📝 About This Recipe
Forget the deep dish; this is the true pizza of Chicago, characterized by a crust so thin and crisp it's often called 'cracker-like.' This tavern-style masterpiece features a cured, cold-fermented dough rolled thin, topped with a zesty, herb-forward tomato sauce and a salty blend of mozzarella and provolone. Cut into iconic small squares, it’s the ultimate social food designed for sharing at a crowded bar or a lively family dinner.
🥗 Ingredients
The Cracker Crust
- 500 grams Bread Flour (high protein content is essential for the crunch)
- 250 ml Water (lukewarm, approximately 90°F)
- 1/2 teaspoon Instant Yeast
- 10 grams Fine Sea Salt
- 40 ml Vegetable Oil (corn oil is traditional for that authentic Chicago flavor)
- 1 teaspoon Sugar (aids in browning the thin crust)
Zesty Tavern Sauce
- 15 ounces Crushed Tomatoes (preferably a thick brand like 6-in-1)
- 1 tablespoon Dried Oregano (don't be shy with the herbs)
- 1 teaspoon Dried Basil
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Red Pepper Flakes
- 1/2 teaspoon Fennel Seeds (crushed lightly)
The Toppings
- 8 ounces Low-Moisture Mozzarella (shredded at home for better melt)
- 4 ounces Sharp Provolone (shredded and mixed with the mozzarella)
- 6 ounces Italian Sausage (raw, pinched into small marble-sized bits)
- 1/4 cup Pickled Giardiniera (optional, for a spicy Chicago kick)
- 2 tablespoons Pecorino Romano (grated, for finishing)
👨🍳 Instructions
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1
In a stand mixer fitted with a dough hook, combine flour, yeast, sugar, and salt. Slowly add the water and oil, mixing on low speed until a stiff, shaggy dough forms.
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2
Knead the dough on medium-low for about 5-7 minutes. The dough should be smooth but much firmer and drier than a standard Neapolitan dough.
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3
Divide the dough into two equal balls. Place each in a lightly oiled bowl, cover tightly, and refrigerate for at least 24 hours, ideally 48. This develops the signature flavor.
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4
Remove dough from the fridge. On a floured surface, roll it out as thin as possible (about 1/8 inch). Drape the rolled dough over a pizza screen or a piece of parchment paper and leave it out uncovered for 2-3 hours to 'cure' or dry out slightly.
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5
Preheat your oven to 475°F (245°C) with a pizza stone or heavy baking steel on the middle rack for at least 45 minutes.
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6
Prepare the sauce by mixing crushed tomatoes, oregano, basil, garlic powder, fennel, and red pepper flakes in a bowl. Do not cook the sauce beforehand.
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7
Dock the dough using a fork or a pastry docker to prevent large bubbles from forming during the bake.
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8
Spread a thin layer of sauce all the way to the very edge of the dough. Tavern style usually has very little visible 'handle' or outer crust.
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9
Distribute the mozzarella and provolone blend evenly over the sauce. Top with small pinches of raw Italian sausage and giardiniera if using.
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10
Slide the pizza (on the screen or parchment) onto the hot stone. Bake for 10-12 minutes. If using parchment, pull it out halfway through so the crust contacts the stone directly.
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11
The pizza is done when the cheese is bubbly and starting to brown, and the bottom is dark golden and stiff.
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12
Remove from the oven and let it rest on a wire rack for 2 minutes. This prevents the bottom from steaming and getting soggy.
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13
Transfer to a cutting board and use a long knife or rocker blade to cut the pizza into 2-inch squares (the 'party cut'). Finish with a dusting of Pecorino Romano.
💡 Chef's Tips
Curing the dough (letting it sit out rolled) is the secret to the 'cracker' crunch; don't skip this step. Always use low-moisture mozzarella; fresh mozzarella releases too much water for this style. If you don't have a pizza stone, use the back of a heavy rimmed baking sheet preheated in the oven. Pinched raw sausage is traditional; it cooks perfectly in the high heat and releases flavorful fats into the cheese.
🍽️ Serving Suggestions
Serve with a cold, crisp American Lager or a local Chicago Pilsner. A side of creamy garlic dip or extra spicy giardiniera oil for dipping the corner pieces. A simple Caesar salad with plenty of black pepper balances the salty richness. For the full experience, serve on a thin circular cardboard base or a silver pizza tray.