Chicago Thin Crust Tavern Style Pizza
Рет қаралды 122,120
Күн бұрынChef Tom returns to the Windy City for inspiration in this Chicago Thin Crust Tavern Style Pizza recipe. It features a sweet sauce made from San Marzano tomatoes balanced with heat from sport peppers and spicy pepperoni. With a thin cracker-like crust and toppings all the way to the edge it will have you reaching for another square.
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00:00 Chicago Thin Crust Tavern Style Pizza
00:41 Make the dough
02:37 Divide the proofed dough
04:01 Make the sauce
05:49 Roll out the dough let it sit
07:59 Build that pizza
09:31 Send the pizza to the wood-fired oven
11:06 Pull off the pizza and slice it up
11:39 Grab a taste
12:31 Like and subscribe
@XXXVerve Жыл бұрын
Glad to see Chicago thin crust get some love. People get hung up on the deep dish, but tavern style is what we eat most often. Crispy and chewy: you've got it down. But, sport peppers are for hot dogs. Someone get this man some Chicago giardiniera!
@allthingsbbq Жыл бұрын
Glad you appreciated the Tavern Style video. Please send the Chicago giardiniera to 818 W. Douglas, Wichita, KS 67203. ATTN: Chef Tom :)! Stay tuned, new video every Tuesday and Friday. Thanks for watching!
@allthingsbbq Жыл бұрын
Chef just reminded me that he made giardiniera in his Italian Beef video (10:35) - kzfaq.info/get/bejne/otJno71_mK3SdHU.html. Full recipe is in this link =- www.atbbq.com/thesauce/recipes/chicago-style-italian-beef-sandwich. Thanks!
@mikedenton5829 9 ай бұрын
@@allthingsbbq Can order it online. Ditkas is pretty good.
@Judyhopps-1iq 4 ай бұрын
no deep dish is better
@Jules_73 Жыл бұрын
Chicagoan here and I have to say you did it right. Another option to try if you like spicy pizza is roast beef and giardiniera. It’s like an Italian beef sandwich pizza.
@neilbecker1140 Жыл бұрын
make sure you put the "ITALIAN" beef under the cheese
@neilbecker1140 Жыл бұрын
Also if ever in Chicago or the surrounding areas try Aurelios... Tell them Joe sent ya!
@GleNnPauldjNJ Жыл бұрын
Yes…I grew in Oak Lawn (87th & Cicero Southside) and we had a spot over there called Phil’s that did some of the best in that area. I’m in Jersey now say I have to make my own version at home
@XXXVerve Жыл бұрын
This. Add some Italian sausage and it's a combo
@crazywhitedog78 11 ай бұрын
Absolutely about the beef. I used to order that from Congress on Milwaukee. I also had them thrown fries on it.
@charleswalker2484 Жыл бұрын
Chef Tom you're the man. Your recipes are always excellent and your presentation is just right. I've learned so much from this channel.
@kentborges5114 Жыл бұрын
LOVE THE THIN CRUST ! I GET THE MAGIC OF ALL THE TOPPINGS ! Thanks much TOM !
@erikkusiak Жыл бұрын
Kenji is next level. Good shout out! I've learned SO much from him.
@darrellkaczynski7531 Жыл бұрын
Thank you Chef Tom. Your pizza theme is greatly appreciated. Keep up the great work and yes more pizza ideas please.
@allthingsbbq Жыл бұрын
Glad you've enjoyed the pizza run! If you have something you would like to see us cook, send it to info@atbbq.com. Thanks for watching!
@JIPMKWA Жыл бұрын
This is literally my favorite pizza style, can't wait to try this one. Thanks Chef Tom!
@allthingsbbq Жыл бұрын
Music to a Chef's ears? "Can't wait to try this one! " Thanks for watching!
@breadwright Ай бұрын
Real skills! Great recipe and method. 👍🏻👍🏻👍🏻
@ActionIsMyGame101 18 күн бұрын
Why is everyone so hard on this pizza maker? This guy appears to be receiving a lot of criticism, but I think it's unjustified. He demonstrates genuine passion in his video and explains his methods clearly. His use of grams for measuring ingredients is crucial for achieving consistent results. While St. Louis-style pizza traditionally uses Provel cheese and does not contain yeast, Chicago-style pizza typically uses mozzarella and includes yeast. He is using an authentic pizza crust recipe that aligns with these traditions. We wanted to enjoy the pizza immediately, so we skipped the overnight drying step he suggested. Nonetheless, we achieved excellent results with a crispy crust thanks to the par-bake method. I specifically sought a pizza dough recipe that would yield a cracker-like crust, and this one delivered. Ultimately, who cares what he calls it? Regarding the St. Louis-Chicago pizza debate, my research shows he’s accurate. Amedeo Fiore popularized St. Louis-style pizza by omitting yeast and changing the cheese, but he came from Chicago, where tavern-style pizza has used dough with yeast and mozzarella since the 1930s. In the end, it’s about enjoying the pizza, not just the labels. Thanks for the recipe!
@joestaton8028 Жыл бұрын
EXCELLENT! Thank you so much. Sharing the link with family and friends. Love, love, love thin crust pizza.
@allthingsbbq Жыл бұрын
Glad you enjoyed this one! Our team really loved the crust, we hope your family and friends do as well. Heck, be the popular guy, make it and share it with them! Thanks for your support.
@joeybagofdoughnuts6664 Жыл бұрын
spot on dude! born and raised in Chicago for 63 years!
@joshualaird5303 Жыл бұрын
Man... Everything you make looks amazing
@StitchJones Жыл бұрын
This is freaking awesome! I had no idea of the tavern style pizza. Thank you for making this video.
@allthingsbbq Жыл бұрын
Glad you liked this one! Based on many comments from Chicagoans, it seems like the Tavern Style is the pizza of choice for the locals.
@JoeAlongi70 Жыл бұрын
Very nice that's definitely a traditional tavern style pizza!
@jackstraw2983 11 ай бұрын
So I tried this recipe out yesterday and can confirm, overnight dough is better. I tried it both ways and thought the dried out overnight dough would be too dry but it turned out perfect. Thanks Chef Tom! This was a crowd-pleaser
@lx2nv Жыл бұрын
I need to save this one just for the sauce recipe. Simple and looks delish!
@MrBaldwin2012 11 ай бұрын
you're a badass, lots of good pizza dough recipes out there, this is a top one for me!
@Jassman3536 Жыл бұрын
Chef Tom that looks awesome...We miss the tavern style pizzas we had in WI. I have a Memphis smoker and an Alpha pizza oven that I primarily do Neapolitan style pizzas and have used both to great success. I will need to try that dehydration overnight method with your dough recipe...would it better to use the pizza oven on low or a 3/4" stone in the Memphis Pellet grill. Love the channel and look forward to all your tips.
@ethienenarvaez3193 Жыл бұрын
Tavern style thin crust is the Chicago pie of choice!
@allthingsbbq Жыл бұрын
We are beginning to sense that through the comments. As Chef Tom worked through the history, the test cooks and ultimately developed his take on Chicago Tavern Style Pizza, it quickly became a staff favorite. Thanks for watching!
@ganjajohn5748 Жыл бұрын
Love it!!
@allthingsbbq Жыл бұрын
Thank you so much, and thanks for watching!
@derekk6906 Жыл бұрын
Shread your own cheese is another game changer. Pre Shredded Cheese has anti caking agents to keep Cheese from sticking together in the bags. Much better taste and melt sheading a block of Cheese and only takes a moment to do.
@ozzieman4392 Жыл бұрын
Awesome job! Looks delicious. A whole pie by myself wouldn’t be very hard at all!
@shotsfired2188 Жыл бұрын
I remember the very first day kenji went on this tavern craze 😂 well at least when he posted about it.. since then not only has he perfected a recipe..I feel he has definitely bought more attention to this style of pizza. 🐐 Also shoutout to chef tom for killing it as always. All of you guys are inspiration 🫡🔥
@allthingsbbq Жыл бұрын
Thanks so much! Our team often wonders if folks who view our videos know how much research goes into recipes like this that are steeped in tradition. Tom spent a lot of time researching this recipe, you might even say he exhausted the resources. Kenji's work was on the list! Then Tom moves to test cooks. This one was tested at least 4x before he was ready to commit it to video. Now on to the pizza itself, our team loved this pizza. Best advice, pull it out of the oven, let it cool a bit and then devour it. And of course, thank you for being part of our community!
@shotsfired2188 Жыл бұрын
@@allthingsbbq Amazing insight and history! Thanks. I never underestimate the time and efforts put into these cooks and recipes ❤️🖤
@SycoPhan7 Жыл бұрын
Spot on with the crust rest... when I worked at a pizza shop we'd build dozens of thin crust in the morning and let them rest all day for the dinner rush.
@tedmierze9070 Жыл бұрын
So just leave the crust out? Doesn't it overproof or get a funky layer on it?
@SycoPhan7 Жыл бұрын
@@tedmierze9070 I'm not sure the physics of it, but a little dryness helped it stay crisp
@beardswagbbq 11 ай бұрын
Another Banger pizza video brother.
@FoolishPrankster Жыл бұрын
Perfect, I'm Hungry ! 🤪
@Justinharris360 Жыл бұрын
Great videos enjoy all of them and I am loving the pizza series. If you need ideas I think a Chile Colorado would be a solid dish that most people including myself are not familiar with how to make.
@allthingsbbq Жыл бұрын
Glad you have been enjoying the pizza recipes! I had to circle back with Chef Tom on the Chile Colorado, the way we love Mexican/Latin flavors, hard to believe we haven't done that yet. W've done it in cooking classes, look for it this fall. Thanks for being a part of our community!
@thomasmalone6654 Ай бұрын
My favorite way
@michaelbaumgardner2530 Жыл бұрын
As I've gotten older I tend to like thin crust better,and that one looks like a winner...More Beer Please.
@djgrab1 Жыл бұрын
That looks bomb bro
@just_julian 9 ай бұрын
Tom. Hit us with a New Haven style pie PLEASE!!!!
@patnichols1463 Жыл бұрын
The best pizza Ive ever had was in Iowa. The pizzaria was opened in 1952 by guys from Chicago. I will try this but in a regular oven. One thing you may try is a good provolone instead of mozzarella.
@uboughtitunameit Жыл бұрын
Chef Tom, I am a huge fan, been watching for years and thank you for the inspiration and knowledge you have given all of us. If I may be so bold as to make a request, I’d love to see more cooks on other equipment. Pizza ovens specifically please. What all can be cooked on them? I’d love to have a Yoder, but it’s just not possible right now and I would enjoy seeing other cookers in action. Thank you so much for the hard work and the great content you provide.
@allthingsbbq Жыл бұрын
This is a sound request. If you search our channel for: Ooni. Clementi. Clementino. Alfa. You will find a wide variety of recipes cooked on ovens large and small. We've cooked ~ 10-recipes on the Yoder WFO. as well. I'm going to guess 40+ recipes in total. Thanks for watching!
@carlgrogan3681 Жыл бұрын
The first time I ever had Chicago style pizza I was almost 50 yrs old from Pennsylvania where our local pizza shops make NY style but it was exactly like we made as kids growing up at home on a big cookie sheet in the oven.
@allthingsbbq Жыл бұрын
Great to hear your story! And of course, thanks for watching!
@unalienable5408 Жыл бұрын
Have you tried a similar pizza popular South shore of Boston? Spa or barroom pizza. Similar to this but cooked in round steel pizza pan. Amazing crispy buttery crust
@blindninja907 Жыл бұрын
Chef Tom, What brand of pepperoni did you use? When the pepperoni curls up and makes a perfect little crispy bowl of grease its amazing! Also I'm going to try the uncovered dough overnight trick and report back.
@just_julian Жыл бұрын
Good channel right here
@allthingsbbq Жыл бұрын
Thanks so much! New videos every Tuesday and Friday. Hope you'll join us!
@DaftRebel Жыл бұрын
Anything this chef does looks better than pctures of internet!
@allthingsbbq Жыл бұрын
Thanks for the great compliment, and as always, thanks for watching!
@mikebrandenburg2797 Жыл бұрын
Love the kenji shout out.
@allthingsbbq Жыл бұрын
Definitely. Chef had lots of hours in the research and test cooking as he prepared for the video. Then Kenji dropped a new insight that our team incorporated into the video. Thanks for watching!
@iamwhoiamd7056 Жыл бұрын
My husband is from Chicago and he never told me about Tavern style pizza. It looked so darn good.
@allthingsbbq Жыл бұрын
We've had quite a number of Chicagoans respond to this video to say that Tavern/Thin style is the pizza of choice for locals. We love thin pizza anyway; this method produces amazing results. My suggestion ... give this recipe a test drive, you'll love it. Thanks for watching!
@scott729 Жыл бұрын
lol, if my pie looks like that one, yeah ..... it's gonna be gone without sharing. Been looking for a dough recipe like this. I don't want full blown pretzel, but somewhere in between. There is a pizza franchise in Indiana called, of course, Pizza King and I absolutely love it. I believe it started in West Lafayette where Purdue University is (my alma mater). I live in Ohio now and I can't find a pizza joint that compares so I think I can get something close by using this dough. Thanks CT/ ATBBQ
@RumandCook Жыл бұрын
You had me at pizza 😀. 🍻
@MOTOFamilyAdventures Жыл бұрын
Can't wait to try this recipe! Thank you Chef Tom! Would you make this on your ooni pizza oven as well?
@allthingsbbq Жыл бұрын
Absolutely! Thanks for watching!
@texas2far Жыл бұрын
Nice chef tom!🤤👊🏾
@tommanning7337 Жыл бұрын
Now that’s what I’m talking about!!!! Deep dish is every once in awhile, but what you made is the go to!!! I love making pizza, I buy a 55LB bag of Caputo 00 and I have an Ooni Koda 16 hooked up to the house. I made dough today for Detroit style, so do you have a video on that style??? Can you send a link??It’s my new love lol!! And what hydration is that dough you made in this video????? 60%/65%?? Man, you should make a whole video pizza series with all kinds of pizzas from around the world!!!! 😎👍🏻👍🏻🍕🍕🍕🍕🍕🍕 Much love from the Northern suburbs of Chicago ❤️
@illtellulatta03 Жыл бұрын
Brian Lagerstrom has done a number of different style of pizzas. If I'm not mistaken he did a Detroit.
@rushmatic Жыл бұрын
*HELL YEA!!!*
@MarkRogers-mp4bu Жыл бұрын
Chef Tom, I am loving all the pizza recipes. I don’t want to derail the thread but I am not sure where to ask the question. How about making a Shakshouka?! The pizza oven looks like it would knock it out pretty quick!
@allthingsbbq Жыл бұрын
Shakshouka is on the list! And you are right, it'll be amazing in the Yoder oven. Thanks for watching!
@logano1407 Жыл бұрын
Solid dough man, cronchy, oily, *chefs kiss*.
@allthingsbbq Жыл бұрын
Good eye, the crust was awesome. Thanks for watching!
@logano1407 Жыл бұрын
@@allthingsbbq Already made it like 3 times lol
@robertrossman3703 Жыл бұрын
New Haven style uses a similar technique on the dough. Not so much to let the water dry out, more to completely hydrate the flour in the dough.
@wesewpro Жыл бұрын
My (Chicago) walk to, neighborhood tavern style pizza place is closing, so ill have to try this recipe. Brb
@allthingsbbq Жыл бұрын
Closing ... that's bad news! Anxious to hear how this recipe turns out for you! Thanks for watching!
@wesewpro 8 ай бұрын
Loved it! Thanks!!@@allthingsbbq
@wesschilling4850 Жыл бұрын
I like the idea of leaving th crust out to dehydrate overnight. Assuming you want to use it for dinner the next night, what would you do to save it until dinner time? Cover it and put it in the fridge until it’s time to use it?
@travislongo1119 10 ай бұрын
Hey Chef have you done a video on pizza in the Napoleon p500?
@r.llynch4124 2 ай бұрын
oil is not normally used for this type of pizza and most Chicago pizza shops use cornmeal to replace a % of the flour and a 24hr preferment..
@307mtb Жыл бұрын
Chef Tom can you do a video on beef back ribs? I've watched your short rib videos just wondering if you would do anything different with the back ribs
@mattstang808 Жыл бұрын
Chicagoan here, tavern style really is the popular one here. Also polish sausage, not hotdogs!!
@allthingsbbq Жыл бұрын
Thanks for the insight, a number of your fellow Chicagoans have dropped us the same note. Not sure anyone has suggested that Deep Dish is the pizza of choice. That's probably not what we would've thought going in. We tend toward think crust ourselves and have really taken to Tavern Style pizza. Thanks for the comment, and of course, thanks for watching!
@walterkopriva9735 Жыл бұрын
Thin crust is my preferred style. Looks great!
@allthingsbbq Жыл бұрын
We totally agree! BTW, our taste test team devoured this pizza. Hope you'll give this recipe a test drive!
@MikeTerran1976ova Жыл бұрын
I’m Not from Chicago but your process of your pizza dough looks interesting and I would like to try it on my new built pizza truck (not a wood fired oven) but a conventional pizza oven my question is would it also work with my oven Thank you for your time
@allthingsbbq Жыл бұрын
Let me start with this, this dough is really good, keeping in mind it very different from regular pizza dough. My bet is you will like the result. And to your question, absolutely, you can definitely cook this in your oven. Thanks for the question, and thanks for watching!
@DeusExWars Жыл бұрын
That looks delicious! But use the Alfa woodoven more! That's a beast!
@travisolsen Жыл бұрын
It’s pay to play
@chrisdroblyn Жыл бұрын
Why not use a refrigerator for the crust dry or a dehydrator? Might be able to reduce the crust drying time using these methods.
@c.simmons2147 2 ай бұрын
Throw some giardiniera on it instead of sport peppers. In case you don't want to risk a whole pizza with it, the giardiniera can be put on a slice after its cooked like parm or red pepper flakes.
@kashiriusus Жыл бұрын
Активированный уголь... Ммм мой любимый
@SlayEmAllYear Жыл бұрын
Can you store the pizza dough once it’s dried overnight? Or do you have to use it that day? Thanks
@alans6767 Жыл бұрын
How warn should the space be where the dough is resting overnight? My house can vary through the seasons from 68 to 85 degrees. What range is ideal? thanks
@googirls1 Жыл бұрын
I have been looking for a tavern-style crust recipe. 50% of the recipes call for docking the crust, I see you didn't. what are your thoughts on docking and how would it change the crust?
@peetlooi8732 Жыл бұрын
Chef Tom I want tp know where I can order the head. Greetings from Holland
@markthomasstopani8516 Жыл бұрын
Have you made Mexican Lasagna before? I would really like to see your version.
@ShrednESP Жыл бұрын
Kenji is the man.. I have made a ton of pizzas but when it comes to thin crust gotta use kenji's technique, full proof but not really. pun intended
@rray3630 4 ай бұрын
I make a LOT of pizza . I would NEVER have thought of leaving it uncovered . The overnight will also allow a lot of fermentation of the dough which will add to the foavor immensely just like pizza I learned to make in Italy . Do you know or imagine that the pizza places or bars are doing this as well ?
@bricemauney1839 Жыл бұрын
Here in southern il we have a place called mackies that makes these pizzas. The edges are always fought over. Lol
@allthingsbbq Жыл бұрын
We totally understand that :)! Thanks for watching!
@beefandpork Жыл бұрын
No corn oil in the dough? Chicago thin crust is the best pizza there is, and one of the few things I miss about living there. Every good pizza place has thin crust, and they are pretty different. People describe STL-style pizza as having a “cracker crust”, but it is not at all like Chicago-style. I would say Chicago-style is more like a crispy breadstick than a cracker. Or, at least, Chicago-style holds the snappy texture of a cracker after cooking instead of tasting like a soggy saltine cracker coated in government cheese (aka STL-style). For most people I ever knew throughout my life there, deep dish was an occasional indulgence and thin crust was the go-to pizza. So good.
@judichristopher4604 2 ай бұрын
YES... watch the video.. he did put EVOO (Olive Oil) in the dough.
@223rocks Жыл бұрын
I can’t eat this but like watchin
@allthingsbbq Жыл бұрын
We are glad you're enjoying our work. Let us know what you would like to see us cook at info@atbbq.com. Thanks for watching!
@dccoletrain Жыл бұрын
Tavern style is a thing in Chicago. Watch the Pizza Show from Chicago on here and get educated….
@ZiggZagg11 Жыл бұрын
I worked for years at a pizza place that served this style pizza (it is still there) and we used a pre made thin crust came in a stack and we just peeled off one crust at a time... If we were to actually make the dough and roll it out and wait for a day we would have gone out of business from labor costs... You may say that it was cheating or inferior, but this place has been in business for 50 years doing it the same way...
@EtherealPrelude Жыл бұрын
Once the dough has dried out overnight, could you batch freeze them?
@ejschiro Жыл бұрын
yep! That's what Kenji's suggestion was in his recent video
@wiwingmargahayu6831 Жыл бұрын
happy ramadhan fasting
@Fatmanstan606 Жыл бұрын
Deeeeeeep in the weeds, you’re doin god’s work my man 🍕
@allthingsbbq Жыл бұрын
He was so deep at one point; it took our entire team to pull him out! Tom is taking this command of "breaking bread together," seriously. Thanks for watching!
@user-sr7ig8cg9z 7 ай бұрын
من فضلك اريد الترجمة باللغة العربية. تحية من الجزائر 🇩🇿 وشكرا
@Kyruusstatic Жыл бұрын
Use corn oil not olive oil...I used to make dough all the time for a Chicago pizza restaurant. We had maybe the second best crust
@allthingsbbq Жыл бұрын
Thanks for the tip! New videos release every Tuesday and Friday, hope you will join us.
@alankochevar6064 Ай бұрын
How big is each pizza.
@dlandes14 9 ай бұрын
Instead of leaving it out overnight, could you parbake it for a little bit?
@ricnog7468 Жыл бұрын
This is the Chicago pizza. Deep dish is for tourists
@allthingsbbq Жыл бұрын
Glad you liked this on. Thanks for watching!
@kevansmith5511 Жыл бұрын
It's good to see you weigh for baking, especially in metric. That is the way.
@allthingsbbq Жыл бұрын
As one quickly finds out, the science of baking isn't a pinch of this and a pinch of that :)! We appreciate the compliment and thank you for contributing to the conversation!
@toddyoung569 Жыл бұрын
Iowa boy. This extends into Iowa too. Super snackable, you go for a beer and there's 6 of you, you don't commit to a big slice. You all share these 30 two biters. And they're always very reasonably priced.
@allthingsbbq Жыл бұрын
Thanks Todd. The Tavern Style Pizza was an immediate hit with our team. Thanks for watching!
@fromthepew9860 4 ай бұрын
that hot of water may kill the yeast? Am I missing something?
@84brianrockwell Жыл бұрын
This is how many dishes I use when I make chicken
@ec6843 2 ай бұрын
Bro burned that second one lol
@johnhowaniec5979 Жыл бұрын
Chicago grown boy here and home pizza chef great looking pie but toppings are under the cheese on Chicago tavern style pizza's...
@deanm5325 Жыл бұрын
How would this turn out in a conventional oven? For those of us that don’t have a pizza oven.
@d3vsy Жыл бұрын
Stank
@silentverdict Жыл бұрын
All you need is a pizza stone in a conventional oven to get close to how he's cooking it. Match his 450 degrees and do what he's doing on top of the stone. just make sure you give the stone at least 30 mins to preheat.
@classyname42 Жыл бұрын
bruh when you poured the sauce on the handle 👀
@ChitownBrian Жыл бұрын
A simple one. Show us how to make chicken nuggets spicy or regular on the grill.
@rogertoaster9385 10 ай бұрын
Great recipe, and video, BUT for anyone watching, the crust should most definitely not be burnt this far into a tavern style pizza. There should only be a slight tinge of burnt crust. Look up pictures on google, most of the first results give a good impression of how it should turn out. Remember, this is a thin crust, so with as much carbon as you see here :11:20 you'll have mouthfuls that taste like coal.
@messymissy818 Жыл бұрын
Make a Stromboli!!! It would be amazing!!!
@allthingsbbq Жыл бұрын
Request noted! Thanks for watching!
@rudyzooti7159 8 ай бұрын
Dough the Vito & Nick’s way…
@drewswihart6172 Жыл бұрын
*STL
@kcbbqguy9730 Жыл бұрын
Needs provel to be St. Louis style.
@madcatpoop Жыл бұрын
Rolling pin ??? Sheet pan ??????????
@tofu_golem 2 ай бұрын
I hate that everyone is calling it "tavern" pizza. It should just be called "Chicago" pizza, since that is what most people in the city and suburbs eat from day to day. Deep dish is just for special occasions or when you're entertaining guests from out of town. I would omit the sugar, add a tiny amount of white & red pepper to the sauce, and not cook it, but that's just me. Yes, a lot of pizza restaurants around Chicago & suburbs just use a shelter. Bulk Italian sausage is more traditional than pepperoni. Use the pizza sauce to keep the sausage from sticking to your fingers while you lay down wads.
@elbob17 5 ай бұрын
I came.
@charlesdenhamjr.1514 Жыл бұрын
You know, not everything Illinois is Chicago, I've been eating what we call bar pizza for 40 some years, and we're no where near Chicago. It's like saying Chef Tom is Kansas City ....rubs me wrong. Either way it is my favorite pizza. It's the only style pizza we have here in our local bars/ taverns . Enjoy
@NOAHtomTINSLEY Жыл бұрын
How about a cauliflower crust pizza! This one looked delicious
@skullspaws7607 Жыл бұрын
Drizzle= proceeds to dump.
@allthingsbbq Жыл бұрын
Clumsy paws anyway :)! Thanks for watching!
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