as a great indicator of quality of product because it has stripped the pizza down to “bare bones.” Many schools of opinion, and Chicago is but one of MANY 😎
Charles, love the combinations you’ve mentioned here! Very Chicago Style oriented flavors for certain, and I think it really is great to see the number of establishments experimenting with a “Tavern Style” pizza option on their menus🔥👍
Googling 'water roux tortillas' brought me here. I learned to make make tortillas in Belize using freshly milled masa. I later tried making my own masa at home. In the process I learned that if you overcook the maize, you gelatinize more of the starch and get a really elastic dough when you grind it. This is kind of a pain when grinding, but it makes the dough much easier to work with when making thin tortillas. When making tortillas from dried masa harina, I find them a little too inelastic. At one point I ruined a tortilla when I crumpled it into a folded mess on the comal. I quickly scraped it off and, and never being one to waste food, I mixed it back into the uncooked dough. This had the amazing effect of gelatinizing some of the starch and making the dough magically elastic. The other day I tried making wheat tortillas for the first time (they turned out great) and I thought of making gluten free ones for my mom (celiac). Of course corn tortillas are gluten free, but for some reason the "gluten free" labelled tortillas/wraps in the store have 20+ ingredients and no corn. I've been thinking about how I could make tortillas with gluten free flour blends, and I had the idea of making a sauce with some of the flour and water and mixing that in with the dough instead of mixing in failed tortillas. Just today I came across a Quora post on making dinner rolls with a "water roux". I discovered the term other people were using for my flour sauce idea! And that's how I found this video.
Thank you and I have had requests for a gluten free or celiac diet friendly tortillas. I’ve come across some good ideas pursuing both, but thus far haven’t been able to make them. I’ve been slowed down by micro strokes and developing recipes has slowed down significantly. Still, I’d like to pursue something celiac friendly because so many folks suffer with it but love the texture and taste of flour tortillas. I’ll reach out and share as soon as I’m able to make progress again on a recipe. Appreciate greatly what you’ve shared regarding your experience with maize flour, wheat flour, and their elasticity when you’ve made the changes you’ve shared. Also hoping to experiment with gluten free flour and other flour sources which are celiac friendly 🙏
This method, creating a roux, which is a flour to water or milk mixture, is practiced in Chinese cuisine as Tangzhong, Japanese cuisine as Hokkaido, and in other countries and cultures. It takes a portion of the flour and liquid from the overall recipe, cooks the two together into a paste which is quite like instant mashed potatoes. This mixture is then chilled overnight and then brought to room temperature and added back into the recipe. Where I believe it is beneficial for flour tortillas is that is does produce softer, more pliable dough, and prolonged freshness of the tortillas. I have several recipes for flour tortillas,this is my favorite, and the recipe I developed using the Tangzhong method. Early on, I tried making tortillas with other types of flour: coconut flour; almond flour; spelt flour. The difficulty for me, was these flours required additional ingredients to make the dough work. It truly was a challenge, and an increasingly expensive one. Finding the right balance of hydration, binder, dry mix… this became a huge challenge with very little reward. I abandoned my efforts as I was not experienced enough in baking science and percentages at that time to make the work more productive. In the time since, I’ve become more knowledgeable about percentages and baking science. Physically, I am more challenged than ever. We learned in 2020 I’ve been suffering from decades of previously unknown micro strokes. That 2020 stroke and one previous, began leaving weakness and coordination issues in my right arm and leg, along with other issues. As a result, cooking and baking are becoming increasingly difficult, and I am doing much less of either as physical activity is extremely limited and can trigger migraine issues. I had planned to share a NEW pizza dough recipe at the start of 2023, and I have pushed back the deadline so many times since… that I believe my days of developing recipes may be over. If I come across any kind of promising celiac friendly recipes, I’ll do my best to share them. As of this writing I have been in the hospital several days with another setback. I wish you luck in your search for a celiac friendly solution 🙏👍💯😎
@@cookingenthusiasts9478 Apparently tangzhong and yudane are spelled the same way in China and Japan, but the pronounciation is different so when it got translated back to roman characters it looks like two words. There are so many different choices of gluten-free flours and flour blends, I'm really not sure where to start. I guess with a tapioca/rice blend, since that seems pretty common. I figure tortillas can be made with maize, I should be able to make them out of just about anything with starch. One day soon I'll give it a shot. Sorry to hear about your health troubles, my mom had a massive stroke in 2020, fortunately she recovered pretty well.
Thank you so very kindly! In 2020 we learned I have been suffering from decades of micro strokes which have been increasing in severity and have caused physical damage. As a result my right arm and leg are having difficulties, which are progressing in the level of challenges. This is resulting in continued changes in the way I have to handle and work with dough and develop recipes. It is constantly changing but, I am determined to keep finding ways to make dough work with me. It’s frustrating because I don’t always have good days, and because dough doesn’t wait for my hands to cooperate better, I sometimes have to either make rolls or pitch the dough entirely. So, I greatly appreciate your kind words and Thank You for sharing them. Trying to adapt my recipes and techniques as these changes slow me further has been interesting to say the least, but I am trying my best to remain useful and continue sharing what I learn as I adapt along my journey. Thank You and God Bless You🙏🌺❤️
Just out of curiosity, you use bread crumbs and semolina to dust the work surface and peel. What are the ratios for that mix and do you have any brands ( I’m in the Chicago area) . Thanks!
For about a year or so, I’ve since been using a blend of 50% bread crumbs, 40% semolina flour, 10% all purpose flour. I use homemade bread as often as possible, because it’s better quality and I know what is in it. I add Dried Italian Seasoning to my homemade bread and by time it becomes bread crumbs, especially if I have made croutons of it on the way to becoming bread crumbs, the fragrance is amazing! I keep this blend in the freezer in a durable plastic container with a lid and allow it to come to room temperature for an hour before shaping dough. I also use this blend to dust my Italian bread dough before baking as it lends crunch and aroma, so it is very useful. I would imagine any brand of store bought bread crumbs will work fine, definitely suggest Italian Seasoned bread crumbs as they will impart excellent aroma. Also, I did get one excellent recommendation in a pinch if breadcrumbs are not available at home, saltine crackers - coarsely ground up in a food processor will work well.
@@charlesfinnegan7930 yes, most pizzerias Nationwide use cornmeal. Cornmeal works just fine, however at higher temps, and depending on rack placement/bake time cornmeal can scorch or burn. The resulting flavor is very bitter. Semolina flour has a higher tolerance. It eventually does scorch and burn, but not nearly as quickly as cornmeal. In commercial kitchens, the experience of the cook generally is better and cornmeal is less likely to burn or scorch. In a home kitchen, it may take longer for the cook to find the right temperature, rack position, bake time, stone or steel, aluminum or mesh, the variables and combinations may differ. Semolina flour is far more practical and forgiving to begin with than cornmeal because it can withstand heat far better. As the home cook perfects their recipe, they can experiment with cornmeal which is a bit less expensive, but much more widely available than semolina flour. For my own tastes and uses, the homemade breadcrumb/semolina option is not only most practical because it makes use of any homemade bread, but I can also season it, which really adds incredible aromatic qualities which no other store-bought cornmeal or dusting flour could ever possibly match. The aroma of the homemade dusting flour blend alone, immediately elicits the senses to fresh made pizza, and that is something which few store-bought products are ever capable of.
Thank you so very kindly, Aria. I enjoyed developing this recipe and video, and my family really enjoys the bread. It comes together nicely and has great flavor and texture. 🙏🌺
Thank you ever so much! Very excited to know this has been helpful for so many folks and that it continues to be shared. Appreciate your kindness and support 🙏
In 1962 I worked on Roosevelt Rd just across the street from Turano's. For lunch I would go across the street and get a slice of pizza. It was like my grandma made. On a tray like bread with gravy n mozzarella. I did get fat. When I worked at Pepsi at Chicago & Cicero, I would go to Gonnella for a 2 lb loaf that just came out of the oven at midnight. Rode the Chicago ave bus to Menard. My husband had the butter out at room temperature & cold milk. We were in Heaven. About 4-5 months later I had to quit the job because we were both getting really fat. That was in 1968. I grew up at Adams & Cicero, so we had Carm's Beef later we had Margie's. I am going to be 80 this year & live in FL. I miss Chicago food, but I am not fat. LOL
Great memories, Alice, thank you for sharing them! Gonnella and Turano made lots of memories for many Chicagoland and Midwestern families. I relocated to Arizona after 50 years in the Chicagoland area, and we have found a few places owned and or operated by Chicagoland transplants for things like pizza, Italian beef, and Italian sausage sandwiches. But I also want to make them at home, and nothing here comes close to Gonnella or Turano traditional rustic loaf, sandwich, or sub style breads. So I began experimenting with my bread recipes to see if I could come close. This recipe is as close as I can come in a home oven. I really enjoy making these loaves and have started making recipes for smaller sandwich rolls for homemade Italian beef and sausage style sandwiches. Hope to share those video recipes soon 🙏🌺
Thank you kindly, Sir. I really enjoy making pizza at home and this recipe was started out of necessity due to difficulty finding some ingredients. I have since been able to get my hands on some really good flour and other ingredients and will be sharing some new recipes soon!👍
The sauce is a no-cook sauce. It is not exposed to heat, it is simply processed in a food processor then ladled onto the pizza crust. Ideally you don’t want too much sauce as the crust will take longer to bake and toppings may slide off pizza easily with too much sauce. If the sauce appears too fluid, watery or ‘thin’, you can add more tomato paste to thicken the sauce. Sauce is a very interesting thing about pizza and, recently I have begun developing recipes using tomato paste which are thicker and more concentrated in flavor. So I definitely encourage everyone to experiment with balancing paste to sauce or purée ratios to find your ideal ‘sweet spot.’ Some have added sweeteners ranging from jellies or fruit pulp, agave, corn syrup, among other things to balance or bring out brighter sweetness in sauces. It really depends on what your desired taste is. But I recommend beginning and trying to balance with tomato paste and tomato sauce to keep things simple and as natural in flavor as possible 🙏
Lburna, I now live just outside of Phoenix, Arizona after having resided in Chicagoland for 50 years. Ingredients are a challenge here in the desert, particularly quality cheese. In the Midwest, Grande Mozzarella is a favorite as is Mancuso Mozzarella. But those may be tough to find outside the Midwest. I am currently using a blend of FOUR cheeses which help me get the best results in flavor and doneness. I buy the cheese in blocks and shred at home in my KitchenAid. I use 8oz of whole milk Mozzarella (usually Galbani), 8oz of part skim mozzarella (Cacique or a quality store brand), 4oz of whole milk Tillamook Pepper Jack cheese, and 2oz of Medium or Mild Cheddar cheese. The Cheddar cheese can be yellow or white, preferably whole milk but can be part skim. I have had equal success with either color, and either milk content for the cheddar at this ratio. The reason I have to rely on a blend and in these ratios, is I don’t have access to better quality mozzarella cheese that tastes AND bakes how I need it to here in AZ. This blend results in the best FLAVOR no matter what ingredients I am making pizza with, and doesn’t result in ‘greasy’ pools from ingredients like pepperoni. Some pepperoni brands release more fat than others. But this blend of cheeses ALSO allows me to bake my pizza from 9 to 19 minutes without over-baking the cheese to a scorched result or charred color. The rack position and temperature, and if you’re using a steel or stone, and if your heat source is above or below the pizza, all are important to know when fine-tuning your pizza bake doneness 👍
Love this, thank you for the recipe!! I recently became obsessed with tangzhong in everything lol but the ratios are hard for me to figure out. This is such a detailed and well explained recipe 🙌🏼
Thank you Stephanie, and as you may have read from previous comments, you can continue the recipe after making the tangzhong, no need to refrigerate. Having prepared both ways, I believe there is a slight textural difference refrigerating the tangzhong,in which it seems to be more flexible with refrigeration than without but just slightly 🙏
This looks so good! The special thing about pizza is how creative you can be even within specific styles like Chicago vs New York. I personally prefer to roll tavern style with bread flour and transfer with corn meal on the peel. The corn meal flavor is just so nostalgic for me when I think of my favorite thin crusts in the city. My go to is sausage & giardiniera, extra sauce baked well done. Raw sausage baked with the pie is always the way to go though!
Glen, I like con meal as well now and again, for nostalgia. I have been formulating some recipes ideas for more widely available flour brands lately. I plan to share some of these recipes in 2023. This recipe continues to work well, but was developed here in Arizona when I was limited in choice of flour and no traditional Chicago or Midwestern market brand flour. I have since got my hands on some and have made the recipe with some tweaks and adjustments. I plan to share my take on more nationally available flour brands such as King Arthur, Ceresota, and others.👍
Thank you Steve! Pepper Jack lends creaminess and good balance to the sweet and spicy breakfast flavors of this sandwich, much better than processed cheese slices or American cheese.
A few thoughts: 1) it’s much easier to start your roux as a paste (less liquid) then add more. Literally 1/4 of the effort. 2) The Tangzhou method definitely helps make these moist and soft, but so does the addition of milk with all of the protein and fat in it. I’m going to try a water roux and see how they come out
I’ve been making these for well over three years now and have improved a few steps and techniques. The tangzhong can be used immediately after or refrigerated overnight, which I find more practical. The dough balls can also benefit from an additional overnight refrigeration after being portioned/weighed/shaped. This makes for easier make ahead planning especially if making more than once a week. I plan to update with a new video recipe demonstrating a more detailed recipe. I’ve reapproached the method by which I cut the fat into the flour. I am disabled and rely on my stand mixer more these days to help make work smarter. I’ve figured out a method that better simplifies the process while improving the result.
These can keep fresh for a few days, but if not used immediately, refrigerate them to preserve freshness. The oil can become rancid if left at room temperature where extreme heat or sunlight can break down the properties. I’m happy you found this useful, Thank You 🙏
Great to read your results with this recipe! Provolone sounds like an excellent addition for the next time. I Appreciate and Thank You for having tried the recipe and for your feedback 🙏
