Chicago Tavern Style Pizza Dough Recipe
Baking Steel · bakingsteel.com · Original
Chicago Tavernas labeled by the source
DietVegan. 7 ingredients checked. Reviewed: dough only; all plant.
Against 5,130 pizza recipes
Chicago Tavern style, 51% hydration: drier than 88% of the 1,480 doughs that parse, baked at 500°F, hotter than 80% 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: 51%) · 475 to 525°F bake (this recipe: 500°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
363g
Water
185g
Hydration
51.0%
Salt
0.8%
Yeast
0.55%
Oil
8.3%
Sauce
n/a
Cheese
n/a
Dough weight
586g
Process
Bake temp
500°F / 260°C
Bake time
7 to 9 min
Oven
home standard
Surface
stone
Ingredients (6)
- flourorganic bread flour363g
- yeastactive dry yeast2g
- saltsea salt3g
- sugarsugar3g
- waterroom temperature water185g
- oilolive oil30g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesecorn meal25g
Keep exploring
Recipes most like this one
Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 51% hydration and 0.8% 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 51% 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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