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u/bowsk1

Image 1 — Recent attempt at tavern style and some NE bar style, very new open to feedback.
Image 2 — Recent attempt at tavern style and some NE bar style, very new open to feedback.
Image 3 — Recent attempt at tavern style and some NE bar style, very new open to feedback.
Image 4 — Recent attempt at tavern style and some NE bar style, very new open to feedback.
Image 5 — Recent attempt at tavern style and some NE bar style, very new open to feedback.
Image 6 — Recent attempt at tavern style and some NE bar style, very new open to feedback.
Image 7 — Recent attempt at tavern style and some NE bar style, very new open to feedback.
▲ 36 r/Pizza

Recent attempt at tavern style and some NE bar style, very new open to feedback.

I’ve recently branched out to trying to make some Chicago tavern style and New England bar style pizzas.

Tavern style in pics were:
Sausage/pickled jalapeños and pepperoni and cherry pepper.
Sausage, pepperoni, pickled jalapeño.

Bar style:
Chorizo, Sautéed Serrano peppers and onion
Sausage, cherry peppers, black olive

They were all pretty good.

For the tavern dough (2 pizzas) -

360g Bread Flour
12g Cornmeal
30g Olive Oil
185g Water
2g Instant Yeast
5g Sugar
5g Salt

Rolled out very thin, and laid to rest on parchment in fridge for 48 hrs

For Bar dough (2 12” pizzas) -
260g APF
145g water
20g EVOO
5g salt
2.5g instant yeast
4g sugar
Pinch of Diastolic malt powder

Fermented in fridge for 36 hrs, then shaped in 12” Lloyd bar pan.

u/bowsk1 — 9 hours ago