Tavern Style Pizza

Name: Tavern Style Pizza
Cook time: 7 min
Ingredients: 800 each tomatoes; 1 each 1 big; 4.2 each salt; 0 each Fresh mozzarella; 0 each Parmesan; 500 each AP flour; 12.5 each sea salt; 3.5 each compressed yeast; 5.5 each sugar; 40 each olive oil; 300 each water cold

Mike Fitzick · gozney.com · 2022 · Original

Chicago Tavern / Party-Cut (aspirational)

Chicago Tavern / Party-Cut (Chicago): cracker-thin, cut into squares (not wedges), rolled with rolling pin, what Chicagoans actually eat

Style norms: 45–55% hydration · 475–525°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

—

Hydration

—

Salt

3.3%

Yeast

0.70%

Oil

8.0%

Sauce

800g

Cheese

—

Dough weight

566g

Process

Bake temp

750°F / 399°C

Bake time

5-7 min

Oven

wood fired

Surface

stone

Ingredients (11)

sauce tomatotomatoes800g
sauce tomato1 big—
saltsalt4.2g
cheese mozzarellaFresh mozzarella—
cheese otherParmesan—
flourAP flour500g
saltsea salt12.5g
yeastcompressed yeast3.5g
sugarsugar5.5g
oilolive oil40g
waterwater cold—

Toppings (3)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

over cheeseoregano4.2g
over cheeseBasil
over cheesedough balls200g

Pizza Lab

Baker's percentages

Process

Ingredients (11)

Toppings (3)