10" Homemade Pizza Or Chicago Tavern Style Recipe

Activate and mix

In a large mixing bowl combine the warm water (about 105–115°F / 40–46°C), sugar and instant dry yeast. Stir and let sit 2–3 minutes until foamy. Add olive oil.

Combine dry ingredients

Whisk together the flour and salt in a separate bowl. Pour the yeast mixture into the flour and stir with a wooden spoon until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If using a stand mixer, knead with the dough hook on medium speed 4–5 minutes.

First rise

Lightly oil a clean bowl, place the dough ball inside, cover with plastic wrap or a damp towel, and let rise in a warm spot 60–75 minutes or until doubled in size.

Divide and rest

Punch down the dough, divide into two equal portions (for two 10" pizzas). Form each into a tight ball, place on a tray, cover, and rest 20–30 minutes to relax the gluten before shaping.

While the dough is rising, make the marinara: heat 1 tablespoon extra virgin olive oil in a small saucepan over medium heat. Add the minced garlic and cook 30–45 seconds until fragrant but not brown.

Add the crushed tomatoes, dried oregano, dried basil, red pepper flakes, salt and black pepper. Stir to combine and bring to a gentle simmer.

Simmer 12–15 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool to room temperature. (This yields enough sauce for two 10" pizzas; reserve the rest or refrigerate.)

Preheat oven

If you have a pizza stone or steel, place it on the lowest rack. Preheat the oven as hot as it will go (500–550°F / 260–290°C) for at least 45 minutes. For an open-hearth experience, a 700°F oven would be ideal; follow safety and equipment guidance. If using a backyard oven or pizza oven, heat to the appropriate high temperature.

Shape dough

On a lightly floured surface, press and stretch one dough ball into a 10" round about 1/4"–3/8" thick for tavern style (thin and sturdy). Leave a slightly thicker rim for a small edge.

Docking (optional)

For a tavern-style crisp center, lightly dock the dough with a fork in a few places to prevent large bubbles during baking.

Sauce and cheese

Place the shaped dough onto a well-floured pizza peel or an upside-down baking sheet. Brush the outer edge lightly with olive oil. Spread about 3/4 cup of the cooled marinara evenly over the center, leaving the rim clear. Sprinkle about 1.5 cups shredded mozzarella evenly over the sauce, then scatter half (about 2 tablespoons) of the grated Parmesan.

Bake

Slide the pizza onto the preheated stone or steel and bake 6–9 minutes at 500–550°F. If using a hotter oven (700°F), bake 2–4 minutes—watch closely. The pizza is done when the crust is blistered and golden at the edges and the cheese is bubbly with light brown spots.

Finish

Remove pizza from oven. Let rest 1–2 minutes. Tear or slice fresh basil leaves and scatter over the pie. Optionally finish with a light drizzle of olive oil and a sprinkle of remaining Parmesan (about 1–2 tablespoons). Repeat assembly and bake for the second pizza.