The MOST Chicago Pizza EVER?! | Tavern Style Pizza ft. @nachosandlager

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Most people know about Chicago Deep dish pizza, fewer of the local thin crust variety that many (matter of fact, most) of us locals eat on the regular. That’s right, I’m talking about Tavern-style pizza. Thin cracker crust, blistered cheese, spicy sausage/giardiniera on top and cut into SQUARES, tavern-style crust IS Chicago pizza.
I want to toss a big shoutout to John Carruthers of Crust Fund Pizza (@nachosandlager on IG) for letting me run a special for one of his pop-up pizza drops. John’s research and techniques are top tier and I wouldn’t have been able to make this video without him. If you’re ever in Chicago, check to see if he’s running a pizza drop for that month, you’ll be glad that you did. The full recipe for classic Chicago tavern style pizza is below. The recipe includes how to make the dough, sauce, and how to bake the pizza. It also includes some recommendations for toppings, gear that I find useful for making professional-level pizza at home and a few other blurbs. I hope you guys dig the video and, more importantly, the recipe! Let’s make some pizza.🤘🏼 Adam
RECIPE: www.adamwitt.co/allrecipes/bl...
Check John Carruthers (Crust Fund Pizza) out on Instagram - nachosandla...
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TIMESTAMPS:
(0:00) What is Tavern Style Pizza?
(0:37) Crust Fund Pizza
(2:17) Da Sauce
(4:19) Da Dough
(6:05) Da Crust
(7:52) Pizza Baking 101
(9:17) Da Cheese
(9:40) Building The Pizza
(11:17) Pizza Reveal & Taste Test
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Disclaimer: I earn commission income with qualifying purchases made through Amazon’s Affiliate program and other affiliate links in this description.
#Pizza #Recipe #Baking #TavernStylePizza #DeepDishPizza #ChicagoFood #PizzaRecipe #HowTo #Food #FoodPorn #OmnivorousAdam

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2 июл 2024

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Комментарии : 103

@AdamWitt Год назад

Yoyo. If you made this pizza and have pics come post them in the Discord! I want to see... - discord.gg/aFQ4h4BXg4

@swerdbag0414 Год назад

This is the most legendary collaboration of all time. 2 Chicago legends.

@AdamWitt Год назад

I consider myself more a folktale, but ty.

@jimadamski9674 Год назад

Lived my entire life in Chi burbs, moved to SoCal about 6 months ago. Found your channel recently and your videos are the only time I miss home.

@AdamWitt Год назад

Happy to virtually deliver a little piece of Chi to Cal. Thanks for watching man.

@matthouck8513 Год назад

Thanks for sharing some of the secrets! Can’t wait to get started on the recipe testing

@Fatmanstan606 10 месяцев назад

You a real one for this one Adam, true chicago content my bro Love from the West Loop ✊🤟

@robsgarage4746 Месяц назад

You took thin crust Pizza to a Whole new level. New Haven? Where's New Haven? David Portnoy would be proud of this tavern classic crunch. Give that man a beer! Thanks for the vid.

@WolfsToob 9 месяцев назад

OMG this recipe is EPIC! I grew up in the NW Chicago burbs, and this is definitely spot on for super thin crust tavern style pizza! I mostly grew up on Lou Malnati’s, but I also love me some crispy thin crust too. This recipe DEFINITELY hit the spot! Made 2 pies this evening (Friday) after setting up the dough and making the sauce on Monday afternoon, got 2 more dough balls left for dinner tomorrow. So much for my diet this month! 🤣

@naurrr Год назад

thank you for making the best version of my childhood fave pizza. tavern style for life.

@AdamWitt Год назад

I'm honored that you feel that way mate! Yw.

@jess4337 Год назад

i just drooled on my keyboard. that pizza looks incredible........

@patrickspino5941 Год назад

Great job! Thank you very much for sharing!

@ludwigvoncocksucker3275 Год назад

i lived in Chicago my entire life, I prefer tavern style over deep dish all day.

@ceegee1706 Год назад

Always makes me happy to see you rubbing elbows with the Sasto

@jamaicabound Год назад

I am so excited to taste this dough! Have a batch on the counter waiting to dock and cure! 😝🤓🤤

@mrfixitishere 10 месяцев назад

I love this pizza with cubed pepperoni vs slices. Im also more used to a tomato paste heavy sauce.

@nooper007 2 месяца назад

That sound when you slice it… agghhh so hungry now

@dawnpelz8570 2 месяца назад

Dude! Tavern style pizza is my jam. I miss it most along with Chicago style dogs and Italian beef. Moved to rural central WI 22 years ago and there's only a couple places that come close to a passable tavern pizza. Both of those places were started by former Chicagoans.

@ragibby6557 2 месяца назад

Rolling is ABSOLUTELY fine and good. Proof is in the fact that many other doughs are rolled and are light, flaky, airy, etc. A few include: pita, biscuits, croissants, and pie dough.

@therealbillyz Год назад

Good shit as always Adam!

@AdamWitt Год назад

Thanks Bill!

@Ace_Donk_ 2 месяца назад

If you really from Chgo, we don’t call anything tavern style 🤷🏼‍♂️

@Glitchlols Год назад

Killing it.

@AdamWitt Год назад

Thanks mate.

@LS-ih3yf 29 дней назад

been in chicago my whole live, never seen cracker crust pizza till recent years

@bruceaskew2107 5 месяцев назад

Im baked off za watching you make za 🤣🤣 im going to order Italian fiesta now🤣

@bigcedar61 Месяц назад

I can't imagine Vitos and Nicks jumping through all these hoops to make dough.

@axegekko6477 Год назад

Been using CFP's recipe for the last year. Moved to Franklin, TN last year from Chi to meh food and horrible pizza. Resorted to making my own. The pizza steel was the game changer!! Had to "import" Tony's (in Edison Park) Hot Giardinera and cases of Old Style. #squarelife

@AdamWitt Год назад

Square Life baby. You're a real one. Love the dedication. The pizza steel was an amazing upgrade on my end, too.

@kevinmcyoung 11 месяцев назад

in the same boat...in wilco too, pizza game is weak

@hakugaming8918 Год назад

Big fan chef. ❣️

@AdamWitt Год назад

Gracias!

@Debelinka 7 месяцев назад

No flop all the way 😍

@philipbouchelle483 5 месяцев назад

San Marzonos tomatoes are always whole plum tomatoes in a can. Also your under was a little to black. And usually the sausage is cooked ahead of time to make sure it's completely done. The recipe is good though and will try for the pizza crust.

@jgranahan 9 месяцев назад

dude! delicious!!

@AdamWitt 9 месяцев назад

Thanks mate! You should make it.

@GlakeCoyote 7 месяцев назад

How long in advance of baking should your dough come out of the fridge for the recipe?

@rorybannon 2 месяца назад

This style of pizza is popular elsewhere in Illinois. sausage has to be in big chunks like that.

@mnstorm9927 Месяц назад

I've never tried it with olive oil, and the fat is a very important component to this crust. I do mine by cutting in butter to the flour like biscuits, and the results are incredible. Anyone who has tried both, let me know your thoughts...or, I'll just try the olive oil method next time.

@catnapgee5357 8 месяцев назад

11:34 thats just burnt, who are we kidding

@ethanND701 2 месяца назад

For real

@GungaLaGunga 6 месяцев назад

You want a large heat sink. Large mass of metal is what you want and cast iron is better than cookie sheets as cheaper alternative.

@strykerentllc Год назад

Dude, that bottom was burnt beyond recognition but hey, kudos for trying. Pizza steels tend to hammer the underside hard so lighten up the sausage size and to melt the cheese you can fire the top burner (broiler) for 30 seconds to get the top done to your liking without turning the underside to carbon. Instead of coarse Semolina, use the 2X ground (RImacinata) Semola. Most people don't care for the sand on the underside... Cheers!

@BigBenGermany1983 10 месяцев назад

Reminds me of the black chunks I use for grilling! What do you call it again? Oh yes! Coal briquettes! Didn't even know you could eat them! 😂

@johnhowaniec5979 8 месяцев назад

Oh ya you over cooked it!

@lukemeredith4715 Год назад

Can this dough be frozen after is rolled out?

@imdubbs Год назад

I keep trying to make a thin crunchy crust as it's my husband's idea of a perfect pizza crust. Can I substitute semolina flour for cornmeal? Are the two interchangeable? Thanks!

@AdamWitt Год назад

I can't answer the question outside the realm of theory, but I'm one to recommend experimentation. Try it! However, I will say, cornmeal is a pretty important piece of the puzzle. Cornmeal part of the signature taste and feel of Tavern style.

@imdubbs Год назад

@@AdamWitt Thank you so much! I really enjoy your channel.

@MrLockwave 8 месяцев назад

The can of tomatoes that you said was San Marzano is actually San Merica. And they put a chemical in the tomato to firm it up and make it last longer in the can. Huge effect on the quality of the flavor. Make sure you read the label before you promote something. Just saying. Great video.

@Ares0025 6 месяцев назад

No wonder the pizza was crispy the bottom was like a peace of coal 😅 Some black spots are ok but this looks completely burned

@Axel2992 Год назад

Did not expect to see Joe Sasto lol sick

@AdamWitt Год назад

He's a good bloke.

@johnhowaniec5979 8 месяцев назад

He was great on top chef!!

@HireMichaelEverson 5 месяцев назад

Was that Top Chef final three season 15 contestant Joe Sasto getting a pizza?

@AdamWitt 5 месяцев назад

Lol, yezzir.

@mountainat6 Год назад

cool! this is a flammekueche!

@AdamWitt Год назад

Not sure what that means but I'll take it!

@mountainat6 Год назад

@@AdamWitt it's very similar to alsatian pizza, the flammekueche!

@johnhowaniec5979 8 месяцев назад

Come on cornmeal in the crust? If you do your research you'll see it's mixture of corn oil, butter and olive oil and AP flour only time cornmeal should touch the dough is on the pizza peel! But i still love you check on the Ricobene's breaded steak sandwich? It has the same red sauce like italian beef from my youth..

@johnhowaniec5979 8 месяцев назад

Actually I'm changing my message it's corn oil only for the cracker crust i had lou Malnati's crust in my head 😅

@TheConveys8 Год назад

Friends: we know you can’t cook so don’t recommend it Me: have you tried my pizza tho?

@MereZen Год назад

Is there a specific reason as to why you don't just add the yeast, salt and sugar to the water first, then the dry ingredients and just pulse it all together? I don't work with food processors so it's a pretty new concept to me, I've only ever worked on doughs by hand.

@AdamWitt Год назад

Sure thing. It's Instant Yeast as opposed to Active Dry meaning that it can be worked into the dough without being "bloomed" in warm water.

@Edmontonoilers4life1 6 дней назад

How to mix by hand?

@alexhusko Год назад

Perfectly charred like we like it! Giardinara ftw!

@burtenplays 4 месяца назад

I have never once in my entire life ordered a chicago thin crust pizza and it be completely charred. Slight hints of char maybe here or there but not full char.

@BigBenGermany1983 10 месяцев назад

Reminds me of the black chunks I use for grilling! What do you call it again? Oh yes! coal briquettes! Didn't even know you could eat them!🤣🤣

@1948osborne 6 месяцев назад

Wooooow Fella thats burnt..!

@michaelkarvonen356 22 дня назад

I would send that pizza back it is. Burnt 😅

@Jackalope235 Год назад

Something Milwaukee and Chicago have in common! A love for cracker crust 'za! I hear St. Louis likes it, too, but they put Provel on theirs??? Eww! What do ya expect from Cardinal fans? Anyways...next time you drive up nort', eh, to see the Brewers crush da Cubbies, stop at Balistreri's or Zaffiro's for a Milwaukee CSMO (pronounced "chizmo"). I'm not even sure if they put any leavening in their crust at all...great stuff, tho!

@AdamWitt Год назад

Hahah, I just read that entire thing in a 'Sconie voice. That was amazing. Thanks for the recs.

@Jackalope235 Год назад

@@AdamWitt Keep it up! I'm a new fan since I saw your collab with Stephen Cusato making Italian Beef. Great stuff.

@AdamWitt Год назад

@@Jackalope235 Amazing dude! Stephen is the man. Welcome.

@robthatcher7629 11 месяцев назад

Except Wisconsin versions are not close........wells bros... Soggy mess................. I have tried over 20 places in and around Milwaukee when I worked there and your best was like rosatis which is mediocre at best in Illinois

@jamesstein5087 Год назад

No offense to you, sir. And I liked how your pizza turned, but many of my customers would call that burned. However I will try this recipe with my friends and family to get honest feedback before releasing this to the public…appreciate you.

@kassenz Год назад

I think 550 was too high too. 425 is probably perfect for the crust, but I would have pre cooked the sausage first before putting it on pizza. Probably wouldn't have let that crust fridge over night. Yeast need time to rise, and this pizza is flat

@kevinhullinger8743 5 месяцев назад

Yep burnt

@jgrooms272 5 месяцев назад

@@kassenz The whole point of this pizza is to be ultra thin (flat). It was definitely burnt though.

@DentalBeaker 4 месяца назад

@@kassenzprecooking the sausage is unnecessary and contrary to what they do in the pizza places. This way they remain insanely juicy and the flavourful fat is rendered out onto the pizza. Sausage pieces that small will cook to temp easily in 10 mins.

@wisemang73 2 месяца назад

burnt. looks like pizza i make when i pass out drunk

@toddpeterson1673 7 месяцев назад

Yeah, that lil very dark, shall,I say burnt...., I know spotting is good, but, no spotting is just plain burnt.....

@michaelmontalto Месяц назад

I'm born and raised on the south side of the city by the lake. I'm deeply proud of where I'm from. Chicago tavern style/thin style is ultimately an incredibly poor substitute for a true NY style pizza. Our best pizza (because it's unique) is in fact the deep dish (although let's be honest, it's more of a casserole) I love how much juice is being put into trying to make our thin crust legit. Truly, I do. That said, NY style is in fact the win. It's not close. Keep on keepin on my brother!

@mnstorm9927 Месяц назад

Tavern Style and NY Stayle are vastly different to me, and I love both. NY Style crust relies on a good gluten formation and is much closer to a neopolitan type of crust. The outer crust should be present in a NY pizza and have a good chew to go with it, along with a thin and crispy base for the toppings. This style should simply be more like a cracker (rather than crispy) throughout and really shouldn't even have an outer crust.

@IscariottActual Месяц назад

Have you tried Paulee gees in wicker park? Best ny slice in Chicago

@mr.nickolasjohnkrznarich1795 6 месяцев назад

Shit!!......It burned!!

@Hellboy700 8 месяцев назад

Little overdone on the crust. 7 min x 7 min is more my speed. Otherwise, fantastic looking pie. 10 outta 10, would eat.

@tvviewer4500 Год назад

It is kind of incredible I didn't know a pizza could look this shitty.

@tofu_golem 27 дней назад

I don't like that we're calling it "tavern" pizza. It should just be called Chicago pizza since this is what we mostly eat. ======== Tip: use pizza sauce to keep the bulk sausage from sticking to your fingers. ======== Your girlfriend is correct. Those sausage wads are way too big.

@BeetleJuice00 2 месяца назад

Burnt pizza

@skippyhapson 8 месяцев назад

St. Louis Style Pizza.

@neomage2021 5 месяцев назад

That crust is burnt

@alexbaez1765 5 месяцев назад

Burnt pizza no thank u

@BlazetheCat-34079 4 месяца назад

who cares for u thin cut chicago is the best

@alexbaez1765 4 месяца назад

@@BlazetheCat-34079ok peanut head. And doesn’t matter what you consider “the best”. Burnt pizza is burnt pizza

@neilbecker1140 Месяц назад

11:02 here is where you messed up. You should have had 2 or 3 different takes when you take the pizza out. The one take you have shows the crust is burnt. Just from the top view of the crust. then there is the half second glimpse of the totally burnt bottom. Nice try dude. Make another video and do better

@RDrakeSans1 4 месяца назад

wow.........one of the most overly complicated recipes for something that is supposed to be simple I've ever encountered.......and on top of it the end result was a charcoal briquette.