How to Make Italian Comfort Food Classics like Chicago Thin-Crust Pizza and Pasta Fagioli
Test cook Bryan Roof cooks host Julia Collin Davison a surprising Italian classic: Chicago Thin-Crust Pizza with Homemade Italian Sausage. Next, tasting expert Jack Bishop challenges host Bridget Lancaster to a live taste test of jarred pasta sauce. Finally, test cook Lawman Johnson and host Bridget reveal the secrets to a perfect Pasta Fagioli.
Get the recipe for Chicago Thin-Crust Pizza with Homemade Italian Sausage:
Get the recipe for Pasta Fagioli:
Buy our winning stand mixer:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
🤙🏼👍🏼💪🏼👌🏼😎😎👏🏼🙌🏼☺️
Can I make the dough over night?
You don't need sugar. The sugar industry wants us to put it in everything. There's a natural sugar called maltose in baked dough.
Love watching.
Thank you.
I love a nice crust. Why do people cut piza into squares?!? Anyone who receives an inside piece gets gipped!
29% hydration does not sound right
Great pizza style! Suga from a jar? Only if I canned it myself. Fanciest Pasta Fagioli I've ever seen. Definitely not a poor people's version that both my great-nonnas made us growing up, which I still make til this day.
The title should read, what not to eat if you want to avoid looking like those two.
Isn't eating comfort food another term for pigging out?
Deep dish pizza is kind of a joke. I have lived on the South Side and I have lived on the North Side. On no occasion have I ever experienced someone showing up with a carry out deep dish pizza. It can best be described as tourist pizza. ATK picked a decent pizza to emulate. Even better would be Roseangelas.
P.S. Instead of preheating the oven, put the stone under the broiler, assuming your broiler is on the top of the oven. Not only does it heat faster, it will get much hotter than the air in the oven, much like a real pizza oven. Turn the oven back on for the actual baking.
Love you ladies Awesome recipes ♥♥♥♥♥
Please compare price wise on pasta sauces or anything you cannot compare a two dollar can of pasta sauce to a $10 can of pasta sauce it’s not right it’s like comparing a yugo to a Mercedes you can’t do it why would you it’s not the same thing we need apples and apples within reasonable price thank you
The man’s face when he heard the price of Rao’s 😭.
Salt kills yeast. Should add it last
Everyone should learn to cook Italian!
That pasta I would try most recipes with this name taste like chili to me and I am not a fan.
If you're broke, you get what you can afford.
The Hunt's is ~$2 per can; the Rao's is ~$11 per jar. I can't afford Rao's, but the Hunt's is OK in a pinch.
“If you only have one oven, you’d bake them one at a time”. Thank God for that useful insider tip! Otherwise I might have baked one pizza & put the other out on my front lawn!
If you want great pizza go to North east Pa. Pizza capital of the world Anywhere in Wyoming valley you'll get the best beats ever
i watched this
You dont put sage in sauce!
putting the oven on for an hour beforehand not an option now in the cost of living crisis
I’m glad you picked Rao’s! I discovered this myself 2 years ago and it’s the Only One That I Use! Another great sauce is Michael’s Italian of NY CITY, but it is $20 a jar! Great but not so much better than Rao’s. Thanks so much!
We spritz evoo on top
Why all the make up? Glued on eyelashes?
Your expertise provides a solid addition,
We’re listening, but you don’t look like you. Are you filming in LA. ?
Don’t lose yourself.
Love the Victoria sauce. I’ve used it for years for things like eggplant parmigiana and chicken parmigiana.
The printable recipe is not the same at the video. Come on!
All right Julia, shall I grab yours? Yeah! Let’s see how it’s doin? Ahhh !! That’s not canary!!😂😂😂 So much figure if speech 🎤
I love, love thin crust pizza!
why you decode the recipes so one has to join and give info. Very poor business action.
That pizza looks amazing
No such thing as Chicago thin crust. But go 90 miles north to Milwaukee area and its a different story.
That was a stalk of celery not celery root, can you confirm?
Looks delicious
Why are you sticking your hands in the meat? That grosses me out. I don't know, I am a germaphobe when it comes to cooking, especially in a demo show. Don't stick your fingers in the food. There are cooking gloves for that purpose.
All looked delish!! Love you two ladies🥰
Yummy!
genos pizza was way better then nick &veto
cj
You guys need to check your history on this one. Chicago loves to take credit for all things midwestern, but this pizza didn't originate there; nor is it that common. Five years prior, this pizza originated at the Melrose Cafe in St. Louis, where it was (and still is) made with provel cheese, Tofay it's pretty much the only kind of pizza you can find there. This is commonly lnown, even Jimmy Kimmel, whose wife is a native St Louisan, makes fun of it in TV. Also, that cut is called party slicing; not bar slicing.