Tony's Trending Recipe: The Deluxe Cracker Thin Pizza
Pizza Today · pizzatoday.com · Original
Chicago Tavernas labeled by the source
DietNot vegetarian: bulk italian sausage. Reviewed: Italian sausage; mozzarella.
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: 550°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Dough not parsable from the source, so baker's percentages are not available.
Process
Bake temp
550°F / 288°C
Bake time
n/a
Oven
home standard
Surface
stone
Ingredients (4)
- flourFlourn/a
- sauce tomato5-6 ounces tomato sauce5 oz · 170g
- dairy dough7-8 ounces shredded part skim or whole milk mozzarella7 oz · 227g
- cheese otherGrated Romanon/a
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseroasted peppers3 1/2 oz · 99.2g
- over cheese1.5 – 2 ounces sliced red onions1 1/2 oz · 56.7g
- over cheesesautéed button mushrooms5 1/2 oz · 156g
- over cheesebulk Italian sausage6 oz · 170g
- over cheeseOregano
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.