Tavern Style Pizza
Tavern Pizza. It's thin, crispy, and perfect alongside a cold beer. Another Mike Fitzick @pizza_jew classic from his bakery @bakeria1010.
Sometimes referred to as ‘Bar Pizza’, Tavern pizza has become increasingly popular in US cities such as Chicago and New York. The theory behind this style of pizza, is drinkers will have plenty more room for beer and other alcoholic drinks if the crust is thinner, as there won’t be as much dough to take up room in your stomach.
1 big, crushed garlic clove
4.2g (tsp) oregano
4.2g (tsp) salt
200g dough balls
500g AP flour
12.5g sea salt
3.5g compressed yeast
40g olive oil
300ml water cold (low 62%)
Add yeast to the water and quick mix to combine. Then add in flour and mix to combine for 5-7 minutes using a dough mixer. It can be mixed by hand too, however this will take longer. Ensure you scrape down the mixer as you go.
Rest for 5 minutes before turning mixer onto high and slowly adding 30ml of water (not all at once).
Add the salt and sugar and mix for a further 5-7 minutes.
Place dough into an oiled bowl, cover, and place in the fridge for an hour.
Remove, then ball the dough and place in the fridge for 24-48 hours.
Open the dough out, top with sauce, and add a handful of mozzarella, basil and parmesan.
Bake in your Gozney Pizza Oven at around 400°C/750°F (low flame until golden brown).
Slice and enjoy.
Mike, who runs the show at Bakeria 1010 in New Jersey, is famous for his classic pizza recipes. Square, round, deep pan, Neapolitan – you name it, Mike does it!
At what point does the olive oil go in?!!