Best Bar Pizza
Baking Steel · bakingsteel.com · Original
Chicago Tavernas labeled by the source
DietNot vegetarian: anchovy, salami, hamburger chunks and 5 more. Reviewed: anchovy; salami; pepperoni; cheese.
Against 5,130 pizza recipes
Chicago Tavern style, one of 22 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
Chicago Tavern (Chicago): cracker-thin, cut into squares (not wedges), rolled with rolling pin, what Chicagoans actually eat
Tradition: 45 to 55% hydration · 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.
Dough not parsable from the source, so baker's percentages are not available.
Process
Bake temp
500°F / 260°C
Bake time
8 to 9 min
Oven
home standard
Surface
stone
Ingredients (2)
- sauce tomatotomato sauce50g
- cheese mozzarellafavorite cheese blend- we use half low-moisture mozzarella50g
Toppings (14)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseOnions
- over cheeseGreen Pepper chopped
- over cheeseMushrooms
- over cheeseAnchovy
- over cheeseSalami
- over cheeseHamburger chunks
- over cheesePepperoni
- over cheeseLinguica
- over cheeseSausage
- over cheeseBoston Baked Beans
- over cheeseHot peppers
- over cheeseSliced meatballs
- over cheeseBroccoli
- over cheeseBBQ chicken strips
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
Do something with it
- Scale this doughSet a flour weight and ball count and get every ingredient in grams.
- 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 doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, with the Chicago Tavern group marked.
Or browse all 5130 pizza recipes.