Cooking Enthusiasts: Chicago Style Thin Crust Pizza 

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.👍

@@cookingenthusiasts9478 thank you so much for your timely response! 😊😊😊 I will do that. Thanks for the recipe!! From a fellow Chicagoan

@@mommamia9948 very welcome and Bon Appétit 💯

@@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 🙏🎶🌺

Thank you for sharing your time and thoughtfulness, and I appreciate your kind words. So much of what you’ve shared is excellent observation. Even within the Chicago Style Thin Crust Pizza community, there are subtle differences in sauce, rim, sequence of layers, blend of cheeses, and dough characteristics that lend themselves to distinct subgroups of styles. There are countless shops across Chicagoland and Suburbs, reaching well into surrounding States, inspired by Tavern Style. I agree, it’s very difficult to find a ‘best’ pizza across America because even within Chicago Tavern Style, my appetite and tastes on any given moment crave one joints sauce, or another’s style of sausage, or even heartiness of crust. Pizza is very much a passion that drives us to explore and appreciate variation and diversity. Although we are certain to forget so many places we’ve had average pizza, the pursuit of GREAT pizza fuels our hunger, curiosity, and enjoyment for greater experiences beyond basic sustenance. Bravo, and enjoy!

Thank you so very much for your kindness and support. Chicagoland is blessed with exceptional foods and flavors and Tavern Style Pizza is absolutely among our favorites!

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 🙏

Thank you so kindly! Going to be sharing a new Pizza Dough Video Recipe soon 👍

Appreciate your kindness and very happy to read you plan to try it. Look forward to any feedback you want to share and, thank you for your words and time🙏🌺

Right? That’s amazing! Looks just like Pat’s.

@@peterlangendorff9846 thank you kindly 🙏

Thank you kindly, and yes, thin & crispy pizza is delicious 🔥

Appreciate you 🙌😎

Thank You and appreciate you so very much!

Thank you so kindly Jason. I’ve had lots of practice and great mentors to help put all this together. 🙏🔥

Thank you and I agree, recipes structured by weight for dry ingredients are much better suited for success. Grams are very convenient. I apologize for not making the purpose of demonstrating Cornicione clear. I wanted to include that step for those who have never seen a Cornicione rim preparation. The step itself is useful in that when shaping dough by hand, it helps to expel gases from the dough by hand first, rather than immediately with a rolling pin. Most Chicago thin crust dough is a low hydration and if too cold can be tough trying to shape without first using hands to relax dough, then coming back with a rolling pin.

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! 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 absolutely! Love when cheese is a on the Cornicione Rim❤️🔥

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 🙏

Provolone is a great addition to this mix, I always add provolone to my pizzas and I highly recommend it !!!!!

@@nutindoin2 yes, agree! I have used Fontina, aged Asiago, Scamorza, and Provolone on occasion.

Thank You, Kindly🙏

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.👍😎

Thank you and appreciate your insight and support, Nick👍

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🔥👍

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 👍💯😊

Thank You, kindly 🙏

Thank You so very much, appreciate your kindness ❤️🙏🌺

Some pizza joints do a laminated crust, others use a dough sheeter, and still some roll out with a rolling pin, every joint has a process and a niche which work for them. At home, I use a rolling pin or hand stretch, depending on which the family is feeling for most. Todd Gerber has a GREAT laminated crust recipe and technique.

Orlos, thank you kindly 🙏

Lol 😂. Yes, I am totally with you on that one. For myself, with this thicker sauce, the brush seems to be easier for me to control. An MRI two years ago, revealed I am suffering from decades long, previously unknown silent strokes. The more recent stroke, left me with limitations that I’ve had to become creative in working through, or round or working within. I had always been right handed up until this most recent stroke, and so I am becoming more reliant on my left hand. The great news is, where there is a will there is almost always a way. For myself the silicone brush has definitely helped me to control where I am applying the sauce on the crust.🙏

Bill, Thank you, and thank you for asking for additional info. I use room temperature water for any cold ferment dough recipes. Here in AZ, that is typically about 72°F. The all-purpose flour is rated an 11.10-11.70% protein content value. The added gluten flour helps condition the dough just enough to impart some characteristics of bread flour, without changing traditional Chicago Style Thin Crust elements. (Ceresota flour is expensive to have delivered in 25lb bags here in Phoenix area, so I blend to create as close a result as I can) I use Dried Oregano, and Dried Italian seasoning. As the pie comes out of the oven, I slap the herbs between my hands and apply immediately after landing on the cooling rack. The residual oils extruded to the top layer during baking work to encourage the aromatic bloom throughout. I also have used the same dried herb combination for bread and dough recipes when I want to impart that subtle aromatic to deepen the layers of flavor and overall enjoyment 🙏

Bill, I located additional information on the Sam’s Club Members Mark A/P flour used: Specifications Moisture 13.4 to 14.0 Ash .52 to .58 Protein 11.10 to 11.70 Falling Number 240 to 280 pH 5.8 to 6.4 Enriched Malted Bleached The Gluten Flour is from Bob’s Red Mill.

@@cookingenthusiasts9478 Thanks for the quick and detailed response! There will be pizza this Sunday!

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.

Most places in Chicago use a thin layer of corn meal for this purpose.

@@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 🙏

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.

@@lamm1437 very welcome, and it adds a depth of flavor and aromatic, as well as a textural crunch that is very enjoyable.

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!👍

Alexander, SINGLE 12" Yield About 256g Hydration: 55% - 155 grams all-purpose flour - 85 milliliters or grams water - 5 grams gluten flour - 5 grams salt - 4 grams oil - 2 grams sugar - 1 gram instant yeast SINGLE 14" Yield About 363g 365 Hydration: 55% - 220 grams all-purpose flour - 121 milliliters or grams water - 7 grams gluten flour - 7 grams salt - 6 grams olive oil - 2 grams sugar - 2 grams instant yeast

the pizza sauce recipe is in the description below : PIZZA SAUCE 28 oz crushed tomato 16 oz tomato sauce 12 oz tomato paste 2 tablespoons sugar 2 teaspoons Italian seasoning 2 teaspoons salt 1 teaspoon onion powder 1 teaspoon garlic powder 1/2 teaspoon black pepper 1/2 teaspoon Aleppo pepper 1/2 teaspoon crushed red pepper Prepare sauce by combining all ingredients in a blender or food processor and process until smooth. This is a cold sauce, which is topped on pizza at room temperature. Can be frozen, thaw at room temperature for at least 4-5 hours before use on pizza.

Lived in Chicagoland 50 years before relocating to AZ in 2018. Had to perfect the recipe with ingredients available locally. Big challenge because Chicago has GREAT ingredient choices readily available, whereas in AZ you have to scour the markets. Appreciate your kindness 🙏

@@cookingenthusiasts9478 We lived in the Chicago suburbs, now in AZ, so do you deliver haha.. We did find a Pizza place that looks like yours (Bazil's to Go) The restaurant section does not serve pizza.

@@windorsolarplease4314 wow, definitely will check them out, and thank you for the heads up 👀

@@cookingenthusiasts9478 YW The owner is from Chicago and they have their sausage delivered from Chicago.

@@windorsolarplease4314 this great to know and will share the feedback with friends and family here in AZ🤩

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 👍

Thank you so much. I lived in Chicagoland for 50 years, recently relocated to AZ. This style pizza is what my family asks for most, among the more well-known joints around Chicagoland, I would say it is a tribute to Capri’s, Palermo’s, Rico’s of Lansing, Aurelio’s, & Sanfratello’s. Among our favorites on the South Suburban side and Northwest Indiana, and Yes, Rosati’s is definitely among our hometown Fave’s 🔥🔥🔥

@@cookingenthusiasts9478 cool, I'm from the SW burbs, Lemont - Downers Grove area. Parents are from Bridgeport and I worked in the Loop for years. Will we see you make a breaded steak sandwich? Or beef sandwich? Maybe those are some ideas for future videos.

@@BR-it2qe I definitely want to work on bringing those video recipes here. Right now the biggest challenge has been finding bread worthy of Gonnella or Turano quality, lol. I have been experimenting baking and developing recipes here specifically for that purpose. Will definitely share video recipe and hope to develop soon. Thank you for suggesting.🙏

Disregard see it in description. Thank you!

Great question, and to answer I have to admit the first time I saw this done, I questioned it myself. What I took away from the lesson was if you have a specific thinness of crust in mind (some folks aim for as thin/crisp as humanly possible), you will roll to desired thinness, and trim excess. One of the most difficult things with either hand stretched or rolled pizza dough is prior to baking, gauging how oven spring will cause the dough to expand. This is why I developed these recipes so that they can be hand stretched or rolled to desired size, and thickness. If someone truly wants a very thin crust it will be necessary to roll it out larger and trim the excess. Because dough will want to shrink back some, and shrink while baking. This is not necessarily done to accommodate the size you have in mind of the diameter, it is to help achieve the desired thin or thickness of the resulting crust. The simple answer is we are rolling dough FIRST to desired thinness, and trimming to allow for some shrinking of diameter as crust bakes.

@@cookingenthusiasts9478 soooo yes. You couldn’t fit it without trimming at that thickness haha

Oh yes, absolutely. This was a 16” portion, rolled to 18” approximately, so the excess trimmed dough didn’t go to waste, I made dough knots. My baking steel is 16”x20”, so plenty of space. Family wanted ‘Rico’s of Lansing’ thin, so we got it done👍

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 👍

@cookingenthusiasts9478 thank you for the information, and you made a great pie!!! Looks like 100% Chicago style pizza 🍕 😋 👌

Yes, vital wheat gluten 😊👍

@@cookingenthusiasts9478 Thanks. Much clearer.👍

Thank you very kindly 🙏

Yes, simply substitute the weight of gluten flour listed with additional all-purpose flour. I added the gluten flour to condition my weaker a/p flour.

@@cookingenthusiasts9478 I use King Arthur and its a great flour. Does the Gluten flour make the dough more pliable or anything important?

@@earlhamcheer I was attempting to get closer to Ceresota a/p flour’s 12% protein content. King Arthur a/p flour is rated at 11.7% so you should be absolutely fine. I added gluten flour to help dough perform closer to a 12% protein content.

@@cookingenthusiasts9478 How about a conversion chart. Sorry, I have to convert.

@@earlhamcheer I apologize but I no longer trust the accuracy of volume measured recipes. I've thrown away too many failed recipe attempts, and don't wish that frustration on any poor soul.

Yes, you can double up. I generally make two or three crusts at a time. 👍

Yes. That is one way to thin crust. I demonstrated how to develop a Cornicione rim for those who have not seen it, just as I stated in the video. Also, developing a Cornicione to help stretch and shape pizza dough by hand helps to ensure that the thickness is consistent as the dough is stretched to size. If one decides to continue with a rolling pin, because one should not use the same pressure over the edges of the crust, having developed/hand stretched/hand shaped the dough ensures as close to a consistent thickness as possible. This video is by no means a testament to this being the ONLY way to Chicago style thin crust pizza, it is simply demonstrating ways which work for myself, and additionally methods such as developing a Cornicione rim, which may be of interest and use to others.👍

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،🙌🙏🙂

wasfati libitza shikaghu stayl bialeajinat alraqiqa wasifatun: eajinat bitza maqas 10, 12, 14, 16 busatun, 'iijmaliun wazn aleajinat bialjarami. tukhbz fi alfurn ealaa hararat 485 darajat fiharnhayat ealaa alfuladh 'aw alhajr, wtuskhn limudat saeat ealaa alrafi al'awsata, limudat 13 daqiqat 'aw 'iilaa almustawaa almatlub min nudj aljubn. takhtalif darajat hararat alfiran. lahaz 'anak qad tuajih 'awqat tahi mukhtalifat aetmadan ealaa hajm albitza wahajm altabaqat aleulawia. audbit hasab alhajat hataa yatima khubz alqishrat waltabaqat waljubn 'iilaa darajat alnudj almatlubat dun 'an tahtariqa. alnisab almiawiat alwaridat fi alwasfat maqas 16 busat faqat, hayth kanat alwasafat al'ukhraa taetamid ealaa hadhih alsiyghat wayatimu taqribuha 'iilaa 'aqrab raqm zawji. mufradat 10" aleayid hawalay 170 jiram altartib: 55% - 103 jiram daqiq mutaeadid al'aghrad - 57 milliltar 'aw jiram ma' - 3 jiram daqiq jalwatin - 3 jiram milh - 3 jiram zayt - 1 jiram sukar - 1 jiram khamirat fawria mufradat 12" aleayid hawalay 256 jiram altartib: 55% - 155 jiram daqiq mutaeadid al'aghrad - 85 milliltar 'aw jiram ma' - 5 jiram daqiq jalwatin - 5 jiram milh - 4 jiram zayt - 2 jiram sukar - 1 jiram khamirat fawria mufradat 14" aleayid hawalay 363 jiram 365 altartib: 55% - 220 jiram daqiq mutaeadid al'aghrad - 121 milliltar 'aw jiram ma' - 7 jiram daqiq jalwatin - 7 jiram milh - 6 jiram zit zitun - 2 jiram sukar - 2 jiram khamirat fawria mufradat 16" aleayid hawalay 469 jiram altartib: 55% - 284 jiram daqiq lijamie al'aghrad (100%) - 156.2 mlililtar 'aw jiram ma' (55%) - 8.5 jiram daqiq jalwatin (2.990%) - 8.5 jiram milh (2.990%) - 7.1 jiram zit (2.470%) - 2.8 jiram sukar (1040%) - 2.6 jiram khamirat fawria (0.910%) salsat albitza 28 'uwqiat tamatim mathuna 16 'uwnisat salsat tamatim 12 'uwqiat maejun tamatim 2 malaeiq kabirat sukar 2 mileaqat saghirat biharat 'iitalia 2 mileaqat saghirat milh 1 mileaqat saghirat min mashuq albasal 1 mileaqat saghirat min mashuq althawm 1/2 mileaqat saghirat falfil 'aswad 1/2 mileaqat saghirat falfil halabi 1/2 mileaqat saghirat falfil 'ahmar mathun tahdir alsalsat ean tariq aljame bayn jamie almukawinat fi alkhalat 'aw maealij altaeam watahniha hataa tusbih naeimatan. hadhih salsat baridat tudae fawq albitza fi darajat hararat alghurfati. yumkin tajmiduh watadhwibuh fi darajat hararat alghurfat limudat 4-5 saeat ealaa al'aqali qabl aistikhdamih ealaa albitza. sajaq aytali 16 'uwnisat min lahm alkhinzir almathun 2 fasun 'aw 4 jiram min fusus althawm almafrum 2 mileaqat saghirat min budhur alshamr altaazajat almuhamasat walmukasara 1 mileaqat saghirat min budhur alyansun altaazajat alkamilat almuhamasat thuma almathuna 1 mileaqat saghirat milh 1 mileaqat saghirat sukar 1/2 mileaqat saghirat falfil 'aswad mathun 1/2 mileaqat saghirat min albaharat al'iitaliat almujafafa 1/2 mileaqat saghirat falfil 'ahmar mathun (akhtiari 1/2 mileaqat saghirat falfal halbi) qum bitahdir altatbilat ean tariq tahmis alshamr alkamil wabudhur alyansun alkamilat awlaan fi qadr ealaa nar khafifatin, hataa tafuh rayihatuhu. yurfe ean alnaari, wyubrd lilahazati, thuma yude fi shatirat 'aw kis saghir bisahabi, wyuksr biaistikhdam shubki, ean tariq dahrijat albudhur ealaa sath sulb mastu. thuma yumzj fi wiea' alkhalt mae sajq lahm alkhinzir mae jamie almukawinat al'ukhraa, wyumzj jydan wyunqe fi althalaajat limudat 90 daqiqat qabl alaistikhdami. lilaistikhdami, aitrukha fi darajat hararat alghurfat limudat 30 daqiqatin, mae wade juz' la yazid ean rubue (qiteat alsajqi) fawq albitza ghayr almatbukhat wasayatimu khubz alnaqaniq hataa alaintiha'u. sayuadiy tahmir alnaqaniq qabl alkhubz 'iilaa fiqdan baed alnakhati. hajm albitza 10' 12" 14" 16" wazn almukawinat / alhisa salsat albitza 10 busat = 3 'uwnsa 12 busat = 4 'uwnsa 14 busat = 5.5 'uwnsa 16 busat = 7 'uwnsa aljubn / mazij aljubn bialwazn al'iijmalii 10 busat = 5.5 'uwnsa 12 busat = 7 'uwnsa 14 busat = 10 'uwnsa 16 busat = 13.5 'uwnsa sujiq 10 busat = 2.5 'uwnsa 12 busat = 4 'uwnsa 14 busat = 6 'uwnsa 16 busat = 8 'uwnsa bibruni 10 busat = 1.5 'uwnsa 12 busat = 2 'uwnsa 14 busat = 2.5 'uwnsa 16 busat = 3 'uwnsa fatar 10 busat = 1 'uwnsa 12 busat = 1.5 'uwnsa 14 busat = 2.25 'uwnsa 16 busat = 3. 'uwnsa falafal 'akhdar 10 busat = 1.5 'uwnsa 12 busat = 2 'uwnsa 14 busat = 3 'uwnsa 16 busat = 4 'uwnsa alfulfil jalabinu 10 busat = 1.5 'uwnsa 12 busat = 2 'uwnsa 14 busat = 3 'uwnsa 16 busat = 4 'uwnsa 'iidafatan akhtiaria 10 busat = 1.5 'uwnsa 12 busat = 2.25 'uwnsa 14 busat = 3 'uwnsa 16 busat = 3.5 'uwnsa satakhtalif natayijuka, astakhdam al'awzan almuqtarahat kakhatin 'asasi, qum bialtajribat hasab aldhawq fi siaghat alnatayij almarghubati. laqad astukhdimat had🙌🙏🙌🙌hih al'ajban dhat alealamat altijariat fi wasifati walakin qum bitajribatiha hasab dhawqik. * 'aqum aydan bi'iidafat jubn funtina kamil aldasm aliakhtiarii eindama 'arghab fi alhusul ealaa karimat mumtazat mae sahb jubn mumtazi. mumtinun lisamae ara' 'uwlayik aladhin yutabieunana ealaa alyutyub fi aljazayir. shukran jazilan ealaa alsuwali,🙌🙏🙂

Recipes are for 16, 14, 12, and 10 inch pizzas.

Got it boss. I DO love pepperoni on top, absolutely! It not only makes the pizza look more appetizing, in my opinion, but it is a great reference point for slicing pizza afterward, especially if it’s a half topping situation. I tend to go with a double layer of pepperoni and always place an initial layer just on top of the sauce. Then cheese and additional ingredients on top of that, and absolutely pepperoni on top of everything. Sometimes, family requests to have pepperoni under the cheese, because it definitely adds flavor to the sauce, and it also lessens residual oil in the cheese layer. I know, I know… there’s definitely more arguments in defense of, or against the residual oil/flavor/more enjoyable… But, these days I am cooking for family most often, and so I definitely listen to all the feedback thrown at me, family and otherwise. I definitely got to keep the family happy, they are the folks eating the pizza, but I am absolutely with you: As a matter of tradition, and most practical application, YES! Pepperoni definitely should go on top of the cheese layer.🙏

The great thing about making pizza at home is we can top it to our own tastes. So absolutely, by all means top your Pizza with your desired ingredients to taste.👍