If you are unfamiliar with chicago tavern style pizza, your about to become a huge fan. This style pizza is famous in taverns and small neighborhood bars around throughout chicago. This crust is thin, crispy and light. It's cracker and sturdy enough to hold onto generous amounts of toppings.
Chicago Tavern Style dough goes through a "curing" period in the fridge after it has fermented for a day. The dough is rolled out into a circle, docked and then placed back in the fridge for a few days to"cure". The curing process removes some of the moisture and gives this dough a real uniqueness.
After tavern style dough is topped and baked, it is cut into square or rectangles, known as "party cut" or "tavern cut" making it easy to share and enjoy with friends and family. And remember we are going to be cooking our tavern style sauce for this style pizza...
Huge thanks for our special guest Billy Zureikat for joining us at our Grand Rapids Studio and teaching us all how to crush Chicago Tavern Style Pizza.
:In a large bowl, mix all of your dry ingredients. Add your water and oil. Stir to combine and then knead until a shaggy ball forms with no dry spots. Cover and let rest for 20 minutes. Knead until a smooth dough forms and bounces back after poking. Divide into two equal balls
By food processor
Add the dry ingredients to a food processor bowl fitted with a dough blade. Pulse until combined, then add the water and oil. Pulse ingredients until the ball comes together and rides the blade. Process for 30 seconds then let the dough rest 20 minutes. Process for another 30 seconds then divide and ball dough.
By mixer
Add the dry ingredients to a food processor bowl fitted with a dough hook. Set to stir until combined, then add the water and oil. Turn to medium low and let mix until a shaggy dough forms. Let rest for 20 minutes then mix on medium low until a smooth dough forms, about 2 minutes. Remove from mixer and divide and ball dough.
Place dough balls in an oiled container and let cold ferment in your fridge for 3-5 days.
Dough Rolling
After cold fermenting, remove dough from the fridge. Place on to a well floured surface. Press all the air out of the dough with your fingers and use a rolling pin to roll dough to a 14 inch circle. Use a dough docker or fork to poke small holes to help release steam while baking to keep your crust thin and crispy. At this point these are ready to bake but to take it another level, you can cold cure your dough.
Dough Curing
Lightly flour a 16-18 inch piece of parchment paper. Place your rolled dough on top. Lightly flour and place another piece of parchment paper on top. Repeat with remaining dough and place back in your fridge for 24 hours to cure. Curing dries out the surface of the dough, which leads to a crispier, cracker-like texture.
To Bake
Set your oven to 500 F and preheat your baking steel for at least an hour. Sprinkle cornmeal on a pizza peel. Remove your cured dough from your fridge and place it on your peel removing the parchment paper. Top and bake for 7-9 minutes or until well done. Remove from your oven and let rest on a cooling rack. Slice into squares and enjoy!
