Tavern Pizza Recipe

Cook Time: 10 minutes

Ingredients:

• Dough:
• 1 1/4 cups all-purpose flour, plus more for dusting
• 1 teaspoon granulated sugar
• 3/4 teaspoon instant yeast
• 1/2 teaspoon kosher salt
• 1/4 cup plus 3 tablespoons cold water
• 1 tablespoon extra-virgin olive oil, plus more for greasing
• Cornmeal, for dusting
• Toppings:
• 1/2 cup marinara sauce, divided (such as Raos)
• 1 cup shredded low-moisture mozzarella cheese
• 1/4 cup drained and sliced pepperoncini salad peppers, or to taste
• 12 slices pepperoni, or to taste
• 1/2 jalapeo pepper, seeded and thinly sliced
• Hot honey, for drizzling
• Coarsely chopped fresh basil

Directions:

1. Combine flour, sugar, yeast, and salt in a food processor and process for about 3 seconds, until combined.
2. With the processor running, slowly pour cold water and olive oil through the food chute. Process until the dough forms a sticky ball that clears the sides of the bowl, about 45 seconds to 1 minute.
3. Lightly oil a work surface and transfer the dough ball onto it. Knead the dough for about 1 minute, until smooth.
4. Shape the dough into a tight ball and place it in a large greased bowl. Cover the bowl with plastic wrap and let the dough rise at room temperature until it almost doubles in size, about 1 hour 30 minutes to 2 hours.
5. Preheat your oven to 500F (260C). Place a pizza stone on the lowest rack of the oven.
6. Transfer the dough to a lightly floured surface and gently reshape it into a ball. Coat the dough ball lightly with flour and flatten it into an 8-inch disk using your fingertips.
7. Using a rolling pin, roll the dough into a 12-inch circle, dusting it with flour as needed to prevent sticking.
8. Dust a pizza peel with cornmeal and transfer the dough circle onto it.
9. Spread marinara sauce over the dough, leaving a 1/2-inch border around the edge.
10. Top the pizza evenly with mozzarella cheese, pepperoncini peppers, pepperoni slices, and sliced jalapeo.
11. Carefully transfer the pizza onto the preheated pizza stone in the oven and bake for about 10 minutes, or until the edges are golden brown and the cheese is melted.
12. Remove the pizza from the oven and drizzle with hot honey. Sprinkle with coarsely chopped fresh basil before serving.

Nutrition Facts (per serving):

• Calories: 325
• Total Fat: 14g (17% DV)
• Saturated Fat: 5g (27% DV)
• Cholesterol: 29mg (10% DV)
• Sodium: 976mg (42% DV)
• Total Carbohydrate: 38g (14% DV)
• Dietary Fiber: 2g (9% DV)
• Total Sugars: 6g
• Protein: 13g (25% DV)
• Vitamin C: 28mg (31% DV)
• Calcium: 165mg (13% DV)
• Iron: 3mg (14% DV)
• Potassium: 272mg (6% DV)

The Story Behind Tavern Pizza

Tavern pizza, often considered the original Chicago-style pizza, traces its roots back to the early 20th century in the bustling taverns of Chicago, Illinois. Unlike traditional deep-dish pizzas, tavern pizza was crafted to be a thin, crispy, and quick-to-eat pie that patrons could enjoy alongside a pint of beer. The recipe emerged out of necessity: taverns needed a pizza that could be served fast, consumed easily by hand, and shared among friends. Its compact, square-cut portions became synonymous with casual social dining, embodying the spirit of neighborhood taverns and local camaraderie.

Regional Characteristics

Tavern pizza has distinct regional traits that set it apart from other American pizza styles. Its ultra-thin crust, with almost no rise, allows for maximum crunch, while the toppings are often spread edge-to-edge. Typically, the toppings are lighter and less saucy compared to traditional Italian pizzas, reflecting Chicagos preference for a more balanced and manageable pie. Square slices, rather than wedges, are a hallmark, making it ideal for communal eating. The combination of tangy marinara, mozzarella, and assorted toppings like pepperoni, pepperoncini, and jalapeos gives it a unique flavor profile cherished throughout the Midwest.

Differences from Similar Dishes

While tavern pizza is often compared to Chicagos deep-dish and Neapolitan pizzas, it stands apart in several ways. Unlike deep-dish, tavern pizza is not thick or heavily layered; its thin crust emphasizes crispiness over chewiness. Compared to Neapolitan pizza, which is soft, airy, and traditionally baked in wood-fired ovens, tavern pizza prioritizes a firm, cracker-like base and fast baking in conventional ovens. This makes it more suitable for casual, quick dining environments while maintaining a robust and savory taste.

Typical Serving Places

Traditionally, tavern pizza is served in local taverns, pubs, and casual restaurants throughout Chicago and the surrounding Midwest. It is rarely found in fine-dining establishments because its essence is rooted in informal, community-centered dining. Patrons often enjoy it alongside craft beers or sodas, and it is a favorite choice for game nights, social gatherings, and late-night bites. Its square-cut slices encourage sharing, making it a staple of social meals rather than formal settings.

Fun Facts About Tavern Pizza

• Tavern pizza was originally sold by the slice rather than whole pies, catering to customers looking for a quick snack with their drinks.
• The square-cut tradition, known as party cut, makes every piece manageable and shareable, a practice rarely seen in other pizza styles.
• Despite its association with Chicago, tavern pizza has influenced pizzerias across the U.S., inspiring variations with different crust thicknesses and toppings.
• Hot honey drizzle, as used in some modern recipes, is a contemporary twist that complements the tangy and spicy flavors traditionally found in tavern pizzas.
• Many tavern pizzas are baked at extremely high temperatures for a short time, which creates the signature crispy edges without overcooking the toppings.

FAQ about Tavern Pizza Recipe