Dining and Cooking
First time - Chicago Tavern Style
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First time – Chicago Tavern Style

I’ve always been a bigger fan of thin crust over a bready crust. This is my first time making tavern style, so tell me your thoughts.

I love the process because it’s so easy making a bunch of pizzas for a crowd. Less hassle since there isn’t any stretching to deal with between cooks.

by Miracleman069

23 Comments

  3. CalifornianBall

    Do you leave the dough out overnight?

  4. bigoldumber

    Damn that looks delicious. Good job by you.

  5. wood_mountain

    Wow, thin and crispy. Looks awesome.

  6. 02bluesuperroo

    Missing cornmeal on the bottom but damn this looks perfect otherwise.

  8. kerndone

    Looks great! I too find tavern styles are great for feeding a crowd. I’m very much an amateur pizza maker and sometimes it’s nice to have your dough pre-shaped and ready to go.

  13. Raiders2112

    I prefer NY style and tavern style pizzas over thick bready pizzas. This looks fantastic!! Excellent work my dude.

  14. PetersonTom1955

    We call that a “bar pizza” around here. Thin-crusty deliciousness.

  15. DrunkFatMan

    Smart move putting it on the rack for a bit. Steam/moisture kills the crisp.

  16. NephunK

    Looking good! I’d definitely order that💯

  17. Rightnut101

    Nice work. Making the dough is quite the process!!

  19. the-ww2-guy1945

    that’s a good looking Pizza 🍕

  21. Much-Specific3727

    This looks incredible and I bet it tasted fantastic. I have been exclusively making tavern style since I got back into pizza making 6 months ago. I think it is easier because I stink at hand stretching. I may try one this weekend. But the wife is already asking when is the next pizza. So I make the dough on Monday, cold ferment and roll out Thursday for a Friday back. But you reminded me, I need to start docking my crust.

    You pie really got me motivated for this weekend.