Tavern Style Pizza Recipe

This is part one of me showing you how to make tavern style pizza like this in your home oven.
It’s actually really easy to make. It’s super thin, super crispy, and I know you all love the party cut.
Let’s start with the dough. Add your bread flour, cornmeal, yeast, sugar, salt.
Quick mix. Water around 90 degrees. Oil.
Mix to incorporate all the ingredients and you can pour onto the countertop to start kneading it just slightly until all the flour and water is incorporated.
Let it rest for 30 minutes and then you only need to knead it for another 2 minutes.
Slightly oil your containers. This is a very low hydration dough.
I just use the surface of the counter to create a little tension and then do your best to pinch the seam shut.
Then throw the dough into the fridge for 1-2 days.
I prefer a curing process where you let the rolled dough sit out in the fridge to develop an amazing texture overnight.
So the day before you make pizza, pull the dough from the fridge and let it sit on on the counter for at least an hour.
Then start pressing out completely all the way to the edges to form a circle before we bring out the rolling pin.
Flipping over and adding flour as needed. Then use a fork to poke holes or a docking tool like this.
Grab a pan and put a layer of parchment paper in between each rolled out dough ball.
Throw it back in the fridge overnight and that’s it for today.
Stay tuned for the next video.