Perfect Chicago Tavern-Style Pizza Dough
Eat Healthy 365 · eathealthy365.com · 2026 · Original
Chicago Taverninferred from the title
DietVegan. 6 ingredients checked.
Against 5,130 pizza recipes
Chicago Tavern style, 74% hydration: wetter than 69% of the 1,480 doughs that parse, baked at 550°F, hotter than 92% 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: 74%) · 475 to 525°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
240g
Water
178g
Hydration
74.1%
Salt
1.7%
Yeast
2.50%
Oil
5.7%
Sauce
n/a
Cheese
n/a
Dough weight
441g
Process
Bake temp
550°F / 288°C
Bake time
8 to 12 min
Oven
home standard
Surface
stone
Cold ferment
24h
Ingredients (6)
- flourall-purpose flour2 cup · 240g
- saltfine sea salt1 tsp · 4g
- yeastactive dry yeast1/2 tsp · 2g
- watercold water3/4 cup · 178g
- oilextra virgin olive oil1 tbsp · 13.6g
- yeastgranulated sugar1 tsp · 4g
Keep exploring
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Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 74% hydration and 1.7% 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 74% 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.
Or browse all 5130 pizza recipes.