Скачать с ютуб Perfect Chicago Thin-Crust (Tavern Style) Pizza at Home в хорошем качестве

Perfect Chicago Thin-Crust (Tavern Style) Pizza at Home

Perfect Chicago Thin-Crust (Tavern Style) Pizza at Home! Many thanks to loowaters on pizzamaking.com for this dough recipe. This video teaches how to make Perfect Chicago Thin Crust (Tavern Style) Pizza at Home. If you enjoy this video, please leave a like and subscribe to help support us and receive notifications when we create more pizza videos! Please use these Amazon Affiliate links to purchase items that we use in making pizza. It doesn't cost you any extra money but it does help to support our channel a little. Thanks! :) Pan Gripper -- https://amzn.to/3iBWRpJ Pizza Peel (Wooden) -- https://amzn.to/30cBzIl Pizza Peel (Metal) -- https://amzn.to/37xtizn Grandma Pizza Pan (16 x 12 inch) -- https://amzn.to/3s8apfT Serving Tray -- https://amzn.to/3iEy3NH Coarse Cheese Grater -- https://amzn.to/3fXegHA Pizza Screens -- https://amzn.to/3yENHhG Pizza Cutter (4 inch) -- https://amzn.to/3yHZ1cO Cento Tomatoes -- https://amzn.to/3jQaJMi Dei Fratelli Crushed Tomatoes -- https://amzn.to/3xHIRPv Italian Seasoning -- https://amzn.to/3jQg32e Sony a6000 Camera -- https://amzn.to/2XlVCmr Chicago Thin Pizza Recipe This Makes Two 14-inch pizzas By Weight: All Purpose Flour (100%): 610 g | 21.5 oz | 1.34 lbs Water (50%): 305.14 g | 10.76 oz | Rapid Rise Yeast: (1.5%): 9.15 g | 0.32 oz | 3.0 tsp | 1 tbsp Regular/Fine Salt (1.5%): 9.15 g | 0.32 oz | 1.87 tsp | 0.62 tbsp Sugar (0.7%) 4.45 g | 0.151 oz |1.0 tsp | 0.36 tbsp Corn Oil (3%): 17.95 g | 0.63 oz | 4 tsp | 1.33 tbsp Total (155.25%): 955.84 g | 32.76 oz | 2.05 lbs Single Ball: 477.92 g | 16.38 oz | 1.02 lbs By Volume: All Purpose Flour: 4 cups using the "dip and sweep" method Water: 1 and 1/4 cups Rapid Rise Yeast: 3 teaspoons Regular/Fine Salt: a little less than 2 teaspoons Sugar: 1 teaspoon Corn Oil: 4 teaspoons Chicago thin pizza sauce: 26 to 28 oz tomato puree 12 oz tomato paste 1 tbsp dried oregano 3/4 tsp salt 1 tsp sugar 1/2 tsp ground fennel 1 pinch red pepper flakes 1/4 tsp garlic powder Add water to achieve desired consistency. Directions: Dry ingredients: Put flour, yeast, salt into mixing bowl. Whisk mixture together. Wet ingredients: Add water and corn oil to flour. Use paddle attachment on low setting to combine all ingredients, about 2 minutes. Remove excess dough from the paddle and pack in to a rough, crumbly dough ball. Place dough ball into a large, partially sealed plastic bag and refrigerate for 6 to 48 hours (more time is better). Roll the dough out using a rolling pin on a floured surface until it is about 1/8 inch thick. Use a pizza serving tray or plate and cut circle measuring about 15 inches in diameter. Remove excess dough trimmings and save them for some other use. Transfer circle of dough onto a pizza serving tray lined with parchment paper. Cover top of dough with another sheet of parchment paper and refrigerate for 20 minutes to 2 hours. Additional dough pieces and trays can be stacked if making multiple pizzas. If the pizzas will be in the refrigerator for longer than 2 hours, wrap them with shrink wrap to prevent the dough from drying out. When ready to make pizza, move the dough onto a pizza peal sprinkled with rice flour or flour to prevent the dough from sticking. The dough does not need to thaw after removing from refrigerator -- simply remove pizza from refrigerator and begin topping the pizza. Add about 4 large spoonfuls of sauce, a generous amount of cheese, and your toppings. Bake the pizza on a pizza stone or baking steel in an oven pre-heated to 450 degrees. Bake time will average about 10 to 12 minutes. Pop any bubbles that form during the bake using a long fork or skewer. Remove from oven and place on a cooling rack when the cheese is just starting to brown and the bottom of the pizza appears light brown. Place it onto a serving tray, slice the pizza tavern style, and enjoy! Extra tags (ignore): chicago thin crust style pizza,tavern style pizza,how to make chicago thin style pizza at home,thin crust pizzarecipe,how to make chicago style pizza,how,to,make,pizza,perfect pizza at home,italian food,cooking,cooks country,americas test kitchen,chicago pizza,thin crust pizza,sausage,cooks illustrated,homemade chicago pizza