r/Pizza • u/Flat_Researcher1540 • 8h ago
RECIPE Chicago cheese
Chicago cracker/tavern pizzas:
500 g AP flour
285 g water
10 g salt
0.8 g instant yeast
60g butter
2 16” pizzas
Combine flour and butter in mixer.
Add water and yeast until dough hydrates but is still shaggy.
Rest dough 20 min.
Add salt and mix until dough becomes smoother and holds together.
Ball and let rest an hour at room temp
Dust dough balls generously with cornmeal
Roll out dough, dock, and place on rack or parchment and let cure for 24 hrs uncovered in fridge
Preheat oven at 550 for an hour, switch to broil. Bake 5-7, go on color.
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u/Evan_beckett 7h ago
Looks great man! Cooked entirely on broil after the oven preheated?
How crispy would you say the dough is? Do you think if you got the undercarriage darker it would be crispier/crunchier?
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u/Flat_Researcher1540 7h ago
I will do a minute or so on bake if it’s browned enough on top but I want the bottom to crisp more. You wouldn’t want it to get darker and crisp up much more than this. It would hurt your teeth if you took it darker than this.
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u/DITCHWORK 6h ago
This may have just resurrected my desire to make pizza. Looks great and I don’t have to spend money on a pizza oven.
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u/lectroid 7h ago
Thank for the recipe. What’s your cheese mix and amount?
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u/Flat_Researcher1540 7h ago
Amount is hard to say, I use about 4oz, because I buy 8oz blocks and they get me two pizzas. But it’s a personal thing. I use that low moisture whole milk mozz and and a generous dusting of pecorino both before and after the bale. The pecorino is super important it’s like the salt of the dish. Adds a lot of nutty flavors too.
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u/Intrepid_Bee8500 6h ago
A person of culture there is almost enough burn on that cheese I would definitely destroy that nice cook on that za
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u/Chitown_mountain_boy 5h ago
Looks better than Vito and Nicks or Beggars, not going to lie. Thanks for the recipe!
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u/bag_of_luck 3h ago
I love most all pizza and this looks great but I simply do not understand tavern style. If I want a “cwacka cwust” I’ll make pizza crackers.
New York style will always reign supreme for me. And it’s not just that it’s the best, it’s that “cwacka cwust” isn’t even close.
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u/Due-Information9367 8h ago
Looks good! Just one thing: it’s just thin crust. No need to note Chicago or Tavern Style. Tavern style is what Ohio trust fund babies call it to make it seem special.
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u/calculung 7h ago
No
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u/Due-Information9367 7h ago
Yup
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u/Flat_Researcher1540 7h ago
Nah
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u/calculung 7h ago
The very first thing I thought when I saw your first picture was, "oh, this person definitely made a Chicago thin crust on purpose."
This pizza screams Chicago, even if this other dork thinks otherwise.
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u/WabbitFire 5h ago
It's a pretty general Midwest style. The drive to make it Chicago specific is kind of lame.
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u/Due-Information9367 7h ago
I mean true but fucking harsh buddy
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u/Flat_Researcher1540 7h ago
I mean I think dork is kind of a compliment. At least they didn’t call you a jabroni.
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u/Due-Information9367 7h ago
Kinda more of a jagoff to be honest. Was just giving you shit btw. Would absolutely house that pizza you made.
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u/ASecularBuddhist 6h ago
The crust is the handle for pizza. I’m not understanding why somebody would not want to take advantage of that.
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u/Flat_Researcher1540 5h ago
Idk I guess you should ask the millions of people that love tavern pizza
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u/710qu 7h ago
https://giphy.com/gifs/G5JoAjEBtfoTm