Chicago Tavern Style Pizza Recipe
Countertop Pizza Oven · countertoppizzaoven.com · 2024 · Original
Chicago Tavernas labeled by the source
DietNot vegetarian: pepperoni.
Against 5,130 pizza recipes
Chicago Tavern style, 64% hydration: drier than 58% of the 1,480 doughs that parse, baked at 392°F, hotter than 16% of recipes that state an oven.
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: 64%) · 475 to 525°F bake (this recipe: 392°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
250g
Water
160g
Hydration
64.0%
Salt
2.4%
Yeast
0.60%
Oil
16.3%
Sauce
n/a
Cheese
n/a
Dough weight
463g
Process
Bake temp
392°F / 200°C
Bake time
10 min
Oven
home standard
Surface
stone
Ingredients (7)
- flourAll-purpose flour250g
- waterLukewarm Water160g
- yeastInstant Yeast1/2 tsp · 1.5g
- sugarSugar1 tsp · 4.2g
- saltSalt1 tsp · 6g
- oilOlive Oil2 tbsp · 27.2g
- sauce tomato1 Can San Marzano Tomatoesn/a
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese5-6 Cloves Minced Garlic
- over cheeseOregano1/4 tsp · 0.1g
- post bakeBasil1/2 tsp · 0.3g
- over cheese7-8 Slices Pepperoni
- over cheese9-10 Slices Bell peppers
- over cheese9-10 Slices Onion
Keep exploring
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Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 64% hydration and 2.4% 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 64% 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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