Chicago Tavern Style Dough
A thin, cracker-crisp dough made with a small amount of corn oil. Rolled thin and docked, then baked until completely crisp — no chew, no char.
Original Chicago tavern style dough recipe
Ingredients
- 400 g All-purpose flour
- 200 ml Water (room temperature)
- 2 tbsp Corn oil
- 8 g Fine sea salt
- 4 g Active dry yeast
Directions
- 1.Mix all ingredients together until a stiff dough forms. The dough should be drier than a standard pizza dough.
- 2.Knead 5 minutes. The dough will be firm. Wrap tightly in plastic and refrigerate at least 24 hours.
- 3.Roll out as thin as possible — 2 mm or less. Use a rolling pin and work quickly; this dough does not stretch.
- 4.Dock the rolled dough thoroughly with a fork or dough docker to prevent bubbling during baking.