The Pizza Show: From Deep Dish to Thin Crust
https://www.youtube.com/watch?v=Z0xDAUXPc8c&list=PLnPDn1Lb79...
Kenji López-Alt spent 5 months studying Chicago thin-crust pizza
181–190 of 247 posts
Re: Kenji López-Alt spent 5 months studying Chicago thin-crust pizza
#182Besides tasting good, the main service this pizza performs is getting New Yorkers who whine about “it’s not pizza” w/r to deep dish to shut up.
Re: Kenji López-Alt spent 5 months studying Chicago thin-crust pizza
#183Earlier quoted context omitted.
> are all Neopolitan style They’re more New York than Naples. > asked about a New York slice, which is a style of pizza that people rave on and on about, and has been cargo-culted across the U.S. You’re being snotty about people trying to answer your questions. Coal-fired pizza by the slice is a New York City invention. The crust is firmer than what’s served on the Gulf of Napoli, allowing it to be confidently held w…
Chicago tavern style (or really any of the tavern style pizzas I’ve had) aren’t bready, they are almost to cracker.
I am ignorant of the tavern (versus not) style. Suggestion?
Re: Kenji López-Alt spent 5 months studying Chicago thin-crust pizza
#184Earlier quoted context omitted.
Chicago tavern style (or really any of the tavern style pizzas I’ve had) aren’t bready, they are almost to cracker.
I am ignorant of the tavern (versus not) style. Suggestion?
The place in the article Vito & Nicks has a good example, but frankly you can find it in lots of places.
There is a place near Midway called Palermo’s that I like.
Italian Fiesta is probably my favorite but the service is atrocious.
Re: Kenji López-Alt spent 5 months studying Chicago thin-crust pizza
#185Re: Kenji López-Alt spent 5 months studying Chicago thin-crust pizza
#186Re: Kenji López-Alt spent 5 months studying Chicago thin-crust pizza
#187Earlier quoted context omitted.
Kenji has a recipe [0] for this method but using a tortilla instead of pizza dough. At first glance I was skeptical it would be any good, but it's turned out to be a fantastic low-effort way to make a "pizza" when you are craving it! [0] https://www.seriouseats.com/extra-crispy-bar-style-tortilla-...
i use naan bread for "pizza", it's decent
Yeah. I may explore other options one of these days but using the store-bought naan breads for flatbread pizzas using a pizza stone is a pretty decent and simple store-bought option to assemble a pizza.
Re: Kenji López-Alt spent 5 months studying Chicago thin-crust pizza
#188Re: Kenji López-Alt spent 5 months studying Chicago thin-crust pizza
#189Re: Kenji López-Alt spent 5 months studying Chicago thin-crust pizza
#190Why this recipe doesn’t mention 00 Flour. You can’t just make a pizza dough with normal flour, I feel like many people will be disappointed without this minor detail.