Chicago tavern

The pizza Chicago actually eats. A stiff, dry, low-hydration dough rested cold until it is manageable, rolled paper thin, docked so it cannot rise, and cut into squares. Crisp all the way through, with no soft middle anywhere.

Method

1. Mix a very stiff dough. In a mixer it will look wrong and clean the bowl completely. That is correct.
2. Knead until it holds together, then wrap tightly and refrigerate a day or two.
3. Roll out cold and thin, under 3 mm, dusting with semolina.
4. Dock the entire surface with a fork or a docking roller.
5. Some shops air-dry the rolled skin uncovered for an hour before topping. It makes the base even crisper.
6. Sauce thinly, cheese to the edge, bake on a screen or stone.
7. Cut into squares, not wedges.

Fermentation

Times are a guide. How to read the dough instead of the clock →

The bake

On top

Sauce

Cooked, thick, heavily seasoned with oregano and a little sugar.

Cheese

Low moisture mozzarella, moderate.

Toppings

Fennel sausage in small pinches, everywhere.

You got it right when Every square is rigid, including the middle ones.