Chicago Tavern Style Pizza Recipe – Crispy, Cheesy, Square-Cut Happiness
Let’s get one thing straight: when people outside Chicago say “Chicago pizza,” they usually mean deep dish. And yes, it’s famous, it’s indulgent, it’s a monster of a pie. But ask any true Chicagoan what pizza they grew up eating, what pizza they grab at the corner bar with a cold beer, what pizza they actually crave on a random Tuesday night… the answer is simple: tavern style.
This is the real deal. Thin, cracker-like crust. Cheese and toppings that go all the way to the edge. Cut into little squares, not triangles. It’s not fancy, it’s not pretentious—it’s pizza made for sharing, passing around, laughing with friends, and wiping your greasy fingers on napkins while reaching for the next piece.
I’ve been chasing that tavern-style magic in my own kitchen for years. And after more dough experiments than I’d like to admit (my freezer has seen some strange days), I finally nailed it. So today, I’m walking you through exactly how to make an authentic Chicago tavern style pizza recipe at home—step by step, with all the little tricks I’ve learned along the way.
Why I Love Tavern Style Pizza
Because it’s unapologetically simple. The crust is so thin it almost snaps when you bite into it, but still strong enough to hold a load of toppings. The sauce? Tangy, garlicky, and bold. The cheese? Plenty of it, bubbling and gooey. And the best part—the party cut.
That square cut means you get all kinds of bites: little corner crisps, cheesy edge pieces, soft center squares that soak up the sauce. It’s pizza democracy—everyone finds their favorite.
Ingredients You’ll Need
Here’s everything laid out so you can prep with confidence. This makes two 12-inch tavern pizzas.
| Ingredient | Measurement |
|---|---|
| Bread flour | 3 cups (360 g) |
| Cornmeal | 2 tbsp |
| Instant yeast | 2 ¼ tsp (1 packet) |
| Sugar | 1 tsp |
| Salt | 1 ½ tsp |
| Olive oil | 3 tbsp |
| Warm water | 1 cup (240 ml) |
| Crushed tomatoes (good quality) | 1 ½ cups |
| Garlic | 2 cloves, minced |
| Dried oregano | 1 tsp |
| Red pepper flakes | ½ tsp |
| Mozzarella cheese | 3 cups, shredded |
| Italian sausage (raw, crumbled) | ½ lb |
| Green peppers, onions, mushrooms | Optional toppings |
| Parmesan cheese | ¼ cup |
| Fresh basil | For garnish |
Step by Step: How to Make Chicago Tavern Style Pizza
1. The Dough
This dough is the backbone of tavern pizza. It’s not fluffy. It’s not chewy like New York. It’s crisp and firm, thanks to cornmeal and just the right hydration.
- Mix warm water, yeast, and sugar. Wait until it foams.
- Stir in flour, cornmeal, and salt.
- Add olive oil and knead about 8 minutes, until smooth.
- Let it rise in an oiled bowl, covered, for about an hour.
When it’s ready, it should feel soft but not sticky.
2. The Sauce
While the dough does its thing, we make the sauce. Because if the dough is the backbone, the sauce is the soul.
- Heat olive oil in a pan. Toss in garlic and let it sizzle.
- Add crushed tomatoes, oregano, red pepper flakes, and salt.
- Simmer until it thickens and your kitchen smells like an Italian grandma’s kitchen.
3. Shape That Crust
Now the fun part. Preheat your oven to 500°F (260°C)—blazing hot. If you’ve got a pizza stone, even better.
- Roll the dough thin, really thin—like ⅛ inch.
- Place it on parchment or a peel dusted with cornmeal.
Don’t be scared if it looks delicate. Thin is the whole point.
4. Build Your Pizza
Here’s how you layer for maximum tavern vibes:
- Spread a thin layer of sauce.
- Cover with shredded mozzarella—don’t be stingy.
- Scatter raw sausage chunks right on top. (They’ll cook in the oven.)
- Add veggies if you like.
- Finish with Parmesan.
5. Bake & Cut
- Slide into your blazing-hot oven.
- Bake 10–12 minutes until the cheese bubbles and the crust turns golden brown.
- Let it rest for two minutes.
And now, the Chicago rule: cut into squares. Not wedges. Not slices. Squares.
Tips I’ve Learned Along the Way
- A pizza stone or steel makes a world of difference. That crisp bottom? You’ll thank me later.
- Don’t pile on too many toppings. This isn’t deep dish—it’s delicate.
- Blend your cheese: mozzarella + provolone = heaven.
- Shape your sausage into little rustic nuggets, not tiny crumbles.
- Embrace the square cut—it’s tradition.
FAQ – You Asked, I Answered
Q: What’s the difference between tavern style and deep dish?
A: Deep dish is like a lasagna in a crust. Tavern style is crisp, light, and made for sharing. Chicago locals eat tavern style way more often.
Q: Can I use all-purpose flour?
Yes, it works fine. Bread flour gives a touch more chew, but both are great.
Q: Do I have to use a stone?
Nope! A heavy baking sheet flipped upside down does the job.
Q: Why raw sausage?
Because it cooks right on the pizza, releasing flavor into the cheese. Pre-cooked sausage doesn’t do that.
Q: Can I freeze the dough?
Absolutely. Freeze after the first rise, then thaw overnight before rolling out.
Final Thoughts
This isn’t just pizza—it’s a slice of Chicago’s heart. It’s the kind of food that doesn’t need fancy plating or a five-star setting. It’s crispy, cheesy, saucy, and perfect for a Friday night with friends, beers on the table, and napkins everywhere.
Making this Chicago tavern style pizza recipe at home feels like bringing a little tavern right into your kitchen. And once you taste that cracker-thin crust and those edge-to-edge toppings, I promise—it won’t be the last time.
So roll that dough thin, load it up, and don’t forget: cut it into squares. Always squares.
See Also: Chicago Style Pizza Recipes | Authentic Deep Dish Guide
