All styles
Chicago
Tavern Style
Cracker crust, cut into party squares.
Hydration
50-55%
Bake
10-14 min @ 260°C
Region
Chicago
History
Chicago's everyday pizza — served in taverns, cut in a grid.
Dough
Rolled very thin, sometimes with a touch of sugar.
Method
Baked on a screen or stone for uniform crispness.