Chicago Tavern Style Pizza Dough
Tavern style pizza is the REAL Chicago pizza…Not deep dish. This recipes come courtesy of John Carruthers of Takeout.come, Chicago tavern pizza master.
Watch my Chicago Tavern Style Pizza Part 1 stream to see how it’s made!
725 g. high-gluten bread flour
25 g. medium-grind cornmeal
4 g. instant yeast
7 g. salt
7 g. sugar
370 g. warm water (90-100 degrees Fahrenheit)
60 g. olive oil
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 on the dough setting until the ball comes together and rides the blade. When that happens, turn the processor on fully, count to 40, and turn off. Let the dough rest 20 minutes, then process for another 30 seconds and remove to a cutting board.
Divide the dough into four equal pieces (about 295 grams each) and form into balls. Store each in a separate quart container or gallon zip-top bag. Refrigerate at least overnight or up to five days.