If you love pizza with a delightfully crisp crust that’s bursting with flavor and texture, you are going to fall head over heels for this Tavern-Style Sourdough Pizza Recipe. It combines the tangy depth of an active sourdough starter with a satisfying thin, crunchy crust that’s exactly what you’d expect from an authentic tavern slice. Every bite delivers that perfect balance of chewy, crispy, and cheesy goodness—making it an irresistible treat that you can easily recreate in your own kitchen.
Ingredients You’ll Need
The magic of this Tavern-Style Sourdough Pizza Recipe lies in its simplicity. Each ingredient plays an essential role, whether it’s enhancing the dough’s flavor, perfecting the crust’s texture, or building layers of savory delight that make grabbing seconds inevitable.
- 1 cup active sourdough starter: This gives the dough its signature tang and natural leavening power.
- 1 1/2 cups all-purpose flour: Provides structure and substance to the pizza base.
- 1/2 tsp salt: Enhances flavor and strengthens the dough.
- 1 tbsp olive oil: Adds richness and helps create a tender crust.
- 1/3 cup water: Hydrates the flour to form the perfect dough consistency.
- 1/2 cup pizza sauce: Either store-bought or crushed San Marzano tomatoes with a touch of salt and olive oil for authentic taste.
- 1 1/2 cups shredded low-moisture mozzarella cheese: Melts beautifully to create that bubbly, golden topping everyone loves.
- Optional toppings: Pepperoni, sausage, mushrooms, onions, green peppers—choose your favorites to personalize your pizza.
- 1 tbsp cornmeal: For dusting the pan, to ensure a crispy bottom crust.
How to Make Tavern-Style Sourdough Pizza Recipe
Step 1: Preparing the Dough
Begin by combining your bubbly, active sourdough starter with flour, salt, olive oil, and water in a mixing bowl. Stir everything together until you see a shaggy dough form. This initial mix might look rough, but that’s exactly what you want—it’s the foundation of that perfect chewy and flavorful crust.
Step 2: Kneading to Perfection
Turn your dough out onto a lightly floured surface and knead it for about 5 to 7 minutes. This step develops the gluten, giving your crust the wonderful stretch and elasticity that defines tavern-style pizza. Don’t hesitate to add a little more water or flour if the dough feels too dry or sticky. The goal is a smooth, slightly tacky ball that springs back when poked.
Step 3: Letting It Rise
Pop your dough into 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 and deeper flavor, you can refrigerate it overnight instead. This extended rise gives the dough that distinct sourdough tang and perfect texture.
Step 4: Preparing the Oven and Dough
Preheat your oven to a blazing 500°F (260°C)—this high heat is crucial to getting that crisp tavern-style crust. If you have a pizza stone, place it inside the oven to heat up, mimicking a traditional pizza oven’s intense heat. Meanwhile, roll out your dough as thin as possible (about 1/8 inch thick), shaping it to fit your pan, whether round or rectangular.
Step 5: Assembling Your Pizza
Lightly dust your baking sheet or pizza pan with cornmeal for that extra crunch on the bottom. Transfer your thinly rolled dough onto the pan. Spread a thin, even layer of pizza sauce all over the dough, then sprinkle the mozzarella generously. Afterward, add your favorite toppings—classic pepperoni, sautéed mushrooms, or colorful green peppers all work beautifully here.
Step 6: Baking to Crispy, Cheesy Glory
Bake your pizza for 10 to 13 minutes until the crust turns golden and crisp, the cheese melts into bubbly perfection, and the edges develop those irresistible charred spots that true tavern-style pizza is known for. Once out of the oven, let it rest for at least two minutes before slicing to ensure every slice holds its shape and flavor.
How to Serve Tavern-Style Sourdough Pizza Recipe
Garnishes
A sprinkle of fresh basil leaves or a light drizzle of good olive oil right before serving can elevate the pizza’s flavor profile and add a fresh, aromatic touch that complements the rich toppings perfectly.
Side Dishes
Pair this pizza with a crisp green salad tossed in a simple lemon vinaigrette to balance the richness, or a bowl of comforting garlic knots for an indulgent complement. These sides help round out the meal and make it more satisfying overall.
Creative Ways to Present
Got guests? Serve your Tavern-Style Sourdough Pizza Recipe on a rustic wooden board with wedges of lemon and chili flakes on the side for a casual but impressive presentation. Cutting the pizza into bite-sized squares or “party cut” pieces helps everyone grab a slice and encourages sharing the warmth and joy this pizza brings.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, wrap them tightly in foil or plastic wrap and keep them in the fridge for up to 3 days. The crust will hold up well, and reheating brings back much of the original crispness.
Freezing
This pizza freezes beautifully—just bake it, allow it to cool completely, and then freeze individual slices in airtight containers or freezer bags for up to 2 months. When you want a quick meal, just thaw and reheat.
Reheating
For the best results, reheat your leftover Tavern-Style Sourdough Pizza Recipe in a preheated oven at 375°F (190°C) on a baking sheet or pizza stone for 8-10 minutes. This restores the crust’s crunch and revives the melted cheese’s luscious texture better than a microwave ever could.
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 well. Just make sure it’s fed and lively before mixing your dough.
What if I don’t have a pizza stone?
No pizza stone? No problem. A heavy baking sheet dusted with cornmeal is a perfect alternative that still delivers a crispy bottom crust similar to a stone surface.
Can I make the dough ahead of time?
Yes! You can mix the dough and let it rise in the refrigerator overnight. This slow ferment enhances flavor and fits nicely into a busy schedule.
How thin should I roll the dough?
For authentic tavern-style results, aim for about 1/8 inch thickness. The crust should be thin and crispy, not thick or doughy.
What are some good vegetarian topping options?
Mushrooms, onions, bell peppers, olives, artichokes, and fresh tomatoes all make great vegetarian toppings that keep your pizza colorful and flavorful.
Final Thoughts
I can’t recommend this Tavern-Style Sourdough Pizza Recipe enough for anyone who loves a crisp, tangy, and cheesy pizza that feels like it came straight from your favorite local tavern. It’s approachable yet full of personality, and once you nail the dough, you’ll find yourself craving it again and again. Give it a try—you won’t look back!
Print
Tavern-Style Sourdough Pizza Recipe
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Total Time: 4 hours 28 minutes
- Yield: 1 large pizza (serves 1)
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Tavern-Style Sourdough Pizza recipe brings together the tangy flavor of a bubbly sourdough starter with a thin, crispy crust baked at high heat. Perfectly balanced with savory pizza sauce, melted mozzarella, and your favorite toppings, this pizza captures the authentic tavern-style crispness that’s both satisfying and flavorful.
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)
For the Pizza
- 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.
- 1 tbsp cornmeal (for dusting the pan)
Instructions
- Mix the dough: In a mixing bowl, combine the sourdough starter, all-purpose flour, salt, olive oil, and water. Stir them together until a shaggy dough forms, ensuring all the flour is hydrated.
- Knead the dough: Turn the dough onto a floured surface and knead it for 5 to 7 minutes until it becomes smooth, elastic, and cohesive. Adjust with more water or flour if the consistency feels too sticky or dry.
- Let the dough rise: Place the kneaded dough in a lightly oiled bowl and cover it to prevent drying. Allow it to rise at room temperature for 4 to 6 hours until the dough has noticeably puffed up. Alternatively, you can refrigerate it overnight for a slower fermentation.
- Preheat the oven: Set your oven to 500°F (260°C) to ensure it is very hot, ideal for crisp pizza crust. If using a pizza stone, place it inside the oven now to heat up along with the oven.
- Roll out the dough: On a floured or parchment-lined surface, roll the dough very thin, about 1/8 inch thick. Shape it into a round or rectangular form according to your pizza pan size and preference.
- Prepare the pan: Lightly dust a baking sheet or pizza pan with cornmeal to prevent sticking and add crunch to the crust’s bottom. Carefully transfer the rolled-out dough onto this prepared pan.
- Add sauce and toppings: Spread a thin, even layer of pizza sauce over the dough, then sprinkle the shredded mozzarella uniformly. Add your chosen toppings sparingly to maintain the tavern-style bite and bake evenly.
- Bake the pizza: Place the pizza in the preheated oven and bake for 10 to 13 minutes, or until the crust turns golden brown and crispy, and the cheese melts into bubbly, slightly browned goodness.
- Serve: Remove the pizza from the oven and let it rest for 2 minutes to set the cheese and allow easier slicing. Slice and enjoy the classic tavern-style sourdough pizza experience fresh and hot!
Notes
- Adjust the water quantity slightly when mixing the dough depending on flour absorbency or humidity for optimal dough consistency.
- For best results, use a pizza stone preheated in the oven to get a crispier crust.
- Feel free to customize toppings but avoid overloading to keep the crust crispy.
- This dough can be refrigerated overnight for a more developed sourdough flavor.
- Cornmeal on the pan helps prevent sticking and adds texture to the crust’s bottom.
