Finally getting close on my tavern style. Definitely has that crispness to it that I'm looking for. Since it's been below freezing, I cooked on a preheated cast iron griddle at 500 for about 8 minutes.
Looks nice, are you putting cornmeal on the bottom? If not, I highly recommend putting a course cornmeal on the bottom. It helps a lot with the texture.
I roll mine out with the rolling pin as flat as a flower tortilla, and then use a dough docker to prick holes all over it
Tavern style is one of my absolute favorite pizzas to make, I grew up in Chicago for over 30 years and have lived in Colorado since, so I love making it!
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Looks nice, are you putting cornmeal on the bottom? If not, I highly recommend putting a course cornmeal on the bottom. It helps a lot with the texture.
I roll mine out with the rolling pin as flat as a flower tortilla, and then use a dough docker to prick holes all over it
Tavern style is one of my absolute favorite pizzas to make, I grew up in Chicago for over 30 years and have lived in Colorado since, so I love making it!