Tavern Dough (Chicago Thin)
Lowest hydration on the site. Cold butter cut in like pie crust, rolled paper-thin, docked, dried uncovered in the fridge.
Intro
The lowest-hydration dough on the site. Cold butter cut into the dough (like pie crust), aggressive docking, and an overnight uncovered rest in the fridge to dry the surface. The result bakes into a rigid, flaky-crispy disc that's more cracker than bread. Butter, not oil — butter creates the flaky-cracker layers.
Ingredients
note · 50% hydration — the lowest on the site.
note · Butter, not oil — creates the flaky-cracker layers.
The process
- 1
Combine dry
Mix the flour 400 g, salt 8 g, sugar 8 g, yeast 2 g in a food processor (best tool) or stand mixer. Pulse to combine.
- 2
Cut in cold butter
Add the cold butter cubes 40 g. Pulse/mix until butter is in pea-sized pieces — same as making pie dough.
- 3
Add cold water
Add the cold water 200 ml. Mix just until the dough comes together, about 30 seconds. Don't overwork.
- 4
Divide & chill
Turn out, divide into two 320g balls. Wrap each tightly. Refrigerate 24 hours.
⏱ Chill1440:00 - 5
Roll thin
Roll each ball on a floured surface to a 12-inch round, very thin (⅛ inch or less). A rolling pin is mandatory here.
- 6
Dock aggressively
Dock with a docker or fork — every half-inch, all over.
✶ Pizzaiolo tipA pasta roller can stand in for the rolling pin if you want pizzeria-thin precision. - 7
Dry uncovered
Place skins on parchment, on a sheet tray, uncovered, in the fridge for 12–24 more hours. This dries the surface for crackling crispness.
✶ Pizzaiolo tipThe uncovered fridge dry-out is what separates good tavern from soggy disappointment. Don't skip it.⏱ Dry uncovered720:00
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