How to make Chicago Tavern Style Pizza Dough at home

Learn how to make your very own Chicago style pizza dough at home #chicago #chicagopizza #chicagostyle #pizza #pizzarecipe #pizzadough

[@dr.michaelcompton5565]

Do you have the complete recipe anywhere on here?

[@robcombs7505]

Thank you for this recipe. Having moved to the Southeast from the Chicago area, I’ve had to rely on sites like this to learn how to make real thin crust pizza.

[@jackhamdallah9951]

Best video on how to make dough 👏👏👏

[@ragibby6557]

A well in the dough? Are you making pasta? Chi town pizzerias just put everything into the mixer and turn it on. The well is only needed if you don't have instant or active yeast that must first be hydrated/activated.

[@weh1706]

First comment. Great video

[@AviSchwartz1]

So there is no rising time? From dough straight to baking?

[@dyminomonsters5274]

You roll the dough ball into a ball to actually get as much air pockets out of the dough to help it bake when rolled out when needed.

[@warlord8954]

Well, no recipe in the description. No measurements were provided for the amount of yeast, or oil. So, you leave it as a guessing game.

[@louamling1688]

he clearly stated the amounts when he was making the dough.

[@NipItInTheBud100]

In the next video you used dough that’s been proofed! How long should you let this dough proof before you use it and can you freeze it? Great video

[@dyminomonsters5274]

Let the dough proof/rise for at least 2 hours room temperature in a loose bag lightly tight or in a container with a lid. You can freeze dough upto 3 months until needed. Let sit in room temperature for thawing. If the dough begins to show dark colors in some areas of the dough that is left in freezer in the 3 month period, throw it out.

[@chrisparmelee3823]

Great video! Are the measurements listed somewhere? I’d like to try this recipe.

[@northamericanpizzaculinary927]

1 Kilo All purpose flour 540 g water 7g sugar 7g instant dry yeast 60g canola oil 20g salt

[@jasongrubb2279]

Thank you for the video! What’s the water temp? RT or fridge and for how long?

[@leejanes9636]

Canola oil is cancerous and advocating against olive oil in pizza dough should be a warm crime.

[@dyminomonsters5274]

Warm water 107-112 degrees. Use digital thermometer . This helps with the mixture of yeast to activate.

[@eddieringmeier9650]

I measured everything exact it said a kilo of flour is 8 cups of flour it was a lot dryer that what I see here.

[@BigBusinessP84]

Do you let it sit in the refrigerator for a couple days? Or put oil on it before putting it in the refrigerator?

[@bjjbrawler1]

No. That's for a more sourdough style... higher rise

[@darthpalagus3820]

Do you have a recipe for deep-dish dough?

[@paulstrauss9146]

We do NOT call it “tavern style”

[@ragibby6557]

Sure we call it tavern style. Having lived in a Chi town suburb in the 70s, 80, and 90s that's what it was called. Some call it thin crust.

[@ItalianFood]

Pink salt, grey salt, black salt and every other mineral-rich salt from around the world will not have any effect on the flavor of the dough. Claiming it will is complete hyperbole. There is no way you would be able to taste the difference with 20g of salt (whichever type you use) in this dough. Those salts are used to finish dishes by creating both textural and visual interest in a dish. You could use them with no change in taste, but the real reason not to is cost and a basic waste of their intended purpose(s). To eliminate the spotting because of the salt not being dissolved you should add it to the water and dissolve it. Yes, I understand that you are trying to not suppress the yeast but with so much yeast in relation to flour, it will make very little if any difference. Yeast in this case is mostly for flavor which you will not lose. Chicago tavern-style pizza is docked and basically flat (cracker thin), so talking about yeast imparting gas also makes no sense other than in the rise and at 15 minutes it's basically nothing. Furthermore, dissolving the sugar in the water and adding the yeast, just prior to adding them to the flour makes far more sense and will have no effect on the dough either. Efficiency is what separates professionals from home cooks. Though you do say it's for home cooks, you might consider illustrating these differences in future videos.

[@leejanes9636]

I agree with you completely. Dude is full of hot air

[@dyminomonsters5274]

Salt is not needed in dough. I use instant yeast, 107°-112° warm water. Use a thermometer. Pillsbury flour for my pizza dough.