Tavern-Style (Chicago Thin)
Cracker-thin, butter-flaky, cut into squares, eaten over a beer. The actual Chicago pizza.
Intro
This is what Chicagoans actually eat — not deep dish. Low hydration, cold butter cut in like pie crust, aggressive docking, uncovered overnight rest in the fridge. Toppings go right to the edge — there is no border. Cut into squares: three cuts each direction = 16 pieces per pie. Party-cut, never wedges.
Ingredients
note · See the linked dough.
note · Right to the edge — there is no border.
note · See the linked Tavern Sauce.
The process
- 1
Preheat
Preheat oven to 500°F with a steel for 1 hour.
⏱ Preheat60:00 - 2
Top edge-to-edge
Sauce thinly spread, sausage crumbles, mozzarella over everything. Toppings go right to the rim — there is no border.
- 3
Slide onto steel
Slide the rolled-out skin onto the steel (parchment and all is fine).
- 4
Bake
Bake 7–10 minutes until cheese is deeply browned and almost nutty.
⏱ Bake08:00 - 5
Party-cut
Cut into squares — three cuts each direction = 16 pieces per pie. Party-cut, never wedges.
✶ Pizzaiolo tipFor St. Louis-style, swap the mozzarella for Provel and don't @ anyone.
The gear used
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