Finally getting close on my tavern style. Definitely has that crispness to it that I'm looking for. Since it's been below freezing, I cooked on a preheated cast iron griddle at 500 for about 8 minutes.
by The_Ice_Cold
8 Comments
Glum-Trifle-1691
Looks nice, are you putting cornmeal on the bottom? If not, I highly recommend putting a course cornmeal on the bottom. It helps a lot with the texture.
I roll mine out with the rolling pin as flat as a flower tortilla, and then use a dough docker to prick holes all over it
Tavern style is one of my absolute favorite pizzas to make, I grew up in Chicago for over 30 years and have lived in Colorado since, so I love making it!
surpriserockattack
Looking pretty good
SulkyVirus
Thinner is my preference! My wife and kids like it about this thickness, but I like it about the thickness of a saltine cracker
Looks good, but for tavern style the crust is too thick.
Human-Hedgehog5723
Nicely done, I need more tomatoe sauce dripping off. I like em messy😆
rummagesailor
I’m a believer in 72hr cold fermentation, but especially for this style. Lots of micro-bubbles even when it’s rolled out real thin make for the texture, is my theory.
8 Comments
Looks nice, are you putting cornmeal on the bottom? If not, I highly recommend putting a course cornmeal on the bottom. It helps a lot with the texture.
I roll mine out with the rolling pin as flat as a flower tortilla, and then use a dough docker to prick holes all over it
Tavern style is one of my absolute favorite pizzas to make, I grew up in Chicago for over 30 years and have lived in Colorado since, so I love making it!
Looking pretty good
Thinner is my preference! My wife and kids like it about this thickness, but I like it about the thickness of a saltine cracker
That is almost perfei
Have you tried Kenji’s recipe??
https://preview.redd.it/vqm0sxlbiyhg1.jpeg?width=3024&format=pjpg&auto=webp&s=71263e0881503820fdac554be8ff39d1e8f9f673
It’s excellent
Looks good, but for tavern style the crust is too thick.
Nicely done, I need more tomatoe sauce dripping off. I like em messy😆
I’m a believer in 72hr cold fermentation, but especially for this style. Lots of micro-bubbles even when it’s rolled out real thin make for the texture, is my theory.
https://dankeats.io/recipes/pizza-chicago-thin is my recipe for this style, adapted from [Garvey’s no-knead recipe](https://www.pizzamaking.com/forum/index.php?topic=17662.0). It’s my favorite style, but you really gotta nail it or it’s meh.