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
Yo this looks great!
Delicious
Do you leave the dough out overnight?
Damn that looks delicious. Good job by you.
Wow, thin and crispy. Looks awesome.
Missing cornmeal on the bottom but damn this looks perfect otherwise.
Looks delicious 😋
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.
Nailed it!
looks good,
Damn………. That looks good.
Perfect OP👍🤤
I prefer NY style and tavern style pizzas over thick bready pizzas. This looks fantastic!! Excellent work my dude.
We call that a “bar pizza” around here. Thin-crusty deliciousness.
Smart move putting it on the rack for a bit. Steam/moisture kills the crisp.
Looking good! I’d definitely order that💯
Nice work. Making the dough is quite the process!!
That looks amazing
that’s a good looking Pizza 🍕
Drooling over here
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.
Perfect
Hell of a job OP! Looks great!