So the recipes in question:
https://www.seriouseats.com/crispy-bar-style-pizza-star-tavern-recipe
https://www.nytimes.com/2023/03/17/dining/tavern-thin-crust-pizza-chicago.html
I've been eyeballing both these recipes for a while now, I just keep forgetting to prep the dough far enough in advance of when I'm able to cook it.
What is the main difference between these two, as far as the end result? Maybe I'm missing something, but on the surface it seems like they're very similar. though looking through the details and cook method, they're actually very different, so it seems like they're going to be very different pizzas.
All else equal, the chicago tavern style seems a bit easier overall, and it seems like it's a more recent recipe. I haven't had a chance to watch his video on it yet, so maybe that answers all my questions.
I grew up in the midwest, so I'm used to thin crust being a common style, and you could even get a half-decent frozen pizza. But now I'm in the SE US and it's hard to find good pizza that isn't NY style or neapolitan style. Not to say those are bad, because they're not, but I'm trying to find something more like these, with the crisp thin crust.
by DaveSauce0
2 Comments
I’m from the south shore of Massachusetts so Bar Pizza is huge here and it’s one of my favorites. I would say a bar pizza pan (Lloyd’s has a bar pizza pan) is vital to having it come out correctly.
Also, if you go for this style, have the sauce and cheese go over the sides to get “laced” and all crispy
Do you have only one week left to live? Or are you planning on eating just one last pizza before joining a cult that forbids pizza consumption?
If no and no, I’d just make both.
Report back please and let me know which one to make.