**Chicago cracker/tavern pizzas**:
500 g AP flour
285 g water
10 g salt
0.8 g instant yeast
60g butter
2 16” pizzas
Combine flour and butter in mixer.
Add water and yeast until dough hydrates but is still shaggy.
Rest dough 20 min.
Add salt and mix until dough becomes smoother and holds together.
Ball and let rest an hour at room temp
Dust generously with cornmeal
Roll out dough, dock, and place on rack or parchment and let cure for 24 hrs uncovered in fridge
Preheat oven at 550 for an hour, switch to broil. Bake 5-7 min, go off of color.
MagazineDelicious151
Nice tavern style pizza
xbpb124
You managed to get 4/4 tiny wedges with your cuts, perfection.
EveryValuable1503
And it’s a pizza cracker as shown in the last picture
MrBoss93
Looks like you nailed it! What did you do for sauce?
SeniorDucklet
Is that your own dough recipe? Have never heard of that quick of a rest, but cracker/tavern crust is not really going to rise so that makes sense.
I’ve used the Kenji and another one from guy from Chicago called Pizza For Everyone and both are good, but I’ll give this a try.
thats-gold-jerry
Got any recs for something similar nearish to Wicker Park? I’ll be there next week. Thank you!
BeeTwoThousand
Just one glance at the underside of that crust in the last pic makes me feel like Homer Simpson, drooling and saying, “Mmmm…cracker crust,” even though I just ate.
sevillista
Gahd, this looks so good. I can’t get tavern style pizza anywhere in my area and I miss it. I might have to try this recipe.
kyotsuba
Square cut? You monster!
adroq1063
That looks like STL style pizza, rather than Chicago style. Either way it looks tasty OP.
justinlav
Looks awesome, I might try this Friday/Saturday. I’m confused about preheating the oven for an hour though, why is that necessary?
DDenlow
Mmm tavern style!
I’m from a city where tavern “square cut” is the only way to eat pizza. It just makes sense, it’s perfect for a square cut to be a bar pie cut so multiple people can share a pizza- and everyone who wants what they want can get what they want, outside crispy cuts, and mix in full cheese and topping slices. It’s just perfect.
14 Comments
**Chicago cracker/tavern pizzas**:
500 g AP flour
285 g water
10 g salt
0.8 g instant yeast
60g butter
2 16” pizzas
Combine flour and butter in mixer.
Add water and yeast until dough hydrates but is still shaggy.
Rest dough 20 min.
Add salt and mix until dough becomes smoother and holds together.
Ball and let rest an hour at room temp
Dust generously with cornmeal
Roll out dough, dock, and place on rack or parchment and let cure for 24 hrs uncovered in fridge
Preheat oven at 550 for an hour, switch to broil. Bake 5-7 min, go off of color.
Nice tavern style pizza
You managed to get 4/4 tiny wedges with your cuts, perfection.
And it’s a pizza cracker as shown in the last picture
Looks like you nailed it! What did you do for sauce?
Is that your own dough recipe? Have never heard of that quick of a rest, but cracker/tavern crust is not really going to rise so that makes sense.
I’ve used the Kenji and another one from guy from Chicago called Pizza For Everyone and both are good, but I’ll give this a try.
Got any recs for something similar nearish to Wicker Park? I’ll be there next week. Thank you!
Just one glance at the underside of that crust in the last pic makes me feel like Homer Simpson, drooling and saying, “Mmmm…cracker crust,” even though I just ate.
Gahd, this looks so good. I can’t get tavern style pizza anywhere in my area and I miss it. I might have to try this recipe.
Square cut? You monster!
That looks like STL style pizza, rather than Chicago style. Either way it looks tasty OP.
Looks awesome, I might try this Friday/Saturday. I’m confused about preheating the oven for an hour though, why is that necessary?
Mmm tavern style!
I’m from a city where tavern “square cut” is the only way to eat pizza. It just makes sense, it’s perfect for a square cut to be a bar pie cut so multiple people can share a pizza- and everyone who wants what they want can get what they want, outside crispy cuts, and mix in full cheese and topping slices. It’s just perfect.
Damn good job! Well played well played