Chicago Thin Crust Pizza Dough
Food and Festivities · foodandfestivities.com · 2020 · Original
Chicago Tavernas labeled by the source
DietVegan. 7 ingredients checked.
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 (this recipe: 475°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
500g
Water
178g
Hydration
n/a
Salt
1.2%
Yeast
0.90%
Oil
5.4%
Sauce
n/a
Cheese
n/a
Dough weight
724g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
475°F / 246°C
Bake time
12 to 15 min
Oven
home standard
Surface
stone
Ingredients (6)
- flourflour- all purpose2 1/2 cup · 500g
- sugarsugar2 tsp · 8.4g
- yeastinstant yeast1 1/2 tsp · 4.5g
- saltsalt1 tsp · 6g
- water¾ cup plus 2 tablespoons cold water3/4 cup · 178g
- oilextra virgin olive oil2 tbsp · 27.2g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseCornmeal for dusting
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
Do something with it
- Scale this doughSet a flour weight and ball count and get every ingredient in grams.
- 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 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.
Or browse all 5130 pizza recipes.