If you’ve ever dreamed of cracking into a beautifully crisp yet chewy pizza boasting that unmistakable sourdough tang, this Tavern-Style Sourdough Pizza Recipe is going to become your new obsession. It’s all about the perfect balance between a delicate crust fermented just right and a simple, fresh topping that lets the sourdough shine. Whether it’s a casual weeknight dinner or an impromptu gathering with friends, this pizza delivers a slice of comforting magic every time.
Ingredients You’ll Need
Gathering a handful of straightforward ingredients is all it takes to craft this magnificent Tavern-Style Sourdough Pizza Recipe. Each component plays an essential role, from the lively sourdough starter that breathes life into the dough, to the olive oil that adds silkiness, and the cheese that melts into golden perfection.
- 1 cup active sourdough starter: Make sure it’s bubbly and fed to ensure a lively dough rise and that signature tang.
- 1 1/2 cups all-purpose flour: The building block for a tender but sturdy crust.
- 1/2 tsp salt: Enhances flavor and strengthens the dough’s gluten structure.
- 1 tbsp olive oil: Adds moisture and a rich, fruity undertone to the crust.
- 1/3 cup water (adjust as needed): Hydrates the dough, so watch the consistency as you mix.
- 1/2 cup pizza sauce: Use your favorite, or crushed San Marzano tomatoes with a drizzle of olive oil for bright, fresh flavor.
- 1 1/2 cups shredded low-moisture mozzarella cheese: Melts beautifully, creating that irresistible gooey layer.
- Optional toppings: Pepperoni, sausage, mushrooms, onions, green peppers—the choice is yours!
- 1 tbsp cornmeal: Dusting the pan keeps your crust crispy and prevents sticking.
How to Make Tavern-Style Sourdough Pizza Recipe
Step 1: Mix the Dough
Start by combining your active sourdough starter with the flour, salt, olive oil, and water in a mixing bowl. Stir just until the ingredients come together into a shaggy dough. This rustic starting point ensures the dough stays lively and light.
Step 2: Knead for Elasticity
Transfer the dough onto a floured surface and knead for 5 to 7 minutes. Your goal is a smooth, elastic dough that springs back gently when poked. Don’t hesitate to add a bit more flour or water to get the right feel.
Step 3: First Rise
Place the dough in a lightly oiled bowl, covering it to keep the moisture in. Let it rise at room temperature for 4 to 6 hours, or pop it in the fridge overnight for a slower, more flavorful fermentation. Watching it puff up is always a little thrill!
Step 4: Preheat Oven and Stone
Crank your oven up to a hot 500°F (260°C). If you have a pizza stone, place it inside to heat thoroughly—it works wonders for that crisp, tavern-style crust everyone craves.
Step 5: Roll It Out Thin
On parchment paper or a floured surface, roll your dough to about 1/8-inch thickness. Whether you choose a round or rectangular shape, be gentle to preserve those lovely air pockets built by your starter.
Step 6: Prep the Pan
Sprinkle a tablespoon of cornmeal onto your baking sheet or pizza pan to create a non-stick bed that adds a kiss of crunch to the bottom crust.
Step 7: Add Sauce and Toppings
Spread a thin layer of your sauce evenly over the dough. Follow it up with a generous blanket of mozzarella and your favorite toppings, layering flavors that complement without overpowering the delicate sourdough base.
Step 8: Bake to Perfection
Slide your pizza into the oven and bake for 10 to 13 minutes. You’re aiming for a golden crisp crust with bubbly, slightly browned cheese that signals pure deliciousness.
Step 9: Rest and Enjoy
Let your masterpiece rest for a couple of minutes after baking—it helps the cheese set and the crust cool just enough to slice without a mess. Now, dig in and savor the tavern-style crispness you created!
How to Serve Tavern-Style Sourdough Pizza Recipe
Garnishes
Sprinkle fresh basil leaves or a few red pepper flakes to elevate the flavors just before serving. A light drizzle of good olive oil or a pinch of flaky sea salt adds a perfect finishing touch that enhances your Tavern-Style Sourdough Pizza Recipe’s personality.
Side Dishes
Keep sides simple and fresh—think a crisp arugula salad with lemon vinaigrette or roasted garlic green beans. These will complement the pizza’s bold flavors without stealing the spotlight.
Creative Ways to Present
Serve your Tavern-Style Sourdough Pizza Recipe on a wooden cutting board for a rustic vibe. Or slice it into squares for a casual gathering. Adding little ramekins of dipping oil infused with herbs can transform the experience into a fun interactive meal.
Make Ahead and Storage
Storing Leftovers
Store leftover pizza slices in an airtight container in the refrigerator for up to 3 days. Keeping them chilled preserves freshness, though the crust will soften somewhat.
Freezing
You can freeze baked pizza slices wrapped tightly in plastic wrap and aluminum foil. When stored properly, they stay delicious for up to two months—great for busy days when you need a speedy meal.
Reheating
Reheat pizza in a hot skillet over medium heat for a few minutes to crispen the crust again, or pop it under the broiler for a brief moment to refresh those bubbly toppings. Avoid the microwave if you want to keep that beautiful tavern-style crunch!
FAQs
Can I use a sourdough discard instead of an active starter?
For this recipe, an active, bubbly starter is essential because it provides the rise and tang flavor. Using discard might result in a dense crust and less fermentation flavor.
What if my dough is too sticky to handle?
Add flour gradually during kneading, but be careful not to add too much. Sticky dough is often a sign of hydration, which keeps the crust tender. Just add flour sparingly until manageable.
Can I prepare the dough in advance?
Absolutely! Let the dough rise overnight in the refrigerator for a slow ferment, which actually enhances flavor. Bring it back to room temperature before rolling and baking.
What types of toppings work best with this pizza?
Since the crust has a delicate sourdough flavor, toppings like fresh veggies, mild meats, and classic cheeses work beautifully. Heavy, watery toppings can sog the crust, so use them sparingly.
Is it okay to bake without a pizza stone?
Yes! A pizza stone helps mimic the heat of a tavern oven, but a well-preheated baking sheet or pizza pan dusted with cornmeal will produce tasty results too.
Final Thoughts
Making this Tavern-Style Sourdough Pizza Recipe is a joyful journey from simple ingredients to a stunning homemade pizza that tastes like it belongs in your favorite local pub. It’s crusty, tangy, and utterly satisfying—a dish you’ll want to share again and again. Give it a try, and watch how easily it becomes a cherished staple in your kitchen.
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Tavern-Style Sourdough Pizza Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 4 hours 27 minutes (including rising time)
- Yield: 1 large pizza (2–3 servings)
- Category: Entree
- Method: Baking
- Cuisine: American-Italian
Description
This Tavern-Style Sourdough Pizza recipe features a crispy, thin crust made from an active sourdough starter, topped with flavorful pizza sauce, melted mozzarella cheese, and optional classic toppings. Perfect for a casual meal, this pizza offers a delightful tang and restaurant-quality texture by leveraging natural fermentation and high-heat baking.
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 Topping
- 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 the sourdough starter, all-purpose flour, salt, olive oil, and water. Stir until a shaggy dough forms, ensuring all ingredients are incorporated.
- Knead the Dough: Transfer the dough to a floured surface and knead for 5–7 minutes until it becomes smooth and elastic. Adjust the water or flour as needed to achieve the right consistency.
- Allow Dough to Rise: Place the dough in a lightly oiled bowl, cover it with a cloth or plastic wrap, and let it rise at room temperature for 4–6 hours, or alternatively, let it ferment overnight in the refrigerator for deeper flavor.
- Preheat the Oven: Preheat your oven to 500°F (260°C). If using a pizza stone, position it on the middle rack while the oven heats up to ensure proper heat retention.
- Roll Out the Dough: Roll the dough out very thin, approximately 1/8 inch thick, on a piece of parchment paper or a floured surface. Shape the dough to fit your baking sheet or pizza pan, either round or rectangular.
- Prepare the Pan: Dust a baking sheet or pizza pan generously with cornmeal to prevent sticking and to add a bit of extra crunch to the crust.
- Assemble the Pizza: Transfer the rolled-out dough onto the prepared pan. Spread a thin, even layer of pizza sauce over the surface, then sprinkle evenly with shredded mozzarella cheese. Add any desired toppings such as pepperoni, sausage, mushrooms, onions, or green peppers.
- Bake the Pizza: Place the pizza in the preheated oven and bake for 10–13 minutes until the crust is golden brown and crispy, and the cheese is bubbly and slightly browned.
- Rest and Serve: Remove the pizza from the oven and let it rest for 2 minutes to allow the cheese to set slightly. Slice, serve hot, and enjoy the classic tavern-style crispness!
Notes
- Make sure your sourdough starter is active and bubbly before starting the dough to ensure good fermentation and rise.
- If the dough feels too sticky, add flour a little at a time during kneading. If it’s too dry, add water sparingly.
- Using a pizza stone will help achieve a crispier crust by providing even heat distribution.
- The dough can be made the night before and stored in the fridge to develop more flavor.
- You can customize toppings according to your preference or dietary needs.
