Go to the Recipe: Tavern-Style Pizza
Would you recommend 550°F in the Breville Pizzaiolo?
I would say yes, you would just need to roll the dough to the right size to fit the pizzaiolo.
Tavern style pizza is the king of pizza - fight me for it.
I was halfway expecting ChefSteps to come up with "The Ultimate Average Pizza".
I'll have you over to the house this next month and prove you wrong, sir. I'll get my old Bar Cotto recipes And a pizzaiolo out for you.
Does anyone really enjoy the party cut? (Looks amazing. Will make. Maybe triangles tho.)
Everybody, my friend!
I grew up in Illinois, just near St Louis, Missouri. What you're calling "Tavern style pizza" "from Chicago" is definitely just St Louis style pizza. I know you guys are based in Seattle, so I wanted to pop in and help clarify that. Who in the world told you it came from Chicago? haha
Imos is a famous St Louis style pizza chain which has been around forever. Most notably, they use a special combination of cheese they call Provel. It's a cracker-like crust cut into squares.
Any "new pizza" from Chicago is definitely just riffing off St Louis style pizza. The cities are only 5 hours drive away. Personally, I find calling it "Tavern-Style" when all the other regions got their name to be a bit odd! Give St Louis the credit! Edit: I just saw in the parametric graph that you call it "Chicago's pride". Maaaaaannnnn. Them are fightin' words.
https://www.imospizza.com/what-is-st-louis-style-pizza/ Imos is spread across Kansas, Missouri, and Illinois. I told my wife about ChefStep's misdeed and she is squinting very heavily. She's from St Louis and has family in Chicago, so this is personal.
As this is a St Louis style pizza, square is the only way to go!
https://www.foodandwine.com/tavern-style-sausage-giardiniera-pizza-7964738
Interesting bit in this article about tavern style pizza in Food and Wine.
"Amedeo Fiore did indeed trailblaze pizza in St. Louis, but only after he moved there from Chicago, where South Side taverns had been putting out square-cut pizzas since the 1930s. And, from a more scientific angle, tavern-style pizza uses yeast and mozzarella (as opposed to none and Provel)."
Imo's was founded in 1964, well after Chicago had already established that style. I grew up in the Chicago area (I also lived in the St. Louis suburbs for 8 years and my wife LOVES Imo's so not hating.) But I can confirm that growing up in Chicago the pizza we ate the most by far was tavern style. Deep dish was an every once in a while thing or when people were visiting from out of town.
Personally I don't mind Imo's every once in a while but I really don't care for Provel at all. (but again, my wife who grew up with it loves it. So maybe just an acquired taste.) I will say the deluxe with bacon is pretty good.
I grew up in Indiana and have many memories of tavern style pizzas. Regardless of its origins or history I can attest it holds a special place in my heart. The thin and crispy crust with toppings loaded from edge to edge. I worked in a Jazz bar/kitchen, when I first started cooking 25 years ago, that turned out cajun inspired food and little tavern pies from a frozen disc of cornmeal crusted dough and loved the crust base for anything from bbq chicken to the classic cheese and pepperoni.
I also worked for Donato's , a Columbus based pizza company that is all tavern style thin crust and still use tricks I learned there in present day. They topped all their pizzas with what we called Grass. Grass was a mixture of grated parmesan and Romano cheeses with fresh and dried herbs to make it green, hence the grass name. I still add this to most pizza before baking.
Also I am a big fan of the party cut and will still cut any pizza this way. Traditions can always be amended or framed in a different way. So, tavern style pizza is tavern style pizza no matter where you enjoy it at, either in the midwest or somewhere else.
Any guidance on temp/time adjustments if cooking the pizza in an Ooni Koda?
This is one of the best chefsteps recipes in years, thank you for this!
Vito & Nick’s on South Pulaski (Chicago) is the legendary king of this pizza style!
A perfect recipe. My favorite style of pizza. Genius.
Totally worked for me. Had to pay attention to all the details regarding the crust. Didn't do the sauce as I already had some of my standard home made on hand. Used the parchment cheat, cool tip - I will be using this for other cooks. Both pies came out perfect. Followed the instructions to the T and that was the killer. Chicken pesto for one. The second was a napoleana style. Nice work folks!
As I'm making this right now (so have not tried it yet) 8.5% EVOO sounds like a LOT!
Great recipe! Made and froze two extra crusts. Used my own sauce; I was surprised to notice there was not a precise amount listed. Come on, precision control freaks ;-) I went a little light on the first one, and have what I think is correct on the second. Curious to see how the frozen ones work out.
Any thoughts on trying this with a mixmaster with a dough hook
Hey John, any chance you have tested a naturally leavened version of this dough?
If using an Omni Karu 16 inch what time and temp for you recommend. Also do not have a food processor - can you convert to a KitchenAid Mixer.
Is cooking with convection heat recommended? My oven only reaches 500°F.
