Tavern-Style Sourdough Pizza Recipe
If you’re searching for the ultimate crispy, cheesy, and flavorful homemade pizza, look no further than Tavern-Style Sourdough Pizza. This recipe brings together the best of both worlds: the tangy complexity of sourdough and the crave-worthy crunch of classic tavern-style crust. Loaded with bubbly cheeses and customizable toppings, it’s the kind of pizza you’ll want to make (and eat) on repeat, whether for family movie night or a casual gathering with friends.
Ingredients You’ll Need
The magic of Tavern-Style Sourdough Pizza lies in its straightforward ingredients. Every item plays a key role, from creating a chewy-yet-crispy crust to building bold layers of flavor and texture. Here’s what you’ll need and why each one matters:
- All-purpose flour: This provides the base for a light, tender, and slightly chewy crust — perfect for that signature tavern-style bite.
- Active sourdough starter: The secret to a tangy, flavorful dough with a gorgeous rise and beautiful air bubbles throughout.
- Warm water: Encourages the dough to hydrate and helps activate the sourdough starter for a lively fermentation.
- Olive oil: Adds richness and helps the crust crisp up beautifully in the oven.
- Sugar: A touch of sweetness balances the tang of the sourdough and aids in browning.
- Salt: Essential for bringing out all the flavors in the dough and cheese.
- Pizza sauce: Choose a good-quality sauce, as it provides the juicy, savory base for your toppings.
- Shredded mozzarella cheese: Melts into irresistible gooeyness, blanketing the pizza in creamy flavor.
- Grated Parmesan cheese: Offers a nutty, salty punch and helps the top brown to golden perfection.
- Dried oregano: Classic pizzeria flavor in every sprinkle, adding an herby depth.
- Crushed red pepper flakes (optional): For a little heat that wakes up the palate.
- Toppings of choice (pepperoni, mushrooms, onions, sausage, etc.): Make it your own — classic or creative, the options are endless.
- Cornmeal or flour for dusting: Prevents sticking and adds a subtle crunch to the bottom of your crust.
How to Make Tavern-Style Sourdough Pizza
Step 1: Mix and Knead the Dough
Start by combining your active sourdough starter, warm water, sugar, and olive oil in a large bowl. Stir in the flour and salt until you have a shaggy dough, then knead by hand or with a dough hook for 8 to 10 minutes. The dough should become smooth, elastic, and slightly tacky — this is how you know the gluten is developing for that classic tavern-style chew.
Step 2: First Rise (Bulk Fermentation)
Cover your dough and let it rest at room temperature for 4 to 6 hours, or until it’s doubled in size. If you want to develop that signature sourdough tang, pop it in the fridge overnight after this initial rise. Slow fermentation creates an even richer flavor and a crust that’s well worth the wait.
Step 3: Preheat and Shape
Preheat your oven to a blazing 500°F (260°C), placing a pizza stone or heavy baking sheet inside to heat up. On a floured surface, roll your dough out thinly into a 12-inch circle. Tavern-Style Sourdough Pizza is all about that ultra-crispy, thin crust, so don’t be shy about rolling it out super thin!
Step 4: Assemble the Pizza
Dust a pizza peel or a piece of parchment paper with cornmeal, then transfer your dough onto it. Spread the pizza sauce evenly, leaving a small border. Sprinkle the mozzarella and Parmesan cheeses over the top, then add your favorite toppings. Finish with a sprinkle of oregano (and red pepper flakes, if desired) for that classic pizzeria aroma.
Step 5: Bake to Golden Perfection
Carefully slide the pizza onto the preheated stone or baking sheet. Bake for 8 to 12 minutes, or until the crust is golden and crisp and the cheese is bubbling and browned in spots. Let your Tavern-Style Sourdough Pizza cool for a few minutes before slicing — this helps set the cheese and makes slicing even easier.
How to Serve Tavern-Style Sourdough Pizza
Garnishes
Right before serving, a final flourish of grated Parmesan, a dash of fresh basil, or a drizzle of good olive oil can take your Tavern-Style Sourdough Pizza from excellent to unforgettable. For heat lovers, a sprinkle of extra red pepper flakes adds a punchy finish.
Side Dishes
This pizza shines alongside simple salads — think crisp Caesar or peppery arugula with lemon vinaigrette. Garlic knots or roasted veggies also make a fantastic, classic pizza night pairing.
Creative Ways to Present
For a true tavern-style experience, slice your pizza into small squares or rectangles for easy sharing. You can also serve it on a wooden board with bowls of extra sauce or dips, letting everyone customize each bite.
Make Ahead and Storage
Storing Leftovers
Store any leftover Tavern-Style Sourdough Pizza in an airtight container in the refrigerator for up to three days. The crust will stay surprisingly crisp, and the flavors only get more intense overnight.
Freezing
If you want to save some for later, let the pizza cool completely, then wrap individual slices tightly in plastic wrap and foil. Freeze for up to one month. You’ll thank yourself for having homemade pizza ready at a moment’s notice.
Reheating
To bring back that just-baked crispness, reheat slices in a hot oven (about 400°F) for 5 to 7 minutes or until the cheese is bubbling again. A skillet over medium heat also works wonders for reviving the crunch of your sourdough crust.
FAQs
Can I make Tavern-Style Sourdough Pizza dough ahead of time?
Absolutely! In fact, letting the dough ferment overnight in the fridge gives it even more flavor. Just bring it back to room temperature before shaping and baking.
Do I need a pizza stone for the best results?
While a pizza stone gives you maximum crispness, a heavy baking sheet preheated in the oven works beautifully, too. The key is making sure the surface is hot before adding your pizza.
Can I use whole wheat flour instead of all-purpose?
You can swap up to half the all-purpose flour for whole wheat if you like a nuttier, heartier crust, but keep in mind it will be slightly less light and crispy.
What’s the best way to get a super thin crust?
Roll your dough out as thin as possible, using plenty of flour to prevent sticking. If the dough springs back, let it rest for a few minutes, then try again — this relaxes the gluten and makes shaping easier.
What toppings are traditional for Tavern-Style Sourdough Pizza?
Classic tavern-style pizzas are usually heavy on cheese and light on sauce, with popular toppings like sausage, pepperoni, mushrooms, and onions. But don’t be afraid to get creative and make it your own!
Final Thoughts
Once you experience the unbeatable crunch and complex flavor of this Tavern-Style Sourdough Pizza, you’ll be hooked. It’s a recipe that brings people together and delivers true pizzeria vibes from your own kitchen. Give it a try, and let every bite remind you why homemade pizza is always worth the effort.
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Tavern-Style Sourdough Pizza Recipe
- Total Time: 5–18 hours (including rise and rest time)
- Yield: 1 pizza (serves 2–3) 1x
- Diet: Non-Vegetarian
Description
This Tavern-Style Sourdough Pizza recipe features a thin, crispy crust made from a naturally fermented sourdough starter, topped with a light layer of pizza sauce, generous mozzarella and Parmesan cheeses, and your favorite toppings. Perfect for a homemade pizza night with a flavorful, chewy base and bubbly, golden cheese.
Ingredients
Dough
- 2 cups all-purpose flour
- 1 cup sourdough starter (active and bubbly)
- ½ cup warm water
- 1 tablespoon olive oil
- 1 teaspoon sugar
- 1 teaspoon salt
Toppings
- ½ cup pizza sauce
- 1½ cups shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- ¼ teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes (optional)
- Toppings of choice (pepperoni, mushrooms, onions, sausage, etc.)
Additional
- Cornmeal or flour for dusting
Instructions
- Prepare the Dough: In a large bowl, mix together the sourdough starter, warm water, sugar, and olive oil until combined. Stir in the flour and salt until a shaggy dough forms. Knead the dough by hand or with a dough hook for 8–10 minutes until it becomes smooth and elastic. Cover the dough and let it rest at room temperature for 4–6 hours or until it doubles in size. For enhanced flavor, refrigerate overnight after the initial rise.
- Preheat Oven and Prepare Surface: Preheat your oven to 500°F (260°C) and place a pizza stone or a heavy baking sheet inside to heat. On a floured surface, roll out the dough thinly into a 12-inch circle to achieve a crispy tavern-style crust. Dust a pizza peel or sheet of parchment paper with cornmeal and transfer the dough onto it.
- Add Sauce and Toppings: Evenly spread the pizza sauce over the rolled-out dough, leaving a small border around the edges. Sprinkle shredded mozzarella and grated Parmesan cheeses evenly over the sauce. Add your chosen toppings such as pepperoni, mushrooms, or onions. Finish by sprinkling dried oregano and crushed red pepper flakes if desired.
- Bake the Pizza: Carefully transfer the pizza onto the preheated stone or baking sheet in the oven. Bake for 8–12 minutes until the crust is golden brown and crisp, and the cheese is bubbling and slightly browned.
- Serve: Remove the pizza from the oven and let it cool slightly. Slice into squares or triangles and serve warm for best flavor and texture.
Notes
- Brush the outer crust with olive oil before baking for extra crispiness and a golden finish.
- This dough can be prepared a day in advance and refrigerated for a slow fermentation, which enhances its flavor complexity.
- Customize your pizza with your favorite toppings—traditional tavern-style pizzas are usually light on sauce and heavy on cheese with thin, crispy slices.
- Prep Time: 20 minutes (plus 4–6 hours fermentation time)
- Cook Time: 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 slices
- Calories: 340
- Sugar: 2g
- Sodium: 540mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 30mg
