Two Large Tavern-Style Thin Crust Pizzas with 2-Day Cold-Fermented Dough

Name: Two Large Tavern-Style Thin Crust Pizzas with 2-Day Cold-Fermented Dough
Prep time: 44 h
Cook time: 9 min
Yield: 2 × 382g dough balls
Ingredients: 479g Bread flour; 263g water; 12g salt; 10g oil; None (0% of flour)

Baked April 26, 2026 By Kevin at PizzaLogic Logged retroactively

Bar/Tavern Style Recipe Summary 2 × 382g dough balls

Dough

Hydration 55%

Salt 2.5%

Oil/Fat 2%

Flour Bread

Yeast Type IDY

Fermentation

Room Temp

70°F

Cold Ferment

41h

39°F

Warm Up

72°F

Total

48h

Bake

Bake setup Home oven, sheet pan

Oven temp 525°F

Cook time 9 min

Mixer Stand

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Tonight's bake: 2 large tavern-style thin crust pizzas. 55% hydration dough, 2-day cold ferment.

Pizza 1 - pepperoni and cherry tomato.

Pizza 2 - Italian sausage, red onion, diced cowboy candy, and a half-pie of black olives.

Low hydration plus a thin stretch is what gives tavern its hallmark cracker-thin crispness. The cold ferment adds the depth.