Chicago Thin-Crust (Tavern-Style) PizzaDough
Foodian · foodian.net · 2023 · Original
Chicago Tavernas labeled by the source
DietVegan. 8 ingredients checked.
Against 5,130 pizza recipes
Chicago Tavern style, 50% hydration: drier than 88% of the 1,480 doughs that parse.
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: 50%) · 475 to 525°F bake
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
300g
Water
150g
Hydration
50.0%
Salt
2.3%
Yeast
0.33%
Oil
10.0%
Sauce
n/a
Cheese
n/a
Dough weight
495g
Process
Bake temp
n/a
Bake time
5 to 7 min
Oven
home standard
Surface
stone
Cold ferment
12h
Ingredients (8)
- flourbread flour300g
- sugarsugar7g
- saltsalt7g
- yeastinstant yeast1g
- watercold water150 ml · 150g
- oilcanola oil30g
- floursemolina flour for dustingn/a
- oilolive oil for coatingn/a
Keep exploring
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Do something with it
- Scale this doughStart from 50% hydration and 2.3% 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 Chicago Tavern group marked.
Or browse all 5130 pizza recipes.