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Master Tavern Style Pizza Making

If you are unfamiliar with chicago tavern style pizza, your about to become a huge fan. This style pizza is famous in taverns and small neighborhood bars around throughout chicago. This crust is thin, crispy and light. It's cracker and sturdy enough to hold onto generous amounts of toppings. Chicago Tavern Style dough goes through a "curing" period in the fridge after it has fermented for a day. The dough is rolled out into a circle, docked and then placed back in the fridge for a few days to"cure". THe curing process removes some of the moisture and gives this dough a real uniqueness.k In this video, we take you through the entire process. of making the dough, curing it and then rolling it out, topping the pizza and ultimately baking it on our Baking Steel original. Our special guest Billy Zureikat is awesome and after you watch and learn will be making this pizza at home.... for more recipes. bakingsteel.com Ingredients: INGREDIENTS 363 grams BREAD FLOUR OR HIGH GLUTEN FLOUR 25 grams medium grind cornmeal 2 grams instant dry yeast 3 grams sea salt 3 grams sugar 185 grams room temp water 30 grams a good olive oil