________________________________________________
Active Fire Time: 6 minutes Total Time: 24 hours
Bring a taste of Chicago home. If there’s one dish that captures the true laid-back, Midwestern vibe of Chicago’s neighborhoods, it’s the tavern-style pizza. Unlike its deep-dish cousin, tavern-style pizza is thin, crispy, and loaded with toppings that touch the edge. This local favorite was born in the corner bar where good friends and cold beer would gather to enjoy a great pizza cut into shareable squares while watching sports.
With your Keveri H1, you can recreate this iconic pizza with the light, crunchy crust and fire-kissed flavor, no plane ticket required.
Ready to slice into a true Chicago classic? Let’s fire up the H1.
Ingredients
Serves 4+
For the pizza dough:
7.8 oz (225g) all-purpose flour (and a little more to put on the countertop for stretching)
6 g sugar
1 g yeast
3.8 g water at room temperature
23 g olive oil
Toppings of the pizza:
7 oz grated mozzarella cheese
1 cup tomato sauce
2 oz pepperoni
Hot honey
Supplies:
3 lb hardwood lump charcoal
High-Temperature Gloves
The Smoke Controller
parchment paper
pizza peel
rolling pin
scale
Preparation
Step 1:
Fire up the Keveri H1 in Baker mode according to the instructions in the owner´s manual. Place the Smoke Controller on the top rack position.
Step 2:
Start by preparing the dough: In a bowl, add the flour, salt, sugar, and dry yeast. Lightly mix the ingredients. Add the water and oil. Mix the liquids well into the dry ingredients until a uniform dough forms.
Step 3:
Knead the dough by hand or using a mixer on low speed until the dough looks smooth and uniform.
Step 4:
Divide the dough into two and transfer it to airtight containers or resealable bags. Let it ferment in the refrigerator for 12 hours (it can even be kept for up to 3 days). If you want to make it the same day, let it rest for at least 6 hours at room temperature until it doubles in size.
Step 5:
After the fermentation time has passed, remove the dough from the refrigerator. Lightly flour the work surface, transfer the dough onto it, and begin stretching the dough with a rolling pin. It should form a fragile, circular dough.
Step 6:
Once the dough is stretched, transfer it onto parchment paper and let it dry on the counter overnight for a minimum of 12 to 24 hours.
Step 7:
The next day, you should have a dry or cured dough—it will have a leather-like texture. Flip the dough over, placing the drier side down.
Step 8:
Spread tomato sauce all over the base of the dough—do not leave a crust uncovered. Add the remaining ingredients evenly over the surface: add the cheese and pepperoni. For the other variety, add mozzarella cheese, blue cheese, and orange slices. Finally, remove the skin from the blood sausage and cut it into small pieces to add on top of the pizza.
Step 9:
Using a pizza peel, place the dough onto the H1 on top of the Smoke Controller in the top rack position. Leave it for 6 to 7 minutes.
Step 10:
Once the time is up, remove from the H1 and cut into squares. Enjoy this delicious pizza with family and friends!
Cook's Notes:
This dough is very thin, unlike Neapolitan pizza. It is recommended to cook it directly on the Smoke Controller. At this temperature in Baker mode, this accessory works perfectly, creating a beautifully golden base.
If you want to be bold, I recommend these ingredients for topping: a blood sausage, 2 oz of blue cheese, and 1 orange. You will be wondering how delicious it is.
Share With Us
Post what you cook using the Keveri H1 on social and tag us @Keveri. usa #KeveriFam
_____________________________________
Check the full recipe CLICK HERE
