Tavern Style for Andy

[bonz50]

i've been away over for about 3wks xmas holidays because I was burning up vacation days. during that time tavern style pizza has been my pet project since I live in pizza hell (nw alabama). I lived in Chicago far north burbs for majority of my life and I took tavern style pizza for granted.

biggest game changer for me was getting a large baking steel (16x16x1/4"). crust is VERY crispy, even the middle pieces, I square cut it, can be held up with a finger and thumb on adjacent corners without folding in half.

here's how it's been turning out for me

 

[bonz50]

a couple chicago thin's I made last night, one for our neighbors. they told me is was flat out the best pizza they'd ever had (even compared to the NYC places they'd been to) so i take that as high praise and honestly pretty proud of myself for accomplishing this. I had a goal to make pizza better than our old local pizza joint (Antioch Pizza in IL) and with these two I did just that, they were better. very happy with the results.

 

[cholloway]

It doesn't matter how you slice it...
It all comes out the same, in the end!