Edit : it’s the 2x speed causing tinniness Anyone else getting odd audio towards the judging segment? Could easily be my headphones. Final pie looks great.
Sorry about that. We're having some serious audio issues with my camera. Long story short, the jack is messed up and Frankie (my cameraman) has to be suuuuuper careful when filming because if he touches it, everything gets messed up. I've sent it in to Sony 3 times... it went out of warranty a month before this all started happening so I brought it to another local guy who "fixed it" yet it still gives us issues. We've tried swapping mics, cleaning it, everything... my only next best action is to buy a new camera but... 6k doesn't just grow on trees, lol. I hope you can understand man! We'll do our best to ensure it doesn't happen again.
I thought I’d replied earlier, but maybe it didn’t go through. Very nice video, and I dig the comparisons though honestly it’s hard to compare a NY to a pan pizza to a thin crust as they’re all so different! I would add that Claire’s pan pizza recipe does look very similar to my own, which remains one of my most popular (if not the most) of all time. When making the pan pizza in cast iron depending on the oven it can sometimes use a little extra time on the stovetop at the end to crisp up the bottom and darken it a little more. I’m confused as to why Brian cut his tavern style into triangle slices instead of patty cut but it looks tasty nonetheless! Thanks for the video as usual. All pizza is good pizza!
Just adding a little nuance to this. Chicago tavern pizza MUST be cured overnight(like you said). That is a signature of that pizza, along with Fennel Sausage and Chicago Giardiniera. Very different pizza than what Brien made. Love your content, keep it coming
Honestly, both Claire’s and Kenji’s look incredible. I actually made Brian’s Chicago tavern style pizza twice and it’s pretty good, but it was quite a bit of setup to make. (It’s the butter that really made the dough a bit too tricky for my liking) So from what I can see in the Frankenstein pizza: - The dough, chili oil and cheese under tomato setup from Claire’s - The B-Boy special from Brian’s - The San marzano tomatoes with salt from Kenji’s (and dough conditioner perhaps?)
Kenji actually went on a pizza tour of the Midwest, he replicated Chicago thin crust from Pats on the south side and did a video on it. It’s very cool and very interesting. I’ve been doing a version of it since he posted it. When you have time check it out. 😎👍🏻👍🏻🍕🍕🍕🍕
I haven't made Brian's pizza, but when we go to one of our local places that does a Chicago Tavern-style pie, I get the B-boy so often that they've unofficially added it as a menu item. IDK why, but the combo of pepperoni and pepperoncini's is just so damn good.
@@AdamWitt unfortunately giardiniera isn't a big thing here in Montana. But I've made your recipe a few times and it's been amazing! Hoping it catches on out here soon!
Milwaukee tavern style is much more crackery and crispy but has a lot of similarities with Brian's pie. And between you and Brian I am gonna need a Midwest Slang - to - English Dictionary! 😉
Claire's looks really tasty but I definitely (personally) would want that one to be sauced up since there's so much bread. Out of all of them that'd be the one I wouldn't cheese first and would sauce like a normal pizza vs her technique. But I like saucey dough
J Kenji is such a goat, because his style of filming makes it look like he's just cooking stuff for his family and showing us (less tutorial-like). Your video is amazing, thank youtube alg for showing it to me.
Bro, can we have your Frankenpizza recipe? Like Clair's dough Im guessing, but what all did you change? Thank you. I used to have an ancient early 1980s tshirt I inherited with a pizza joint blazoned on it that was located on Cicero street. Before your time, I know, but would you happen to know what place it could have been?
They all have to be tested hot. I thought Kenji's was the best. He made the effort to use the best sauce. His dough was also the best, although i prefer the toppings to go out to the edge (as the other two pizzas did). I simply don't eat much of the crust on pizzas! I would add the basil at the end. The amount of sugar in that second pizza's tomato sauce - a no go. Auto-flunk, though the pepperoni looked good.
Okay when I say Italians from Chicago have a look to them I mean it. Obviously you think of Al Capone. But akin to Al we have Bubbie Golf from Good Good and and then we have Adam. I see a similarity between all 3 of them! A little different from NY/NJ looking Italian people. I’m sure there’s an explanation.
@@AdamWitt Cash only, burning Marlboro's in the kitchen? I say this as a guy who spent years delivering pizza making supplies to all the great spots in the Chicago area, And those type a spots were always the best as disgusting as it was lol.
Somehow the voice audio was cut out during the ranking section, background music and sound effects played but no voice even cc showed there was nothing said
Fuck em. While he does make some good stuff here and there his pizza is trash by comparison and that's actually a complement cause his is good but these are just lightyears ahead. I would say the same about Alton Brown who Adam reminds me of, and while brilliant and technically perfect every dish they make has no charm. And I also deducted points on Kenji here for using dough conditioner to me it's hacky and just a lame way to make up for patience. Claire made the better pie of these but Brian makes the best over all IMHO.
Ok, love the content, no notes. But WHY do people always dump their flour or ingredients right onto the pole in the middle of the food processor 😭 don't you want it like...in the bowl??!! Drives me crazy every time lol
All these sauces are "wrong" (In my NY opinion), all you need is Alta Cucina canned tomatoes, full red "tomato concentrate" aka tomato paste, basil, salt, and oregano. (Before comments eat me alive, I know for small batch you can do better) but for a "mass produced" pie, that recipe has done me well for YEARS.
I don’t like it. When the container you put it in is not the container it ends up in because I don’t know what or why you did what you did in the in between when you don’t address it.
We do a pizza making night in my family once a month or so. I love that we have basically tried all these, taste tested, and came up with the same as Adam...
Love this video as always with your content. Sucks to hear about your audio issues. A good fix if you don't wanna have to buy a whole new camera is to just record audio separately and sync in post. You could just use a laptop or even your phone with a free DAW like Audacity to record VO. Keep up the great work ❤ Edit: Also, my go-to pizza dough is Brian's "Most Versatile Pizza Dough" always makes a good pie for me
Dude.. the ornaments at top of the door are messing your steady shot.. these are at your head level and are fighting with you for the eyes of the spectator
Looks like Brian came out with the tavern with the overnight rest. Didn't even know he had two tavern recipes. had a pizza party at my place and everyone really enjoyed the rest recipe. Nice vid yourself! great content have been waiting for a new chef to watch.
Great video and comparison, however I felt like it’s hard to beat a pizza oven with a regular oven. The same recipe using both would come out noticeably different (pizza oven wins).
Easy, super simple, low bar to entry.... now fiddle with this dough after you make it every 5 minutes, and then let it sit for a day or two before fiddling with it more in order to make just the crust. But you then need to fiddle with it more once you put it in a pan. Dimple it, let it rest, then let it proof for 2 hours. BUT sure, store bought marinara makes this easy. Easy as pie! :/
