111–120 of 247 posts
As a midwest native, I've got to say that this is my favorite kind of pizza. And honestly, there's not really any rules as to how exactly it's made or what goes on it. Get the crust thin and crisp, and put on it whatever toppings make you happy. The key is that it's meant to be delicious, not fit a standard mold.
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I was always a huge fan of Serious Eats, but Kenji's head-mounted camera setup makes most of his videos unwatchable for me.
Yes, I find the camera work unwatchable. He should use a steady cam. I always search the serious eats website first when looking for a recipe.
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> I think a pizza steel preheated in a kitchen oven at 500F gives you a perfectly good pizza, and the fact that you can slide out the oven rack and use gravity to launch the pizza off the peel makes it a total win. For me, the pizza steel is also plenty good compared to the portable gas ovens. Some other tricks I use are adding diastatic malt powder to the dough, and par-baking the crust before adding the toppings, t…
The one minute par-bake also makes it so much easier and stress free to slide a fully loaded pizza onto the stone. I don’t even use cornmeal just lightly dusted whole wheat flour for the raw dough. The par-baked crust needs nothing.
My technique is to use a wooden pizza peel and liberally flour it before starting to form the dough-ball into a pie shape. I form the pie using my fists, so I have a chance to shake the extra flour off the crust before I start putting the sauce and toppings on it. I’ll also give the peel a good shake before I start saucing, just to make sure the dough isn’t sticking.
Doing all of the above, I haven’t accidentally turned a pizza into a ripped-up calzone for at least a few years.
I love Kenji, his youtube channel and his cookbooks - I wonder if he is working on a new pizza cookbook.
It upsets me this is called "Chicago" when clearly it came from further east - these "working class pizza taverns" being common across Indiana, Ohio, and PA as well. There are plenty of examples of these types of "no I started thin crust and square cut" pizza tavern places everywhere. And even worse is that I am no historian and I'm probably wrong. But my direct experience contradicts a lot of the Chicago-washing of…
I actually talked with Jim Ellison who is a historian of Columbus style pizza. He also confirmed the style started in taverns on the south side of Chicago and spread from there, including to Columbus where it took on its own regional differences (particularly swapping sausage for a ton of pepperoni, and using a different style of pan). We had to cut some bits from the article for length.
I love Kenji, his youtube channel and his cookbooks - I wonder if he is working on a new pizza cookbook.
I was always a huge fan of Serious Eats, but Kenji's head-mounted camera setup makes most of his videos unwatchable for me.
Earlier quoted context omitted.
What do you mean by pizza steel? I’m looking to get a cast iron pizza pan but would love to know there’s a better option.
Something like this[1]. It's easier to use than a pizza stone and yields better results. 1: https://bakingsteel.com/products/baking-steel
https://www.amazon.com/Lodge-Baking-Pre-Seasoned-Round-Handl...
Or
https://www.amazon.com/Lodge-BW15PP-Seasoned-Pizza-Black/dp/...