Tavern Style Pizza
Mike Fitzick · gozney.com · 2022 · Original
Chicago Taverninferred from the title
DietVegetarian. Not vegan: fresh mozzarella, parmesan.
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: 750°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
n/a
Hydration
n/a
Salt
3.3%
Yeast
0.70%
Oil
8.0%
Sauce
800g
Cheese
n/a
Dough weight
566g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
750°F / 399°C
Bake time
n/a
Oven
wood fired
Surface
stone
Ingredients (11)
- sauce tomatotomatoes800g
- sauce tomato1 bign/a
- saltsalt4.2g
- cheese mozzarellaFresh mozzarellan/a
- cheese otherParmesann/a
- flourAP flour500g
- saltsea salt12.5g
- yeastcompressed yeast3.5g
- sugarsugar5.5g
- oilolive oil40g
- waterwater coldn/a
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseoregano4.2g
- over cheeseBasil
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.