Tavern-Style Sourdough Pizza Recipe

If you’ve ever dreamed of making a pizza that captures the perfect balance of tangy sourdough flavor with a delightfully crispy, thin crust, then this Tavern-Style Sourdough Pizza Recipe is going to become one of your absolute favorites. It’s a simple, straightforward approach that delivers a beautiful crust with just the right chewiness and fantastic depth from the sourdough starter. Add your favorite sauce and toppings, and you’ve got a homemade slice that rivals your neighborhood pizzeria every time. Let me walk you through every step of this delicious journey!

Ingredients You’ll Need

The magic of this Tavern-Style Sourdough Pizza Recipe lies in its simplicity. Each ingredient plays a key role in building that distinctive thin crust with complex flavor and excellent texture. Fresh, quality ingredients here ensure that every bite is a perfect balance of crispy, chewy, and tangy.

• 1 cup active sourdough starter: This is the heart of the dough, giving it that signature sour tang and natural leavening.
• 1 1/2 cups all-purpose flour: Provides structure and a neutral base to let the sourdough shine through.
• 1/2 tsp salt: Enhances flavor and strengthens the dough’s gluten for a good chew.
• 1 tbsp olive oil: Adds moisture and richness while helping to crisp the crust perfectly.
• 1/3 cup water: Adjust as needed to create a workable dough; water is essential for hydration.
• 1/2 cup pizza sauce: A tangy, savory layer to complement the crust; San Marzano tomatoes with olive oil make a great homemade option.
• 1 1/2 cups shredded low-moisture mozzarella cheese: Melts beautifully and browns nicely without excess moisture.
• Optional toppings (pepperoni, sausage, mushrooms, onions, green peppers, etc.): Customize your pizza to your heart’s content.
• 1 tbsp cornmeal: Dusting the pan with cornmeal ensures an extra-crispy base and prevents sticking.

How to Make Tavern-Style Sourdough Pizza Recipe

Step 1: Mix the Dough Ingredients

Start by combining the active sourdough starter, flour, salt, olive oil, and water in a mixing bowl. Stir them together until you get a shaggy, rough dough. This initial mix is important—it helps bring all the ingredients together without overworking the dough right from the start.

Step 2: Knead Until Smooth and Elastic

Transfer the dough to a floured surface and knead it for 5 to 7 minutes. You want to develop the gluten here so the dough will hold its shape but remain tender. If it feels too sticky, sprinkle on a bit more flour, or if it feels dry, add a tiny splash of water. This step sets you up for that perfect tavern-style crispness.

Step 3: Let the Dough Rise

Place the dough in a lightly oiled bowl, cover it, and let it rise at room temperature for 4 to 6 hours. This slow fermentation deepens the flavor and improves the dough’s texture. If you prefer, pop it in the fridge overnight—this makes it even easier to work with the next day and adds more complexity to the flavor.

Step 4: Preheat the Oven and Prepare the Stone

Preheat your oven to a scorching 500°F (260°C). If you have a pizza stone, place it inside during preheating. The intense heat ensures the crust becomes ultra-crispy, just like you’d get from a classic tavern pizza oven.

Step 5: Roll Out the Dough Thin

On a piece of parchment paper or a floured board, roll the dough out as thinly as possible—aim for about 1/8 inch thickness. Whether you opt for a round or rectangular shape, rolling it thin is key to achieving the tavern-style delight that’s crisp without being brittle.

Step 6: Transfer to Cornmeal-Dusted Pan

Dust your baking sheet or pizza pan with cornmeal to prevent sticking and add that ever-so-slight crunch beneath the crust. Carefully transfer your rolled-out dough onto the pan, ready for toppings.

Step 7: Add Sauce, Cheese, and Toppings

Spread a thin, even layer of your pizza sauce over the dough. Then sprinkle the shredded mozzarella generously across the surface. Top it off with your favorite meats and veggies—each ingredient adding its own burst of flavor and texture to the final pie.

Step 8: Bake to Golden Perfection

Pop your pizza into the oven and bake for about 10 to 13 minutes. Keep an eye on it—the crust should turn golden and crispy, while the cheese bubbles and starts to take on mouth-watering brown spots.

Step 9: Rest and Serve Hot

Once baked, let your pizza rest for a couple of minutes before slicing. This brief pause helps the cheese set slightly and makes slicing easier. Now you’re ready to enjoy that perfect tavern-style crispness in every bite!

How to Serve Tavern-Style Sourdough Pizza Recipe

Garnishes

A sprinkle of fresh basil, a dash of red pepper flakes, or a drizzle of good-quality olive oil can elevate your pizza even further. These simple touches add aroma and a pop of freshness that beautifully complements the rich, savory toppings and crispy crust.

Side Dishes

Serve your Tavern-Style Sourdough Pizza Recipe alongside a crisp green salad with a light vinaigrette, or some roasted garlic Parmesan broccoli. These sides add contrast and balance, helping cut through the richness of the pizza while still keeping the meal satisfying.

Creative Ways to Present

For a fun twist, slice your pizza into smaller squares for a shareable appetizer plate, perfect for parties or game nights. You might also pair it with a flight of craft beers or a glass of vibrant red wine to make mealtime feel extra special.

Make Ahead and Storage

Storing Leftovers

Leftover Tavern-Style Sourdough Pizza Recipe stays delicious in the fridge for up to 3 days. Store slices in an airtight container or wrap them well to keep the crust from drying out. It’s an easy grab-and-go meal for busy days!

Freezing

If you want to save some for later, wrap slices tightly with plastic wrap and then foil to prevent freezer burn. Frozen pizza slices can last about 1 to 2 months, making this a convenient option for quick meals or unexpected guests.

Reheating

To reheat and keep the crust crisp, warm your pizza in a hot oven or toaster oven at 375°F (190°C) for about 5 to 7 minutes. Avoid the microwave if you can; it tends to make the crust soggy, and we want all that delightful tavern-style crunch!

FAQs

Can I use store-bought sourdough starter for this recipe?

Absolutely! As long as your sourdough starter is active and bubbly, store-bought or homemade will work perfectly. The key is to feed it regularly so it’s ready to give your dough that fantastic rise and flavor.

What if I don’t have a pizza stone?

No worries! A regular baking sheet or pizza pan dusted with cornmeal works just fine. The pizza might not get quite as crispy as on a stone, but it will still be delicious and have great texture.

How thin should I roll the dough for the perfect tavern-style crust?

Aim for about 1/8 inch thick—it’s thin enough to get that crisp snap but still holds the toppings beautifully. You can adjust slightly based on your preference, but thinner crusts are what make tavern-style pizza so special.

Can I use other cheeses besides mozzarella?

Definitely! While low-moisture mozzarella melts beautifully and browns nicely, feel free to mix in provolone, fontina, or even a sprinkle of parmesan for added flavor complexity.

How long can I let the dough rise?

The dough can rise anywhere from 4 to 6 hours at room temperature, or you can refrigerate it overnight. The longer, slower rise in the fridge develops deeper flavor, so it’s a great option if you want to prep ahead.

Final Thoughts

Making the Tavern-Style Sourdough Pizza Recipe at home is such a rewarding experience. With just a handful of simple ingredients and a pinch of patience, you get that irresistible crispy, tangy crust combined with your favorite toppings. Whether it becomes a weekend tradition or a special weeknight treat, this recipe is sure to bring joy to your kitchen and your table. So grab your sourdough starter and get ready to impress yourself and your loved ones with a slice of homemade pizza perfection!

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