Kenji López-Alt spent 5 months studying Chicago thin-crust pizza
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Re: Kenji López-Alt spent 5 months studying Chicago thin-crust pizza
#2Re: Kenji López-Alt spent 5 months studying Chicago thin-crust pizza
#3+1 for Kenji
Re: Kenji López-Alt spent 5 months studying Chicago thin-crust pizza
#4[flagged]
Re: Kenji López-Alt spent 5 months studying Chicago thin-crust pizza
#5I love Kenji, his youtube channel and his cookbooks - I wonder if he is working on a new pizza cookbook.
Re: Kenji López-Alt spent 5 months studying Chicago thin-crust pizza
#6[flagged]
He's not a mommy blogger, usually his stuff is worth reading. This one is a bit more of a story though, rather than an investigation.
Re: Kenji López-Alt spent 5 months studying Chicago thin-crust pizza
#7Anywhere to get this kind of pie in Manhattan?
(also, Kenji is great!)
Re: Kenji López-Alt spent 5 months studying Chicago thin-crust pizza
#8Anyone who hasn't actually lived in the Great Lakes area might be confused by the title. As the article states:
"I'm talking thinner-than-a-saltine thin, with a shatteringly crisp crackle and just enough structure to hold its own weight against a heavily seasoned sauce and a caramelized layer of mozzarella. It’s probably topped with hand-torn nubs of sausage, maybe a sprinkle of hot giardiniera. Forget the puffy, handlebarlike crust of a New York pie: Thin crust has sauce and cheese all the way to the edge — an edge that comes out extra crisp with a frizzle of nearly blackened cheese overhanging it."
It's a great side to beer, and a real treat I like to point out to visitors.
Re: Kenji López-Alt spent 5 months studying Chicago thin-crust pizza
#9If you want to explore food science, it's hard to go wrong with the OG author, Harold McGee:
* https://en.wikipedia.org/wiki/Harold_McGee
* https://en.wikipedia.org/wiki/On_Food_and_Cooking
The fortieth anniversary of his On Food is coming up in 2024.
Re: Kenji López-Alt spent 5 months studying Chicago thin-crust pizza
#10[flagged]
It’s a story about Chicago’s much lesser known (and superior) style of pizza.