Vintage Wine Bar Pizza Crust?

Long shot here- does anyone know what might be the recipe for the Vintage Wine Bar pizza crust? I can taste semolina in it, but it's insanely good- it's really perfectly crisp and seems like it would work for so many toppings!

Long shot here, as well...
Substituting semolina is a start for getting a crispy crust, so it looks like you're on your way to reproducing it... Eliminating oil from the crust will help, too. Why not take your favorite dough and tweak it?

As far as non ingredient related things go, you'll need a thoroughly preheated baking stone in an oven that goes as hot as it can. I get the best results baking on the topmost tier of the oven, so that the pizza is close to the heating element. It registers around 600F on my oven thermometer and takes around 4-5 minutes to finish. I'm assuming that the pizza you're talking about is thin, of course.

I just spoke to the Executive Chef, Jack Stankowicz, and he informed me that the crispy crust is the result of his personal pizza dough recipe (yeast, water, all purpose flour, salt, honey and a very small amount of olive oil) quantities not included. All the crusts are cut, rolled and 2/3 pre-baked on a stone each day during prep. When an order comes in the crusts are wiped generously with olive oil and the toppings are applied. The pre-baking prevents the toppings from getting the crust soggy. Then the pizza is baked again on the stone.

I know it's no big secret...but they are damn good!

TFox125 wrote:I just spoke to the Executive Chef, Jack Stankowicz, and he informed me that the crispy crust is the result of his personal pizza dough recipe (yeast, water, all purpose flour, salt, honey and a very small amount of olive oil) quantities not included. All the crusts are cut, rolled and 2/3 pre-baked on a stone each day during prep. When an order comes in the crusts are wiped generously with olive oil and the toppings are applied. The pre-baking prevents the toppings from getting the crust soggy. Then the pizza is baked again on the stone.

I know it's no big secret...but they are damn good!

Thanks! I might head there again tonight for dinner it's so good. Mmmm goat cheese pizza.

Hey thanks for the question. I am having Jack make the recipe available online on our webiste. Look for it by Monday or Tuesday. If and when you are in next look me up and we'll have a glass of wine.

Sincerely,

Tony Basich, President
Vintage wine bar
773-772-3400

http://www.vintage-chicago.com

Does anyone have this recipe? I checked the website--it must not be up any more (couldn't find it in any case).
Thanks

Hi. We are no longer operating - sorry.

Sorry to hear it...Hope you'll keep the board posted on your future endeavors

Absolutely! Keep an eye out for a new project on Chicago & Noble called Noble Grape. A fine wine and liquor retail store. Spring it Summer opening.