Chicago tavern-style · Phoenix
The case for cracker-thin, party-cut pizza.
If you grew up in Chicago, you already know. If you didn’t — buckle up. Tavern-style is the original Chicago pizza: thin, crisp, rolled (not tossed), edge-to-edge cheese, and cut into squares so you can eat one-handed at a tavern bar. We’re the only place in Phoenix making it from scratch.
What makes it tavern-style?
1. The dough is rolled, not tossed.
Tavern-style dough is rolled with a wooden pin to under 1/4 inch, which is what gives it that signature cracker snap. Tossed dough has air pockets — tavern dough has none. Ours is slow-fermented 72 hours so it still has flavor.
2. Cheese goes all the way to the edge.
No naked crust. The cheese melts over the rim and crisps against the pan, creating a fried-cheese halo around the whole pie. This is the move. Don’t skip it.
3. It’s party-cut into squares.
Not pie-cut into triangles. Squares mean every piece has a “middle” and an “edge” — so the kid who wants a corner piece gets one, and the adult who wants only middle gets that too. Democratic pizza.
4. The sauce is bright, not sweet.
Crushed San Marzano, garlic, oregano, a little salt. No sugar. It hits the back of your tongue and resets your palate for the next bite. That’s the trick to eating four squares in a row.
From the kitchen
Why ours tastes different.
Hour 0: Flour, water, salt, yeast.
We mix dough by 9am every morning. It rests for a few hours, then heads to the walk-in.
Hour 24–72: Cold fermentation.
The dough rests under refrigeration for 2–3 days. This is where flavor develops — that subtle malt-and-mineral note in a great tavern crust comes from time, not shortcuts.
Hour 73: Rolled out the moment you order.
Hand-rolled, sauced, cheesed, topped, into the deck oven at 600°F for 8 minutes. Cut into 9 squares. To your table or hands within 12 minutes of you saying go.
Frequently asked tavern questions
Is tavern-style the same as “Chicago thin”?
Yes — “tavern-style,” “Chicago thin,” and “party-cut” are all the same pizza. It’s the everyday pizza Chicagoans actually eat, way more common than deep-dish. Deep-dish is for tourists. Tavern is for Tuesday.
How many people does a 14″ tavern pie feed?
Two adults if you’re hungry, three if you order a salad, four if you also get sides. Squares disappear fast — get an extra.
Can I get tavern-style gluten-free?
Yes. We offer a gluten-free 10″ crust on tavern pies. Same toppings, same edge-cheese magic.
What’s the difference between tavern-style and New York-style?
New York is bigger, hand-tossed, foldable, pie-cut. Tavern is smaller, rolled, crackery, square-cut. Different DNA. Both delicious. We’ll happily debate.
Do you have tavern-style for catering?
Absolutely — tavern is our most popular catering pie because it slices into 16 squares (we cut a 14″ into 16 for events) which means more pieces per pie. See catering →
ready to taste it?
