Flaky Thin Crust Chicago Inspired Pizza
Iris Best · food.com · 2013 · Original
Chicago Taverninferred from the title
DietVegetarian. Not vegan: butter.
Against 5,130 pizza recipes
Chicago Tavern style, 63% hydration: drier than 59% of the 1,480 doughs that parse, baked at 500°F, hotter than 80% 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: 63%) · 475 to 525°F bake (this recipe: 500°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
158g
Hydration
63.2%
Salt
3.6%
Yeast
0.60%
Oil
10.9%
Sauce
794g
Cheese
n/a
Dough weight
467g
Process
Bake temp
500°F / 260°C
Bake time
8 to 10 min
Oven
home standard
Surface
stone
Ingredients (8)
- flourall-purpose flour2 cup · 250g
- sugargranulated sugar1 tbsp · 12.5g
- saltsalt1 tsp · 6g
- waterwarm water2/3 cup · 158g
- yeastinstant yeast1/2 tsp · 1.5g
- oilolive oil2 tbsp · 27.2g
- sauce tomato1 can of coarsely crushed tomatoes794g
- sugarsugar2 tsp · 8.4g
Toppings (8)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesefinely chopped garlic1 tbsp · 12.5g
- over cheesebutter1/2 cup · 114g
- over cheesechopped garlic1 tbsp · 12.5g
- over cheesechopped basil2 tsp · 1g
- over cheesechopped oregano1 tsp · 0.5g
- over cheeseground black pepper1/4 tsp · 1.1g
- over cheesered pepper flakes1/4 tsp · 1.1g
- over cheesedry red wine1 tbsp · 12.5g
Keep exploring
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Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 63% hydration and 3.6% 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 63% 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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