Tavern-Style Sourdough Pizza Recipe

If you’re craving a pizza that proudly blends crispy, thin crust with that irresistible tang of a well-fed sourdough starter, you’re in the right place. The Tavern-Style Sourdough Pizza Recipe brings together simple ingredients in a way that recreates that legendary, cracker-thin, bubbly crust you’d find in your favorite old-school tavern. This pizza isn’t just a dish; it’s an experience—light, crunchy, and layered with melty cheese and vibrant toppings. Once you try this recipe, you’ll want to make it a staple for your pizza nights.

Ingredients You’ll Need

The beauty of this Tavern-Style Sourdough Pizza Recipe lies in its simplicity. Each ingredient plays a vital role—whether it’s the tangy depth from the sourdough starter or the golden crust crisped to perfection with a dusting of cornmeal. With just a few kitchen essentials, you’re well on your way to crafting a pizza that’s bursting with flavor and texture.

• 1 cup active sourdough starter: Use a fed and bubbly starter to give your crust that signature tang and natural leavening.
• 1 1/2 cups all-purpose flour: Provides structure and the perfect base for thin, crispy dough.
• 1/2 tsp salt: Enhances flavor and balances the sourdough’s mild acidity.
• 1 tbsp olive oil: Adds moisture and a subtle richness to the dough.
• 1/3 cup water: Adjust as needed to get the dough just right—not too sticky or dry.
• 1/2 cup pizza sauce: Choose your favorite sauce or pure crushed San Marzano tomatoes with a touch of salt and olive oil for authenticity.
• 1 1/2 cups shredded low-moisture mozzarella cheese: Melts beautifully into golden, gooey goodness.
• Optional toppings: Pepperoni, sausage, mushrooms, onions, green peppers—get creative!
• 1 tbsp cornmeal: For dusting the pan to ensure a crispy, crackly crust bottom.

How to Make Tavern-Style Sourdough Pizza Recipe

Step 1: Mix Your Dough

Start by combining your active sourdough starter with flour, salt, olive oil, and water in a bowl. Stir it just enough to bring it all together into a shaggy dough. This initial mix is what kickstarts that gluten development while incorporating all the flavor.

Step 2: Knead to Perfection

Next, transfer the dough to a floured surface and knead it for about 5 to 7 minutes. You want a smooth, elastic texture that springs back when poked. Don’t hesitate to add a tiny splash more water or flour if your dough feels stubbornly dry or sticky—it’s all about that perfect balance.

Step 3: Let the Dough Rise

Place your dough ball in a lightly oiled bowl, cover it with a cloth or plastic wrap, and let it rise at room temperature for 4 to 6 hours. If you prefer a slower ferment to boost flavor complexity, you can chill the dough overnight in the fridge. This patient rise develops that unmistakable tang and airy texture.

Step 4: Preheat Your Oven

Crank your oven up to 500°F (260°C). If you have a pizza stone, place it inside now to heat evenly. This intense heat is crucial for that golden crunch and blistered bubbles in the crust.

Step 5: Roll Out the Dough

Working on parchment or a floured surface, roll your dough out as thin as you can—aim for about 1/8 inch thick. The shape is up to you: traditional round or a rustic rectangle that fits your pan. The thinner the dough, the more it mirrors authentic tavern-style pizza.

Step 6: Prepare Your Baking Surface

Sprinkle cornmeal generously on your baking sheet or pizza pan. This little trick prevents sticking and forms a beautifully textured crust bottom.

Step 7: Dress Your Pizza

Transfer your rolled dough to the prepared pan, then spread a thin layer of sauce over the surface. Next, sprinkle mozzarella cheese evenly and add your favorite toppings. Remember, a lighter hand on toppings keeps the crust crispy, just like in tavern-style pies.

Step 8: Bake to Crispy Perfection

Pop your pizza in the oven and bake for 10 to 13 minutes. You’re looking for a crust that’s golden, crisp, and bubbling cheese with just the right amount of toasty spots.

Step 9: Rest, Slice, and Enjoy

Once out of the oven, let your pizza rest for a couple of minutes. This brief pause helps everything set and makes slicing easier. Then, cut up your masterpiece and savor the classic tavern-style crunch and tang!

How to Serve Tavern-Style Sourdough Pizza Recipe

Garnishes

A sprinkle of freshly chopped basil or a light drizzle of extra virgin olive oil right before serving can elevate your pizza from delicious to irresistible. For a touch of heat, add red pepper flakes or a dusting of grated Parmesan to finish.

Side Dishes

This Tavern-Style Sourdough Pizza Recipe pairs wonderfully with a crisp green salad tossed with lemon vinaigrette or a simple plate of marinated olives to complement the pizza’s sourdough brightness without overpowering it. If you’re feeling adventurous, try a bowl of roasted garlic hummus or a chilled glass of your favorite craft beer.

Creative Ways to Present

For a rustic vibe, serve your pizza on a wooden board or slate slab, allowing guests to grab slices straight up. Alternatively, cut the pizza into small squares to mimic classic tavern pizza presentation—perfect for parties or casual gatherings where sharing is the name of the game.

Make Ahead and Storage

Storing Leftovers

Wrap leftover pizza tightly in plastic wrap or tuck slices into an airtight container and refrigerate for up to 3 days. The crust stays surprisingly crisp if you reheat properly, so no sad soggy bites here.

Freezing

If you want to save some for later, freeze your pizza slices individually on a baking sheet until solid, then transfer them to a zipper bag. Frozen pizza keeps well for up to 2 months, offering you quick, delicious meals anytime the craving strikes.

Reheating

To get that tavern-style crunch back, reheat pizza slices in a hot skillet on medium heat for a few minutes or pop them under the broiler—avoid the microwave unless speed beats texture for you, as it tends to make crusts chewy.

FAQs

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

Absolutely! Just make sure it’s active and bubbly before you start to ensure a good rise and that signature tang in your Tavern-Style Sourdough Pizza Recipe.

How thin should I roll out the dough?

Aiming for about 1/8 inch thick is perfect to achieve the crisp, cracker-like crust that makes this pizza stand out. Thicker dough won’t get that classic tavern-style texture.

Can I substitute the flour?

All-purpose flour works best here for the right balance of stretch and crunch, but you can experiment with bread flour for a chewier crust. Just remember the rise times might vary slightly.

What if I don’t have a pizza stone?

No worries! A regular baking sheet or pizza pan dusted with cornmeal will still give you a beautifully crispy crust using this Tavern-Style Sourdough Pizza Recipe.

How long can I refrigerate the dough before baking?

Your dough can rest in the fridge overnight, up to about 24 hours. Longer fermentation enhances flavor but might make the dough too sour or slack, so keep an eye on timing for the best results.

Final Thoughts

There’s something truly special about firing up your oven and crafting a crisply thin, tangy crusted pizza that tastes like it came straight from a cozy neighborhood tavern. I can’t recommend this Tavern-Style Sourdough Pizza Recipe enough for anyone who loves a pizza that’s both simple and extraordinary. Give it a go—you’ll find yourself reaching for this recipe again and again, impressing friends and family with every slice.

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