Chicago Style Thin Crust Pizza Dough Recipe & Double Video Cooking Review

[@howtocooke]

What an honor! Great video, as always. You really know your pizza so to be mentioned in the video is really cool.

[@CookingOnTheWeekend]

Thanks so much!! I'm super happy I randomly saw a link to your taco seasoning lol. I had never looked at a vid for that because I really liked my recipe, but I did then saw all the other awesome content available that you created. Looking fwd to watching more of your vids soon!!

[@h7opolo]

amazing, enjoyable, wonderful, original video

[@CookingOnTheWeekend]

Thanks so much it was such a fun journey!! With a bit of time having passed, I have made Bill's dough recipe @howtocooke my go to. I still want to do another experiment with a tad less yeast but it is rock solid and works!!!

[@IzzyEatz]

I parcook my Chicago crust 3 mins Check out pizza steel… I bought one 400 on my pellet grill Put the steel over the hopper … cook 10 mins spin cook another 5-6 mins Then I cranked it up 500 3 mins…. Don’t forget about cooking rack for 2-3 mins boom 💥

[@CookingOnTheWeekend]

I definitely par-cook when cooking inside-- sometimes in stages 1) just the crust 2) with the sauce, veg, and sausage if raw 3) cooked meat toppings and cheese. I have been planning to par cook crusts in the wood fired oven at some point in the future (small ones that can be frozen and finished in the air fryer oven for quick work from home lunches.) I may try to do the larger ones in the pizza oven as well at some point too! Thanks for sharing your techniques!!

[@Chowdown777]

Kenji lopez did one where he cured the dough 24 hrs. earlier this year, it looked good.

[@CookingOnTheWeekend]

I recognized his name and just pulled up his video and it appears I got nearly all the way through his video till he started talking about not wanting air bubbles. I'm going to re-watch it because I agree it looked good (it was prob many months ago when I watched it.) Since I was looking for a specific end result that was hard to find, I may have dismissed his vid too quick-- Thank you so much!! I'm gonna re-watch his whole video now

[@CookingOnTheWeekend]

I just wanted to thank you again. In my video I mentioned that I didn't know how Pat's cured their dough because upon searching couldn't find the vid where Kenji described the process. It was his video I was looking for but didn't know it. I remembered it and was sure it was done outside the refrigerator. In an experiment I went 24 hrs elevated on a screen not on parchment paper with only the top exposed. The results were horrible because I couldn't find this video and got it wrong (it dried on both sides and way too much.) I'll definitely be considering this and a few other things from his video in future cooks.

[@snoxracr]

funny I found this vid, my wife and I have been working on a chicago thin for about 2wks now, adjusting recipe and construction techniques as we go. we're fermenting our dough about 5-7 days, rolling it out and curing in the fridge for 14-18hrs. our first experiment was a few doughs made with 00 Caputo pizza flour, the result was crispy and tasty but there was to much "chew", next up we're trying a 50/50 blend with AP and a 75 AP/25 00 blend so we can compare the results. one thing we quickly noticed is that construction of the pizza is critical, getting the correct amount of sauce/cheese made a huge difference in the cook. This is the pizza we miss most since moving to the Deep South where the best pizza in town (outside of our homemade) is the Hut :P

[@CookingOnTheWeekend]

Your method sounds very close to Pat's. I finally nailed this last night. I precooked the crust-- then added sauce-- precooked more then added the toppings. I got the little air pockets I wanted and a perfect no flop crispy crust. I'll be doing a new vid soon. Good luck!! This will be an ongoing project for some time =)

[@cheftuan]

What an awesome video! I'm looking forward to more of your videos. Happy belated birthday!

[@CookingOnTheWeekend]

Thank you so much and happy belated birthday to you as well!! I'm so happy I found your channel and look forward to watching many more of your videos!!

[@corey_penrod]

Nice video Steve!

[@CookingOnTheWeekend]

Thanks!!!

[@cdfreester]

Jake's Pizza was a favorite of our family when we lived there in the early 70's. And I love Johnsonville brats, but their Italian sausage is terrible. I buy a locally made Italian sausage that is very reminiscent of the kind found in Illinois.

[@CookingOnTheWeekend]

If I can ever find a local place that can make it even close to the way I remember it, they will have a customer for life! Like yourself I love Johnsonville but not the Italian Sausage. IMO opinion it has way too much salt, not enough fennel and something else is off. I came to the conclusion recently if I want really good Italian Sausage I'm just gonna need to make it from scratch starting with grinding the pork. Even the ground pork I buy locally isn't great and I'm too cheap to pay a butcher to do it right lol. Just waiting for that good pork butt special and I'll be buying three of them. Thanks for your comment!