If you’re craving a pizza that delivers a delightful crispness with a tangy depth of flavor, you have to try this Tavern-Style Sourdough Pizza Recipe. It’s a wonderful twist on classic pizza, blending the natural fermentation of sourdough with simple, high-quality ingredients to create a crust that’s light yet satisfyingly crispy. This pizza offers that perfect balance of chew and crunch, topped with melty cheese and your favorite toppings, making it a perfect go-to recipe for any pizza night at home.
Ingredients You’ll Need
These ingredients are both simple and essential, each bringing something special to the pizza. From the lively sourdough starter that gives the crust its signature tang and texture, to the olive oil that adds richness, every component has a purpose in building flavor and ensuring a lovely crust.
- 1 cup active sourdough starter: Make sure it’s fed and bubbly to give your dough a perfect rise and that signature tang.
- 1 1/2 cups all-purpose flour: The backbone of your dough, providing structure and chewiness.
- 1/2 tsp salt: Enhances the natural flavors and balances the sourdough’s tang.
- 1 tbsp olive oil: Adds moisture and a subtle richness to the dough.
- 1/3 cup water: Use as needed to bring the dough together without it getting sticky.
- 1/2 cup pizza sauce: Choose your favorite, or use crushed San Marzano tomatoes with salt and olive oil for authenticity.
- 1 1/2 cups shredded low-moisture mozzarella cheese: Melts beautifully with a lovely stretch and mild flavor.
- Optional toppings: Pepperoni, sausage, mushrooms, onions, green peppers, or whatever you love on your pizza.
- 1 tbsp cornmeal: For dusting the pan, giving the crust that coveted crispy bottom.
How to Make Tavern-Style Sourdough Pizza Recipe
Step 1: Mix the Dough
Start by combining your fed sourdough starter, flour, salt, olive oil, and water in a mixing bowl. Stir it all together until you have a shaggy dough. This initial mix will bring the ingredients together just enough to start the magic of fermentation.
Step 2: Knead Until Smooth
Next, knead your dough on a flour-dusted surface for 5 to 7 minutes. You’re looking for a smooth, elastic texture that holds together well but isn’t too sticky. If it’s a bit dry, add a tiny splash of water; if too sticky, sprinkle more flour. This kneading develops gluten, essential for that chewy-yet-crispy crust.
Step 3: Let the Dough Rise
Place your smooth dough into a lightly oiled bowl and cover it. Let it rise at room temperature for 4 to 6 hours, or if you prefer a more developed flavor, refrigerate overnight. This slow fermentation is what gives the sourdough crust its delightful complexity.
Step 4: Preheat to Perfection
Before shaping your pizza, preheat your oven to 500°F (260°C). If you have a pizza stone, place it inside to heat up as well. A super hot oven is key to getting that crispy, golden crust that’s characteristic of tavern-style pizzas.
Step 5: Roll Out the Dough
Roll your dough very thin, about 1/8-inch thick, on parchment paper or a floured board. Shape it according to your baking pan’s style—round or rectangular. The thin crust ensures the crispness and allows the toppings to shine without overwhelming the bite.
Step 6: Prepare the Pan
Dust a baking sheet or pizza pan with cornmeal; it not only prevents sticking but also gives the bottom of your pizza that perfect tavern-style crispy finish when baked.
Step 7: Add Sauce, Cheese, and Toppings
Spread a thin, even layer of your chosen pizza sauce over the dough, then sprinkle mozzarella cheese on top. Add your favorite toppings, but remember, less is more here to maintain that crisply thin experience.
Step 8: Bake Until Golden
Place your pizza in the oven and bake for 10 to 13 minutes. You’re aiming for a golden, crispy crust and cheese that’s bubbly with just a touch of browning—trust your eyes and nose here!
Step 9: Rest and Serve
Once out of the oven, let the pizza rest for about 2 minutes before slicing. This short rest helps the cheese set slightly and keeps those slices neat as you serve.
How to Serve Tavern-Style Sourdough Pizza Recipe
Garnishes
A sprinkle of freshly torn basil, a drizzle of extra virgin olive oil, or a light dusting of red pepper flakes can elevate your Tavern-Style Sourdough Pizza Recipe to restaurant-quality. These finishing touches add bursts of freshness and flavor, making every bite exciting.
Side Dishes
Keep it simple and complementary—try a crisp green salad with lemon vinaigrette or a bowl of garlicky roasted Brussels sprouts. These sides balance the richness of the pizza and add a refreshing crunch to your meal.
Creative Ways to Present
Consider cutting your Tavern-Style Sourdough Pizza Recipe into small squares for a fun, shareable experience that feels just like your local tavern. Pair it with craft beer or a sparkling soda for an authentic vibe that encourages good conversation and great company.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover pizza slices in an airtight container in the refrigerator for up to 3 days. This helps maintain the integrity of that beautiful sourdough crust and the delicious toppings without getting soggy.
Freezing
If you want to keep your Tavern-Style Sourdough Pizza Recipe longer, wrap slices tightly in plastic wrap and place them in a freezer-safe bag. Frozen pizza slices last well for up to a month and are perfect for a quick meal fix.
Reheating
To bring back that signature crispness when reheating, pop slices into a hot oven or toaster oven at 375°F for about 8 minutes instead of microwaving. This method revives the crust’s crackle and melts the cheese deliciously.
FAQs
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but keep in mind it will create a denser crust with a nuttier flavor. You might need to adjust the water slightly to get the same dough consistency.
How do I know if my sourdough starter is ready to use?
Your starter should be bubbly, active, and have doubled in size within 4 to 6 hours after feeding. This indicates it has enough natural yeast and bacteria to give your dough a good rise and flavor.
Can I make this pizza without a pizza stone?
Absolutely! A baking sheet or pizza pan dusted with cornmeal works perfectly fine. While a stone can help get a crisper bottom, the key is a very hot oven and a thin, well-prepared crust.
What’s the best way to roll out the dough thinly without tearing?
Use parchment paper to roll out the dough; this prevents sticking and makes transferring easier. Roll gently from the center outward and don’t overstretch the dough to keep it from tearing.
Can I prepare the dough in advance and bake it later?
Yes, you can refrigerate the dough overnight after the initial mixing and kneading. Let it come to room temperature before rolling it out to make shaping and stretching easier.
Final Thoughts
There’s something truly special about making a Tavern-Style Sourdough Pizza Recipe at home. It brings together the charm of traditional sourdough fermentation and the joy of pizza night. The crispy texture, tangy undertones, and melty toppings make it an unforgettable meal to share. I can’t wait for you to try this recipe and enjoy a slice of homemade happiness!
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Tavern-Style Sourdough Pizza Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 4 hours 27 minutes
- Yield: 1 large pizza (2–3 servings)
- Category: Pizza
- Method: Baking
- Cuisine: Italian-American
Description
This Tavern-Style Sourdough Pizza recipe delivers a thin, crispy crust with the tangy depth of sourdough for a delightful homemade pizza experience. Using simple ingredients like an active sourdough starter, all-purpose flour, and classic pizza toppings, it creates a crunchy yet chewy crust topped with a rich tomato sauce and bubbly mozzarella. Perfect for a 2–3 serving meal, it’s great for pizza lovers seeking a rustic flavor with a homemade touch.
Ingredients
For the 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)
Instructions
- Mix the Dough: In a mixing bowl, combine sourdough starter, flour, salt, olive oil, and water. Stir until a shaggy dough forms.
- Knead the Dough: Knead the dough on a floured surface for 5–7 minutes until smooth and elastic. Add more water or flour if needed to achieve the right consistency.
- Let Dough Rise: Place the dough in a lightly oiled bowl, cover it, and let it rise at room temperature for 4–6 hours. Alternatively, let it rise overnight in the refrigerator for enhanced flavor development.
- Preheat Oven: Preheat your oven to 500°F (260°C). If using a pizza stone, place it in the oven during preheating to ensure it’s hot and ready.
- Roll Out Dough: Roll out the dough very thin—about 1/8 inch thick—on parchment paper or a floured surface. Shape it either round or rectangular to fit your pan.
- Prepare the Pan: Dust a baking sheet or pizza pan with cornmeal to prevent sticking and add a slight crunch to the crust.
- Transfer Dough: Slide the rolled dough onto the prepared pan, ensuring an even layer without holes.
- Add Sauce and Toppings: Spread a thin layer of pizza sauce evenly over the dough, then sprinkle with shredded mozzarella cheese. Add any optional toppings like pepperoni, mushrooms, or peppers as desired.
- Bake the Pizza: Bake in the preheated oven for 10–13 minutes, until the crust turns golden and crispy, and the cheese bubbles and browns slightly.
- Rest and Serve: Remove the pizza from the oven and let it rest for 2 minutes before slicing to allow the cheese to set. Serve hot to enjoy the authentic tavern-style crispiness.
Notes
- For a more pronounced sourdough flavor, allow the dough to ferment overnight in the refrigerator.
- Adjust the amount of water as needed to achieve a slightly sticky but manageable dough texture.
- Use a pizza stone if available for an even crispier crust.
- Customize toppings according to preference, but avoid overloading the pizza to maintain a crispy crust.
- If you don’t have cornmeal, substitute with semolina flour or lightly flour the pan instead.
