Louis Ghelfi’s Original Bar Pizza Recipe
South Shore Bar Pizza · barpizzabarpizza.com · 2022 · Original
Chicago Tavernas labeled by the source
DietVegan. 10 ingredients checked. Reviewed: dough, tomatoes, herbs; all plant.
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
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
600g
Water
n/a
Hydration
n/a
Salt
n/a
Yeast
n/a
Oil
2.3%
Sauce
259g
Cheese
n/a
Dough weight
755g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
n/a
Bake time
20 min
Oven
home standard
Surface
stone
Ingredients (6)
- sauce tomatoCrushed Tomatoes7 1/2 oz · 213g
- sauce tomatoTomatoe Paste3 tbsp · 45.9g
- salt1 pinch Salt & Peppern/a
- yeast.75 oz Fleischmann's Active Dry Yeast142g
- flourGold Medal All Purpose Flour3 cup · 600g
- oilOlive Oil3 tsp · 13.5g
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese2 clove Garlic
- over cheeseOregano1 tbsp · 1.5g
- over cheeseParsley1 tsp · 0.5g
- over cheeseSweet Basil1 tsp · 0.5g
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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- 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.
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