Tavern Style Pizza | Chicago Thin Crust | Crispy Cracker Crust | Home Oven
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- Опубліковано 17 вер 2024
- Tavern style, thin crust pizza is the prefered pizza by most Chicagoans rather than its deep dish counterpart. Thin, crispy crust, a robust tomato sauce with hand shredded mozzarella and homemade fennel sausage.
Dough recipe: Makes two 12-14" pizza doughs
357 g AP flour
193 g water
9 g kosher salt
3 g instant yeast
18 g olive oil
Combine everything in a food processor and blitz until the dough comes together. Remove the dough and knead for 5-10 secs until the dough comes together.
Place the dough into a bowl and cover with plastic wrap and let it rest on the counter for 2 hours. Divide the dough into two equal portions. Place into a container with a lid. Place dough into the fridge for at least 24 hours.
Roll out your pizza doughs to 12-14inches. Generously dust with dusting flour mix. Place dough on parchment paper and stack on top of each other. Place back in the refrigerator for at least 4 hours up to 24 hours to "CURE". This will help the dough dry out. You can speed up this process using a fan.
Flour mix for dusting dough:
60/40 mix of AP flour and fine cornmeal
Use your flour mix to coat your dough balls and roll them out to 12-14" doughs. Place them onto parchment paper and "CURE" your dough in the fridge for at least 4 hours up to 24 hours. Some people like to cure their doughs for up to 5 days. It's up to you.
Tomato Sauce:
28 oz can of tomatoes (I use San Marzano tomatoes)
6 oz can of tomato paste
2 tbsp oregano
1 tbsp dried basil
1 tbsp garlic powder
1 tbsp salt
1/2 tbsp sugar
1/2 tsp dried Thai chili
1/2 tsp fish sauce
Fennel Sausage: (or you can doctor up store bought italian sausage to YOUR liking)
1 lbs ground pork 80/20 meat to fat ratio
9 g kosher salt
2 g black pepper
1 g Thai chili flakes
2 g dried oregano
2 g dried basil
16 g dried milk powder (binder)
45 g water
1.5 g fennel pollen (I like using fennel pollen) 0r you can use 1 g of fennel seeds, just toast them before grinding.
Combine and mix until tacky.
Preheat oven to 550F with a pizza steel. I use a cast iron pizza steel. Dress up your pizza and bake for 8 minutes. You can bake for longer, depending on your personal preference.
Let cool on a wire rack for 5-10 seconds to let the steam dissipate. Place pizza on a piece of parchment and slice.
Serve and enjoy.
Congratulations! You have found the best Tavern Pizza Recipe!
Wow!! Going to start the dough for this TODAY!!! Thank you!!
Awesome! Lmk what you think! Happy cooking!
I just finished making your first dough with butter and it was amazing, now i will be trying this one with olive oil.
I first fermented the dough in the fridge for 24 hours and i see for this one you roll it out and rest it again . Do you rest it rolled in the fridge or out ?
Ah man. I'm so happy you enjoyed it. I rested it rolled out in the fridge.
Quick question, I made the dough two nights ago , it's been in the fridge for about 36 hours , how long can I leave it in the fridge before I have to use it
I was planning on making pizza tonight but I'm using a outdoor pizza oven and it's like 100 degrees out 😢, I would cook in oven but I don't have a steel plate
. 48 hrs unwrapped. 5 days wrapped on day 3.