Chicago Tavern-Style PizzaPublic
Thin crust taver style Chicago pizza Highly recommend using full-fat low-moisture mozzarella (Boar's Head sells a version that can be found in a lot of common stores, ask the person behind the deli counter). Yields two 14-inch pizzas
Prep
10 min
Cook
10 min
Rest
3 min
Total
23 min
Instructions
1
Put baking steel or stone (larger than 14 inches) on an oven rack in lower-middle position. Heat oven to 500. While heating, drain oil from hot giardiniera with a strainer. Discard oil and set aside giardiniera.
2
Once oven is at 500, dust pizza peel with cornmeal. Put side of dough not covered by parchment paper down on pizza peel. Peel off parchment paper and poke holes all over dough with a fork to prevent bubbles when baking.
3
Spread pizza sauce evenly over dough all the way to edges. Sprinkle with some Romano or Parmesan. Spread the mozzarella evenly over the entire pizza dough, all the way to the edges like the sauce. Add some raw sausage pieces all over the pizza. Add the drained hot giardiniera on top.
4
Transfer pizza from pizza peel to baking steel or stone in the oven. Bake for around 10 minutes but keep an eye on it so it cooks to your preferred liking. You can use your pizza peel (metal preferred) to peek under the pizza to see if the bottom is done enough for what you want.
5
Transer pizza to cutting board and sprinkle immediately with more Romano or Parmesan. Have the pizza rest for 3 minutes and then cut into small squares. Let the oven reheat for 10 minutes before putting the next pizza in to cook.