Chicago Tavern Style Pizza
User Reviews
5
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Prep Time
2 hrs 30 mins
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Cook Time
10 mins
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Total Time
2 hrs 40 mins
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Servings
10
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Calories
2094 kcal
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Course
Main Course
Chicago Tavern Style Pizza
Description
This pizza dough combines pizza flour and cornmeal, creating a thin crust with slight grit and good structure. Yeast is proofed in warm water and incorporated with salt and olive oil, then kneaded into a smooth ball that rests before dividing into portions. The dough is shaped into smooth balls and later rolled thin.
The sauce combines tomato sauce with tomato paste, butter, olive oil, anchovy paste, and Italian herbs. This blend creates a deeply flavored, well-seasoned tomato sauce that coats the dough base. Toppings include mozzarella cheese, mushrooms, green peppers, onions, pepperoni, Italian sausage, and optional spicy salami, layering savory, spicy, and fresh vegetable notes.
The pizza is assembled with sauce beneath cheese and toppings, baked to develop a crisp bottom and bubbly cheese topping. This style offers a balance between a thin crust pizza and one enriched with hearty Italian sausage and pepperoni flavors, complemented by the sweet and savory tomato sauce and fresh vegetables.
This recipe yields three pizzas, suitable for sharing or meal prepping.
Ingredients
Toppings:
- mushrooms about ½ cup
- green bell pepper diced. About ½ cup
- yellow onion finely sliced. About ½ cup
- pepperoni
- Italian sausage about ½ pound
- spicy salami Optional
- mozzarella cheese low moisture
Sauce:
- 15 ounce tomato sauce
- 1 tablespoon butter
- 1 tablespoon olive oil
- 4- ounce tomato paste
- 1 teaspoon oregano
- ½ teaspoon salt
- 1 teaspoon basil dried
- 1 teaspoon anchovy paste
Dough:
- 500 grams pizza flour about 3 ½ cups
- 15 grams cornmeal about 2 tablespoons
- 250 grams water about 1 cup plus 2 tablespoons, warm
- 3 grams yeast
- 2 tablespoons water cold
- 1.5 teaspoons salt
- 1 tablespoon extra-virgin olive oil
Instructions
Dough:
- Place the flour and cornmeal in the bowl of a stand mixer, fitted with a dough hook, and mix to combine.
- Proof the yeast in the warm water, by mixing thoroughly.
- Mix the yeast mixture into the flour and use the 2 tablespoons of the cold water to rinse the yeast bowl and then add to the flour.
- Continue to mix for a couple minutes, stopping and scaping the sides of the bowl as needed.
- Add the salt and olive oil and mix for 3 minutes. The dough should form a ball and grip on the dough hook.
- Remove the dough ball and knead by hand for 2-3 minutes.
- Cover with a warm, damp towel and allow to rest for 30 minutes
- Cut the dough into 3 equal sized balls and form into balls by gently pulling and stretching the dough and tucking the dough back under. Rotate and repeat this process until you have a dough ball with a smooth top. Repeat with the remaining dough balls. Place the dough ball on an oiled pan and then cover the dough balls with plastic wrap. Dough can also be refrigerated up to 48 hours, covered in plastic wrap, if desired.
- When you are ready to make your pizzas remove the dough balls from the refrigerator allow to sit for 1-2 hours in a warm place, until doubled in size.
Sauce:
- Combine all sauce ingredients in a bowl and mix well to combine. If made before and refrigerated overnight bring back to room temperature or heat on the stove before applying to the pizza.
Pizza Assembly:
- Preheat your oven to 500 degrees with a pizza stone or baking steel.
- Roll your dough balls into circular pizzas. Use a pizza docker or fork to poke holes in the crust.
- Place the dough on a well-floured pizza peel (we find a mixture of four and semolina or cornmeal works best).
- Top the dough with sauce, cheese and toppings.
- Slide the pizza onto the stone or steel and bake for 4 minutes then rotate the pizza 180 degrees. Cook an additional 3-5 minutes until cheese is melted and golden. Note: Cooking Steels will cook faster than stones or a pizza pan.
- Remove to a cutting board and cut into square slices.
Notes
- This recipe makes enough dough and toppings for three thin-crust pizzas.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 2094 kcal
% Daily Value*
| Calories | 2094kcal | 105% |
| Carbohydrates | 78g | 26% |
| Protein | 88g | 176% |
| Fat | 164g | 252% |
| Saturated Fat | 61g | 305% |
| Polyunsaturated Fat | 17g | 100% |
| Monounsaturated Fat | 74g | 370% |
| Trans Fat | 1g | 50% |
| Cholesterol | 336mg | 112% |
| Sodium | 11239mg | 468% |
| Potassium | 3838mg | 82% |
| Fiber | 18g | 72% |
| Sugar | 37g | 74% |
| Vitamin A | 4925IU | 99% |
| Vitamin C | 126mg | 140% |
| Calcium | 1047mg | 105% |
| Iron | 14mg | 78% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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