Chicago Tavern Style Pizza
Chicago bar pizza. Cracker-thin crust, edge-to-edge toppings including sweet Italian sausage and giardiniera, cut into squares ("party cut"). The pizza of Chicago neighborhoods.
Original Neapolitan pizza recipe
Ingredients
- 1 Chicago tavern style dough ball
- 100 ml Neapolitan pizza sauce
- 175 g Low-moisture whole-milk mozzarella (shredded)
- 150 g Sweet Italian sausage (crumbled, cooked)
- 3 tbsp Hot giardiniera (drained, chopped)
- 1 tsp Dried oregano
- 5 leaves Fresh basil leaves
- 1 tbsp Extra-virgin olive oil
Directions
- 1.Preheat oven to 260°C (500°F). Place pizza stone or steel on the lowest rack.
- 2.Roll tavern dough to 30–35 cm (12–14 in) as thin as possible — about 2 mm. Dock all over with a fork to prevent bubbling.
- 3.Spread sauce edge to edge — no crust border. Every square should have sauce.
- 4.Layer shredded mozzarella, then crumbled cooked sausage, then giardiniera. Dust with dried oregano.
- 5.Bake directly on the stone 8–10 minutes until the crust is completely crisp and the cheese is golden brown.
- 6.Cut into squares ("party cut"), not wedges. This is non-negotiable.