Chicago Tavern-Style Pizza
InsideHook · insidehook.com · 2024 · Original
Chicago Tavernas labeled by the source
DietNot vegetarian: pepperoni. Reviewed: pepperoni; mozzarella.
Against 5,130 pizza recipes
Chicago Tavern style, 42% hydration: drier than 98% 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: 42%) · 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
188g
Water
79g
Hydration
42.1%
Salt
1.1%
Yeast
2.24%
Oil
0%
Sauce
n/a
Cheese
113g
Dough weight
273g
Process
Bake temp
n/a
Bake time
15 min
Oven
home standard
Surface
stone
Bulk
2h
Ingredients (10)
- flourAP flour1 1/2 cup · 188g
- waterwarm water1/3 cup · 79g
- sugar.5 tsp. sugarn/a
- salt. salt1/3 tsp · 2g
- oil. olive oiln/a
- yeast. rapid rise yeast1 tsp · 4.2g
- sauce tomato.5 cup crushed tomatoesn/a
- sauce tomato. tomato pasten/a
- cheese mozzarellamozzarella cheese1 cup · 113g
- cheese other. grated Parmigianon/a
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese. beer
- over cheese. Italian seasoning1 tsp · 4.2g
- over cheese. pepperoni3 oz · 85g
Keep exploring
Recipes most like this one
Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 42% hydration and 1.1% 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 42% 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.