Chicago Style Thin Crust (Kenji López-Alt / NY Times recipe)

[Le Grill]

Has anyone tried Kenji's new recipe posted in the NY Times? I could view the dough recipe but the rest is behind a paywall. Seriously considering subscribing just long enough to get the recipe!

https://www.nytimes.com/2023/03/17/dining/tavern-thin-crust-pizza-chicago.html

[JoeSousa]

I am excited to give this one a try sometime soon. And yeah, might may for a month of the NYT to get the recipe

[Attjack]

I might have to give it a go!

[Buck-i-Guy]

Try this (my subscription lets me gift a certain number of articles per month).

https://www.nytimes.com/2023/03/17/dining/tavern-thin-crust-pizza-chicago.html?unlocked_article_code=e8AwGe95zgupq2L6Y7btMAqSX_I6WSUzIH4Jy41CcUeopOn-O0mDSBDiAlLJkcPOpnyNpv_b0CaSiu-ybBMDV4UN9xnWUKwuBPiaEQSNVxov76vjA0RZWuIYudSgll1zTEqY7gDOctan3RKsXpjE0hgiG_QODHORsQGchkxor-HOU_8wuGKHVUHtZA9FOLmAUldQu5VT1UOUPrTpMz1a4BHF4okvjAz1si4-NKEw4cSgMKtUzPkTLrEUBR_fjY65xxy11sdOOir8P4OTZrUaFX7V9LkKzVn_R00ZmK2jUnJxFahzdoSLbUw4MzcZCl9eUleYN7bC3HIKxZH-iqme5sdR6n3uz8Lm&smid=url-share

[Sid P]

Thanks for sharing the link!

[Oak Smoke]

I’m late to the party. It threw up the paywall for me. What I really want is the dough recipe.

[SheilaAnn]

Oak Smoke me, too

[Uncle Bob]

I really like his opening line: "Some family members may call it obsessive behavior. I call it a gripping intellectual and culinary pursuit."

[Sid P]

Kenji’s obsession with pizza and burgers helps me feel better about myself…

[Donw]

If you get a chance read some of the notes. Quite a few people mentioned having issues with the dough rising and question the amount of yeast.

[Sid P]

Panhead John Heck, just crossing paths with you online has that effect 😳.

[Oak Smoke]

Panhead John What lead to your downfall? I mean from Eagle Scout to well now what happened. Was it women, booze, fame, money, what?

[Panhead John]

Oak Smoke Well, I think you can rule out fame and money.

[barelfly]

If you are on Instagram, Kenji posted this yesterday as well. A number of photos along with a few articles and the recipe, which is a link to the NYT link above.

He is also going to be putting out a video soon, which are always fun. I would imagine he may do something from his kitchen on this as well. And if you don’t follow his YouTube channel, he posts some great 5-10 minute videos for various dishes he cooks at home.

and…Doesn’t SheilaAnn do this style of pizza often? I think she just made it a few days ago in the CI skillet?

[SheilaAnn]

I did do a Chicago thin crust, but not in the CI. And the recipe I used was from ATK.

[MBMorgan]

FWIW, the NYT is currently running a subscription special for $1/WEEK. Not a real bad deal ...

[STEbbq]

I have been subscribed for several years now at $4 or $6 a month. It is easy to keep the promo rate.

[JoeSousa]

Got my first batch of dough mixed up. Didn't have any bread flour so substituted some 00 flour. Should work fine but if it doesn't I won't hold it against Kenji and will try with proper bread flour next time.

[Uncle Bob]

You might anticipate additional gluten and up the oil content just a tad since you've already got the water level fixed.

[JoeSousa]

Cooked up this pizza today. Made my own sausage and everything. I have some homemade giardiniera in the fridge but just didn't feel like having it today.

Overall very good. I love that the crusts are all shaped ahead of time so you can just crank pizzas out. Would be super simple to have half a dozen crusts ready to go and just crank them out during a game. Launched perfectly from the peel too.

[shify]

Cool. I mixed up some of this dough on Thursday and plan to cook tomorrow. Not home to do a full overnight cure, so hope the 6-7 hours will be sufficient. Looking forward to it

[SheilaAnn]

JoeSousa very nice!!!

[shify]

Followed this recipe last night and am a fan. Did one (mostly) plain pie and one with sausage and pickled fresno chiles. posted I’m SUWYC thread - see link below

https://pitmaster.amazingribs.com/forum/food-recipes-techniques-show-us-what-youre-cooking/show-tell/1394252-show-us-what-you-re-cooking-suwyc-volume-29-spring-2023?p=1397743#post1397743

[barelfly]

For those interested, Kenji posted a video on his YT channel on what he learned from his visit to Chicago and on his Chicago style pizza process for the home cook. Great video detailing the process. I may try this out using Gluten Free four….see how this turns out.

[Sid P]

JoeSousa That looks really good, and a lot like the local pizza I’ve been buying for 40 years.

[Sid P]

SheilaAnn Not other than to say it’s sounds familiar. Was it a restaurant chain?

[SheilaAnn]

Sid P chain-ish in that there were a few locations. I cut my pizza teeth at the one in downers grove (I think?). I don’t think it’s there anymore. I just looked up Barnaby’s and see locations in Niles and Northbrook.

[Sid P]

SheilaAnn. The signs look familiar, and I must have driven past the Rand Road location at some point, but I don’t think I’ve been there. Good?

[Bkhuna]

I listen to the Serious Sauce podcast and Kenji did a series about different styles of pizza. This was one of them. The podcasts are a great addition to his YouTube channel.

[troymeister]

I'm glad there is finally a thread about Chicago thin...Seems the rest of the universe thinks we all eat Lou Malnati's or Gino's East deep dish.

As my fellow Chicagoans know, every neighborhood has their style and favorite.

Families often feud for years over which joint might be better. For me it was Barone's in Lagrange Pk. vs. Brunette's in Brookfield vs Salerno's in Berwyn. Como's in Broadview was in the mix too.