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
Scale
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.
