2h
- Combine 50% Bread Flour and 50% Tipo 00 with 51% water, 4% olive oil, 2% salt, and 0.08% instant dry yeast.
- Mix until a smooth, stiff dough forms.
- Allow to rest at room temperature for 2 hours for ambient bulk fermentation.
Tavern Style
Ultra-thin, snappy tavern crust with a blistered, crackly crunch
The classic tavern round, stretched paper-thin for an ultra-crisp, rigid foundation that holds its structure from center to edge. Blends bread flour and finely milled wheat to produce a light, crackly bite with delicate blistered air pockets that stays crunchy through the last square cut.
Calculator
Target Pie Size
Target Diameter
How many pizzas are you making?
4
Dough per pizza--
Total dough--
Pie area--
Dough Ingredients
Open in Dough Lab| Ingredient | Ratio | Per Ball | Total |
|---|---|---|---|
| Bread Flour | 50% | ||
| Tipo 00 Flour | 50% | ||
| Water | 51.0% | ||
| Olive Oil | 4.0% | ||
| Salt | 2.0% | ||
| IDY | 0.08% | ||
| Total |
Water Temp & Climate Assistant (DDT)Calculate ➔
Desired Dough Temperature (DDT) targets 75°F for consistent fermentation. Enter your room temperature to calculate your target water temperature.
Target Water Temp70°F
Standard kitchen (70°F) — Standard fermentation rate.
Toppings
| Topping | g/sq in | Level | Per Pizza |
|---|---|---|---|
| Tavern Style Tomato Sauce | 0.532 | ||
| Low-Moisture Mozzarella | 0.779 | ||
| Aged White Cheddar | 0.195 | ||
| Cup & Char Pepperoni or Sausage | 0.390 | ||
| Pecorino Romano | 0.143 |
Topping amounts are per pizza, scaled to your selected pan size.
NOTE: Always shred cheese from a whole block. Pre-shredded bagged cheese is coated in cellulose starches that inhibit melting and scorch into bitter specks.
Home Oven Settings
Home OvenFormulated specifically for standard home ovens (maximum 550°F) on preheated baking steel or in a pan.
Temperature500°F
Bake Time8 min
SurfacePreheated Baking Steel or Stone
Bake at 500°F on a preheated baking steel for 8 minutes until cheese is caramelized and bottom is ultra-crisp. Slice into signature tavern grid squares.
Phase 2: Fermentation & Temperature
Ambient bulk rise, portioning, cold proof & room temper
48h
- Portion dough into 175g balls for 10" pies (or 252g for 12" pies).
- Cold ferment in lightly oiled airtight containers in the refrigerator for 24-48 hours.
1h
Preheat your baking steel or heavy stone in the oven at 500°F for 45-60 minutes.
Phase 3: Shaping & Assembly
Bench dredge, hand stretch or pan press & topping layering
1h
- Bring dough balls to room temperature 1 hour before baking.
- Roll out flat with a rolling pin on parchment or a semolina-dusted peel to an ultra-thin 10" round disk (or 12" for 252g balls).
- Spread spiced tavern tomato sauce completely to the rim with zero crust border.
- Scatter shredded mozzarella, sharp white cheddar, and toppings evenly.
Phase 4: Oven Launch & Finishing
High-heat baking surface, broiler assist, de-pan & wire rack rest
8m
- Slide pizza directly onto the 500°F steel.
- Bake for 8 minutes until bottom is golden and crispy and cheese is bubbling.
- Transfer to a cutting board.
- Cut across the entire pie into signature tavern grid squares and serve immediately.
INTERACTIVE KITCHEN MODE
Want live step-by-step countdown alarms and timeline tracking?
Launch this recipe in the Pizza Lab to run real-time fermentation alarms, calculate dough temperature (DDT), and scale ingredients dynamically.
Fermentation Schedule
Bulk Ferment2h
Cold Ferment24-48h
Final Proof1h
2-hour bulk room ferment at 74°F baseline, portion into 175g balls, cold ferment for 24-48 hours. Bring to room temp 1 hour before rolling ultra-thin.