Pizza dough
Tavern-Style
Chicago's everyday pizza, and as far from the deep-dish as you can get. A stiff, fat-rich dough rolled out with a pin rather than stretched, rested cold once it is sheeted, then baked crisp and cut into squares.
48–58% · rolled thin · party cut
Where the app starts
- Hydration
- 52%usual 48–58%
- Salt
- 2%
- Oil
- 5%
- Dough per pizza
- 300 gusual 220–400 g
- Oven temp
- 275 °C (527 °F)usual 250–300 °C
- Bake time
- 10 min
These are the figures the app starts the style from. Yeast and timing follow your plan.
Plan the dough in the app
Pick a day and a time, a pizza style and how many. pizza all time lays out the whole plan — when to mix, when the dough goes into the fridge and out again, when it is ready — with a time on every step and an alarm on the ones you choose.
