What Is Chicago Tavern Pizza?
Chicago tavern pizza is a distinctive style characterized by its thin, crispy crust, cut into small squares or rectangles, and often featuring a generous layer of Italian sausage and other toppings, making it a favorite for sharing in a pub setting.
The Unassuming Champion: Tavern Pizza’s Roots
Tavern pizza, sometimes called “cracker crust” or “party cut” pizza, originated in Chicago’s neighborhood taverns and pubs. In the mid-20th century, these establishments sought a cheap and easy way to feed their patrons. Pizza, with its shareable format and relatively low cost, proved to be the perfect solution. Unlike its more famous deep-dish cousin, tavern pizza was designed to be eaten easily with one hand while holding a beer in the other.
The Anatomy of a Tavern Pizza
What distinguishes a tavern pizza from other thin-crust pizzas? It’s a combination of factors:
- The Crust: The defining characteristic. It’s incredibly thin, almost cracker-like, and shatteringly crispy. Flour, water, yeast, and sometimes a touch of sugar are the basic ingredients.
- The Sauce: Typically a simple, slightly sweet tomato sauce. It’s spread sparingly to prevent the crust from becoming soggy.
- The Cheese: Mozzarella is the most common choice, though some variations may incorporate provolone or other cheeses. The cheese layer is usually generous but not overwhelming.
- The Toppings: Italian sausage is arguably the most iconic topping, often crumbled and spread evenly across the pizza. Other common choices include pepperoni, mushrooms, onions, and green peppers.
- The Cut: The “party cut” is crucial. The pizza is cut into small squares or rectangles, making it easy to grab a piece and share.
Why Tavern Pizza Resonates: A Taste of Community
Beyond its deliciousness, tavern pizza’s enduring popularity stems from its social appeal. Its easily shareable format makes it ideal for gatherings and celebrations. The crispy, slightly salty crust, combined with the flavorful toppings, creates a satisfying and addictive experience. It’s a pizza designed for communal enjoyment. Its roots in neighborhood taverns reinforce this sense of connection and community.
The Delicate Dance: Making a Perfect Tavern Pizza
Creating a truly excellent tavern pizza requires precision and attention to detail:
- Dough Preparation: The dough must be thin and evenly rolled out. A low hydration dough and a brief proof are key for the desired crispness.
- Sauce Application: Less is more. Too much sauce will result in a soggy crust.
- Topping Distribution: Even distribution of toppings is essential for a balanced flavor in every bite.
- Baking: High heat is crucial for achieving the crispy crust. A pizza stone or steel can help. The pizza must be watched closely to prevent burning.
Common Pitfalls to Avoid
Even with the best intentions, several mistakes can undermine the quality of a tavern pizza:
- Too Much Sauce: As mentioned earlier, excessive sauce is the enemy of a crispy crust.
- Uneven Dough Thickness: This will result in some pieces being crispier than others.
- Overloading the Toppings: While a generous topping of Italian sausage is appreciated, too many toppings will weigh down the crust.
- Insufficient Baking Time: The crust must be fully cooked and crispy, not doughy.
- Using the Wrong Flour: All-purpose flour is generally suitable, but using a flour with too much protein can result in a tougher crust.
- Skipping Docking: Docking (poking holes in the dough before baking) is crucial to prevent the crust from puffing up unevenly.
- Letting the pizza cool on the pan: Transferring the pizza to a wire rack as soon as it comes out of the oven allows air to circulate and prevents the crust from steaming and becoming soggy.
Tavern Pizza vs. Other Styles: A Quick Comparison
| Style | Crust | Cut | Toppings | Purpose |
|---|---|---|---|---|
| Tavern Pizza | Thin, crispy | Square | Italian sausage, often simple | Shareable, pub food |
| Deep-Dish | Thick, buttery | Wedge | Abundant, layered | Meal |
| New York Style | Thin, pliable | Wedge | Varies | Individual slice |
| Neapolitan | Soft, charred | Wedge | Minimalist | Individual pizza |
Frequently Asked Questions
Why is tavern pizza cut into squares?
The square or rectangle cut, often referred to as a “party cut,” is designed for easy sharing and portion control. It allows a larger group to enjoy the pizza and ensures that everyone gets a piece with a variety of toppings. This cut also helps maintain the structural integrity of the thin crust, preventing it from crumbling when sliced into larger triangles.
What makes the crust so crispy?
The exceptional crispness is achieved through a combination of factors: a low-hydration dough, thin rolling, docking the dough, and baking at high heat, typically on a pizza stone or steel. These elements work together to create a crust that is both thin and structurally sound, allowing it to crisp up evenly and quickly.
Is Italian sausage always the topping of choice?
While Italian sausage is a very common and traditional topping, it isn’t always the only option. Many pizzerias offer other toppings, but Italian sausage remains a signature element of the classic Chicago tavern pizza experience.
Can I make tavern pizza at home?
Absolutely! While mastering the art of tavern pizza takes practice, it’s certainly achievable at home. Start with a good recipe, pay close attention to detail, and don’t be afraid to experiment with different toppings. A pizza stone or steel is highly recommended for achieving that characteristic crispy crust.
What kind of sauce should I use?
A simple, slightly sweet tomato sauce is typically used. You can use a canned tomato sauce as a base and add seasonings like oregano, basil, garlic powder, and a touch of sugar. The key is to avoid using a sauce that is too thick or watery.
What’s the best cheese to use?
Low-moisture mozzarella is the most common choice. It melts well and provides a good balance of flavor and texture. Some variations may incorporate provolone or other cheeses for added complexity.
How thin should I roll out the dough?
The dough should be very thin, almost translucent. Aim for a thickness of about 1/8 inch. A rolling pin and a good dusting of flour are essential for achieving this.
What oven temperature should I use?
A high oven temperature is crucial. Preheat your oven to 450-500°F (232-260°C). If you’re using a pizza stone or steel, make sure it’s preheated as well.
How long should I bake the pizza?
Baking time will vary depending on your oven temperature and the thickness of your crust. Generally, it takes about 10-15 minutes to bake a tavern pizza. Watch it carefully and remove it from the oven when the crust is golden brown and crispy and the cheese is melted and bubbly.
What is “docking” the dough?
Docking involves poking small holes in the dough with a fork before baking. This prevents the dough from puffing up unevenly and creating air pockets, which can lead to a soggy crust.
How do I prevent my crust from becoming soggy?
Several factors contribute to a soggy crust: using too much sauce, overloading the toppings, and not baking the pizza long enough. Make sure to use a light hand with the sauce, evenly distribute your toppings, and bake the pizza until the crust is golden brown and crispy.
Where can I find the best tavern pizza in Chicago?
Chicago boasts numerous excellent tavern pizza establishments. Vito & Nick’s, Pat’s Pizza, and Candlelite Chicago are considered staples in the city. Checking local reviews and asking Chicagoans for their favorite spots can help you discover new and delicious options.