Get the FREE recipe for Chicago Thin-Crust Pizza: https://nyti.ms/3E7USqc
Kenji López-Alt spent five months studying Chicago thin-crust pizza, going through scores of iterations to come up with the best version. The crust on a Chicago thin-crust pizza isn’t just thin, but thinner-than-a-saltine thin. It’s extra crispy and has just enough structure to hold its own weight against a heavily seasoned sauce and a caramelized layer of mozzarella. And thin crust has sauce and cheese all the way to the crispy edge with a frizzle of nearly blackened cheese hanging over it.
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45 Comments
Get the FREE recipe for Chicago Thin-Crust Pizza: https://nyti.ms/3E7USqc
Love Kenji and his recipes! Thank you!
This recipe takes 3 days to do. In that time, I could just fly to Chicago and eat for three days instead.
YES! This is Chicago pizza-our favorites were from Aurelio's, Lou Malnati's, and Vito & Nick's. But, being from the west coast, we were baffled by the "party cut" style and quickly learned to order ours "pie cut". Kenji, your pizza looks delicious with that frill of caramelized cheese around the edge.
If you've ever had gross crackery frozen pizza from the store, this is that. But with a lot more effort. Pizza lovers steer clear.
Yes! But salt doesn't kill yeast
What happened to Kenji? Looks like he's got MEGAAIDS 😢
Rest it on a screen to keep the crisp. Kenji – excellent content as always! Looking healthy my friend!
Nice, Kenji! Thank you!
Looks like you've made a delicious pizza!
Looks amazing!!! If I don’t eat sausage, should I drizzle some more EVOO to make up for that sausage fat alchemy you mentioned?
Next time get an actual Chicago pizza guy to make this…
The cartoon references are so endearing.
Giardinerra is from New Orleans muffaletta sandwiches at Central Grocery and Deli. I make those by hand. Takes me 3 days, not including the pickled veggies!
It's Milwaukee style thin crust. Chicago stole it
Thanks Kenji! You are fabulous
Hah that Who Framed Roger Rabbit reference was spot on.😂
This is cool! I would add that a good pizzeria in Chicago will have a bit more involved sausage recipe with a ton of fennel.
We use flat bread to make crispy thin pizzas in my home, so this is the kind of pizza I can most get behind. 🍕
So is a Totino's pizza a Chicago pizza? Looks very good- Just realized those pizzas have the cheese and sauce going all the way to the edge. Those pizzas I buy for christmas and thanksgiving night dinner- after eating a big family lunch- go home and have my little junk food pizza. Glad to see a sauce with seasoning in it.
2:54 Frasier vibes
I can't watch him anymore. The fact he would kick out people out of his restaurant b/c they have different political views is too much. You can hate Trump but if you are operating a restaurant your goal is hospitality. Win people over who disagree with you with love not by kicking them out of your restaurant.
असेच निरंतर स्वादिष्ट आणि उत्तम रेसिपी शेअर करा! 🍲😊
love kenji's apron 🩷
For me, keeping it in the fridge for another day is a deal-breaker. I just don’t have room for these 14-inch pies. But it looks extremely good!
Thank you for calling it Midwest style a few times! I grew up a few hours from Chicago in two directions, in Michigan and Iowa. The best pizza joints had this style pizza. Maybe that’s why, to this day, I don’t eat the bare crusts of pizza. 🤔
😍🥰🥰😍🥰🥰🥰🥰😍🎉🎉🎉🎉🎉😅😅😅🎉🎉🎉
This was actually Milwaukee style first. They did it a few years before Chicago did and that is well documented all over. Look it up! that being said the toppings you used are classic for Chicago. Milwaukee usually has Sausage, Onions and Mushrooms.
Someone's on Ozempic. Poorly thought out recipe and looks way too greasy. Thumbs down.
My oven is not going to 500F and I don't own a pizza stone. However, I find it is not much of a problem with any kind of pizza that's not Neapolitian style. It takes a little longer and turning on the broiler for the last few minutes helps. I might give this pizza a try even though it takes two days 😊
Kenji is so likeable
Giardiniera on pizza is truly an underrated pizza topping and pairs wonderfully with Italian Sausage. Thanks for the video!!
Respectfully, the sauce and cheese do not go literally all the way to the edge, leave a 1/4-1/2 inch gap. The crust is less likely to burn than the cheese, I believe.
1. Tillamook makes a block of Whole Milk Low Moisture Mozzarella cheese. If you dont want to save money with a block of cheese. They also sell Farm Style Thick Mozzarella Shredded Cheese. If you dont have Tillamook at your grocery store than sorry I guess. Sucks for you as Tilla mook is literally the best non-gourmet cheese brand hands down. prove me wrong with a better brand
2. Its criminal to not put fresh minced garlic on pizza. especially at home. Fresh. Minced. Garlic. Not that pre-minced jarred abomination that was once garlic and is now a texture vehicle for Sodium Benzoate. lol
Portnoy knows pizza better than Kenji. 1 bite.
When the camera showed the bubbling in the oven & then he yanked it out I actually gasped out loud to myself 😋
OMG….thank you Kenji! ive been hunting for a great tavern style recipe for a long time. Cant wait to try this!!!
Kenji is an authority figure in my cooking world – and he’s still worried about pissing off the pizza community. You’re OG dude, can’t wait to make this
Many pizza places around here offer an Italian beef and giardiniera pizza on the menu. But one evening, when we were ordering an Italian sausage and black olive pizza, I accidentally added giardiniera to it on the ordering app. We decided to just go with it and now it's one of our go-to combos along with the classic SMOG (sausage, mushroom, onion, green pepper). If you haven't added giard to your sausage pizza yet, you have an assignment for this week. Kudos to Kenji for publicizing this combo.
I've looked into it and cannot find any evidence this style of pizza existed in Chicago before the end of WW2, which is the same time it appeared in other cities throughout the Midwest. Vito and Nics, for example, existed since the 20s but did not serve pizza until after WW2. My belief is that WW2 veterans and Italian immigrants familiar with Roman Tonda style pizza brought their recipes to America after WW2 and adjusted them for the American market, which is how other styles of pizzas originated.
Kenji has such a great sense of humor while he presents.
The real chicago style pizza, the other one is not.
Excellent! Kenji is the best teacher!
"maybe St Louis style"?? Provel or gtfo out. Crust is correct though.
3 days for 1 f*cking pizza, are you serious?