What is Tavern-Style Pizza?

Our guide to what makes an authentic Tavern Style pizza.

When people think of Chicago pizza, they usually picture Chicago-style deep dish pizza, thick crust and layers of cheese. But locals know a different story.  

Tavern-style pizza is the most eaten pizza in Chicago, and it’s been a staple in neighbourhood bars for decades. Known for its thin crust, crispy texture, and square slices, this style is built for sharing and socializing. 

Unlike deep dish, tavern-style pizza is: 

• Thin and crunchy  

• Cut into squares (also called party cut pizza)  

• Topped edge-to-edge  

• Served in casual settings like bars and pubs  

It’s simple, practical, and deeply rooted in Chicago’s food culture.

What Makes Tavern-Style Dough Different?

1. Low Hydration (Drier Dough)

   

Tavern-style dough typically has lower water content than most other pizzas. 

• Tavern-style: ~45–55% hydration  

• Neapolitan pizza: ~60–65%+  

• New York-style pizza: ~60%  

Result: 

• Less airy
• More dense
• Bakes into a crisp, cracker-like texture 

2. Fat Is Added (Oil or Shortening)

Unlike traditional Italian doughs, tavern-style often includes: 

• Vegetable oil  

• Olive oil  

• Sometimes shortening  

Why it matters: 

• Creates a shorter, snappier bite  

• Reduces chewiness  

• Helps achieve that “biscuit/cracker” feel  

3. Rolled or Pressed, Not Hand-Stretched

Instead of stretching dough like Neapolitan pizza, tavern-style is: 

• Rolled with a pin or  

• Pressed using a dough press  

Result: 

• No big air bubbles  

• Very even thickness  

• Flat structure = perfect for square cutting 

4. Longer, Cooler Fermentation (Optional but Common)

Some tavern doughs are fermented: 

• 24–72 hours in the fridge  

This adds: 

• Slight tanginess  

• Better flavour without needing high hydration  

But unlike artisan pizza, fermentation is usually about consistency, not big airy structure. 

5. Docking the Dough (Super Important)

This is a key step many people miss. 

Docking = poking small holes in the dough before baking. 

Why: 

• Prevents bubbling  

• Keeps the crust flat  

• Ensures even crispness  

This is crucial for that uniform tavern-style base. 

Essential Tavern-Style Pizza Equipment 

1.  Dough Making 

• Spiral mixer – for combining dough  

• Digital scales – accuracy matters (especially low hydration dough)  

• Dough scraper – handling and portioning  

Optional upgrade: dough divider for consistency 

2. Dough Forming (Key for Tavern Style)

• Dough press (Proluxe Apex Pro X2M) – best for consistency and speed  

• OR rolling pin / dough roller – budget alternative  

This is crucial - tavern dough is pressed or rolled, not stretched 

3. Oven (Most Important Investment)

• Electric deck oven (IGF)  – ideal for crisp thin crust  

• Or the compact Effeuno P150H and P150HA 

• OR pizza stone  

You need: 

• High, even heat  

• Dry baking environment for crispness  

4. Cutting Tools (Essential for “Party Cut”)

• Rocker blade – best for square cuts  

• Pizza wheel – for edges and quick cuts  

 Tavern-style = square cut, so this matters more than you think 

5. Baking & Handling

• Pizza peel (wood or metal) – getting pizzas in/out  

• Oven brush – cleaning stone/deck  

• Cooling rack (optional) – helps keep crust crispy 

Key Insight 

Tavern-style pizza doesn’t need fancy gear—but it does rely on the right process: 

Thin dough 
Even pressing 
Crisp baking 
Square cutting 

Get that right, and even a simple setup will produce authentic results.