Chicago Style Thin Crust Pizza Dough Recipe & Double Video Cooking Review

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I'm doing a deep dive into how to make a Chicago Style Thin Crust Pizza, AKA Tavern Style. With the help of Chef Tuan and Brian Cooke's Chicago Style Pizza videos, I try to learn more and attempt to recreate my favorite style of pizza. #chicagostylepizza #pizzadough #pizza
Special Mention, Thanks @vincenzosplate
Bill Cooke
@howtocooke
Chicago Cracker Crust Pizza Recipe Tavern Style
• Chicago Cracker Crust ...
Chef Tuan Tran
@cheftuan
Chicago Tavern Style Thin Crust | Fennel Sausage
• Chicago Tavern Style T...
BILL COOKE'S THIN CRUST DOUGH:
AP FLOUR 660 GRAMS
WATER 330 GRAMS
SALT 2 TSP
DRY ACTIVE YEAST 7.7 GRAMS
SUGAR 1 TSP
CORN OIL 1.5 TBSP
CHEF TUAN'S THIN CRUST DOUGH:
BREAD FLOUR 600 GRAMS
SEMOLINA FLOUR 60 GRAMS
WATER 340 GRAMS
KOSHER SALT 14 GRAMS
INSTANT YEAST 5 GRAMS
HONEY 1 GRAMS
UNSALTED BUTTER 60 GRAMS
STEVE'S THIN CRUST DOUGH:
AP FLOUR 600 GRAMS
SEMOLINA FLOUR 60 GRAMS
WATER 330 GRAMS
SALT 1.5 TSP
INSTANT YEAST 4 GRAMS
SUGAR 1 TSP
UNSALTED BUTTER 60 GRAMS
My key takeaways and plans for Experiment Two:
1) The jury is still out on AP vs Bread Flour. I’m going to use Bread Flour next time.
2) I’m sticking with the Semolina Flour, 50% hydration, and Salt content.
3) The reduction to 4g yeast was fine. I’m going to further reduce to 3g on the next attempt.
4) I’m skipping sugar in the next recipe because I know my Instant Yeast is good.
5) This next part I’m not sure about. I am going with Bills recommendation of 1.5 tbsp corn oil for this quantity of flour. I think the 60g of butter worked for Chef Tuan because his dough was significantly thinner and cooked at a significantly higher temp (not sure.) I’ve heard oil can cause dough to be denser. My deep-dish dough recipe is similar to the recipe used in this video and denseness was an issue when rolled thin. Since I’d like to go with a thickness closer to Bill’s, for inside cooking I’m going to follow his oil recommendation next time.
6) For the sauce, I started with uncooked, lightly seasoned, uncooked, hand crushed San Marzano tomatoes. I wanted to preserve as much of the San Marzano tomato’s flavor as possible like @vincenzosplate recommends, but is way too watery for this thin dough. The flavor wasn’t right for this style of pizza either. It needed more salt, sugar, and spices. It needed to be cooked to thicken and required more stuff added which ultimately meant the great flavor of the San Marzano was significantly reduced. In the future I’m likely going to go with a fresh tomato like Roma to not waste a more costly product while benefiting at the same time with using a fresh ingredient. I will also be using a blender and not hand crushing for this style of pizza.
7) I’d like to find a recipe that works well inside and outside in the pizza oven but recognize I may end up needing two different recipes.
For my next Experiment I will be trying the recipe below:
STEVE'S 2ND DOUGH EXPERIMENT:
BREAD FLOUR 600 GRAMS
SEMOLINA FLOUR 60 GRAMS
WATER 330 GRAMS
SALT 1.5 TSP
INSTANT YEAST 3 GRAMS
CORN OIL 1
1.5 TBSP

Опубликовано:

29 ноя 2023

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Комментарии : 13

@howtocooke 7 месяцев назад

What an honor! Great video, as always. You really know your pizza so to be mentioned in the video is really cool.

@CookingOnTheWeekend 7 месяцев назад

Thanks so much!! I'm super happy I randomly saw a link to your taco seasoning lol. I had never looked at a vid for that because I really liked my recipe, but I did then saw all the other awesome content available that you created. Looking fwd to watching more of your vids soon!!

@h7opolo 5 месяцев назад

amazing, enjoyable, wonderful, original video

@CookingOnTheWeekend 5 месяцев назад

Thanks so much it was such a fun journey!! With a bit of time having passed, I have made Bill's dough recipe @howtocooke my go to. I still want to do another experiment with a tad less yeast but it is rock solid and works!!!

@cheftuan 7 месяцев назад

What an awesome video! I'm looking forward to more of your videos. Happy belated birthday!

@CookingOnTheWeekend 7 месяцев назад

Thank you so much and happy belated birthday to you as well!! I'm so happy I found your channel and look forward to watching many more of your videos!!

@Chowdown777 7 месяцев назад

Kenji lopez did one where he cured the dough 24 hrs. earlier this year, it looked good.

@CookingOnTheWeekend 7 месяцев назад

I recognized his name and just pulled up his video and it appears I got nearly all the way through his video till he started talking about not wanting air bubbles. I'm going to re-watch it because I agree it looked good (it was prob many months ago when I watched it.) Since I was looking for a specific end result that was hard to find, I may have dismissed his vid too quick-- Thank you so much!! I'm gonna re-watch his whole video now

@CookingOnTheWeekend 7 месяцев назад

I just wanted to thank you again. In my video I mentioned that I didn't know how Pat's cured their dough because upon searching couldn't find the vid where Kenji described the process. It was his video I was looking for but didn't know it. I remembered it and was sure it was done outside the refrigerator. In an experiment I went 24 hrs elevated on a screen not on parchment paper with only the top exposed. The results were horrible because I couldn't find this video and got it wrong (it dried on both sides and way too much.) I'll definitely be considering this and a few other things from his video in future cooks.

@corey_penrod 4 месяца назад

Nice video Steve!

@CookingOnTheWeekend 4 месяца назад

Thanks!!!

@snoxracr 7 месяцев назад

funny I found this vid, my wife and I have been working on a chicago thin for about 2wks now, adjusting recipe and construction techniques as we go. we're fermenting our dough about 5-7 days, rolling it out and curing in the fridge for 14-18hrs. our first experiment was a few doughs made with 00 Caputo pizza flour, the result was crispy and tasty but there was to much "chew", next up we're trying a 50/50 blend with AP and a 75 AP/25 00 blend so we can compare the results. one thing we quickly noticed is that construction of the pizza is critical, getting the correct amount of sauce/cheese made a huge difference in the cook. This is the pizza we miss most since moving to the Deep South where the best pizza in town (outside of our homemade) is the Hut :P

@CookingOnTheWeekend 7 месяцев назад

Your method sounds very close to Pat's. I finally nailed this last night. I precooked the crust-- then added sauce-- precooked more then added the toppings. I got the little air pockets I wanted and a perfect no flop crispy crust. I'll be doing a new vid soon. Good luck!! This will be an ongoing project for some time =)