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

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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)

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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.