Tavern pizza recipe

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How to Make Tavern-Style Pizza, the Other Chicago Pie — InsideHook Ny Style Pizza Dough Recipe, Ny Style Pizza Dough, Tavern Style Pizza, Tavern Pizza, St Louis Pizza, Bar Pizza, Dessert Pizzas, Boozy Ice Cream, Ny Style Pizza

I obsess over Chicago-style pizza. No, I’m not talking about two-inch high deep-dish (which has its place in this world). Rather, I’m referring to the pizza most Chicagoans eat on a day-to-day basis — tavern-style pizza. Every neighborhood has a place (or two or three) that serves it. In fact, I loved my local pizzeria so much, we had our wedding rehearsal dinner in the back room. This is part of the charm of the tavern-style pizza, a pie deeply rooted in the history of Chicago.

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Chicago Pizza Dough Recipe, Tavern Style Pizza, Chicago Recipes, Pesto Pizza Recipe, Chicago Deep Dish, Deep Dish Pizza Recipe, Chicago Deep Dish Pizza, Pizza Dough Recipes, Pizza Pies

This Recipe Can Replicate: Lou Malnati's, Home Run Inn, Aurelio's, House of Pizza, Vito & Nick's, Villa Nova, Donato's, Barnaby's, Al's of Warrenville, Parkview of Naperville, and others. General Description: Thin and crispy crust with just a bit of “chew” in the middle, while cracker-crispy on edges. Sauce is smooth and rich, almost pasty in some pizzerias,…

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GATHER YOUR INGREDIENTS 1 tablespoon fennel seeds, toasted 1½ pounds coarsely ground pork 1½ teaspoons sugar 1½ teaspoons salt 1 large garlic clove, minced to paste ¾ teaspoon pepper ¼ teaspoon dried oregano ¼ teaspoon red pepper flakes 2 teaspoons vegetable oil Chicago Pizza Recipe, Pizza Dough Uses, Pizza Dough Easy, Bar Pizza, Homemade Italian Sausage, Visiting Chicago, Cooks Country Recipes, Chicago Deep Dish Pizza, Test Kitchen Recipes

You know Chicago deep‐dish pizza. Now meet its slimmer, crunchier sibling. This recipe was inspired by the version we tried at Vito & Nick's; read more about our visit here. The trick for making an ideal Chicago Thin-Crust Pizza—a thin, crisp alternative to its doughy cousin—at home was to make the dough in a food processor. Because of the high speed of the blade, the processor brought the dough together quickly, which prevented too much gluten from forming and kept the crust crisp. A…

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