Description

This Tavern-Style Sourdough Pizza features a thin, crisp crust made from a naturally fermented sourdough starter, topped with rich tomato sauce, melted mozzarella, and your choice of classic toppings. The dough is allowed to rise slowly for excellent flavor and texture, then baked at high heat to achieve a perfectly bubbly and golden crust. Perfect for 2 to 3 servings, this pizza brings artisanal quality to your home kitchen.

Ingredients

Scale

Dough

1 cup active sourdough starter (fed and bubbly)
1 1/2 cups all-purpose flour
1/2 tsp salt
1 tbsp olive oil
1/3 cup water (adjust as needed)

Toppings

1/2 cup pizza sauce (or crushed San Marzano tomatoes with salt and olive oil)
1 1/2 cups shredded low-moisture mozzarella cheese
Optional toppings: pepperoni, sausage, mushrooms, onions, green peppers, etc.

Other

1 tbsp cornmeal (for dusting the pan)

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Instructions

Mixing the Dough: In a mixing bowl, combine the active sourdough starter with all-purpose flour, salt, olive oil, and water. Stir together until a shaggy dough forms, ensuring all ingredients are incorporated.
Kneading: Transfer the dough to a floured surface and knead for 5 to 7 minutes until it becomes smooth and elastic. Adjust with more water or flour if the dough feels too sticky or dry to get the right consistency.
Proofing: Lightly oil a bowl, place the dough inside, cover it, and allow it to rise at room temperature for 4 to 6 hours. Alternatively, you can refrigerate it overnight for a slower fermentation which enhances flavor.
Preheating the Oven: Preheat your oven to 500°F (260°C). If using a pizza stone, place it inside the oven during preheating to ensure it gets thoroughly hot for a crispy crust.
Shaping the Dough: Roll out the dough very thinly—about 1/8 inch thick—on parchment paper or a floured work surface. Shape it either round or rectangular to fit your pan.
Preparing the Pan: Dust a baking sheet or pizza pan with cornmeal to prevent sticking and add texture. Carefully transfer the rolled dough onto the prepared pan.
Adding Sauce and Toppings: Spread a thin layer of pizza sauce over the dough’s surface. Sprinkle the shredded mozzarella evenly, then add any optional toppings you prefer.
Baking: Bake the pizza in the preheated oven for 10 to 13 minutes until the crust turns golden and crispy, and the cheese is bubbly with slight browning.
Resting: Let the pizza rest for about 2 minutes after baking to allow the cheese to set slightly. Slice and serve hot to enjoy the rustic, tavern-style crispness.

Notes

You can adjust water quantity slightly depending on the humidity and flour absorbency to get the perfect dough consistency.
For deeper flavor, try refrigerating the dough overnight during proofing.
Using a pizza stone enhances crust crispness but a baking sheet works well too.
Feel free to customize toppings to your preference; classic combinations work beautifully here.
Ensure your sourdough starter is active and bubbly before making the dough for best rise and flavor.