Beer in one hand, pizza in the other. The perfect partner at a bar or tavern, hence the name tavern-style pizza, or bar pizza. Read the tavern-style pizza history of this square-cut pie and what makes it different from other pizzas.
Origins
While the origins of the slice (literally sold by the slice) begin in New York City, tavern-style pizza has its roots in the South Side of Chicago in the 1940s after the Prohibition years. Vito & Nick’s is said to have created the first bar pizza in 1946 and it soon spread around the other bars in the area.
What is Tavern-Style Pizza
The cornmeal-based dough of tavern-style pizza is rolled to about 10-12 inches. The thin crust has a crispy yet chewy bite with cheese spread out to the edges for a crust-less look. The simplest, most popular topping contains mozzarella cheese and tomato sauce, though you can add basic toppings like pepperoni or mushroom.
Why the Pizza was Created
This style of pizza was created for multiple reasons: 1) pizza and beer pair perfectly together, 2) the square cut conveniently fits onto a bar napkin without the need for a plate or utensils, 3) the smaller size of the pie doesn’t fit you up so you can still have dinner at home with the family.
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