Thin & Crispy Pizza Dough

Thin and crispy pizza — also called tavern-style or bar pizza — is a Midwest and Northeast staple. The crust is rolled thin, almost cracker-like, with a satisfying snap when you bite through. It's traditionally cut into squares (party cut) rather than triangles, making it perfect for sharing. Low hydration and a rolling pin are the keys to this style.

Tavern-Style: The People's Pizza

Tavern-style pizza emerged in Chicago's neighborhood bars in the mid-20th century as an alternative to deep-dish. It was designed to be eaten with one hand while the other held a beer. The square cut created smaller, snackable pieces perfect for sharing at the bar. Cities like St. Louis developed their own variations (Provel cheese, ultra-thin). This style outsells deep-dish in Chicago itself — it's the true everyday pizza of the Midwest.

Low Hydration for Maximum Crunch

At 55% hydration, thin and crispy dough is the driest pizza dough you'll make. This low water content makes the dough easy to roll very thin without it springing back or sticking. The result is a dense, cracker-like crust that crisps up beautifully. All-purpose flour (10-12% protein) is preferred over bread flour — less gluten development means a more tender, snappy bite rather than chewy. Docking (poking holes with a fork) prevents steam bubbles from forming during baking.

How to Make Thin & Crispy Pizza Dough

1. Mix all-purpose flour with cool water (65-70°F), salt, yeast, and a small amount of oil.
2. Knead briefly — just 5-8 minutes until smooth. You don't want extensive gluten development.
3. Let rest at room temperature for 1-2 hours. Alternatively, cold ferment overnight for more flavor.
4. Divide into 180g balls for 12" pizzas.
5. Roll out with a rolling pin on a floured surface until very thin — about 2-3mm. Rotate the dough frequently.
6. Dock the entire surface with a fork to prevent large bubbles during baking.
7. Transfer to a pizza screen, sheet pan, or preheated steel.
8. Top lightly (thin crust can't support heavy toppings) and bake at 230-260°C (450-500°F) for 8-10 minutes.
9. Cut into squares (party cut), not triangles.

Common Mistakes to Avoid

• ✗ Using bread flour — too much protein creates a chewy crust instead of crispy-snappy.
• ✗ Too much hydration — above 58% and you can't roll it thin enough.
• ✗ Forgetting to dock — undocked thin dough will puff up with huge bubbles in the oven.
• ✗ Overloading toppings — thin crust can't support heavy toppings. Keep it light.
• ✗ Cutting into triangles — tavern-style is always party cut (squares).