I assume step 5 for the Dough should be 2 dough balls, not 4. Any quantity on the sauce per pie…wasn’t sure if it’s intended to use all the sauce for (2) 14” pies.

So just double the ingredients for the original recipe? I am a little unsure if my FP can handle the doubled amounts, though. Can't wait to try this new version!!

Not a pizzaiolo by any means, but I can't help but question the hydration rate on this. I'm usually at 62% for a Neapolitan style in my Ooni; 70% when using my steel. This tavern style is quite a bit lower.

Seriously, loved the write up and am looking forward to trying this. And, for tourists, you can actually get amazing tavern style at Giordano's (at least the local ones, I don't know about the new ones popping up out of town). They call it Extra Thin Crust, and I like mine with their delicious Greek style meatballs and spinach. So, you can go one place and scratch the itch for obscene stuffed deep dish and actual good pizza.

Coincidently, @kenjilopezalt has been on a tavern pizza quest lately in the Chicago area and just posted photos from his recent visit to @nachosandlager and John Carruthers on Instagram. Kenji commented on how John is "incredibly generous with his method and testing experience which I always appreciate." Thank you, John, for sharing your pizza recipe with us too and especially your techniques. Am looking forward to trying it all out!

Hi Andrew- Im new here. I've been a chef for 30 years and so excited to try this approach to pizza! I have an Ooni and have had some issues, but like you, I haven't given up. I was wondering about sourdough for this recipe. Have you tried it? Cheeseboard Pizza in Berkeley, CA is my all time local fav crust. Also I was wondering if a PDF or more printer friendly version of the crust recipe exists? Thank you for this!

Andrew - can you help me with the amounts of vital wheat gluten to add to KA AP or equivalent to get to a high gluten flour? I think the top end of the scale would be 1.5% or 5.4g-ish, correct? I was thinking about trying 5g of VWG initially. I think I also added a bit of diastatic malt when I've made the original recipe, but I may try it without. What do you think? Thanks!

Sorry if this is a dumb question. I cured my dough in the fridge uncovered on a parchment lined sheetpan. The uncovered side is nice and dry. Is this the bottom crust now? As in, do I flip it over, then top the side that was touching the parchment paper? Or doesn't it matter? Also, I ordered the Caruso's giardiniere you recommended. Very excited to make this pizza!

PDF still says 4 balls, I brainlessly went about halving the recipe to end up with 2 rather than 4, and realized it doesn’t add up. Just now I’m reading through the Substack and see it’s a typo. Ugh...

Something is off with the recipe. The weight of all dough ingredients comes to 605g and dividing the dough into 4 balls means each ball is about 150g and not 295g as written. So are the quantities off? Are we supposed to divide into 2 balls of about 300g each or 4 balls of 150g each?

Very excited to try this fermentation process. Question: when you say "Remove the dough and form into a ball. Divide the dough into two equal balls roughly 295g each and form those into individual balls." Do you mean form the "two equal balls" into more than two balls? If so, how many? Thank you!

## For the Squares: Chicago Tavern-Style Pizza

I assume step 5 for the Dough should be 2 dough balls, not 4. Any quantity on the sauce per pie…wasn’t sure if it’s intended to use all the sauce for (2) 14” pies.

So just double the ingredients for the original recipe? I am a little unsure if my FP can handle the doubled amounts, though. Can't wait to try this new version!!

Not a pizzaiolo by any means, but I can't help but question the hydration rate on this. I'm usually at 62% for a Neapolitan style in my Ooni; 70% when using my steel. This tavern style is quite a bit lower.

I am a Chicagoan and I approve this message.

Seriously, loved the write up and am looking forward to trying this. And, for tourists, you can actually get amazing tavern style at Giordano's (at least the local ones, I don't know about the new ones popping up out of town). They call it Extra Thin Crust, and I like mine with their delicious Greek style meatballs and spinach. So, you can go one place and scratch the itch for obscene stuffed deep dish and actual good pizza.

Coincidently, @kenjilopezalt has been on a tavern pizza quest lately in the Chicago area and just posted photos from his recent visit to @nachosandlager and John Carruthers on Instagram. Kenji commented on how John is "incredibly generous with his method and testing experience which I always appreciate." Thank you, John, for sharing your pizza recipe with us too and especially your techniques. Am looking forward to trying it all out!

Very excited about this, thanks John and Andrew for sharing it with all of us!

Is it possible to use active dry yeast instead of instant for the dough?

Are there any plans to do another printing of the first Pizza for Everyone? I'd love to find a copy.

Thanks for this!

I'm not sure if I missed but is the dough cold fermented?

Hi Andrew- Im new here. I've been a chef for 30 years and so excited to try this approach to pizza! I have an Ooni and have had some issues, but like you, I haven't given up. I was wondering about sourdough for this recipe. Have you tried it? Cheeseboard Pizza in Berkeley, CA is my all time local fav crust. Also I was wondering if a PDF or more printer friendly version of the crust recipe exists? Thank you for this!

Andrew - can you help me with the amounts of vital wheat gluten to add to KA AP or equivalent to get to a high gluten flour? I think the top end of the scale would be 1.5% or 5.4g-ish, correct? I was thinking about trying 5g of VWG initially. I think I also added a bit of diastatic malt when I've made the original recipe, but I may try it without. What do you think? Thanks!

Sorry if this is a dumb question. I cured my dough in the fridge uncovered on a parchment lined sheetpan. The uncovered side is nice and dry. Is this the bottom crust now? As in, do I flip it over, then top the side that was touching the parchment paper? Or doesn't it matter? Also, I ordered the Caruso's giardiniere you recommended. Very excited to make this pizza!

PDF still says 4 balls, I brainlessly went about halving the recipe to end up with 2 rather than 4, and realized it doesn’t add up. Just now I’m reading through the Substack and see it’s a typo. Ugh...

How much does the dough proof up? Should it be doubling in size when it’s in my refrigerator or staying same size?

Something is off with the recipe. The weight of all dough ingredients comes to 605g and dividing the dough into 4 balls means each ball is about 150g and not 295g as written. So are the quantities off? Are we supposed to divide into 2 balls of about 300g each or 4 balls of 150g each?

Any tips or tricks for making this recipe in a kitchen aid mixer?

Very excited to try this fermentation process. Question: when you say "Remove the dough and form into a ball. Divide the dough into two equal balls roughly 295g each and form those into individual balls." Do you mean form the "two equal balls" into more than two balls? If so, how many? Thank you!