Tavern Style Chicago Thin Crust Pizza
Brian Lagerstrom · brianlagerstrom.com · 2024 · Original
Thin Crustas labeled by the source
DietNot vegetarian: ground pork, italian sausage. Reviewed: ground pork; Italian sausage; butter.
Against 5,130 pizza recipes
Thin Crust style, 50% hydration: drier than 88% of the 1,480 doughs that parse, baked at 550°F, hotter than 92% of recipes that state an oven.
Thin Crust (United States (generic)): title-asserted thin crust with no regional claim: low-to-moderate hydration, often rolled, crisp base
Tradition: 50 to 62% hydration (this recipe: 50%) · 450 to 550°F bake (this recipe: 550°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
360g
Water
180g
Hydration
50.0%
Salt
5.3%
Yeast
1.39%
Oil
0%
Sauce
900g
Cheese
450g
Dough weight
584g
Process
Bake temp
550°F / 288°C
Bake time
10 min
Oven
home standard
Surface
stone
Cold ferment
24h
Ingredients (9)
- flourbread flour360g
- waterice cold water180g
- yeastyeast5g
- sauce tomatocan crushed tomatoes800g
- sauce tomatotomato paste100g
- saltsalt12g
- sugargranulated sugar20g
- cheese mozzarellafull-fat aged mozzarella cheese450g
- sauce tomatopizza saucen/a
Toppings (12)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesecold butter40g
- over cheesedried basil2g
- over cheesedried oregano2g
- over cheeseonion powder2g
- over cheesegarlic powder2g
- over cheese80/20 ground pork450g
- over cheeseblack pepper2g
- over cheesechili flakes2g
- over cheesered wine vinegar5g
- over cheeseground fennel seed2g
- over cheesefresh garlic5g
- over cheeseitalian sausage1 lb · 454g
Keep exploring
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Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 50% hydration and 5.3% 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 50% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Thin Crust group marked.
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