The REAL Chicago Pizza! (Tavern Style Thin Crust)

Of the many American cities that have their own unique version of

pizza

, Chicago is high on the popularity list when za comes to mind. In the city of big shoulders, chances are they are big visions of a Deep dish running through its dome, however, Chicago is home to another less. famous but equally delicious version of

pizza

known as

tavern

style

, square cut or pub

style

. It has many names. This style of pizza features a

thin

cracker

crust

with bubbly brown cheese, a nice spicy sauce, and of course any topping your little heart desires, so if you're here to learn how to make pizza like a

real

pub owner from Chicago or just impress your badass, friends from the Midwest, look no further because I understand you, the sauce for this cake is very simple, we are going to melt it in two tablespoons of butter. and two tablespoons of olive oil in a medium saucepan, mince five cloves of garlic, then add them to the pan and toast over medium heat until the garlic begins to lightly brown and then add a six-ounce can or three-quarter cup of tomato. pasta just toss it with the garlic until it darkens three or four more minutes once the room starts to smell olive on a friday night go ahead and pour in a 28 ounce can san marzano tomatoes two teaspoons dried thyme , marjoram and oregano. and basil, half a teaspoon of red chili flakes for a little spice, then a tablespoon of salt and sugar, and finally red wine vinegar for an extra spicy touch.

Mash the maters with the back of a wooden spoon to release some of this sweet juice. then blend it gently with an immersion blender or just process it in a regular blender if that's what you have, that's literally all you do, so go ahead and simmer on the back heat for 20 to 30 minutes while it It darkens, thickens and the flavors begin. to melt it a little more, the final touch is fish sauce, fish sauce works similarly to how anchovies do in classic Italian cooking, adding a certain depth of umami, add two tablespoons of fish sauce and then remove every

thin

g from the heat or let the sauce cool. until you can comfortably touch it with your fingers or cool it in an ice bath if you're impatient like me, okay, let's move on.

Tavern-style pizza is defined by a thin, crispy

crust

without falling into a food processor with the dough blade. Attached are 725 grams of bread flour 25 grams of corn flour 7 grams of salt 7 grams of sugar and 4 grams of instant yeast that we don't show on camera but I assure you that it is there until the dry ingredients are mixed and then continue. Pulse while pouring 60 grams of extra virgin olive oil and 370 grams of cold water. Continue pulsing the dough until it comes together and begin to assemble the blade once the dough comes together, let the machine run non-stop for 30 seconds.

After 30 seconds, stop the machine and literally do nothing. We need to let the dough hydrate and rest for 30 minutes, so now is a good time to grate some cheese. The cheese mix is ​​our standard pizza mix of fifty percent whole milk and fifty percent part mozzarella. skim mozzarella, the whole milk maze will give us a glorious creamy flavor, while the skimmed moss helps tone things up a bit and ensures our pizza isn't one big greasy, greasy frisbee, once the dough has rested, release it of the blade and then turn on the machine. Without stopping for another 30 seconds, place the finished dough on a clean, lightly floured counter and divide it into four individual 295 gram balls, then shape, store and date each ball individually in a greased bowl.

This dough is best after a long cold rise in the refrigerator, an otherwise absent flavor slowly develops over time in the refrigerator, leaving you with a wonderful, spicy and interesting pizza dough. Three to five days in the refrigerator is a sweet spot, but you can let it sit completely as long as a week. If you insist on using the dough the same day it's made, let it sit on the counter for an hour or two or as long as you can wait before getting impatient and baking the pizza. Lucky for us, I made some dough. a few days ago it's ready to use right now start by dropping the dough onto a floured surface use your leather gloves to press the dough into an eight inch round disk and then use a rolling pin yes i put it a rolling pin we're rolling out the pizza to 14 to 15 inches periodically, rub the disc with flour as needed, it may become a little sticky;

Otherwise, take a pizza peel or a large tray and prepare it by sprinkling it with corn flour, which is a very important step for an authentic pizza.

tavern

styles, then place the ready pizza dough on top, oh so gracefully, okay, this part is important, so listen, we have to dock the dough, which means making little holes in it to help it escape the air, which prevents it from rising completely. This is crucial. step for that cookie crust we've been talking about, if you don't have one of these nifty medieval docker looking torture devices, go ahead and use a fork to poke holes all over the dough, now ladle about six ounces or three quarters. of a cup of cooled sauce over the pizza making sure to spread it edge to edge

real

ly make sure you get edge to edge here we're not in New York here we're not going to be like pick this up and walk around town with If this is meant to be eaten at the bar, then continue with the ingredients of your choice.

I'm going with one of my favorites, green pepper, onion and Italian sausage. I like to give the cake a little moz and then add some toppings. before hitting it with a little more moz and sprinkling on some fresh Parmesan, then placing it on a very hot pizza stone in a 500 degree Fahrenheit and 260 degree Celsius oven that has been preheated for at least 30 minutes. We want this to be hotter than the ninth layer of hell. Preheating the oven will help load the stone with heat, which emulates a real commercial pizza oven, so don't skip it, cook the pizza for 10 to 12 minutes or until the cheese is golden brown and the crust is crispy remove the pizza with the peel it and let it cool for a few minutes if you don't have a pizza peel don't worry a large tray and a pair of tongs will do the job it may be a little awkward to place the pizza on and off the tray but it is feasible to cut the pizza into five or six rows of squares.

Yes, I said they are square. This pizza was designed to be chewed face up to the counter. He leans on the table. Beer at your fingertips. Not to take away. If it is not square. cutting it is not tavern style if you really want to go further, give the pizza a little hot gardener and then maybe a little extra parmesan, maybe a pinch of dried oregano and then let the deliciousness run through your veins, this makes you want to take an old style pop at the bears on TV and pay too much in taxes, that's political, that's accurate, the history of pizza here in Chicago is deeper than just deep dish, you know there are a lot Places to eat.

Good New York style pizza here in town, but when most of us think of thin crust pizza, it's tavern style. Legend has it that tavern style was invented by a desperate bar owner who needed to find a way to entice customers to return to the bar later. During the Great Depression, one place began serving thin crust pizza cut into squares to share for free with just ordering a beer and you know, the rest is history, many other establishments followed suit and thus the tavern style pizza was born. overnight and I'm here for birthday parties movie nights lonely Fridays lonely nights terrible breakups whatever the occasion pizza will always be there for you don't forget that yes, pizza is very good for bringing people together, but also can be kind of polarizing Topic in conversation just so you know, let me know what your favorite style of za.

Do you like thin and crispy crust? Do you like light and fluffy crust? Let me know in the comments below because I don't know, maybe I'll make a video about that or something. I hope you liked the video. Thank you very much for staying here until the end and supporting me on the tube if you like this style of content. you might like my other stuff on instagram and tic tac is a little shorter, a little more spaced out, but you know, it's still entertaining, hopefully, so yeah, visit me there. I would really appreciate it and I'll see you next week.