Sometimes I am feeling green. Usually this is a red pie. Off the menu #matt #pizza. #pesto #greenpizza #pestopizza #pestodollops #pizzalovesemily #mushrooms #brooklyn #clintonhill (at Emily)
- 6 months ago
- 7 months ago
- 7 months ago
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I spent a total of two days in Chicago last month and managed to visit 19 pizzerias. It was my first time in Chicago since 2003. I’m not a big fan of restaurant reviews, so think of these more as abbreviated recollections of my experiences at each place. I might do more in-depth reports later but people ask me about pizza in Chicago so often I just want to use this as a quick reference guide. It’s split into two parts because Chicago pizza is too massive to fit into one post. Description first, photo below. Enjoy!
I hate to start this way, but Uno was the worst deep-dish I tried in Chicago. We ordered the Chicago classic onions-peppers-mushrooms-sausage-pepperoni (someone referred to it as “sticking to basics” — WHAT?!?!) and it was a soppy mess. You can see the runoff in the photo. Veggies were basically raw because they’re topped toward the end of the 45+ minute bake. I don’t need to ever go back.
As its name suggests, Pizzeria Due is the second location of the more familiar Pizzeria Uno. They’re located a block away from each other. Even though the managers claim the pizza is identical, my experience found otherwise. I tried them both back-to-back and liked everything about Pizzeria Due MORE than Pizzeria Uno. If you’re on a Chicago pizza pilgrimage you’ll have to go to both, but save more room for Due. It’s a serious deep-dish pizza.
This was the first pizza I had on this trip and I was really jazzed up when I got there but I still think it would have been my favorite pizza in Chicago even if I tried it last. I know what you’re thinking, this is basically a New York coal oven pizza and NOT a typical Chicago style pizza. You are correct, and maybe that’s why I loved it. But it’s in Chicago so it belongs on this list. It’s a domed wood-burning oven but they keep a mountain of bituminous coal piled into the back of the oven for that dry heat. We use anthracite in NYC but Chicago doesn’t have easy access so they go with the lighter coal with more moisture content by default. Great crunchy-yet relenting crust paired with creamy fresh mozzarella, a sharp sauce and post-oven basil.
Good looking pizza in Chicago!Source: scottspizzatours
- 10 months ago
- 10 months ago
PTK has come to a slow stop for now while we start on a new adventure. We just signed a lease for our new restaurant on Fulton St. in Clinton Hill and we need some help to get the oven built.
We have all kinds of goodies and prizes for our sponsors!
Here is the link: http://www.kickstarter.com/projects/1408468291/build-matts-oven?ref=live
I tweaked the recipe to incorporated slightly more yeast and a longer, cooler proof time. The results not only tasted great, but it got the cornicione I was looking for. %70 hydration. Bob’s Red Mill organic AP.
My mixer is my hands
Bonus: Last weeks dough turned into focaccia
Closer look at those beautiful Long Island tomatoes
First up: Classic Margherita with fresh mozzarella and globe basil and oregano from the garden. Dough was still a little cold at this point so I let it sit for another 15 minutes.
White! Although the crust says otherwise.
Burrata make everything special. Red pie photobomb up top.
The crust puffed up nice and has baby leopards on it. Tasted great but next time I am going to try to incorporate some rye into the flour to see what happens.
- 11 months ago
After a hard day of pizza making I enjoy keeping the oven hot and charing a few skirt steaks. I marinated them in fish sauce, mint, garlic, sesame oil and sake. This made a vaguely nondescript suburban white guy asian taste that we all love so much. During the grilling I added plenty of mesquite chips for an “o’so smokey” flavor.
No caption needed
Not quite done
Mesquite doing what it does best
Every skirt steak meal needs a toppings bar. Lettuce cups, fresh herbs, and pickled carrot slaw.
R: spicy peanut sauce
L: soy ginger scallion
Top: fish sauce mint pesto
- 11 months ago
After a short break filled with some loss and some gain PTK has re-fired the oven. I made a focaccia out of old pizza dough in an overpriced italian range. I didn’t take any after pictures because it wasn’t that great. I did however test out a new dough with some successful results.
Maker of overpriced Italian oven
R: Sun Dried Tomato with Oregano
Here is the dough I have been using since the start of PTK. It has the taste I am looking for but none of the airiness. Pizza topped with burrata and globe basil from the garden.
This test dough from a new recipe has some of the puffy qualities I am looking for but not the taste.
Why is this young “Pizza the Hut” smiling? Because he may have figured out what the dough problem is…