Chicago Thin Crust Tavern Style Pizza

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Chef Tom returns to the Windy City for inspiration in this Chicago Thin Crust Tavern Style Pizza recipe. It features a sweet sauce made from San Marzano tomatoes balanced with heat from sport peppers and spicy pepperoni. With a thin cracker-like crust and toppings all the way to the edge it will have you reaching for another square.
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00:00 Chicago Thin Crust Tavern Style Pizza
00:41 Make the dough
02:37 Divide the proofed dough
04:01 Make the sauce
05:49 Roll out the dough let it sit
07:59 Build that pizza
09:31 Send the pizza to the wood-fired oven
11:06 Pull off the pizza and slice it up
11:39 Grab a taste
12:31 Like and subscribe

Опубликовано:

5 июл 2024

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Комментарии : 212

@XXXVerve Год назад

Glad to see Chicago thin crust get some love. People get hung up on the deep dish, but tavern style is what we eat most often. Crispy and chewy: you've got it down. But, sport peppers are for hot dogs. Someone get this man some Chicago giardiniera!

@allthingsbbq Год назад

Glad you appreciated the Tavern Style video. Please send the Chicago giardiniera to 818 W. Douglas, Wichita, KS 67203. ATTN: Chef Tom :)! Stay tuned, new video every Tuesday and Friday. Thanks for watching!

@allthingsbbq Год назад

Chef just reminded me that he made giardiniera in his Italian Beef video (10:35) - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ll7pZN3GnDA.html. Full recipe is in this link =- www.atbbq.com/thesauce/recipes/chicago-style-italian-beef-sandwich. Thanks!

@mikedenton5829 8 месяцев назад

@@allthingsbbq Can order it online. Ditkas is pretty good.

@ihatethe80s1iq 3 месяца назад

no deep dish is better

@Jules_73 Год назад

Chicagoan here and I have to say you did it right. Another option to try if you like spicy pizza is roast beef and giardiniera. It’s like an Italian beef sandwich pizza.

@neilbecker1140 Год назад

make sure you put the "ITALIAN" beef under the cheese

@neilbecker1140 Год назад

Also if ever in Chicago or the surrounding areas try Aurelios... Tell them Joe sent ya!

@GleNnPauldjNJ Год назад

Yes…I grew in Oak Lawn (87th & Cicero Southside) and we had a spot over there called Phil’s that did some of the best in that area. I’m in Jersey now say I have to make my own version at home

@XXXVerve Год назад

This. Add some Italian sausage and it's a combo

@crazywhitedog78 11 месяцев назад

Absolutely about the beef. I used to order that from Congress on Milwaukee. I also had them thrown fries on it.

@erikkusiak Год назад

Kenji is next level. Good shout out! I've learned SO much from him.

@JIPMKWA Год назад

This is literally my favorite pizza style, can't wait to try this one. Thanks Chef Tom!

@allthingsbbq Год назад

Music to a Chef's ears? "Can't wait to try this one! " Thanks for watching!

@joeybagofdoughnuts6664 Год назад

spot on dude! born and raised in Chicago for 63 years!

@charleswalker2484 Год назад

Chef Tom you're the man. Your recipes are always excellent and your presentation is just right. I've learned so much from this channel.

@kentborges5114 Год назад

LOVE THE THIN CRUST ! I GET THE MAGIC OF ALL THE TOPPINGS ! Thanks much TOM !

@darrellkaczynski7531 Год назад

Thank you Chef Tom. Your pizza theme is greatly appreciated. Keep up the great work and yes more pizza ideas please.

@allthingsbbq Год назад

Glad you've enjoyed the pizza run! If you have something you would like to see us cook, send it to info@atbbq.com. Thanks for watching!

@ethienenarvaez3193 Год назад

Tavern style thin crust is the Chicago pie of choice!

@allthingsbbq Год назад

We are beginning to sense that through the comments. As Chef Tom worked through the history, the test cooks and ultimately developed his take on Chicago Tavern Style Pizza, it quickly became a staff favorite. Thanks for watching!

@jackstraw2983 10 месяцев назад

So I tried this recipe out yesterday and can confirm, overnight dough is better. I tried it both ways and thought the dried out overnight dough would be too dry but it turned out perfect. Thanks Chef Tom! This was a crowd-pleaser

@joshualaird5303 Год назад

Man... Everything you make looks amazing

@joestaton8028 Год назад

EXCELLENT! Thank you so much. Sharing the link with family and friends. Love, love, love thin crust pizza.

@allthingsbbq Год назад

Glad you enjoyed this one! Our team really loved the crust, we hope your family and friends do as well. Heck, be the popular guy, make it and share it with them! Thanks for your support.

@SycoPhan7 Год назад

Spot on with the crust rest... when I worked at a pizza shop we'd build dozens of thin crust in the morning and let them rest all day for the dinner rush.

@tedmierze9070 Год назад

So just leave the crust out? Doesn't it overproof or get a funky layer on it?

@SycoPhan7 Год назад

@@tedmierze9070 I'm not sure the physics of it, but a little dryness helped it stay crisp

@derekk6906 Год назад

Shread your own cheese is another game changer. Pre Shredded Cheese has anti caking agents to keep Cheese from sticking together in the bags. Much better taste and melt sheading a block of Cheese and only takes a moment to do.

@StitchJones Год назад

This is freaking awesome! I had no idea of the tavern style pizza. Thank you for making this video.

@allthingsbbq Год назад

Glad you liked this one! Based on many comments from Chicagoans, it seems like the Tavern Style is the pizza of choice for the locals.

@breadwright 19 дней назад

Real skills! Great recipe and method. 👍🏻👍🏻👍🏻

@just_julian 8 месяцев назад

Tom. Hit us with a New Haven style pie PLEASE!!!!

@lx2nv Год назад

I need to save this one just for the sauce recipe. Simple and looks delish!

@JoeAlongi70 Год назад

Very nice that's definitely a traditional tavern style pizza!

@shotsfired2188 Год назад

I remember the very first day kenji went on this tavern craze 😂 well at least when he posted about it.. since then not only has he perfected a recipe..I feel he has definitely bought more attention to this style of pizza. 🐐 Also shoutout to chef tom for killing it as always. All of you guys are inspiration 🫡🔥

@allthingsbbq Год назад

Thanks so much! Our team often wonders if folks who view our videos know how much research goes into recipes like this that are steeped in tradition. Tom spent a lot of time researching this recipe, you might even say he exhausted the resources. Kenji's work was on the list! Then Tom moves to test cooks. This one was tested at least 4x before he was ready to commit it to video. Now on to the pizza itself, our team loved this pizza. Best advice, pull it out of the oven, let it cool a bit and then devour it. And of course, thank you for being part of our community!

@shotsfired2188 Год назад

@@allthingsbbq Amazing insight and history! Thanks. I never underestimate the time and efforts put into these cooks and recipes ❤️🖤

@Jassman3536 Год назад

Chef Tom that looks awesome...We miss the tavern style pizzas we had in WI. I have a Memphis smoker and an Alpha pizza oven that I primarily do Neapolitan style pizzas and have used both to great success. I will need to try that dehydration overnight method with your dough recipe...would it better to use the pizza oven on low or a 3/4" stone in the Memphis Pellet grill. Love the channel and look forward to all your tips.

@MrBaldwin2012 10 месяцев назад

you're a badass, lots of good pizza dough recipes out there, this is a top one for me!

@ozzieman4392 Год назад

Awesome job! Looks delicious. A whole pie by myself wouldn’t be very hard at all!

@michaelbaumgardner2530 Год назад

As I've gotten older I tend to like thin crust better,and that one looks like a winner...More Beer Please.

@Justinharris360 Год назад

Great videos enjoy all of them and I am loving the pizza series. If you need ideas I think a Chile Colorado would be a solid dish that most people including myself are not familiar with how to make.

@allthingsbbq Год назад

Glad you have been enjoying the pizza recipes! I had to circle back with Chef Tom on the Chile Colorado, the way we love Mexican/Latin flavors, hard to believe we haven't done that yet. W've done it in cooking classes, look for it this fall. Thanks for being a part of our community!

@blindninja907 Год назад

Chef Tom, What brand of pepperoni did you use? When the pepperoni curls up and makes a perfect little crispy bowl of grease its amazing! Also I'm going to try the uncovered dough overnight trick and report back.

@uboughtitunameit Год назад

Chef Tom, I am a huge fan, been watching for years and thank you for the inspiration and knowledge you have given all of us. If I may be so bold as to make a request, I’d love to see more cooks on other equipment. Pizza ovens specifically please. What all can be cooked on them? I’d love to have a Yoder, but it’s just not possible right now and I would enjoy seeing other cookers in action. Thank you so much for the hard work and the great content you provide.

@allthingsbbq Год назад

This is a sound request. If you search our channel for: Ooni. Clementi. Clementino. Alfa. You will find a wide variety of recipes cooked on ovens large and small. We've cooked ~ 10-recipes on the Yoder WFO. as well. I'm going to guess 40+ recipes in total. Thanks for watching!

@carlgrogan3681 Год назад

The first time I ever had Chicago style pizza I was almost 50 yrs old from Pennsylvania where our local pizza shops make NY style but it was exactly like we made as kids growing up at home on a big cookie sheet in the oven.

@allthingsbbq Год назад

Great to hear your story! And of course, thanks for watching!

@iamwhoiamd7056 Год назад

My husband is from Chicago and he never told me about Tavern style pizza. It looked so darn good.

@allthingsbbq Год назад

We've had quite a number of Chicagoans respond to this video to say that Tavern/Thin style is the pizza of choice for locals. We love thin pizza anyway; this method produces amazing results. My suggestion ... give this recipe a test drive, you'll love it. Thanks for watching!

@beardswagbbq 10 месяцев назад

Another Banger pizza video brother.

@DaftRebel Год назад

Anything this chef does looks better than pctures of internet!

@allthingsbbq Год назад

Thanks for the great compliment, and as always, thanks for watching!

@patnichols1463 Год назад

The best pizza Ive ever had was in Iowa. The pizzaria was opened in 1952 by guys from Chicago. I will try this but in a regular oven. One thing you may try is a good provolone instead of mozzarella.

@FoolishPrankster Год назад

Perfect, I'm Hungry ! 🤪

@ganjajohn5748 Год назад

Love it!!

@allthingsbbq Год назад

Thank you so much, and thanks for watching!

@unalienable5408 11 месяцев назад

Have you tried a similar pizza popular South shore of Boston? Spa or barroom pizza. Similar to this but cooked in round steel pizza pan. Amazing crispy buttery crust

@djgrab1 Год назад

That looks bomb bro

@MOTOFamilyAdventures Год назад

Can't wait to try this recipe! Thank you Chef Tom! Would you make this on your ooni pizza oven as well?

@allthingsbbq Год назад

Absolutely! Thanks for watching!

@RumandCook Год назад

You had me at pizza 😀. 🍻

@logano1407 Год назад

Solid dough man, cronchy, oily, *chefs kiss*.

@allthingsbbq Год назад

Good eye, the crust was awesome. Thanks for watching!

@logano1407 Год назад

@@allthingsbbq Already made it like 3 times lol

@thomasmalone6654 11 дней назад

My favorite way

@scott729 Год назад

lol, if my pie looks like that one, yeah ..... it's gonna be gone without sharing. Been looking for a dough recipe like this. I don't want full blown pretzel, but somewhere in between. There is a pizza franchise in Indiana called, of course, Pizza King and I absolutely love it. I believe it started in West Lafayette where Purdue University is (my alma mater). I live in Ohio now and I can't find a pizza joint that compares so I think I can get something close by using this dough. Thanks CT/ ATBBQ

@tommanning7337 Год назад

Now that’s what I’m talking about!!!! Deep dish is every once in awhile, but what you made is the go to!!! I love making pizza, I buy a 55LB bag of Caputo 00 and I have an Ooni Koda 16 hooked up to the house. I made dough today for Detroit style, so do you have a video on that style??? Can you send a link??It’s my new love lol!! And what hydration is that dough you made in this video????? 60%/65%?? Man, you should make a whole video pizza series with all kinds of pizzas from around the world!!!! 😎👍🏻👍🏻🍕🍕🍕🍕🍕🍕 Much love from the Northern suburbs of Chicago ❤️

@illtellulatta03 Год назад

Brian Lagerstrom has done a number of different style of pizzas. If I'm not mistaken he did a Detroit.

@mikebrandenburg2797 11 месяцев назад

Love the kenji shout out.

@allthingsbbq 11 месяцев назад

Definitely. Chef had lots of hours in the research and test cooking as he prepared for the video. Then Kenji dropped a new insight that our team incorporated into the video. Thanks for watching!

@alans6767 Год назад

How warn should the space be where the dough is resting overnight? My house can vary through the seasons from 68 to 85 degrees. What range is ideal? thanks

@travislongo1119 9 месяцев назад

Hey Chef have you done a video on pizza in the Napoleon p500?

@wesschilling4850 Год назад

I like the idea of leaving th crust out to dehydrate overnight. Assuming you want to use it for dinner the next night, what would you do to save it until dinner time? Cover it and put it in the fridge until it’s time to use it?

@rushmatic Год назад

*HELL YEA!!!*

@just_julian Год назад

Good channel right here

@allthingsbbq Год назад

Thanks so much! New videos every Tuesday and Friday. Hope you'll join us!

@MarkRogers-mp4bu Год назад

Chef Tom, I am loving all the pizza recipes. I don’t want to derail the thread but I am not sure where to ask the question. How about making a Shakshouka?! The pizza oven looks like it would knock it out pretty quick!

@allthingsbbq Год назад

Shakshouka is on the list! And you are right, it'll be amazing in the Yoder oven. Thanks for watching!

@chrisdroblyn Год назад

Why not use a refrigerator for the crust dry or a dehydrator? Might be able to reduce the crust drying time using these methods.

@SlayEmAllYear Год назад

Can you store the pizza dough once it’s dried overnight? Or do you have to use it that day? Thanks

@307mtb Год назад

Chef Tom can you do a video on beef back ribs? I've watched your short rib videos just wondering if you would do anything different with the back ribs

@googirls1 Год назад

I have been looking for a tavern-style crust recipe. 50% of the recipes call for docking the crust, I see you didn't. what are your thoughts on docking and how would it change the crust?

@texas2far Год назад

Nice chef tom!🤤👊🏾

@wesewpro Год назад

My (Chicago) walk to, neighborhood tavern style pizza place is closing, so ill have to try this recipe. Brb

@allthingsbbq Год назад

Closing ... that's bad news! Anxious to hear how this recipe turns out for you! Thanks for watching!

@wesewpro 7 месяцев назад

Loved it! Thanks!!@@allthingsbbq

@mattstang808 Год назад

Chicagoan here, tavern style really is the popular one here. Also polish sausage, not hotdogs!!

@allthingsbbq Год назад

Thanks for the insight, a number of your fellow Chicagoans have dropped us the same note. Not sure anyone has suggested that Deep Dish is the pizza of choice. That's probably not what we would've thought going in. We tend toward think crust ourselves and have really taken to Tavern Style pizza. Thanks for the comment, and of course, thanks for watching!

@robertrossman3703 Год назад

New Haven style uses a similar technique on the dough. Not so much to let the water dry out, more to completely hydrate the flour in the dough.

@MikeTerran1976ova Год назад

I’m Not from Chicago but your process of your pizza dough looks interesting and I would like to try it on my new built pizza truck (not a wood fired oven) but a conventional pizza oven my question is would it also work with my oven Thank you for your time

@allthingsbbq Год назад

Let me start with this, this dough is really good, keeping in mind it very different from regular pizza dough. My bet is you will like the result. And to your question, absolutely, you can definitely cook this in your oven. Thanks for the question, and thanks for watching!

@peetlooi8732 Год назад

Chef Tom I want tp know where I can order the head. Greetings from Holland

@walterkopriva9735 Год назад

Thin crust is my preferred style. Looks great!

@allthingsbbq Год назад

We totally agree! BTW, our taste test team devoured this pizza. Hope you'll give this recipe a test drive!

@r.llynch4124 Месяц назад

oil is not normally used for this type of pizza and most Chicago pizza shops use cornmeal to replace a % of the flour and a 24hr preferment..

@kashiriusus Год назад

Активированный уголь... Ммм мой любимый

@ShrednESP Год назад

Kenji is the man.. I have made a ton of pizzas but when it comes to thin crust gotta use kenji's technique, full proof but not really. pun intended

@rray3630 3 месяца назад

I make a LOT of pizza . I would NEVER have thought of leaving it uncovered . The overnight will also allow a lot of fermentation of the dough which will add to the foavor immensely just like pizza I learned to make in Italy . Do you know or imagine that the pizza places or bars are doing this as well ?

@c.simmons2147 Месяц назад

Throw some giardiniera on it instead of sport peppers. In case you don't want to risk a whole pizza with it, the giardiniera can be put on a slice after its cooked like parm or red pepper flakes.

@DeusExWars Год назад

That looks delicious! But use the Alfa woodoven more! That's a beast!

@travisolsen Год назад

It’s pay to play

@beefandpork Год назад

No corn oil in the dough? Chicago thin crust is the best pizza there is, and one of the few things I miss about living there. Every good pizza place has thin crust, and they are pretty different. People describe STL-style pizza as having a “cracker crust”, but it is not at all like Chicago-style. I would say Chicago-style is more like a crispy breadstick than a cracker. Or, at least, Chicago-style holds the snappy texture of a cracker after cooking instead of tasting like a soggy saltine cracker coated in government cheese (aka STL-style). For most people I ever knew throughout my life there, deep dish was an occasional indulgence and thin crust was the go-to pizza. So good.

@judichristopher4604 Месяц назад

YES... watch the video.. he did put EVOO (Olive Oil) in the dough.

@markthomasstopani8516 Год назад

Have you made Mexican Lasagna before? I would really like to see your version.

@bricemauney1839 Год назад

Here in southern il we have a place called mackies that makes these pizzas. The edges are always fought over. Lol

@allthingsbbq Год назад

We totally understand that :)! Thanks for watching!

@dccoletrain Год назад

Tavern style is a thing in Chicago. Watch the Pizza Show from Chicago on here and get educated….

@EtherealPrelude Год назад

Once the dough has dried out overnight, could you batch freeze them?

@ejschiro Год назад

yep! That's what Kenji's suggestion was in his recent video

@ZiggZagg11 Год назад

I worked for years at a pizza place that served this style pizza (it is still there) and we used a pre made thin crust came in a stack and we just peeled off one crust at a time... If we were to actually make the dough and roll it out and wait for a day we would have gone out of business from labor costs... You may say that it was cheating or inferior, but this place has been in business for 50 years doing it the same way...

@223rocks Год назад

I can’t eat this but like watchin

@allthingsbbq Год назад

We are glad you're enjoying our work. Let us know what you would like to see us cook at info@atbbq.com. Thanks for watching!

@dlandes14 8 месяцев назад

Instead of leaving it out overnight, could you parbake it for a little bit?

@alankochevar6064 10 дней назад

How big is each pizza.

@Fatmanstan606 Год назад

Deeeeeeep in the weeds, you’re doin god’s work my man 🍕

@allthingsbbq Год назад

He was so deep at one point; it took our entire team to pull him out! Tom is taking this command of "breaking bread together," seriously. Thanks for watching!

@Kyruusstatic Год назад

Use corn oil not olive oil...I used to make dough all the time for a Chicago pizza restaurant. We had maybe the second best crust

@allthingsbbq Год назад

Thanks for the tip! New videos release every Tuesday and Friday, hope you will join us.

@fromthepew9860 3 месяца назад

that hot of water may kill the yeast? Am I missing something?

@user-sr7ig8cg9z 6 месяцев назад

من فضلك اريد الترجمة باللغة العربية. تحية من الجزائر 🇩🇿 وشكرا

@deanm5325 Год назад

How would this turn out in a conventional oven? For those of us that don’t have a pizza oven.

@d3vsy Год назад

Stank

@silentverdict Год назад

All you need is a pizza stone in a conventional oven to get close to how he's cooking it. Match his 450 degrees and do what he's doing on top of the stone. just make sure you give the stone at least 30 mins to preheat.

@toddyoung569 Год назад

Iowa boy. This extends into Iowa too. Super snackable, you go for a beer and there's 6 of you, you don't commit to a big slice. You all share these 30 two biters. And they're always very reasonably priced.

@allthingsbbq Год назад

Thanks Todd. The Tavern Style Pizza was an immediate hit with our team. Thanks for watching!

@kevansmith5511 Год назад

It's good to see you weigh for baking, especially in metric. That is the way.

@allthingsbbq Год назад

As one quickly finds out, the science of baking isn't a pinch of this and a pinch of that :)! We appreciate the compliment and thank you for contributing to the conversation!

@johnhowaniec5979 Год назад

Chicago grown boy here and home pizza chef great looking pie but toppings are under the cheese on Chicago tavern style pizza's...

@ricnog7468 Год назад

This is the Chicago pizza. Deep dish is for tourists

@allthingsbbq Год назад

Glad you liked this on. Thanks for watching!

@wiwingmargahayu6831 Год назад

happy ramadhan fasting

@ChitownBrian Год назад

A simple one. Show us how to make chicken nuggets spicy or regular on the grill.

@84brianrockwell Год назад

This is how many dishes I use when I make chicken

@classyname42 Год назад

bruh when you poured the sauce on the handle 👀

@ec6843 Месяц назад

Bro burned that second one lol

@rogertoaster9385 9 месяцев назад

Great recipe, and video, BUT for anyone watching, the crust should most definitely not be burnt this far into a tavern style pizza. There should only be a slight tinge of burnt crust. Look up pictures on google, most of the first results give a good impression of how it should turn out. Remember, this is a thin crust, so with as much carbon as you see here :11:20 you'll have mouthfuls that taste like coal.

@charlesdenhamjr.1514 11 месяцев назад

You know, not everything Illinois is Chicago, I've been eating what we call bar pizza for 40 some years, and we're no where near Chicago. It's like saying Chef Tom is Kansas City ....rubs me wrong. Either way it is my favorite pizza. It's the only style pizza we have here in our local bars/ taverns . Enjoy

@messymissy818 Год назад

Make a Stromboli!!! It would be amazing!!!

@allthingsbbq Год назад

Request noted! Thanks for watching!

@madcatpoop 11 месяцев назад

Rolling pin ??? Sheet pan ??????????

@donklimkowski5874 Год назад

New York thin crust pizza. The one and only. What you got there is some sort of bar appetizer.

@allthingsbbq Год назад

You are spot on! This is classic tavern fare. We love our thin pizza as well. Here's a link to some of our pizza videos - www.youtube.com/@allthingsbbq/search?query=pizza. Thanks for watching!

@donklimkowski5874 Год назад

@@allthingsbbq Oh cool. Thanks for the video link. I will check it out. In fairness I shouldn’t be so quick to judge if I never tried your Chicago varieties before. Thanks again! ☮️ Don

@tofu_golem Месяц назад

I hate that everyone is calling it "tavern" pizza. It should just be called "Chicago" pizza, since that is what most people in the city and suburbs eat from day to day. Deep dish is just for special occasions or when you're entertaining guests from out of town. I would omit the sugar, add a tiny amount of white & red pepper to the sauce, and not cook it, but that's just me. Yes, a lot of pizza restaurants around Chicago & suburbs just use a shelter. Bulk Italian sausage is more traditional than pepperoni. Use the pizza sauce to keep the sausage from sticking to your fingers while you lay down wads.

@rudyzooti7159 7 месяцев назад

Dough the Vito & Nick’s way…

@NOAHtomTINSLEY Год назад

How about a cauliflower crust pizza! This one looked delicious

@drewswihart6172 Год назад

*STL

@kcbbqguy9730 Год назад

Needs provel to be St. Louis style.

@jov604 Год назад

I absolutely appreciate your devotion to measurement and weight accuracy. That being said, you should be spatting out your containers (blender etc.) because the tablespoon or two of ingredients that you’re washing down the drain will add up… Plus it’s important to educate people on food waste, even if it’s just a little. You’re using premium ingredients most of the time… 4:49 #foodcost