Thin, Crispy Bar Pie at Home: Tavern-Style Pizza 4-Ways

Have you ever noticed when Eliza and I are laughing at Toto's song Africa and he says you know whatever like she comes on a 12:30 flight and she's supposed to be that sexy in the middle of the night , she comes like here we go? but they didn't say amber PM, so we sang our own version which is like she's coming on a 12:30 flight, she's landing just in time for lunch. Foreign American

pizza

style

s, the stick pie, this is not a Neapolitan puffy dough, large and structured doughs, it is more or less

thin

.

crispy

pan

pizza

like this one with cheese, sauce and toppings to the edge

crispy

cheese Rim, but I'll show you how to make it as conveniently at

home

as possible, you don't have to.

Be an expert in shaping pizza. You can make great bar cakes at

home

. This version is inspired by Vito and Nyx on the South Side of Chicago. I know my favorite pizzerias in the world. This is what happens with Chicago. Everyone likes to

thin

k that deep plate is deep plate. the official pizza of Chicago, but the real bosses of Chicago know that it's

tavern

style

, it's a stick pie, it's a thin, crispy diced sandwich, so I'm going to show you two

ways

to make it, one as a kind of electric pizza more elegant. pizza oven and another version in the home oven, so this recipe will make you four eight ounce balls of dough and that's perfect for a 12 inch pizza, so I'm going to measure the honey first because it's the biggest pain in the ass . ass to measure and if you make a mistake and pour it into your bowl, everything else then it's very difficult to get out once there's water in there, yeast likes sugar, that's what it eats and turns into bubbles, there it is olive oil tends to stick to bowls a lot, so if you pre-measure it and then pour it in, you'll end up with less than you intended, so I like to measure the sticky stuff right into the bowl, don't worry. go crazy if If it's off by a gram, it doesn't really matter much, it'll be pizza, it'll work, you want the water to be heated to between 100 and 110 degrees somewhere within that range and that just helps activate the yeast, make sure that is working well 365 grams of water, okay, water comes in and then we take our yeast that is pre-measured and if you want, you can mix this a little bit first just to activate a little bit of that honey and olive oil. there so that everything is not at the bottom, sprinkle our yeast right on top.

I'm going to let this type of foam form for about two or three minutes to make sure that the yeast is active and working and it's not dead yeast and you should be able to smell it, you'll start to see it even you're already seeing some of this type of foam and bubbling here now remember that with baking percentages your flour is 100, a hundred grams of flour and something 100, that's 100 flour, so if you had 70 grams of water, that's 70 hydration, it's al

ways

a percentage relative to the amount of flour, so we have 562 grams of bread flour in a stand mixer.

I'd do six minutes by hand, I'd probably do eight. Let's say eight minutes on the clock, come on, so first we just mix it together to get it going, trying to pick up as much of that as I can, so we're basically kneading this, it's a little wet. the dough is wetter than New York pizza dough which is usually like 57 this is more it's like it sticks a lot more to your hands and that's okay it will give it a little more of that structure and it will start to get wet less. as you continue to knead it everything starts to incorporate into the flour, look how much less sticky it is now, you want to make sure you're moving it around, you're pulling it back, turn it just to make sure. you're getting it all and what this is really doing is developing the gluten structure and that's what makes it really work, now it looks like a good dough so what we're going to do now is let this rest for about 20 minutes , the main thing is that it is airless, so you want to make sure it is covered.

I'm going to put it right here in this box of dough, you can also wrap it in plastic wrap, basically whatever you want. It should simply rest and not oxidize if too much air enters it, what ends up happening is that a crust forms, it dries for 20 minutes, comes back, adds the salt, kneads and then puts it in the refrigerator. I'm out of breath, okay, this has been sitting for about 20 minutes and now, oh, I'm actually going to put it here and then we're going to take the salt and we're just going to throw it away and now I'm I'm going to remix this and it's going to do it looks like it's not coming together the way you want but eventually it will, when in doubt more kneading and C looks like it's not coming together now it's like coming apart and that's This will happen when you add salt and it will eventually come back together , the dough is more relaxed than soft now because it has the gluten guts to rest a little, that's what those 20 minutes do, it gets the yeast.

It sort of bounces back, but slowly, okay, I feel pretty good about this dough, basically all we're going to do is make it into a ball and you want to treat it like you're stuffing a sock and what we basically do is peel it off. like this and then fill the inside to get this smooth top like this and then come up here and pinch the bottom to make sure there's no weird little holes in there and then I'm going to give it a little roll boom one two you'll see we're getting like little bubbles sometimes no one cares it doesn't matter that's it now in the fridge for one to three days if you really wanted to Make this tonight you could leave them out to keep testing them in the box until they look alive and ready to go which which depends on the ambient temperature, it could be like, you know, four or five hours, something like that, but this. is my favorite method, the dough has been in the refrigerator for two days and then I took it out of the refrigerator because you want it to rest and come down to room temperature for about an hour before you start cooking with it, so now Let's make a quick sauce of raw tomato for our pizza and we're just going to do raw tomatoes with salt, pepper and oregano and depending on what the tomatoes look like, we might add a little bit of oil.

The idea with this is that you are making a thin, crispy stick pizza, so you don't want anything to be too wet or too watery. I'm going to keep this little lid on slightly so I can drain some of the liquid and then I can always add it back later if the sauce is too thick, but I think we'll be in good shape, so I'm basically going to do one of these jobs alone. to get a little bit of that excess liquid on the counter and now you'll see that we have more tomato flavor and a little bit less juice a pinch of salt a pinch of oregano a little bit of black pepper now you can do this in a food processor you can crush it all by hand you can chop it all you can buy crushed tomatoes but Again, I'm not a fan of crushed tomatoes, they're usually like the marine grade tomatoes that you don't want to have whole, you just crush them, so now it goes straight into this container, it makes a great sound and this consistency looks like perfect to me now for a pizza sauce you can try it with salt now surprise surprise a little more and so friends we have pizza sauce if your sauce is very thin and it seems a little watery still and you're mixing it. blender and drizzle some olive oil in there and it will emulsify it as a salad dressing and make it a little creamy and thicker and that will help you so we have all of our condiments sliced ​​as thinly as possible. the mozzarella is grated.

I used a mandolin just to make it paper thin, that way you get more topping without overpowering it, so you get these giant crumbly pieces, so I want very thinly sliced ​​mushrooms, green peppers, a little bit of that bitterness, Red onion. pepperoni with garlic and then if you can buy sausage in bulk, that's great, you can also buy a sausage at the supermarket, squeeze it out of the casing and put it right here in your boy and don't forget our secret ingredient, especially for a Chicago. Tavern Style Cake Planter, but not just any planter, our friend, friend from the show and friend in real life, Courtney stocks a homemade planter that we recently had on this episode.

The most complicated and annoying thing about making pizza at home is that it is filled with flour everywhere and once you have the dough made with this method it is the method of pizza at home in which it is not necessary to find flour anywhere. Today I will show you two methods. We're going to have a method using this, it's not a sponsor, but it's a really amazing countertop. Breville pizza oven I'm going to show you how to make another version in your regular oven at home. You want to use a pizza stone, which will make it much better.

This is a trick actually from Kenji Lopez and the great Kenji Lopez that had It's a great idea that when you make a bar pizza in your home oven, place the pizza stone on the top level and keep the middle shelf ready . We're going to bake this in the pan, but then halfway through we take it out and finish it. the platform so the radiant heat comes off the stone at the top and hits the top of your pizza, then we'll take it out and finish it right there on that platform so you get that crispy bottom in a home oven as high as it goes 500 it's great 550 somewhere in there but 500 450 whatever your oven does will work great I forgot what I was doing right the first thing you want to do is take some of this semolina flour.

You could do it without the semolina. You could use corn flour, but I think it helps a little to keep it from sticking too much to the bottom, and then a lot of olive oil. We're going to put a good splash of oil on the bottom and between those. two things will keep it from sticking and also that oil will fry the dough a little bit and then this guy just comes in here, you want it to be an even pizza, this is already a little messy. and okay, I'll show you why, so we'll start pressing it like this with fingers of olive oil and we'll do it right here in the pan, nice and clean, it can be down and dirty.

This is because this is a thin crust stick pizza and we see that we're just pressing it, pressing it, pressing it, pressing it with our fingertips, looking for slightly thick spots and then pressing them even more and you want to get on the edge because one of the things we're doing with this pizza is putting our toppings and cheese around the edge because that's part of the fun of the bar pie since there's almost no sauce for the crust below and it's not necessary. a lot of sauce because again, a very, very thin pizza, you also put quite a bit of cheese on it, but the first thing you want to do is get the edges because that's where you get the little crispy point, so first we're going to go around the edge and this creates a little extra cheese crust on the edge which always looks great.

I like a little bit of fresh basil in there just to give us some action here. In fact, we're going to bake this until it's done, probably about five. six minutes and then we'll take it out of the pan and put it right on the platform outside the pan and that way you'll get that weird crispy bottom once again a little bit of semolina on the bottom olive oil grab your dumpling Look, that It's not as easy as throwing things and leaving flour everywhere and now, once again, sauce, being careful not to break the dough in which our cheese is.

Now let's do some vegetables for this one, we'll do mushrooms, onions and greens. bell pepper, which is one of my favorites for a vegetarian pizza, they're sliced ​​super thin, you can really spread them out and get a lot of topping without ruining your pizza and then this guy will go right under here and we'll keep an eye on that and then we'll cover it after it's ready, so now let's see these edges are set up, so now you basically want to try to start separating this edge, this little cheese crust, the edge of the side like This be ready for this guys, in our shell of pizza so now this guy, you can see the bottom is very pale so it's not ready yet so now we cover it until the bottom looks good and the top is cooked and ready oh Yeah. oh boy well that's messed up so this is the danger of trying to make it really too thin as sometimes it's too thin and it burns a little bit but it'll be fine so now let's do the

tavern

style cut . little squares, but I wanted to show you guys that when you make it too thin in one place, this is what happens, but this is what we're looking for, it stays crispy and thin, that bite was perfect, okay, now this guy. it's almost ready to go, we're just going to do the old corner turn and then we'll come back to the platform just to finish the bottom, you always see where we're looking, we're actually pretty close to this, maybe we don't even need that. cover, but we'll do it for a good 30 seconds, that guy probably looks good and look, if you want it to be a little better done on top, you can always slam it under the grill for a second, but I kind of give it a try.

Note that when people make cheese too dark, they simply dry it out.Pizza. Now what we really want is a cheap, light beer with a thin, crispy slice of pizza. I mean what more could you ask for with the fact that you can take a medium slice of a thin piece of pizza and have it hold up like this and get crispy, come on man I love these little cheese edges you get We should also make two more pizzas Ben yes please so now we're going to make my favorite Chicago style pizza the sausage and Jordan Air so the trick for the sausages you don't need to cook it first but you want to make sure you do. put it in small pieces like this so they cook completely when the pizza is done and then the Jarred in there just make sure it's well drained sprinkle this guy all over.

This is a hot Jarred, you can use a soft garden there. if you want and then she says, I'm just going to take this thinly sliced ​​garlic, spread it out and then take our peppers and I don't want to end up like a whole blanket like we did with that hot pepper because that's going to release a lot of fat which this dough isn't enough thick to handle we want enough topping so you can practically taste a pepperoni on every slice and now this guy is going to this guy check this guy out oh yeah look at that thin spot so you know little thin spot action what did we learn today ?

I should have had a slightly larger ball of dough. When I make such a small batch you want more dough than you think you need, you can't always use it all, I think eight. ounces is where we want to be like this guy is exactly what you want this slice is perfect for you to get this spicy, tangy, crunchy, thanks for that method, that's the key, it's a pretty pie, so this is what we learned. I tested this using a stand mixer and it worked great when mixed by hand. I ended up losing a lot more dough than I expected, so some of these dough balls were a little smaller than I wanted.

Do you really want that eight ounce ball of dough and as a result you will see that the human error that occurs with these fine points is deadly, so it ends up happening because you can't cook the pizza as long as you want because it will burn like crazy and some of them have this kind of pale end and it's not ideal, okay, this part, look at this middle piece, that's the content we're looking for, crispy, thin, ready to swing, you even see that little rise in the dough and That's what you want because if it's just a cookie, it's different mm-hmm, I nailed it.