Tavern Dough

From New Jersey bar pie, to Chicago tavern-style pizza, to St. Louis–style thin crust, this is America’s answer to the Roman-style thin-crust pizza. It’s ultrathin and often has the tomato sauce, cheese, and toppings added all the way to the edge, without leaving a border. Our gluten-free version takes the Roman-style cracker dough and gives it a 48-hour ferment.