Chicago Thin Crust Tavern Style Pizza
All Things BBQ · atbbq.com · Original
Chicago Tavernas labeled by the source
DietVegetarian. Not vegan: low moisture mozzarella, pepperonis.
Against 5,130 pizza recipes
Chicago Tavern style, 60% hydration: drier than 72% of the 1,480 doughs that parse, baked at 450°F, hotter than 58% of recipes that state an oven.
Chicago Tavern (Chicago): cracker-thin, cut into squares (not wedges), rolled with rolling pin, what Chicagoans actually eat
Tradition: 45 to 55% hydration (this recipe: 60%) · 475 to 525°F bake (this recipe: 450°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
250g
Water
150g
Hydration
60.0%
Salt
2.8%
Yeast
2.00%
Oil
25.3%
Sauce
794g
Cheese
454g
Dough weight
512g
Process
Bake temp
450°F / 232°C
Bake time
0.5 to 1 min
Oven
home standard
Surface
stone
Cold ferment
12h
Ingredients (9)
- flourall-purpose flour250g
- salt7g Jacobsen Salt Co. Kosher Sea Salt7g
- yeast5g yeast5g
- oilextra virgin olive oil36g
- waterwarm water150g
- sauce tomato1 can Ciao San Marzano Whole Tomatoes794g
- sugarsugar2 tbsp · 25g
- sauce tomato2 cloves garlicn/a
- cheese mozzarella12-16 oz low moisture mozzarella12 oz · 454g
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseCattleman’s Grill Italiano Seasoning1 tbsp · 12.5g
- over cheesePepperonis
- over cheeseSport peppers
- over cheeseFresh oregano leaves
Keep exploring
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Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 60% hydration and 2.8% salt, then set your own flour weight and ball count.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesWhere 60% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Chicago Tavern group marked.
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