A thin, cracker-crusted pizza cut into small squares rather than wedges, the Midwest tavern style common in central Indiana neighborhood bars.

Tavern-style pizza migrated to Indianapolis from St. Louis and Chicago neighborhood bars in the mid-20th century, the format crystallised at Iaria's Italian Restaurant and The Aristocrat Pub by the 1960s. The square cut and cracker crust suited eat-with-one-hand bar dining and a low oven; the Italian sausage on top reflected the central Indiana pork supply, with the canonical version pulled by neighborhood tap houses across the Mass Ave corridor.

Where to eat Indianapolis tavern-style pizza in Indianapolis

2 editor picks for Indianapolis tavern-style pizza in Indianapolis, ranked by editorial score. All Indianapolis signature dishes · Indianapolis tavern-style pizza across every city.

More places near Iaria's Italian Restaurant and The Aristocrat Pub & Restaurant

Not on this list, but close by, nearest first. Every one is in our guide with its address, hours and what to order.

Make it at home

Serves 142 hrIntermediate

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 teaspoon active dry yeast
  • 1 tablespoon vegetable oil
  • 1/2 cup plus 2 tablespoons cold water
  • 3/4 cup pizza sauce, well-reduced and tomato-forward
  • 8 ounces low-moisture mozzarella, grated
  • 4 ounces Italian sausage, cooked and crumbled
  • Dried oregano and chili flakes, to finish

Method

  1. Whisk flour, sugar, salt and yeast in a large bowl.
  2. Add oil and cold water. Mix to a shaggy dough, then knead 5 minutes until smooth but firm. Cover and refrigerate 1 hour or up to overnight for the best cracker crust.
  3. Preheat the oven to 500 F with a pizza stone or steel on the middle rack.
  4. Roll the dough as thin as possible, about 1/8 inch, on parchment to a 14-inch round. Dock all over with a fork.
  5. Spread sauce thin to the edges. Top with mozzarella, then crumbled sausage. Finish with a pinch of dried oregano.
  6. Slide the parchment onto the hot stone. Bake 8 to 10 minutes until the crust is deep golden and crisp.
  7. Cool 1 minute, then cut into small squares with a pizza wheel. Finish with chili flakes.

Editor tip. Roll the dough thinner than you think is right. The trademark cracker crust comes from a 1/8 inch base, not a 1/4 inch one.

Common allergens: Gluten, Dairy.