Tavern-style pizza
- Janine Ratcliffe
Save recipe
Serves 4
Easy
Prep: 10 mins
Cook: 25 mins
plus rising
0 reviews
loading...
Get 5 months for £5 when you subscribe today
Chicago is famous for its deep-dish style but this giant sharing bar pizza is also a firm favourite in the city
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Broccoli and spiced sausage pizza
A star rating of 0 out of 5.0 ratings
Bolognese pizza
A star rating of 5 out of 5.5 ratings
Cacio e pepe pizza
A star rating of 0 out of 5.0 ratings
Try our tavern-style pizza, then discover pepperoni pizza or cheeseburger pizza, and read the lowdown on pizza styles and where to find them. We've also got plenty more delicious pizza recipes to make at home.
The crust is very thin and crisp, and toppings extend all the way out to the edge of the crust. It’s quite easy to replicate in a domestic oven too. The pizza is usually ‘party cut’ into bite-sized squares for easy snacking with a beer.
Tavern-style pizza recipe
Ingredients
Nutrition
- 350g strong white bread flour
- 1 tsp caster sugar
- 1 tsp fast-action dried yeast
TOPPINGS
-
4-6 tbsp pasta sauce (we used Mutti tomato pasta sauce with chilli)
-
50g parmesan
finely grated
-
90g pepperoni
-
100g Italian-style sausage or any herby garlicky sausage
skins removed
-
½ tsp fennel seeds
crushed
-
pinch of chilli flakes (optional)
-
4 tbsp giardiniera (pickled vegetables)
drained and chopped
-
250g block of mozzarella
sliced
Nutrition: per serving
- kcal734
- fat32g
- saturates16g
- carbs71g
- sugars3g
- fibre4g
- protein37g
- salt4.6g
Ad
Method
-
step 1
Mix the flour, sugar, yeast and 1 tsp of salt in a bowl. Add 250ml of water and mix to a rough dough, then knead briefly until it forms a fairly smooth dough. Cover the bowl with a tea towel and leave for 2 hrs until doubled in size (or leave to slow rise in the fridge overnight).
-
step 2
Divide the dough in half, knead briefly, then roll each into a ball. Use a rolling pin to stretch each into a large circle on a large piece of baking paper until 1cm thick. Chill the bases for 1 hr, uncovered, or until you are ready to cook.
-
step 3
Heat a large baking sheet in a 240C/220C fan/gas 7 oven for 15 mins. Take the bases out of the fridge and invert each onto a new sheet of baking paper so the dried out base is now on the bottom.
-
step 4
Spread a thin layer of tomato sauce over the bases, going all the way to the edges. Sprinkle over half the parmesan then top one pizza with the pepperoni and the other with little pieces of sausage. Sprinkle the sausage pizza with the fennel seeds and a pinch of chilli flakes, if you like.
-
step 5
Divide the giardiniera between the bases then top with the mozzarella and the remaining parmesan.
-
step 6
Slide one pizza on its paper onto the hot baking sheet. Cook for 10-12 mins or until the base is crisp and the top is bubbling and golden. Slide onto a board and cut into squares. Repeat with the second pizza.
Our best pizza recipes
Authors
Janine RatcliffeFood director
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue