Get the FREE recipe for Chicago Thin-Crust Pizza: https://nyti.ms/3E7USqc
Kenji López-Alt spent five months studying Chicago thin-crust pizza, going through scores of iterations to come up with the best version. The crust on a Chicago thin-crust pizza isn’t just thin, but thinner-than-a-saltine thin. It’s extra crispy and has just enough structure to hold its own weight against a heavily seasoned sauce and a caramelized layer of mozzarella. And thin crust has sauce and cheese all the way to the crispy edge with a frizzle of nearly blackened cheese hanging over it.
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“Kenji Makes Chicago Thin-Crust Pizza | J. Kenji López-Alt | NYT Cooking” üzerine 34 yorum
Get the FREE recipe for Chicago Thin-Crust Pizza: https://nyti.ms/3E7USqc
Kenji is an authority figure in my cooking world – and he’s still worried about pissing off the pizza community. You’re OG dude, can’t wait to make this
Many pizza places around here offer an Italian beef and giardiniera pizza on the menu. But one evening, when we were ordering an Italian sausage and black olive pizza, I accidentally added giardiniera to it on the ordering app. We decided to just go with it and now it's one of our go-to combos along with the classic SMOG (sausage, mushroom, onion, green pepper). If you haven't added giard to your sausage pizza yet, you have an assignment for this week. Kudos to Kenji for publicizing this combo.
I've looked into it and cannot find any evidence this style of pizza existed in Chicago before the end of WW2, which is the same time it appeared in other cities throughout the Midwest. Vito and Nics, for example, existed since the 20s but did not serve pizza until after WW2. My belief is that WW2 veterans and Italian immigrants familiar with Roman Tonda style pizza brought their recipes to America after WW2 and adjusted them for the American market, which is how other styles of pizzas originated.
Kenji has such a great sense of humor while he presents.
The real chicago style pizza, the other one is not.
Excellent! Kenji is the best teacher!
"maybe St Louis style"?? Provel or gtfo out. Crust is correct though.
3 days for 1 f*cking pizza, are you serious?
Asians better stick to your own cuisine. Italians do better on there own cuisine, everyone wants to be an Italian….
Any way to do this without a pizza stone?
Man the audio was terrible… sounded like you guys were filming in an empty lot lol
So that's why Dominos thin crust is cut in squares. I would love to learn how best to modify the pizza dough available at grocery stores to different styles because fully from scratch is just more work than I want to do for pizza.
Looks like dog barf. You suck kenji
nothin like some Italian Fiesta on a Chicago noon
Thank God he got rid of the crazy man bun
It's a pizza made for sharing with large groups of people. It's Socialist Pizza!?
Roberta's pizza dough recipe is my favorite. Equal combo of 00 flour and all purpose flour.
One of the clearest and direct speakers I've ever heard, this guy should give public speaking classes
The Roger Rabbit reference was awesome.
This was my introduction to Kenji. I was so impressed i immediately bought both of his cookbooks. They look AMAZING. Thanks NYT.
Out of curiosity would it be better to allow the pizza to cool for those 3 minutes on a wire rack? Does the cutting board make it kinda sweat underneath?
LMFAO – looks and sounds more like soft NOT crispy pizza! Did you think we wouldn't notice no crispy sounds while cutting or eating? That much oil in dough makes it NOT crispy – just the opposite of what you are looking for. The large majority of good thin crust places around Chicago actually don't even use oil in the dough! Fun FACT.
Autolyse your flour, bloom your yeast. Shaggy balls are based on a biga fermentation technique. Poolish would be half flour half water mix as a preferment. EIther works, but I prefer hand mixing with the slap and fold technique to develop gluten. Doesn't require a stand mixer.
I would say St. Louis-style pizza would be characterized by cracker-thin crust, heavy oregano-seasoned sauce, creamy Provel cheese and toppings from square edge to square edge, it’s rarely found outside of the St. Louis metro area.
Thats more of an Imos St Louis Style pizza. The Chicago Tavern Pie is more like a boston bar pie not a cracker crust, the crust is crisp but not crackery, its still a pizza dough. Toppings and cut are good, sauce is good, crust is wrong. You need to go to Nick &Vitos in Wrigleyville and get a pie. It will help you out
Woah Kenji lost a lot of weight.
KENJI! Thanks for putting some respect on the midwest thin crust and sharing sized squares of pizza. (There's always a fight for those corners!)
Also, I'm loving the apron and the matching mixer.
St Louis style uses a processed cheese called Provel. It tastes like feet smell.
Interesting that he doesn't paint his nails on the NYT YT channel 🤔
It is OK, you can say that NY Pizza is substandard to Chicago thin crust, since it is a fact.
how do you pull it out of oven if you dont have a peel? also, any ideas for substitutes if we dont have a pizza stone?
I've made this pizza with just using tortillas and a charged baking stone.
I love Chicago thin crust but I never have enough room to be able to rest a fully rolled out pizza dough in my fridge 😭