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Tavern-Style Sourdough Pizza Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 30 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.

Find it online: https://slsrecipes.com/tavern-style-sourdough-pizza-recipe-2/