Toddzilla’s Bar Pizza Recipe
South Shore Bar Pizza · barpizzabarpizza.com · 2021 · Original
Chicago Tavernas labeled by the source
DietVegetarian. Not vegan: sharp cheddar, mozzarella, melted unsalted butter.
Against 5,130 pizza recipes
Chicago Tavern style, 56% hydration: drier than 83% 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: 56%) · 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
425g
Water
237g
Hydration
55.8%
Salt
4.9%
Yeast
n/a
Oil
12.8%
Sauce
794g
Cheese
454g
Dough weight
885g
Process
Bake temp
n/a
Bake time
12 min
Oven
home standard
Surface
stone
Ingredients (11)
- flourAll Purpose Flour425g
- water110 Degree Water1 cup · 237g
- sugarSugar1 1/2 tsp · 6.3g
- yeast.25 oz Active Dry Yeast142g
- oilCorn Oil2 tbsp · 27.2g
- sauce tomato2-28 oz Whole San Marzano tomatoes in puree2 oz · 794g
- sauce tomato.5 cup Tomato Pasten/a
- saltSalt2 tsp · 12g
- oilOlive Oil2 tbsp · 27.2g
- cheese otherSharp Cheddar1 lb · 454g
- cheese mozzarella.5 lb Mozzarellan/a
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseMelted Unsalted Butter4 tbsp · 72g
- over cheese.25 cup Dried Oregano
- over cheesePaprika1 tbsp · 12.5g
Keep exploring
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Do something with it
- Scale this doughStart from 56% hydration and 4.9% 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 56% 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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