Chicago Tavern Style Thin Crust Pizza At Home

[@SmokyRibsBBQ]

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[@RichardWille-wi1sz]

I worked at Aurelio’s in Homewood during high school in the 60s and they would take the pizza off the pan and put it directly on the oven stone for several minutes which would finish the bottom. I noticed your pizza was a little light on the bottom so I would suggest trying that.

[@kmiller1974]

Thanks for letting people know that Chicagoans don't eat deep dish. The only thing is wherever I go for a pizza, the cheese is the last thing to go on it. My favorite toppings are sausage, green pepper, and onion. They're always under the cheese. Nice crunch to it. Great job.

[@SmokyRibsBBQ]

You're welcome and thank you for watching.

[@troyv8302]

Looked good Rus and I say that as a lifer in Chicago and a guy who worked 4 years as a line cook in a pizza joint (that is still going strong after 50 years). I would say to make it more of an authentic "Chicago" tavern style pie, it would have sausage, mushroom, green pepper, and onion. Most of the old time joints call that the special. As for the crust, some are much thinner, some are thicker, you were right in the ballpark. Like I said, it looked good, hell I'd eat that. Great job Rus!

[@SmokyRibsBBQ]

Thanks Troy, glad I got the crust right. I focused on that mainly because toppings are so subjective to what people like. Did a lot of research on this and most did do sausage, but for filming purposes, I kept the toppings very simple, but that special is right up my alley. Love bell peppers and onions on pizza like the Philly Cheese Steak pizza I did recently. My wife absolutely loves those. How much do you know about the deep dish pizza? May have to pick your brain before executing that pizza in the near future.

[@troyv8302]

@@SmokyRibsBBQ I don't really eat much deep dish pizza. I do order a stuffed pizza a few times a year. It's like a deep dish in being made in a pan with thick crust but is different as it is cheese intensive with all the cheese and ingredients being sandwiched between a thick bottom crust and a thinner top crust with the sauce on top of the top crust. Most places around me make that instead of the traditional "Chicago" style deep dish. The good deep dish is more of the trendy places like Gino's East, Lou Malnati's, or Pequod's. Pequod's is more for the Chicago residents while the other 2 are more touristy places to go.

[@stevenbarnes8238]

I lived in Chicago for 40 years and found out early on that deep dish is for the tourists!. Tavern style IS Chicago's pizza. Ef you new york.

[@dougstitely5136]

Russ that pizza looks delicious and yes would love to see ya do a pepperoni video. Take care!

[@SmokyRibsBBQ]

Thank you! I'm doing the pepperoni sometime soon this winter

[@BallisticBBQ]

Rus, you TOTALLY NAILED THAT PIZZA! The crunch was driving me, crazy, brother! Glad. You're getting some use out of that cutter. Cheers!

[@SmokyRibsBBQ]

Thanks Greg, it's a lot of fun. I always have loved making pizzas and brother that pizza cutter works super well! I'll be getting a lot of use out of that bad boy. Cheers Greg 🍻

[@handcannon1388]

That is quite the pizza cutter. It looks like it works well as a rocker-type pizza cutter ... and you could also channel your inner John Belushi and shoot a remake of "The Samurai Chef" if you wanted to. Heck, Stevan Seagal might even be ready to star in it.

[@bruck177]

As a lifelong Chicagoan currently living in London, this video hit me in all the right places, really made me long for Aurelio’s in Chicagoland. Well done man, might give this a go using whatever I can find in these British markets 😂

[@timmills9727]

Looks great Russ! I had a friend years ago who owned a pizza shop and he brushed olive oil on the dough before topping it to prevent the crust from getting soggy.

[@SmokyRibsBBQ]

Thanks, I appreciate it! I've done that as well with olive oil. Tried to keep this one as authentic as I could. Thanks for watching!

[@Trumpetmaster77]

Love the crunch! That’s how I like my pizza! Yes let’s see the pepperoni video! Fantastic cook Russ!

[@SmokyRibsBBQ]

Oh man, me too Luis! I'm gonna do it for certain Luis, sometime this winter.

[@bragemogstad7124]

That looked good. In my opinion, as a 2 year employee at Peppes pizza, you did really good. For my taste, I prefer to add those pepperonies half time, but thats just my reference to make them more juicy (less humidity evaporates). Just made some discoveries on the tomato base while making neapoletine style pizza weekend w my son. We did a direct comparison between a pan prepped tomatosause vs a simply stired ingrediences sauce like you made. We prefereded the pan prepped tomato sausage over the stired. It had a ritcher flavour. Pan prepped means, starting off with very lightly frying a very modest amount of fine chopped garlic & onion in oliveoil, before adding the tomato, sugar, salt & herbs. Oh, and replacing sugar w honey might lift the taste a tad as well. This should pre cock for 15-20 minutes on low temp. It clearly made a difference. As for the dough, this was a low hydration "old school" dough, you'll find these in old school pizza places in Italy as well. The modern style 75% dough has been slowly taking over, and thats mainly due to the fact that it puffs up a tad more in the crust and gets even more crunchy. You might wanny try out that style as well, means less oil in the dough, more water, and a bit more oil on both hands and plate during prepping and coocking. Mutch easier to handle & stretch. As for deep dish pizza, you are pretty close in your methology as is, using those forms. Just make a higher hydration dough in taller forms, and to me, you're gettin' there. As a pro tip for the dough, I'd recommend making a 50/50 polish (flour/water/yest/honey) to ferment in a fridge over night. Simply add the rest of the flour, salt, yeast, oil and salt next day, and you'll get a bit tastier and stronger dough. The polish can be pre prepped and lasts for 4-5 days if you put it directly in the fridge. If you're to use it next day, let it rest in room temperature for an hour before putting it in the fridge.

[@DeadBrokeBBQ]

Looked great to me Rus!!! Up here we do a lot of thin and crispy crust and just like you did we cut them in squares! I love that oven brother!

[@SmokyRibsBBQ]

Thanks Jeff! Got to love a good thin crispy pizza.

[@davidb9547]

Thin and crispy extra done. That's my favorite style.

[@SmokyRibsBBQ]

Mine too! Thanks for checking it out!

[@garryhammond3117]

Russ - This is awesome pizza! - There is nothin' not to love about it! Thin crust is "where it's at" and the thick tomato sauce rocks. Thanks! - Cheers!

[@SmokyRibsBBQ]

Thanks Garry! I appreciate it! Cheers!

[@bigronshobbies8209]

That looked awesome Rus, love that pizza oven.

[@SmokyRibsBBQ]

Hey Ron, thanks for checking it out!

[@donjuan2421]

I grew up in Chicago, still live on the South Side.. Gotta admit, great job.. When I heard that crunch when you were cutting it, I knew you had it

[@rickross199]

Pizza looks great Russ loved your choice of music! That was fun to watch

[@SmokyRibsBBQ]

Thanks, glad you enjoyed it!

[@FracDaddyBBQ]

Now that’s what I’m talking about Rus that’s my favorite style of pizza great job sir

[@SmokyRibsBBQ]

Thanks Jared! I've always loved the thin crust as well!

[@daddydutchbbq]

Rus, awesome looking pizza and your attention to details is great !

[@SmokyRibsBBQ]

Thank you kindly Kent!

[@jeffincabo]

We were in St,Louis for our annual trip back home in August Rus. Couldn't go to StL without some IMO;s and toasted Ravioli. We went to the one on Hampton Ave. this time and enjoyed dine in with the locals. Then it was off to Chippewa St. for some Ted Drewes frozen custard. Love your pizza maker !

[@SmokyRibsBBQ]

I enjoyed my stay in the St. Louis area back in 2005 and 2006. IMO's was a regular thing for us back then. Would love to go back one day.

[@garytingler3222]

Fun watching you with the pizza. I can tell by the equipment you are a pizza lover !!!! Great Job, Pizza looks great to. My wife and I like the thin crust also.

[@SmokyRibsBBQ]

Thanks Gary! Yeah I use to do pizza videos a lot back in the early years and mainly because I love eating them LOL. They are fun to fool around with. Thanks for checking it out!

[@Richiemouse]

I've used a ThermPro for the last couple of years and it works just great. Loving the thin crust pizza, my favorite.

[@SmokyRibsBBQ]

Yeah the thermometers are great especially for the lower price. Thanks!

[@billweare2146]

You had me at , ”Who wants to see me do pepperoni?!” Great looking pizza-next level oven. Gonna have to up my game!

[@SmokyRibsBBQ]

Good deal! I'm really enjoying the oven.

[@donaldcrane3945]

Hey Rus, great pizza video! I saw you on John Setzler’s Wednesday night chat the other night. I didn’t know about your channel until then and subscribed and now I’m hooked. Keep up the great work.

[@SmokyRibsBBQ]

Thanks so much and glad you found my channel. I've been knowing John for over a decade now. Glad you are enjoying the videos!

[@condermachine2916]

Wow!!! That looks fantastic Rus!!!

[@SmokyRibsBBQ]

Thank you!

[@PaddyJoeCooking]

Thin crust is the only way to go in my opinon and this is one of the best thin crust pizzas I've ever seen YUMMO I gotta try and make that crust!!!!

[@SmokyRibsBBQ]

It’s my favorite pizza hands down. Thanks for checking it out

[@paulmisseg9398]

Pepperoni! Yes!

[@christophermarx344]

Thanks Russ, really appreciate your sharing the different variations on classics, whether it's pizza or hot dogs, always well documented and well represented. Growing up in Milwaukee, this is similar to what tavern pizza's would be in my hometown as well.

[@CantankerousDave]

When a man owns his own industrial dough sheeter, you know he’s serious.

[@SmokyRibsBBQ]

Haha, pretty much. Thanks for watching.

[@daleley7645]

Outstanding! The crunch makes me hungry. Would love to see a pepperoni recipe video.

[@SmokyRibsBBQ]

Thank you! Pepperoni is coming for sure!

[@YesItsMario]

Oh man, that pizza looks killer, love a good crispy crust.

[@SmokyRibsBBQ]

Thanks Mario! My favorite for sure!

[@wayneroland8220]

I live close to Chicago. Looks really close to what we get. I put crushed red pepper on mine. Thanks. Hell of a oven.

[@SmokyRibsBBQ]

Glad to hear it. Thanks for the input. I also love adding red pepper flakes and parmesan to my pizzas. Didn't do it here, but normally I do.

[@OutdoorsInMaryland]

Wife is loving the pizza sir!! Looks great as usual, hot pockets love them to dude!!

[@SmokyRibsBBQ]

Hey Sam, thank your wife and thank you for watching both videos. Hot Pocket 🎶🎵haha

[@matthewodwyer7139]

Delish! Dave portnoy would approve with that crunch and well cooked crust

[@oreally8605]

I could eat that whole pizza 🍕 myself. Great job Rus.

[@SmokyRibsBBQ]

Thanks, I appreciate it and I appreciate you watching!

[@smokinjoeprestwood5889]

Great looking pizza Rus. Love that crispy cracker crust 😋

[@SmokyRibsBBQ]

Thanks Joe! My favorite for sure!

[@ChristyVaughn]

I’m down for a pepperoni video! Goodness that makes me want a thin crust pepperoni pizza!

[@SmokyRibsBBQ]

Hey Christy! I'm doing the pepperoni sometime this winter! Thanks for checking the video out!

[@chriscuervo78]

Love the Newks cup as well as your videos sir 👍👍

[@drwgisblaidd2650]

Love to see you making Pepperoni! Thanks Russ!!

[@SmokyRibsBBQ]

You bet!

[@SmokeyINdallas]

The Mississippi man strikes again - CRUSHED IT

[@SmokyRibsBBQ]

Haha, thanks!

[@805BBQJUNKIE]

Rus since I've been watching you your A man with many hat's in the cooking world pizza heck yeah

[@SmokyRibsBBQ]

Hey Jorge, yeah I like to do all sorts of things. I just enjoy cooking over all. I always have. Thanks for checking the video out!

[@julatsa]

That pizza looked amaaaazing

[@SmokyRibsBBQ]

Thank you!

[@brianveestrom6784]

Pub style! you did it justice Rus.

[@SmokyRibsBBQ]

Thanks! I appreciate it!

[@avijoeyblackmore2579]

Love the thin crust pizza you did an awesome job love it Rus.

[@SmokyRibsBBQ]

Thank you! Appreciate you watching!

[@yesterkitchen]

Hey Rus! Pizza is hubby's #1 fave food too! We didn't get your amazing seafood. :) Thank you for the easy crust recipe! Loving your new pizza oven! Looks amazing!!

[@SmokyRibsBBQ]

Hey Jill! I hope you are doing great! Thanks for stopping by. I’m having a blast with this new oven.

[@briansivley2001]

I'm from Chicago and this pizza is definitely what us Chicagoans eat. Sure we're known for The Deep Dish Pizza and yes I do admit that it is apart of our city's identity but that's only for the tourists or for a special occasion once in a blue moon. What we eat is Thin Crust Pizza aka Tavern Style Pizza. And like everyone everywhere we have favorite places to get our pizzas mine is JB Alberto's. I've been having JB Alberto's since I was a baby and I love them. My favorite toppings is Bacon and Onion.

[@SmokyRibsBBQ]

Thanks for the input and confirming what I said. I was hoping someone from Chicago would chime in and confirm. Thanks for the comments and for watching. Much appreciated!

[@THEREALSHOWBBQ]

Awesome job as always bro. Pizza is definitely my top 5 favorites. Good to see you again. I had to take some time off from creating for a while due to health reasons. But I've started back up. I hope you and the family are doing well.

[@SmokyRibsBBQ]

Hey Scott, good to hear from you! I hope you are doing well now. Yeah, I thought you gave up on KZbin but glad to hear you are back!

[@DiamondzGirl]

That looks fabulous 🤩

[@SmokyRibsBBQ]

Thanks Deb! I can remember us back in the day having pizza a time or two haha

[@ManCaveMeals]

Lookin great Russ! Tjhat's a nice lookin' oven too.

[@SmokyRibsBBQ]

Hey John, thanks! I'm really enjoying this oven. So many possibilities to explore.

[@LeonRedfields]

That was really cool of Ballistic BBQ to send you that pizza cutter, He makes amazing videos just like you!

[@SmokyRibsBBQ]

Yes it sure was! I really like it and it's very sharp and works like it's suppose to.

[@Sharky762]

Fantastic cook Russ! Now I'm craving pepperoni pizza, thanks!

[@SmokyRibsBBQ]

Thanks, I appreciate it!

[@teryniafielder7230]

Man, that pizza was good! That dough was awesome!

[@SmokyRibsBBQ]

It sure was! I'm ready for some more haha

[@xtreemej7]

Love to see a full video on your cook shed.

[@SmokyRibsBBQ]

Thanks for the suggestion.

[@SleeperBBQ]

Dang it now I want a pizza oven even more not the little 12" 14" tabletop oven I want to be able cook with it. Mrs Sleeper agrees that makes the battle half won with money being the other half :) Thank You

[@SmokyRibsBBQ]

Yeah Lance! This one has plenty of room to do all sorts of things, not just pizza. I'm loving it!

[@michaelbaumgardner2530]

My Kinda pizza right there,love the crunch.

[@SmokyRibsBBQ]

My favorite as well. Thanks for watching!

[@Mankitchenrecipes]

Rus, that pizza looks absolutely amazing! I love pizza of all kinds and thin crust is a favorite so you know I'm loving this one! And as for toppings you can't go wrong with pepperoni! Here in NM we can get green chiles on pizza of course so you know that's going on ours! And dang that dough sheeter is awesome! A million years ago I worked at a pizza joint and it was all about the hand tossed back then. Can't wait to see the next one!😋👍

[@SmokyRibsBBQ]

Thanks Kevin. I really enjoy making pizzas. It's been awhile since I've done any on the channel, but now with this new oven, there will be more, and other things as well.

[@jjlatch76]

Looks great Rus!

[@SmokyRibsBBQ]

Thanks!

[@MileHighGuyBBQ]

I think it turned out great and I love that style pizza as well. Love the pizza oven also. Seems like a great way to cook pizza 🙂

[@SmokyRibsBBQ]

Thank you! Yeah I'm really having fun with this new pizza oven and makes a great heater for the porch area as well.

[@JaxxDrinkwater]

That pizza looks fantastic . I might give this recipe a try on the Wildfire if that's ok. I'd like to see a pepperoni video for sure brother.

[@SmokyRibsBBQ]

Thanks Jaxx! Heck yeah man, break that WildFire in with this pizza brother!

[@mutley0130]

That midwestern pub style pizza is my absolute favorite style. When Bootleggers was on Pass Rd near the Keesler gate I was a weekly regular there. Not good for the ole military fitness test but it tasted good!

[@SmokyRibsBBQ]

I never got to go to Bootleggers. Wish I would have. I love all pizza, but the thin style crust has always been my favorite.

[@Shaken_AND_Stirred]

Could you let me know the reason that you chose the midsize Fontana over the smaller version, please? Reason I ask, is that from their website, the small one looks to be fairly large. When I watched you make your very first pizza and you went over the new oven, it looked almost huge in the video. I’m considering one, but was wondering what made you choose the midsize one if you don’t mind me asking. Thanks, Mitch

[@SmokyRibsBBQ]

Seems like I answered this on another video, but it's the size I wanted for the long and short of it. I like the looks and the bigger size just suits my needs. I want to be able to do multiple things at once if need be. I would have been ok with the biggest one too. It all depends on what you want and need I suppose.

[@Jules_73]

Chicagoan here and I approve this video. Lol. My only critique is you should use corn meal instead of flour as the barrier between the pan and the dough.

[@SmokyRibsBBQ]

Good deal, thanks. Yeah I have used cornmeal before, mainly when using a peel and cooking right on the stone. The flour was right there and worked fine so that's what I went with. I've also seen people use rice flour since it resist burning better. I have also used semolina flour on certain types of pizzas. Thanks for watching and thanks for the tip.

[@TXDeathInvestigator]

Looks great, Rus!

[@BEERNBBQBYLARRY]

Being from and still living in the Chicago area, you got that looking perfect. Reminds me of the local Barnaby’s pizza chain around here, but I haven’t been to one in years. I been making my own version instead. 😉 That rolling machine looks interesting. Wish I had one similar to it. Rolling out the dough is the least favorite part of the process for me. Are those dedicated pizza ovens really better that using a ceramic Kamado? I love making Chicago pizzas both thick and thin, but the cost and space of a dedicated oven like that is a problem for me.

[@SmokyRibsBBQ]

Hey Larry! Thanks for stopping by. I appreciate that, I did a lot of research on it, but still you never know until locals can give you their feedback. Much appreciated. Yeah, the dough sheeter is a game changer if you are wanting to do a lot of pizzas. I use to cook pizza on my Kamado Joe's I use to own, but unless I kept my pizza stone no hotter than 550°F, it was always burn the bottom of the crust on neapolitan style crust. I did a video a few weeks ago using this oven with a neapolitan style pizza with a 720°F deck and it didn't even come close to burning. Those pizzas cooked perfectly in 90 seconds. I like it way better than a Kamado for doing pizza. With that said, that is with this particular oven. I can't speak for other brands or type and sizes of pizza ovens. Thanks again Larry!

[@BEERNBBQBYLARRY]

@@SmokyRibsBBQ Excellent. Thanks for the feedback. Yes, 550 is about the top temp on my Kamados too before burning the bottom.

[@SmokyRibsBBQ]

Anytime Larry

[@dwaynewladyka577]

What I like about that pizza is the crispy crust. My favorite pizza is Margherita pizza, followed by sausage pizza. Pepperoni is also good on pizza, and that was great choice for a topping. That pizza cutter looks like a sword. Pretty cool. Cheers, Russ! 👍👍✌️🍕🍕

[@SmokyRibsBBQ]

Yeah crispy thin crust is my favorite too Dwayne, even though I'm especially fond of the neapolitan style crust that the Margherita pizza has. I just love pizza LOL. Cheers!

[@J-Banks]

Oh man Rus that pizza looks great. I want to get a pizza oven for my outdoor space at some point. Been going back and watching some of your reloads like red beans and rice and The crawfish pie man great videos definitely going to be making them soon getting colder up here in New England and love me some Cajun food wish I could get crawfish,crabs, and boudin easier up here. Keep up the great work bud 👍🏼. Do you have a Jambalaya recipe? Been wanting to try making that also

[@SmokyRibsBBQ]

PIzza ovens are a lot of fun and thanks for checking out the videos! I appreciate the comments and heck yeah, cook that Cajun food. My favorite for sure!

[@AussieAngeS]

Yum that’s a nice looking pizza Rus, I like that commercial pizza dough roller thingy lol that’s cool. Yes show how to make pepperoni one day please 😊

[@SmokyRibsBBQ]

Thank you Angie! The sheeter will come in handy for sure. I like making my own tortillas, pie crust and pasta, so this thing will get a work out for sure. Pepperoni coming soon!

[@doublej963]

Holy pizzzza brother, keep up the good work 💯👍

[@SmokyRibsBBQ]

Thanks! Will do!

[@EasyRecipesWithBHARTI]

Wonderful dish😍 , Excellent presentation 👌. Watched Full !! Stay Connected 🙏👍💞👍

[@SmokyRibsBBQ]

Thank you so much 👍

[@fireside007]

👍 YOU ~ ROCK ! !

[@SmokyRibsBBQ]

Thank you!

[@notsurewhatscookin8691]

This looks so amazing wow 👏

[@SmokyRibsBBQ]

Thanks, I appreciate you watching the video!

[@daddyanddaughterduoscookin3599]

Looks amazing 🍕🍕🍕🍕🍕great cook 👨🏼‍🍳daddy

[@SmokyRibsBBQ]

Thank you 😋

[@LuisRodriguez-gt9hx]

Many Chicago places use fennel seeds in the recipe, try that in the recipe for the crust.

[@jeffegland9957]

Chicago native and I think this is super close to what might be a Pequods thin crust. Personally, I don’t go alllllll the way to the edge. Just maybe 1/4” to, for the finger tips. And that’s maybe a little darker than a lot of places go. Crust looks and sounds great though!

[@SmokyRibsBBQ]

Thanks for watching and thank you for your input. I appreciate it.

[@johnhowaniec5979]

Been making Chicago tavern thin for 30 plus years only things i would change use corn oil 1/4 cup for dough and add some olive oil to your sauce and toppings first sausage and green pepper and onion is popular then your chesse covers toppings.

[@SmokyRibsBBQ]

Thank you for the tips! Noted.

[@EverydayBBQ]

That. Looked. Awesome! We gotta hang out again soon! Just us and that pizza oven lol. 🍕 🍺

[@SmokyRibsBBQ]

Thanks Mike! Yes sir, we definitely need to hang out again! Anytime brother, you are always welcome!

[@randyshifter]

This looks better than mine in the oven Rus!!

[@SmokyRibsBBQ]

LOL Randy. This pizza can easily be done in a oven with same results, but I sure enjoy doing it in this oven.

[@benjamincarvin8031]

Lord have mercy russ your cooking arsenal is unreal brother lol 😆 👀👀 I cook out almost every weekend also and your food always looks fantastic 👌

[@SmokyRibsBBQ]

LOL, if I still had everything I have ever owned, there would be no place to put it all. Part of running a cooking channel. Thanks for watching!

[@BBQROCKSTAR178]

This is the real deal Chicago pie.

[@SmokyRibsBBQ]

I've never had the real deal, but based on what I researched this should be pretty darn close. Thanks for checking it out John!

[@PAPATexas]

Nice dough sheeter. I make pizza's in my #ZGrills Since your gonna be making pizza's, make one with olive and garlic instead of the pizza sauce. Make a Bacon Potato BBQ Pizza! They are awesome! Pepperoni is my favorite. Good job Rus!

[@SmokyRibsBBQ]

Thanks Papa TX! I love olive oil and garlic on French bread. I know it would be great on pizza, especially the Neapolitan style crust. Thanks for checking it out!

[@panchucko]

looks great, think crust is the best

[@SmokyRibsBBQ]

I think so too! Thanks for checking it out Panchucko!

[@lisaoverson5434]

Where did you get your pizza pan ? Can’t wait to try your recipe

[@SmokyRibsBBQ]

It’s a Lloyd pizza pan. If I remember correctly I purchased it from Amazon

[@GrillinandChillinwithMojo]

Oh snap. Looks amazing

[@SmokyRibsBBQ]

Thanks Mojo!

[@roadhog1987]

Looks and sounds great

[@SmokyRibsBBQ]

Thanks, I appreciate you watching!

[@roadhog1987]

@@SmokyRibsBBQ definitely I enjoyed it

[@BBQPITDOG]

This was awesome Rus! Cooking different regions favorite pizza is a great idea and a way to learn also! You'll be making your own toppings and cheese next!! The pizza slicer is cool. This pizza is exactly how I like them too. You nailed this Bud! Y'all take care over there!

[@SmokyRibsBBQ]

Thanks Rob! I love trying to recreate these sort of things. Yeah Greg hooked me up with that slicer! Love it! Thanks Rob, I appreciate it!

[@cooknbbq53]

That's one delicious looking pizza 🍕. 👍🍺

[@SmokyRibsBBQ]

Thanks, I appreciate you watching!

[@scottw3039]

Great video, thanks

[@مكةالمكرمة-ت1ج]

🇩🇿Greetings from Algeria

[@Jeeptj1300]

GREAT JOB ON THA PIZZA RUSS

[@SmokyRibsBBQ]

Thanks, I appreciate it!

[@gRosh08]

Thank you for sharing.

[@SmokyRibsBBQ]

You're welcome, thank you for watching!

[@Jimbocue]

That’s a good looking pie Rus, send me one to Kuwait Lol!

[@SmokyRibsBBQ]

Wish I could Jim! Be safe over there and thank you for all you do!

[@Mike_Greentea]

👍

[@walcrow7319]

I've cooked pizza in my Weber for years and have always used a 12 inch flour tortilla as the base on a pizza stone. It doesn't get any thinner and crunchier than that.

[@SmokyRibsBBQ]

Sounds like the Mexican pizzas I've done before. This video was about showing how it's done in Chicago and how they build their crust. I will be featuring other pizzas from other big cities in the near future.. I've done pizza on about every grill I own. From the Weber to the kamado cookers. Even did pizzas in the firebox of my LSG offset smoker. That actually worked out quite well, but this pizza oven has them all beat for high temp pizza or lower temp pizza like the one in this video.

[@professionalidiots101]

Looks good to me 😉

[@SmokyRibsBBQ]

Thanks 👍

[@TRIPLEBsBBQ]

MAAAAAAAAAAAAAAAAN OOOH MAAAAAAN!!!🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🍻🍻🍻🍻

[@SmokyRibsBBQ]

Haha, thanks Mike

[@gailsfoodandstuff]

oohhhhhh mmyyyyyy!!!!

[@BBQROCKSTAR178]

Yes sir!!! Yummy

[@SmokyRibsBBQ]

Thanks John! I appreciate it!

[@DavidD6969]

Nice 👍

[@SmokyRibsBBQ]

Thanks ✌

[@Sheenasalesthriftytreasures]

yum

[@IzzyEatz]

Pizza 🍕 🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥do a Detroit style!!

[@SmokyRibsBBQ]

I do plan on doing Detroit style in the near future. Thanks for watching!

[@IzzyEatz]

@@SmokyRibsBBQ love your channel thank for sharing this video!!

[@gailsfoodandstuff]

me again, I wish i could do a screen shot pic here, but often, it appears you have horns growing out of your head.. its the horns hanging up in the background. lol

[@SmokyRibsBBQ]

LOL Yeah, my son (camera man) was laughing about it as we were shooting the video.

[@gailsfoodandstuff]

@@SmokyRibsBBQ look what happened earlier today. yummo! kzbin.info/www/bejne/fHyyiJRsnN6oY9k