Recipe: Chicago Tavern Style Italian Beef Pizza

IM BRINGING TOGETHER ALL THE THINGS I LOVE! THIS IS THE TAVERN STYLE CHICAGO BEEF DIP PIZZA MADE IN THE GOZNEY DOME XL GEN 2 WITH LITTLE BIG DOG!!!! SHOUTOUT TO VITO AND NICKS! CRISPY CRUST BEEFY BEEF TOPPED WITH GIARDINIERA TAKE IT AND DIP IT THIS IS COOKIN’ SOMETHIN’ FOR MY DOGGGGGS

INGREDIENTS

  • 1 pizza dough
  • 1 lb shredded pizza mozzarella
  • 1 lb cooked prime rib, shaved
  • 1 jars hot giardiniera
  • 1.5 L pomodoro sauce
  • 1 cup 00 flour
  • 1 cup semolina flour (both flours are for stretching the dough)
  • 1 carton beef stock
  • 8 pieces bone marrow (2-inch cuts)
  • 1 head garlic
  • 1 tbsp dried oregano
  • ¼ cup olive oil
  • Salt and freshly ground black pepper, to taste

COOKING METHOD

Beef Dip

  1. Preheat the Gozney oven to 500°F.
  2. Stand the bone marrow upright in a roasting pan. Add a few cloves of garlic and roast until the marrow is soft and lightly browned, about 15–20 minutes.
  3. Carefully remove the pan from the oven and pour in the beef stock to deglaze. Return the pan to the oven and roast for another 10–15 minutes. This will enrich the beef stock with the rendered marrow fat.
  4. Remove the pan from the oven and strain the broth into a bowl. Let cool for about 15 minutes before serving alongside the pizza as a dipping sauce.
  5. Scoop any remaining marrow from the bones, roughly chop it, and use it as an additional pizza topping, if desired. 

Pizza Tomato Sauce

  1. In a large bowl, combine the pomodoro sauce, dried oregano, olive oil, and 3 grated garlic cloves. Season with salt to taste and mix well.

Stretching the Dough & Assembling the Pizza

  1. Remove the pizza dough from the refrigerator 1–2 hours before baking so it can come to room temperature. This makes it easier to stretch and reduces shrinkage.
  2. Lightly dust your work surface with a mixture of the 00 flour and semolina flour. Place the dough on the floured surface and gently flatten it into a disc with your fingertips.
  3. Using a rolling pin, roll the dough into a thin, even circle approximately 12–14 inches in diameter. Rotate the dough frequently to maintain a round shape. The dough should be about 2–3 mm thick.
  4. Transfer the dough to a lightly floured pizza peel. If the dough shrinks back, let it rest for 5–10 minutes before continuing.
  5. Dock the dough with a dough docker or the tines of a fork, leaving a ½-inch (1 cm) border around the edge. This helps prevent large air bubbles and creates the thin, crisp crust characteristic of Chicago tavern-style pizza.
  6. Spread a thin, even layer of tomato sauce over the dough. Top with the mozzarella, shaved prime rib and giardiniera. Keep the toppings light and evenly distributed all the way to the edge—you don’t want a pronounced crust. Launch the pizza directly onto the hot stone.
  7. Bake for 3–5 minutes, rotating the pizza every 20–30 seconds to ensure even cooking.
  8. Continue baking until the cheese is bubbling and lightly browned and the crust is crisp and evenly golden.
  9. Remove the pizza from the oven and let it rest for 2–3 minutes before slicing into traditional tavern-style squares. Serve immediately with the warm beef dip.