South Shore Bar Pizza
Napo · napo.pizza · Original
Chicago Tavernas labeled by the source
DietVegetarian. Not vegan: shredded white cheddar, shredded low moisture mozzarella, melted salted butter.
Against 5,130 pizza recipes
Chicago Tavern style, 53% hydration: drier than 86% 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: 53%) · 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
450g
Water
240g
Hydration
53.3%
Salt
1.9%
Yeast
1.56%
Oil
6.7%
Sauce
400g
Cheese
500g
Dough weight
752g
Process
Bake temp
500°F / 260°C
Bake time
12 min
Oven
home standard
Surface
stone
Bulk
6h
Ingredients (10)
- flourAll Purpose or Bread Flour450g
- oilCorn Oil30 ml · 30g
- yeastActive dry yeast7g
- sugarWhite Sugar6.3g
- waterWarm Water240 ml · 240g
- saltFine Sea Salt8.5g
- oilCorn Oil for coating pans10 ml · 10g
- sauce tomatoHigh Quality Crushed Tomatoes400g
- cheese otherShredded White Cheddar300g
- cheese mozzarellaShredded Low Moisture Mozzarella200g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseMelted Salted Butter30 ml · 30g
- over cheeseDried Oregano2g
Keep exploring
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Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 53% hydration and 1.9% 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 53% 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.