Tavern pizza

I obsess over Chicago-style pizza. No, I’m not talking about two-inch high deep-dish (which has its place in this world). Rather, I’m referring to the pizza most Chicagoans eat on a day-to-day basis — tavern-style pizza. Every neighborhood has a place (or two or three) that serves it. In fact, I loved my local pizzeria so much, we had our wedding rehearsal dinner in the back room. This is part of the charm of the tavern-style pizza, a pie deeply rooted in the history of Chicago.

Make Your Own Tavern-style Pizza With A Recipe From 'cook's Country' With All Purpose Flour, Sugar, Rapid Rise Yeast, Salt, Cold Water, Extra Virgin Olive Oil, Sweet Italian Sausage, Mozzarella Cheese, Dried Oregano, Tomato Sauce, Tomato Paste, Sugar, Italian Seasoning, Fennel Seeds

A guest post & recipe from John Carruthers

If you've never made your own pizza crust, here are some tricks on how you can ferment your own at home. The results will be extra crispy and tasty.

Consider these North Texas establishments when you have a craving for tavern-style pizza.

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Today, we’re going to be doing a deep dive into your favorite pie to learn more about what tavern style pizza is, where it comes from, and even how you can make your very own tavern pizza from the comfort of your own kitchen.So sit back and take a bite from your favorite treat as you learn more about this tasty dish! #tavernpizza #pizzarecipe

A guest post & recipe from John Carruthers

Homemade South Shore Bar Pizza