Tavern (party-cut)moderate
Tavern Sausage (Chicago Square)
The Chicago tavern square: cracker bottom, sausage and mushroom, cut in 2–3" pieces. The pizza most Chicagoans actually eat.
crispythin crustcheese-forward
Part of the Tavern (party-cut) family.
Equipment
- pizza screen or steel
- rolling pin
Dough ingredients
Resize this dough →| Ingredient | Baker's % | Grams |
|---|---|---|
| All-purpose flour | 80.0% | 278 g |
| Bread flour | 20.0% | 70 g |
| Water | 53.0% | 184 g |
| Fine sea salt | 2.0% | 7 g |
| Instant dry yeast | 0.5% | 2 g |
| Sugar | 0.5% | 2 g |
| Neutral oil (corn or vegetable) | 5.0% | 17 g |
| Total (2 × 280 g) | 161.0% | 560 g |
Toppings (per pizza)
Steps
- Mix8 min
Combine and knead 6 minutes — this dough will feel firm and dry.
- Cold ferment12 h
Refrigerate the bulk dough 8–24 hours.
- Ball + rest30 min
Divide into 280 g balls; rest 30 minutes covered.
- Roll
Roll each ball with a pin to a 13-inch round, 3 mm thick. No outer rim — sauce and cheese go to the edge.
- Top
Sauce in a thin layer to the edge. Mozzarella to the edge. Crumbled sausage and sliced raw mushroom on top. Pinch of oregano.
- Bake10 min
550 °F on a screen or steel, 8–12 minutes, until the bottom is dark gold and audibly crisp.
- Cut
Cut into 2–3" squares — the party cut.