Looks really dope, but I had in mind that these pizza are supposed to be crispy all the way, so no flop at the center. Could you achieve a sturdier yet still very thin crust if you omitted the oil ?
@@LesFoodStuff not really, higher water content in bread makes it more airy, not soggy. Something like a ciabatta is supposed to be at a 100% water to flour ratio
@@MyNameIsWhat118 Yeah so you should re-read what I said. Having a dough with high water content is fine. But what happens when you cook pizza with a bunch of wet toppings on it is the bread part gets cooked pretty quickly by the stone and then the mozzarella melts and some of the water content gets into the cooked crust and sogs it out. This has been demonstrated on other channels. I don't know why you would interpret "ingredients" as somehow meaning dough hydration.
@@MyNameIsWhat118 I am chill. I'm just telling you how it is. Sorry if that hurt your feelings - but if your ego is too fragile don't reply with incorrect information.
Hey, the pizza looks perfect! Can I achieve a sturdier pizza with bread flour since it has a higher protein %? Also why did you only bulk ferment for 1 hour? Lastly I don't believe the same dough weight would get the same crispy pizza in roccbox, it wouldn't fit if it is rolled to the same width, can you please recommend an appropriate width?
So if i failed miserably…. It’s probly my mixing skill right?? I don’t have a spiral mixer - just kitchenaid- would you guess not enough kneading is probly the problem? Never get the crispy…. And i get air bubbles … even bought a hole puncher - not enough fermenting?
everything went well at first but when I added the 30 ml slowly, that's were it became a mess. The flour wasn't able to absorb anything more. Everything was measure in gr. I had to add some flour because it was even worst with the oil... I hope it won't be bad in 48h...
Taverns or “Pubs” are littered throughout the country and all had the same idea of serving patrons with something cheap or free in order to keep the drinks flowing. Instead of saying something “is not” just do a bit of research and you might find your next favorite pizza. If you actually watched the video you’d know he’s not from Chicago the way he pronounces water, so why hold him to a standard that makes no sense. Enjoy things, don’t discount them based on a narrow perspective
@Carl Ganz taverns are indeed scattered everywhere. "Tavern style" pizza, however, is definitive to Chicago as an origin and exhibits specific qualities. It is similar to the terms "neapolitan style" or "NY style" or "Detroit style" in that those terms convey specific pizza characteristics. Just because you don't know this doesn't mean it isn't factually correct. I know who he is, where he is from, and all that. Just the same, his misuse of terminology makes this recipe poorly targeted.
@@carlganz4344 style is actually off from a classic Chicago tavern style pizza (square cut, crunchier cracker crust). I would put this closer to a Jersey bar pie.
It's a bar pie not a tavern style pizza. So it's a misnomer. And for the record Jersey/NY/CT puts out real pizza not that industrial pig feed out of the midwest.
People who keep saying things like "this is tavern pizza also known as bar pie" are confusing the issue and are wrong. Bar pizza and Tavern pizza are not the same thing and the terms shouldn't be used interchangeably. Bar pizza is from the South Shore near Boston. Distinct from Bar pie is Tavern pizza, which originated in Chicago.
It just seems weird to go through all this technical trouble with the dough - tempering the dough, letting it proof for 48 hours especially - and then making it like a cracker.
I think that char is part of this style. I’m not sure I would be a fan. Tonic put the New Haven pizza doc on their page, it’s so dark as well. Good way to waste 2hr.
