Bar Pizza
James Delmage · sipandfeast.com · 2026 · Original
DietNot vegetarian: sliced pepperoni.
Against 5,130 pizza recipes
Chicago Tavern style, 70% hydration: wetter than 58% 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: 70%) · 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
222g
Water
156g
Hydration
70.1%
Salt
2.7%
Yeast
0.67%
Oil
22.4%
Sauce
28g
Cheese
235g
Dough weight
439g
Process
Bake temp
500°F / 260°C
Bake time
5 to 8 min
Oven
home standard
Surface
stone
Bulk
0h
Ingredients (10)
- flourbread flour1 3/4 cup · 222g
- yeastinstant yeast1/2 tsp · 1.5g
- saltfine sea salt1 tsp · 6g
- sugarsugar3/4 tsp · 3.2g
- watercold water5 1/2 oz · 156g
- oilolive oil2 tsp · 9g
- oilcorn oil3 tbsp · 40.8g
- sauce tomato1 14-ounce can crushed tomatoes1 oz · 28.3g
- cheese mozzarellashredded mozzarella3/4 cup · 84.8g
- cheese othershredded mild cheddar3/4 cup · 150g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseunsalted butter3 tbsp · 54g
- over cheeseSicilian oregano1/2 tsp · 0.3g
- over cheesesliced pepperoni
Keep exploring
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Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 70% hydration and 2.7% 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 70% 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.