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Few foods take us to nostalgia land like Chicago pub style thin crust pizza. Flaky, crisp crust, mozz, greasy-crunchy pepperonis? Yes plz. You don't need to be sold on pizza though because as we've all learned by now, pizza is dope. In this video, Brian gets into the weeds on what makes his thin crust pizza recipe even better than the pies he grew up eating and how you can make it at home. CHICAGO-STYLE DEEP DISH VIDEO: SHEET PAN PIZZA VIDEO: If you like this content and want to buy Brian a coffee: Come say hi to us on Instagram @brian_lagerstrom and tag us in your food pics. We'd love to see your take on our recipes. ||INGREDIENTS|| FOR THE CRUST 330g or 2.5 C. AP FLOUR 4g or 1.5 tsp YEAST 6g or 1 tsp SALT 170g or 2/3c WATER 30g or about 2 TBPS BUTTER (or for a gluten free version, we recommend following the America's Test Kitchen's “Best Gluten Free Pizza“ dough recipe ) FOR THE SAUCE ( you may want to make a 2X if you like it saucy) 1 8OZ can TOMATO SAUCE 40g or 2.5 TBPS TOMATO PASTE 1/2g or strong pinch OREGANO dry 5g SALT 10g SUGAR STIR OR PUREE TO COMBINE **RECOMMENDED GEAR ** MY FAV STAINLESS BOWL: BOOS BLOCK CUTTING BOARD: HAND BLENDER: MASAHIRO CHEF'S KNIFE: PIZZA PEEL: (got mine years ago, but this is what I'll buy for home oven baking when i upgrade) **DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support! #thincrustpizza #pizza #pizzarecipe | MUSIC | EPIDEMIC SOUND. Free trial available at:
