Tavern-Style Pizza
For the full experience, make this recipe with the Kenwood Recipes app.
recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 17hrs 35mins
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- Serves
- 8
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- Calories
- 533
Tavern-style pizza originated as a drinking snack in bars in Chicago, with a thin and crispy crust achieved by allowing the dough to dry out, it is (unusually) cut into squares for the perfect accompaniment to a cold beer. For best results, use a pizza stone and reduce the cooking time by 5 minutes. You may not need all the pizza sauce, but it can be kept in a sealed container in the fridge for up to five days, or frozen for up to six months, and makes a delicious sauce for pasta, or more pizzas!
recipe updated 17 Nov 2025
Ingredients
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- Garlic clove
- 2
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- Water
- 180 g
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- Tinned whole tomatoes
- 400 g
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- Tomato purée
- 80 g
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- Italian herbs
- 1 tablespoon
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- Garlic powder
- 1 teaspoon
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- Extra virgin olive oil
- 1 tablespoon
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- Sugar
- 2 teaspoons
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- Red wine vinegar
- 1 teaspoon
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- Fine sea salt
- ½ teaspoon
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- Strong white bread flour
- 340 g
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- Dried yeast
- 2 g
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- Sugar
- 6 g
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- Fine sea salt
- 6 g
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- Olive oil
- 30 g
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- Low-moisture mozzarella
- 280 g
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- Grated parmesan cheese
- 60 g
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- Giardiniera
- 250 g
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- Olive oil
- as needed
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- Semolina
- as needed
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- Italian sausage
- 300 g
Tools
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Oven
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Kenwood Chef
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Medium bowl
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Baking tray - large
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Food processor attachment
Step preview
- Fit the Knife Blade to the Food Processor attachment
- Add the ingredients into the attachment
- Blend until smooth – 30 seconds, speed 1
- Transfer the mixture into a clean bowl, cover and chill in the fridge until needed
- Add the ingredients into the appliance bowl and stir to combine
- Fit the Dough Tool
- Add the next ingredients
- Knead until a dough has formed – 10 minutes, Speed 1
- Transfer the dough onto clean work surface and divide into two equally sized balls
- Lightly oil the dough balls and transfer into a clean bowl
- Chill in the fridge - 8 hours
- Remove the chilled dough from the fridge and let rest to allow to come up to room temperature - 1 hour
- Dust a clean work surface with semolina
- Transfer one of the dough balls onto the work surface and roll into a thin, 35 cm circle
- Repeat rolling process with the second dough ball
- Place each circle of dough on a large sheet of parchment paper
- Leave the dough circles uncovered and let rest - 8 hours
- Preheat the oven and keep temperature for 30 minutes – 250ºC
- Place two baking trays on separate shelves in the oven
- Dust a pizza peel generously with semolina and place the pizza base on the peel with the exposed dry side facing down
- Peel away the parchment paper and poke the crust all over with a fork
- Spread half of the sauce over the pizza base, all the way to the edges
- Sprinkle evenly with the following ingredients all the way to the edges
- Top evenly with walnut-sized pieces of sausage
- Slide pizza from the peel directly onto one of the preheated baking trays
- Bake until the cheese is golden and bubbling, and the edges are slightly charred - 15 minutes, 250ºC
- Repeat with the remaining piece of dough
- Serve