Chicago Tavern Style Pizza Dough

Tavern style pizza is the REAL Chicago pizza…Not deep dish. Cracker thin, cut in square, paired with a cold beer.

This version goes through a "curing" period in the fridge after it has fermented for a day which helps dry out the dough even more, yielding a shatteringly crisp texture.

This can be baked in your home oven and or an outdoor oven like a Gozney. 

Ingredients:

Yields two 14-16 inch pizzas

385 g. high protein bread flour (King Arthur is most commonly available)

30 g. medium-grind cornmeal

2 g. instant yeast

4 g. salt

4 g. sugar

185 g. warm water (85-90 degrees Fahrenheit)

30 g. olive oil

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1. Mix Dough

• By Hand

• In a large bowl, mix all of your dry ingredients.  Add your water and oil.  Stir to combine and then knead until a shaggy ball forms with no dry spots.  Cover and let rest for 20 minutes.  Knead until a smooth dough forms and bounces back after poking.  Divide into two equal balls

  Food Processor

• Add the dry ingredients to a food processor bowl fitted with a dough blade. Pulse until combined, then add the water and oil. Pulse ingredients until the ball comes together and rides the blade.  Process for 30 seconds then let the dough rest 20 minutes.  Process for another 30 seconds then divide and ball dough.

  Stand Mixer

• Add the dry ingredients to a food processor bowl fitted with a dough hook. Set to stir until combined, then add the water and oil.  Turn to medium low and let mix until a shaggy dough forms.  Let rest for 20 minutes then mix on medium low until a smooth dough forms, about 2 minutes.  Remove from mixer and divide and ball dough.

• Place dough balls in an oiled container and let cold ferment in your fridge for 3-5 days.

  2. Dough Rolling

  After cold fermenting, remove dough from the fridge.  Place on to a well floured surface.  Press all the air out of the dough with your fingers and use a rolling pin to roll dough to a 14 inch circle.  Use a dough docker or fork to poke small holes to help release steam while baking to keep your crust thin and crispy.  At this point these are ready to bake but to take it another level, you can cold cure your dough.

  3. Dough Curing

  Lightly flour a 16-18 inch piece of parchment paper.  Place your rolled dough on top. Lightly flour and place another piece of parchment paper on top. Repeat with remaining dough and place back in your fridge for 24 hours to cure.  Curing dries out the surface of the dough, which leads to a crispier, cracker-like texture.

  4. Bake

• Home Oven:

  Set your oven to 500 F and preheat your baking steel for at least an hour.  Sprinkle cornmeal on a pizza peel.  Remove your cured dough from your fridge and place it on your peel removing the parchment paper.  Top and bake for 7-9 minutes or until well done.  Remove from your oven and let rest on a cooling rack.  Slice in to squares.

• In an outdoor oven (Gozney or Ooni):

  Preheat oven for 30-40 mins or until stone temp reads 750-800 F. Launch pizza and turn heat off. Let bake for 2-2.5 minutes. Rotate then turn flame on to low and cook, turning often for another 2-3 minutes until well done. Remove and let rest on a cooling rack. Slice into squares.