Made on a sourdough base using cornmeal and a rolling pin to get super thin, topped with tomato sauce, fresh grated mozzarella, pepperonis, mushrooms, and ground Italian sausage.
Baked in my home oven low and slow on a baking steel at 450F.
Perfect_Breakfast867
Pizza looks good, but “Chicago Tavern Style” sounds like a made up term. It’s just a standard thin-crust pizza.
When I think of Chicago pizza, I think of deep dish so it’s a weird description of a pretty standard pizza.
DOA-FAN
Enzo2SantosGoal
Isn’t this called st Louis style pizza?
Natural-Breath9474
That looks amazing 😋! In the words of British Bake off, I see no soggy bottom 👏👏
![[OC] Thin & Crispy Chicago Tavern Style Pizza](https://www.diningandcooking.com/wp-content/uploads/2023/08/v1ibzhrg2phb1-scaled.jpg "[OC] Thin & Crispy Chicago Tavern Style Pizza")
6 Comments
Made on a sourdough base using cornmeal and a rolling pin to get super thin, topped with tomato sauce, fresh grated mozzarella, pepperonis, mushrooms, and ground Italian sausage.
Baked in my home oven low and slow on a baking steel at 450F.
Pizza looks good, but “Chicago Tavern Style” sounds like a made up term. It’s just a standard thin-crust pizza.
When I think of Chicago pizza, I think of deep dish so it’s a weird description of a pretty standard pizza.
Isn’t this called st Louis style pizza?
That looks amazing 😋! In the words of British Bake off, I see no soggy bottom 👏👏
That looks so delicious