Chicago Tavern Style Pizza Recipe

2023 Chicago Tavern Style Pizza Recipe ( Authentic )

Welcome to the Windy City’s culinary wonderland! Chicago is famous for its unique pizza style – the Chicago Tavern Style Pizza Recipe. If you’re a pizza enthusiast eager to embark on a delightful culinary journey, you’ve come to the right place. we’ll walk you through the steps of crafting an authentic Chicago Tavern Style Pizza Recipe that will tantalize your taste buds and leave you craving for more.

 

What is Chicago Tavern style pizza?

Chicago Tavern Style Pizza Recipe is a deep-dish pie that’s distinct from other pizza styles, such as New York or Neapolitan. It’s characterized by its thick, buttery crust that lines the edges of a well-oiled pan, creating a crispy golden texture. Unlike traditional pizza, Chicago Tavern Style is assembled upside-down, with the cheese lining the crust first, followed by toppings and a generous layer of tangy tomato sauce.

 

Why is Chicago pizza so famous?

You might be wondering, why is Chicago attached to the deep-dish pizza title? That’s because it was invented here and loved by so many. Ike Sewell and Ric Riccardo invented Chicago deep-dish pizza. These two used their love for business and Italian cuisine and opened Pizzeria Uno in Chicago in 1943.

 

Need Ingredients 

Chicago Tavern Style Pizza Recipe

 

 

 

 

 

 

300grams bread flour (about 2¼ cups, see Tips)

7grams sugar (about 1½ teaspoons)

7grams salt (about 1¼ teaspoons table salt or 1¾ teaspoons kosher salt)

1gram instant yeast (about ¼ teaspoon)

150grams cold water (150 milliliters, about ⅔ cup)

30grams neutral oil, such as light olive oil, vegetable oil or corn oil

Semolina or cornmeal, for dusting

 

Start Preparation

  1. Step 1

    Make the dough: Combine the flour, sugar, salt and yeast in the bowl of a stand mixer (see Tips). Whisk together to combine, then add the water and oil. Mix at low speed with the dough hook attachment, stopping occasionally to scrape down the sides of the bowl with a rubber spatula, until the dough comes together in a shaggy ball. Cover the bowl and let the dough rest for 10 minutes. Mix on medium-low speed until the dough is silky and pulls away from the sides of the bowl, about 5 minutes. Transfer the dough to a lightly floured work surface.

  2. Step 2

    Divide the dough: Using a bench scraper or knife, cut the dough into two even pieces, about 250 grams each. Using lightly floured hands, shape each piece into a smooth ball, then lightly coat each with oil, using your hands to cover every surface. Transfer each ball to a quart-size zipper-lock bag or other sealable container at least three times its volume. (Quart-size plastic deli containers also work for this.)

  3. Step 3

    Ferment the dough: For good results, let the dough rest at room temperature until doubled in volume, about 3 hours. For better results, refrigerate the dough overnight. For best results, refrigerate the dough for at least 3 and up to 5 days.

  4. Step 4

    The day before baking, roll the dough: Transfer one dough ball to a work surface generously dusted with semolina or cornmeal. (Refrigerated dough can be rolled straight out of the fridge, though allowing it to rest covered for 1 hour at room temperature will make rolling easier.) Using a rolling pin, roll the dough into a very thin circle 14 inches in diameter, lifting and rotating it occasionally (use a ruler or measuring tape to ensure the right size). Repeat with the second ball. If the dough feels like it keeps bouncing back as you try and stretch it, cover it with an inverted bowl or a clean kitchen towel, let it rest for half an hour, then try rolling again.

  5. Step 5

    Cure the dough: Transfer the doughs to a flat surface lined with parchment paper or butcher paper. Allow to rest uncovered at room temperature overnight. The top surface of the dough should end up dry to the touch with a leathery feel. If they puff at all during curing, you can push any bubbles with a fork and push them down to flatten them.

 

Chicago Tavern Style Pizza Recipe Card

Chicago Tavern Style Pizza Recipe

Chicago Tavern Style Pizza Recipe

charm of Chicago Tavern Style Pizza! Learn how to craft this deep-dish delight with a thick, buttery crust, gooey cheese, and tantalizing toppings in our beginner-friendly guide.
Total Time 30 minutes
Course Dinner / Lunch, Main Course
Cuisine American
Servings 2 Yield
Calories 688 kcal

Ingredients
  

  • 300 grams bread flour (about 2¼ cups, see Tips)
  • 7 grams sugar (about 1½ teaspoons)
  • 7 grams salt (about 1¼ teaspoons table salt or 1¾ teaspoons kosher salt)
  • 1 gram instant yeast (about ¼ teaspoon)
  • 150 grams cold water (150 milliliters, about ⅔ cup)
  • 30 grams neutral oil, such as light olive oil, vegetable oil or corn oil
  • Semolina or cornmeal, for dusting

Instructions
 

  • Make the dough: Combine the flour, sugar, salt and yeast in the bowl of a stand mixer (see Tips). Whisk together to combine, then add the water and oil. Mix at low speed with the dough hook attachment, stopping occasionally to scrape down the sides of the bowl with a rubber spatula, until the dough comes together in a shaggy ball. Cover the bowl and let the dough rest for 10 minutes. Mix on medium-low speed until the dough is silky and pulls away from the sides of the bowl, about 5 minutes. Transfer the dough to a lightly floured work surface.
  • Divide the dough: Using a bench scraper or knife, cut the dough into two even pieces, about 250 grams each. Using lightly floured hands, shape each piece into a smooth ball, then lightly coat each with oil, using your hands to cover every surface. Transfer each ball to a quart-size zipper-lock bag or other sealable container at least three times its volume. (Quart-size plastic deli containers also work for this.)
  • Ferment the dough: For good results, let the dough rest at room temperature until doubled in volume, about 3 hours. For better results, refrigerate the dough overnight. For best results, refrigerate the dough for at least 3 and up to 5 days.
  • The day before baking, roll the dough: Transfer one dough ball to a work surface generously dusted with semolina or cornmeal. (Refrigerated dough can be rolled straight out of the fridge, though allowing it to rest covered for 1 hour at room temperature will make rolling easier.) Using a rolling pin, roll the dough into a very thin circle 14 inches in diameter, lifting and rotating it occasionally (use a ruler or measuring tape to ensure the right size). Repeat with the second ball. If the dough feels like it keeps bouncing back as you try and stretch it, cover it with an inverted bowl or a clean kitchen towel, let it rest for half an hour, then try rolling again.
  • Cure the dough: Transfer the doughs to a flat surface lined with parchment paper or butcher paper. Allow to rest uncovered at room temperature overnight. The top surface of the dough should end up dry to the touch with a leathery feel. If they puff at all during curing, you can push any bubbles with a fork and push them down to flatten

Pro Tip’s

Chicago Tavern Style Pizza Recipe

For this incredible Chicago Tavern Style Pizza recipe, make sure you have an accurate baking scale and enough space to let your dough rest at room temperature overnight. Using a scale to measure ingredients is strongly recommended, especially for the flour, as it ensures the perfect hydration level and ultimate success of your dough.

If you’re looking to make 2 (12-inch) pizzas instead, use these measurements: 225 grams flour, 5 grams sugar, 5 grams salt, 1 gram yeast, 115 grams cold water, and 22.5 grams oil. Don’t forget to use only ¾ of the toppings for each pizza.

You can prepare the dough using a food processor or by hand. If using a food processor, simply combine all the ingredients and process until the dough forms a ball that circles around the blades. Let it run for an additional 30 seconds before transferring the dough to a lightly floured work surface and following the directions from Step 2.

For those who prefer to make the dough by hand, start by combining the dry ingredients in a bowl, then add the oil and water. Stir with a wooden spoon until a stiff, shaggy dough forms. Cover the bowl and let the dough rest for 10 minutes. Afterward, turn it out onto a lightly floured work surface and knead until smooth, which usually takes around 7 to 10 minutes. Proceed to Step 2 for the next steps.

With these easy instructions, you’ll be well on your way to creating an authentic and delicious Chicago Tavern Style Pizza in no time!

 

Conclusion

Congratulations! You’ve successfully mastered the art of making Chicago Tavern Style Pizza Recipe. With its thin crust, sweet sauce, and delectable toppings, this iconic pizza style is sure to become a favorite in your home. Experiment with different toppings and variations to create your unique spin on this classic recipe. So, why wait? Gather your ingredients, follow our guide, and indulge in the mouthwatering taste of the Windy City!

 

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