Chicago tavern-style pizza

[chick3nwings]

We grew up in Chicago and loved the razor-thin tavern-style pizza. Now we’re in Phoenix, and the desert heat makes dough tricky, mine dries out too fast. I’m also wondering if the cheese blend is pure provolone or something else. Anyone here tried to replicate Chicago tavern-style pizza in a dry climate? Thanks everyone!

 

[MonsterRC]

I’m in Tucson, so I feel your pain with the dry heat. I keep my dough covered with a damp towel during proofing, helps a ton. And tavern-style usually mixes mozzarella with provolone, not just straight provolone