Reference
- Hydration
- 48%
- Oil
- 6%
- Load
- 7.3 h-eq
- Instant dry yeast
- 0.213%
2 h at 21 °C, then 24 h in the fridge (4 °C), then 2 h proofing at 21 °C
Instant dry yeast 0.37 g for a 275 g dough ball
Farine
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gLab sheet
Chicago tavern pizza is thin and crisp like a cracker, with no open crumb at all, rolled out, docked and cut into squares (the "party cut"). Hydration is low, within 42–53%, with 3–10% oil.
Every dimension is a window, not a single number: two doughs at 60% and 62% hydration are both Neapolitan. The marker shows the typical value.
It comes from Chicago’s taverns, where it went with beer, hence the name. The dough is closer to a cracker than to bread. Fornello rates it confidence B: the style is well documented among pizzaiolos without being codified.
Hydration is very low (42–53%) and oil high (3–10%): that is what gives the short, friable texture. The flour can be weaker (W 180–280) than for an open-crumb style. A ball weighs 200–400 g.
Experiment
The calculator below is already set to this style, with a starting schedule. Change hydration, salt, oil or the fermentation schedule: the yeast is recalculated, and the indicator tells you whether you are still inside the style’s window.
Farine
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gEau
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gLevure
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gThis is the same calculator as on the Calculator page. Your settings stay in your browser; nothing is sent. Open the full calculator
The dough is rolled very thin, docked so it does not puff, then baked 9–15 min at about 245–295 °C (475–565 °F).
Variants to try
Each variant moves one parameter inside the style’s window. The engine recalculates the yeast so the fermentation load follows the schedule. The button loads the variant into the calculator above.
2 h at 21 °C, then 24 h in the fridge (4 °C), then 2 h proofing at 21 °C
Instant dry yeast 0.37 g for a 275 g dough ball
Hydration at the bottom of the window: a cracker texture.
2 h at 21 °C, then 24 h in the fridge (4 °C), then 2 h proofing at 21 °C
Instant dry yeast 0.39 g for a 275 g dough ball
Hydration at the top of the window: closer to an ordinary thin pizza.
2 h at 21 °C, then 24 h in the fridge (4 °C), then 2 h proofing at 21 °C
Instant dry yeast 0.36 g for a 275 g dough ball
Oil at its maximum: a more friable crust.
2 h at 21 °C, then 24 h in the fridge (4 °C), then 2 h proofing at 21 °C
Instant dry yeast 0.38 g for a 275 g dough ball
It is tavern tradition: pieces easy to share at the bar. It is called the "party cut".
No. The style is lightly fermented; the starting schedule is short and the calculator adjusts the yeast.
Hardly: rolling is part of the structure.
Same family, or close in hydration and bake.