Eddie's Homemade Secret Recipe - How to Make the Best Chicago-style Thin Crust Pizza in Your Kitchen

[@dale5898]

I left Chicago when I was 21. Now I’m 69 and I’ve lived all over the U.S. and honestly I haven’t had anything but second rate pizza’s since.Go Cubs! I’m so old that Jack Brickhouse was still calling the Cub’s games!

[@eddieshomemade]

Im with u. I remember Jack. Go cubs!

[@JimKloss]

I’ve known Eddie for only a short time, but I knew he was on to something the first time I tried his pizza. I’ve been around for a few years and have had some of Chicago’s best. Eddie’s no-nonsense recipe and tips are 2nd to none, seriously. I’ve never been happy with my homemade pizza until I learned from Yoda himself. Many thanks, friend. 🙏🏻

[@eddieshomemade]

Thx Jim

[@jakesarms8996]

That recipe is primo ! It's worthy of the best toppings . I'm going to Alp&Del for cheese the next time .

[@MileHighGuyBBQ]

I grew up in the Chicago area for 49 years of my 56 years I've been alive. 7 Years ago I moved to Colorado to be near my daughter and grandchildren. Since coming here I have NEVER found ANY tavern style pizza that reminds me of home...Aurelio's and Nino's were my favorite. This recipe you just showed in this video is the EXACT pizza I have been craving since leaving the Chicago area. Even though this process is a little long to get the finished product I do believe all these steps must be done to achieve authentic style Chicago area tavern style pizza. I have scoured all of the pizza places within a 50 mile radius of me and I just can't find it. Over the last week I've seen many videos on this and most of them require you to go through the dough curing for days and then dry it out in the fridge for a day or so. I'm not all into that yet because I like to do easy and your recipe seems to be that way so I'm putting the other methods on the shelf for now so I can see if this is good enough. I think it is because your pizza looked perfectly Chicago thin crust tavern style 👍Btw, love how you don't make your own sausage versus the others channels that I watched that do. Yes you and I could do but why? lol. Keep pumping out videos and you'll hit that 1K buddy and I will be here to help 🙂 Awesome video on making the pizza you love and the pizza that I miss. Aurelio's is my favorite along with Nino's that used to be in Matteson, IL years ago 😋When I go back home it is a must that I stop and Aurelio's and Portillo's as well...nothing like hometown food...I miss a lot of it.

[@eddieshomemade]

Thx for feedback. Yeah I have watched alot of videos and I tell ya there is not many that have good pizza. I've watched ones w millions of views that were no good. This curing the dough thing is the most ridiculous waste of time I can imagine. But people don't know and while im sure it's probably good it's unnecessary. Thx for watching glad I can help. Life too short to eat bad pizza.

[@JackieTreehorn-w4o]

Eddie, Thank you for the recipe. I’ve made it like 5 times now and it’s just like the northern Illinois pizza I grew up with

[@jerryndollikemp69]

Brother, you saved my life. Coming from Chicago to South Carolina…. no pizza. I don’t care what they call it. It ain’t pizza… at least the pizza that is considered the best in the world. I did do something a bit different, though. I actually made a beef Italian sausage instead of pork. Had to use 2x the ingredients due to the density of the ground beef. But the flavor ….. hmmmm!!! Thank you, brother!

[@eddieshomemade]

Thx for kind words. Enjoy and subscribe if u like. I am just getting started. Up next .... Focaccia Bread!

[@howardganschow6118]

Truly the best pizza! Ed believes in using the best ingredients, and never cutting corners! And that’s why it is such a great pizza!

[@eddieshomemade]

thx Howard

[@jazzman2912]

It’s rare for someone to share their magic like this. Wow! I’m sharing with all my pizza-deprived family and friends! Many thanks, Master Eddie!

[@eddieshomemade]

Ty

[@jakesarms8996]

Thank you for this recipe, Eddie . I proofed the dough 4 hours, and it was just like you said - crunchy , chewy , and tasty . I didn't know Full Red could be used as pizza sauce, and I had half a container that I needed to use .

[@eddieshomemade]

Thx for feedback. Enjoy!

[@donnapetrey2840]

I’m not as lucky as Alyssa but I have enjoyed Eddie B’s Pizzas regularly for years now. As a full on, 💯 native Chicago Sicilian who has had many ristorante pizzas there is truly none better!

[@eddieshomemade]

thx Donna

[@alyssabraun538]

Lucky I get to have this whenever I want😂💗🍕

[@RyansFiles]

Found this from Twitter!!! Absolutely brilliant, subscribed. Love from the UK

[@eddieshomemade]

Glad u like. Post pics when u make. Thx

[@sebastiantesar311]

I'm Very glad I watched this, thank you for this video Eddie B!

[@eddieshomemade]

You're welcome. Please post pic if u try makin a pie. THX

[@eddieshomemade]

Ty

[@HfknK]

I'm 2 hours away, I'll be there in a few. Love a good sausage pizza. 😎

[@cokedude58]

Thanks for showing how this can be done at home by the average Joe without all of the scales, stand mixers, and other costly pieces of kitchen hardware that most people don't have. And thanks for the tips, especially the high gluten flour one. I have made many pizzas at home in the oven on a pizza steel but have never gotten the cracker style crust I was looking for. I think this flour will do the trick. Thanks again!!

[@eddieshomemade]

Thx for feedback. Post pic of your pizza. Lmk if it worked for you.😘

[@jzimby]

Nicely done!

[@eddieshomemade]

Thx

[@johnwilliamson9453]

You’re a natural! This was one of the best tutorials I have seen on pizza...thanks for doing it!

[@eddieshomemade]

Thank you so much!

[@johnwilliamson9453]

@@eddieshomemade So far this is the easiest and best I have tried. I used Anna “00” flour and it was so strong I had a hard time getting it thin enough (about 1/8” is best I could do). Have any tips from you or Benny?

[@fsugrad03]

Subscribed! That is a great looking pizza. Reminds me of Joseph's Pizza in Glendale Hts. I live in Arkansas now and the best pizza here is still Rot Gut! I will be testing out your recipe in a few weeks. Wish me luck.

[@eddieshomemade]

Thx and good luck. Post a pic after u make.

[@jcj6501]

Great video!

[@eddieshomemade]

Ty

[@johnranos4016]

1 PM, outstanding video! Cool of you to share😎✌️❤️🍕

[@eddieshomemade]

Ty

[@itslenka]

This looks so yummy I will definitely be trying this out !

[@eddieshomemade]

Thank u . Wont be disappointed. Good luck

[@joeymendola]

Looks so good!

[@eddieshomemade]

Glad u like it!

[@cturino7170]

Great pizza Eddie!! I will try it this week. Keep it coming!!

[@eddieshomemade]

Ty

[@stevenkimsey7039]

Gosh this is making me hungry

[@chroniclesofatunnelflyer5615]

Friggen Awsome!

[@aintgonnaworrynomore]

Hey Ed I'm going to share your video

[@eddieshomemade]

Thx Jason

[@jayvandenburgh855]

That looks AWESOME!!!! I do have questions! Since my son and I can never agree on what to put on our pies, I'd like to make smaller 8" individuals. Don't kill me for asking this, but I'd like to make enough dough for say (6-8) 8" pies. While fresh is fantastic, we don't always have time for that. I'd like to freeze some of the dough. Not long though, seems we're eating pizza at least once a week. Not enough room in the fridge for a giant bowl of dough just wating for when we want one though. Thoughts on portioning and freezing? Perhaps next video you can do one on brewing some Old Style! They don't carry that down here in Southern Missouri!!!

[@eddieshomemade]

My advice to you is to par bake some extra pizzas when the dough is still fresh. Meaning half cook them. Then cool on rack wrap and freeze. I've had 4 month old pizzas taste as good as fresh that way. When u heat up just throw on rack at 400 for about 20 mins from frozen. Also on freezing the dough I have no idea how much it would take for that for 8 inch pizzas. Make more than enough. Flour is cheap. If have extra give to neighbors. Share the ❤️

[@ToniWz]

I’m a fan and a new subscriber. Can’t wait to see more of your work.

[@eddieshomemade]

Welcome aboard!

[@eddieshomemade]

Thx hope u enjoy

[@RaymondSims]

Eddie, appreciate this video! That's looks absolutely smackin delicious! This reminds me of my childhood and adulthood my brother. Keep on making great videos, you got 11K views! LETS GO!!

[@eddieshomemade]

Thank you. Gonna do another soon

[@jamesbraun4471]

Looks great!

[@eddieshomemade]

Thanks!

[@therealmensa2.0]

Eddie B's Pizza is the best, he's a master at his craft and his presentation is awesome... like this video and subscribe for more...

[@eddieshomemade]

Thx Earnest!

[@dannydelude866]

Man that looks good! Miss my Chicago pizza

[@eddieshomemade]

thx Bro

[@mubarakmalik2345]

Fantastic. Thank you

[@eddieshomemade]

Thx for kind comment

[@matthewwhittington-jk9ep]

This thin crust pizza is delicious to make at home

[@eddieshomemade]

Ty

[@marechaglover4990]

I’m in texas but from illinois and the pizza is not good here. Thank you for this video!

[@eddieshomemade]

My pleasure. Hope u like

[@Bloodworthdeb4869]

👄It is also Great to use 3 other types of cheese on the pizza🤗

[@eddieshomemade]

Change it up to your liking. Just a guide. Thx

[@GalacticGlowPutt3]

Would using a pizza pan with holes eliminate the step of taking the pan out? Thanks!

[@eddieshomemade]

You can try. I found it still dont get that crisp crust.

[@garydube3627]

Hey Ed, was wondering if you had a Lou Malnati's type of dough recipe you could do a video on.? Love your channel by the way.

[@eddieshomemade]

Thank you. Not yet. Gotta work on it. Gonna do a couple vids this year.

[@latitude1904]

Turn All-Purpose Flour into High Gluten Flour --> Measure out 1 cup AP flour (4 1/2 ounces or 129 grams). Remove 1-1/2 tsp (1/8 ounce or 4 grams). Add 1-1/2 tsp vital wheat gluten (1/8 ounce or 5 grams). Whisk or sift to combine. Most grocery stores have vital wheat gluten (mine has it in bulk bins for cheap)

[@eddieshomemade]

Not sure if that works or not but if u cant find high gluten I guess its worth a try. Id be curious to hear from someone who has used both. And the differences if any.

[@carlcat]

@@eddieshomemade I've experimented with both and yes, adding gluten flour to all purpose flour works like a charm. I only make New York style pizza and the higher gluten makes the pizza crispier and also easier to work with when opening up the dough. Rolling out the dough with a rolling pin is not an option with New York pizza because it squeezes out the gas and makes the crust too much like a cracker.

[@pami4482]

My mother used to have a bread board like you have but hers was just slightly smaller. Could you tell me where you got yours? Thank you!

[@eddieshomemade]

Do u mean my cutting board or the giant one I have on the island? The smaller one I hot at home goods. The big one I made myself. Thx for watching

[@toddpeterson1673]

Looks great! What flour do you use cresota or all trumps?

[@eddieshomemade]

I use high gluten flour. Preferably Bouncer or Kyrol.

[@heliav8r]

What is the brand name of the flour you used? I see a couple brands/types at my GFS. Thanks!

[@eddieshomemade]

Bouncer is my fave. They also carry Primo gusto!

[@heliav8r]

@@eddieshomemade Awesome, thank you!

[@dstagl]

What's your preferred whole milk mozz?

[@eddieshomemade]

Cedar Valley low moisture whole milk mozzarella

[@dstagl]

@@eddieshomemade Thanks! That makes sense. Low moisture whole milk mozz is hard to find.

[@eddieshomemade]

Gordons food service.If you cant find somewhere else. Or good italian grocery. Scamorza. Good luck

[@poko247]

Still looks Awesome!!! Morton 84

[@eddieshomemade]

Thx Mike

[@joannejohnson1260]

Is 00 Pizza Flour the same as high gluten flour? Is there a specific brand you use?

[@eddieshomemade]

It is not the same. High gluten has more gluten. Apparently if you are making neopolitan or New York style that is what is traditionally used. If you like crispier chewier crust you will like high gluten. Most good Chicago style places use it. I like Bouncer or Kyrol. Good luck and thanks for watching

[@PerryCronin-y9j]

What do you think of a pizza steel in the oven?

[@eddieshomemade]

Its fine. But u dont need it. Im sure it would work well if preheated and u have a peel. But still gonna get smoke from whatever you are using to slide pizza in. Cornmeal or semolina. My method is less smoky. But cant honestly say the fire alarm never went off. Lol

[@Pizzanerd94]

What do you use to grate your mozz? Also, what brand of high gluten flour do you recommend?

[@eddieshomemade]

Just a hand grater. I like bouncer high gluten flour. You can get it at gfs. Any will do though

[@eddieshomemade]

😘

[@rubigutierrez6396]

Tienen sucursal en Campeche? Pizza cuadrada

[@eddieshomemade]

No comprende

[@eddieshomemade]

No❤

[@prachipatel5955]

Wher can I buy this flour?

[@eddieshomemade]

Gordons food service

[@th33b33]

Be sure to cook well done like they do at Vito & Nicks on Pulaski!

[@dbebo]

Is there an easy way to print the ingredients and directions?

[@eddieshomemade]

Take screen shot. Then print on computer

[@eddieshomemade]

Thx for watching. I will try to figure out how to make printable

[@dbebo]

@@eddieshomemade - that takes 2 shots. I managed to cut and paste it onto 1 page. Thanks

[@dbebo]

@@eddieshomemade This recipe will make one 16" (or two 12") Chicago-style pizzas. The tools you need: • Mixing bowl • Rolling pin • Flat counter/surface to roll dough • 16" pizza pan • Conventional oven • Cornmeal The Crust: • 3 cups of high gluten flour • 2 tsp dry active yeast • 1 tsp sugar • 1 tsp salt • 1 1/4 cup warm water - Combine water, yeast, and sugar and let bloom for 10 minutes. - Pour into flour in large mixing bowl. - Combine with a large fork and then knead with your hands until incorporated. - Cover the bowl with a kitchen towel and let the dough rise 1-2 hours. Pound it down, then let rise an additional 1-2 hours. - Roll pizza dough to 1/8th inch thickness. The Toppings (in the order applied, very important): • Full Red Extra Heavy Tomato Puree (Stanislaus is what's I use) • Parmigiano Reggiano (freshly grated) • Fresh Basil • 1 lb Italian sausage (we love Russo's in Chicago) • Other Toppings as Desired • Whole Milk Mozzarella (freshly grated) • Oregano (dry) - Remember, the best, freshest ingredients make the best pizza! Baking Notes: - Bake pizza on a cornmeal-covered pizza pan in conventional oven at 450° for 10 minutes. - After 10 minutes, slide the pizza directly on the oven rack and cook and additional 10 minutes.

[@eddieshomemade]

Thx for helping. Im workin on my tech knowledge.

[@kosh2001]

FYI...there's a FB group I belong to called "Chicago - style thin crust pizza forever" Where people post the best thin crust in Chicago .

[@eddieshomemade]

Thx. Yes I am a member. That site is kinda frustrating because there are so many people making it so difficult to make a thin pizza. They have like a four day process of makin Vito and nicks. Drying out dough, talkin about cold ferments and all this other hogwash. Been makin pizza for over 30 years. It really aint that complicated. You can play w amounts of ingredients, but basically all pizza dough is flour, water, salt, yeast and maybe oil. Dough will rise in fridge, room temp, on counter wherever. Doesnt really matter where. The longer it rises the more gluten breaks down the more yeasty it tastes. Its basically that simple.

[@kosh2001]

@@eddieshomemade Well said!!

[@airselectricalcontractors842]

is it 00 flour ??

[@eddieshomemade]

No..if u watch the video it tells u its high gluten flour.

[@rom553]

Why don't you use the Stanislaus pizza sauce?

[@eddieshomemade]

I don't like it as much. Less is more. Have you tried the full red yet? Give it a try before you try the pizza sauce. Less acid and sweeter. Check it out.

[@Sugarlydeliciousness]

I made this pizza crust recipe with King Arthur's Lancelot high gluten flour. Thank God for high gluten flour because getting the dough right was a chore. Your flour to water ratio is off. *This is evident in your video with you having to add more water on camera and most likely off camera.* I don't know if you weighted your flour or just scooped it up in the liquid measuring cup to the 3 cup level. After 😅 *sweating to get the dough right the finished product was truly reminiscing of the Chicago style pizza my husband and I been craving since relocating back down south* to take care of our mommies who have now transition to heaven 😢. My husband keeps asking for pizza every Friday because we went out for pizza and beer at Home Run Inn, Lou M, or downtown Chicago pizza joints every weekend. So, I am gonna make it again using bakers percentage formula to get water ratio .🎉 We miss Illinois but love being back in the Big Easy. Torn between two lovers.😂❤ *Thank you sir for a good recipe. The best pizza recipe on KZbin that I come across for Chicago style tavern pizza.* 🎉🎉❤

[@Scottspeed12345]

Eddie B and Jobo?

[@eddieshomemade]

Lol

[@jimmychafins]

Get a pizza steel..! It will change your life

[@eddieshomemade]

I believe you. But I just happen to have a blodgett pizza oven now so no need. But I can see how it would help.

[@kruz2727ify]

One heck of a cutting board. Make it yourself? Me likey. I dumped all the toppings off into the oven while releasing the pizza to a stone. Smoke alarm going off. Wife pssst. Dog freaking out. Teenage daughter, disgusted as usual. Lol. I had a tad too much water in the dough.

[@eddieshomemade]

Thx yeah I made it for the videos. Forget the stone. Not needed. Good luck

[@KingBrewHA]

Pizza looked great, but you can’t cut slices that small and talk about flop😅🤣

[@eddieshomemade]

Ok well if you make the pie cut it New York style and get back to me.

[@KingBrewHA]

Cut half the pie Chicago and other New York style my man let’s see if your work holds up 😅😅

[@eddieshomemade]

I like when people from New York talk about flop they hold the pizza by both edges with inverse bend so it wont flop. U guys are ridiculous. Just want to fight about pizza. Constantly comparing one style of pizza to another. Its like fighting about Trump and Biden, you get nowhere and most of info is false.

[@KingBrewHA]

2 months later?! my guy you’re the one talking about how your inch by inch slice holds up…. Tell me you’re 5’6 without telling me lmao 🤣🤣🤣

[@eddieshomemade]

5 7 and three quarters. 😆

[@KarlKnutson0615]

What is the recipe by weight?

[@eddieshomemade]

That is a great question. I will try to get u an answer

[@thebit1287]

Are you talking about Russo Wholesale over there on Cicero? @Eddie's_Homemade

[@eddieshomemade]

Yes they are the best!

[@thebit1287]

@@eddieshomemade They got awesome beef too!

[@KarlKnutson0615]

Let it rest before rolling. That was wayyy tight.