Comparing Chicago Pizzas | Breville (Sage) Pizzaiolo

Hey guys! I saw an article written by Kenji López-Alt in the New York Times about Tavern Style Chicago Thin Crust Pizza. This inspired me to try different recipes and deepen my curiosity for thin crust pizza. Thanks for dropping by my kitchen! Amazon affiliate links: The Pizza Bible Cookbook https://amzn.to/3Jgs7be Breville Pizzaiolo https://amzn.to/3kMsZLh Pizza Dough Storage Containers https://amzn.to/3iVTzRa OXO Silicone Pastry Mat https://amzn.to/3BLdnNn Oxo Food Scale https://amzn.to/3HlyoRX Dough/Bowl Scraper https://amzn.to/3ZjZQqe Pyrex Glass Measuring Cups https://amzn.to/3kA6xEP Dough Docker https://amzn.to/3oAoJAh Kenji 2x 12inch pizzas 225g Bread Flour 5g Sugar 5g Salt 1g (¼ tsp) Instant Yeast 115g Cold Water 22.5g Oil Kenji 2x 14inch pizzas    • How to Make Real Chicago Thin-Crust Pizza ...   300g Bread Flour 7g Sugar 7g Salt 1g (¼ tsp) Instant Yeast 150g Cold Water 30g Oil Tony Poolish: Pinch of Active Dry yeast 47g Cold Water Give it a stir. Then add: 47g AP Flour Dough: ¾ tsp Active Dry Yeast 70g Water (room temp) 430g AP Flour 23g Cornmeal (medium grind) 10g Diastatic Malt 210g Ice Water 10g Salt America's Test Kitchen and Bryan Roof 12.5oz (2 ½ Cups) AP Flour 2 tsp Sugar 1 ½ tsp Instant Yeast 1 tsp Salt ¾ Cup+2 Tbs Cold Water (roughly 7oz) 2 Tbs Oil #thincrustpizza #chicagothincrustpizza #chicagopizza #pizza #brevillepizzaiolo #sagepizzaiolo #baking #cooking Chapters: 0:00 Intro 1:03 Recipe by Kenji López-Alt 3:04 Recipe by Tony Gemignani 5:30 Recipe by America's Test Kitchen 7:03 Comparison and Thoughts