South Shore Bar Pizza Recipe
South Shore Bar Pizza · barpizzabarpizza.com · 2020 · Original
Chicago Tavernas labeled by the source
DietVegetarian. Not vegan: melted butter.
Against 5,130 pizza recipes
Chicago Tavern style, 53% hydration: drier than 86% of the 1,480 doughs that parse.
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: 53%) · 475 to 525°F bake
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
450g
Water
237g
Hydration
52.7%
Salt
2.0%
Yeast
2.11%
Oil
8.0%
Sauce
n/a
Cheese
n/a
Dough weight
748g
Process
Bake details not stated on the source page.
Ingredients (6)
- flourAll Purpose Flour or Bread Flour450g
- oilCorn Oil2 tbsp · 27.2g
- yeastActive Yeast2 1/4 tsp · 9.5g
- sugarWhite Sugar1 1/2 tsp · 6.3g
- waterWarm Water1 cup · 237g
- saltFine Sea Salt1 1/2 tsp · 9g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseMelted Butter2 tbsp · 28.4g
Keep exploring
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Do something with it
- Scale this doughStart from 53% hydration and 2.0% 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 53% 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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