Chicago Tavern-Style Pizza DoughPublic
Yield: 2 thin 14-inch crusts Use weight measurements, not volume. Flour compresses, so scooping by cups introduces too much variance. Cold fermentation for at least 3 days is ideal. Tips: - A scale matters. Hydration control affects the entire texture. - For two 12 inch pizzas, scale ingredients accordingly: 225 g flour, 5 g sugar, 5 g salt, 1 g yeast, 115 g water, 22.5 g oil. - Can be made via food processor or by hand. Technique stays the same, just knead until smooth.
Prep
30 min
Cook
0 min
Rest
3 days
Total
3 days
Instructions
1
Add flour, sugar, salt, and yeast to a stand mixer bowl. Combine dry ingredients, then add water and oil. Mix on low until it forms a shaggy dough, cover and rest 10 minutes. Continue on medium-low until the dough becomes smooth and releases from the bowl (about 5 minutes). Move to a lightly floured surface.
2
Split dough into two pieces, roughly 250 g each. Form balls, coat lightly with oil, and place each in a container or bag with room to expand.
3
Ferment the dough:
- Minimum: room temperature until doubled (about 3 hours).
- Better: overnight in the fridge.
- Best: 3 to 5 days refrigerated.
4
Day before baking, roll each dough ball into a 14 inch circle on semolina or cornmeal. Cold dough can be rolled directly, but letting it rest an hour will help. If the dough keeps shrinking, rest covered for 30 minutes.
5
Place rolled skins on parchment or butcher paper and leave uncovered at room temp overnight. Surface should be dry and leathery. Deflate bubbles with a fork if needed.