If you’ve ever dreamed of capturing the perfect crust with a tangy depth and a satisfyingly crisp bite, this Tavern Style Sourdough Pizza Recipe is your new go-to. Combining a naturally leavened sourdough crust with classic pizza toppings, it brings together the hearty chew of artisan bread with the vibrant flavors of pizza you can customize to your heart’s desire. Whether you’re serving a casual weeknight dinner or impressing friends at a weekend gathering, this pizza is a delightful testament to homemade goodness with a rustic twist.
Ingredients You’ll Need
All the ingredients for this pizza are straightforward and easy to find, but each one plays a critical role in building the perfect texture and flavor. The sourdough starter gives that signature tang and chewy crumb, while the cheese and toppings create a melody of tastes that sing on every bite.
- 1 cup active sourdough starter: This is your natural yeast, feeding the dough with flavor and lift.
- 2 1/2 cups all-purpose flour: Provides structure and the foundation for that crispy yet tender crust.
- 3/4 cup warm water: Hydrates the dough and activates the starter’s magic.
- 1 tablespoon olive oil: Adds moisture and richness to the dough texture.
- 1 teaspoon salt: Enhances flavor and controls the fermentation process.
- 1 teaspoon sugar or honey: Gives the yeast a little fuel and aids browning.
- 3/4 cup pizza sauce (or crushed San Marzano tomatoes): The saucy base that brings brightness and moisture.
- 1 1/2 cups shredded whole milk mozzarella cheese: Melts beautifully for that stringy, gooey pizza experience.
- 1/2 cup provolone cheese (optional): Adds depth and a slightly smoky touch.
- 1/2 teaspoon dried oregano: Brings an aromatic, classic Italian herb flavor.
- 1/2 teaspoon crushed red pepper flakes (optional): Offers a hint of heat for those who like a little kick.
- 12–15 slices pepperoni or sausage (or toppings of choice): Your savory protein to top things off.
- Olive oil for brushing: Gives the crust a lovely golden sheen and crispness.
How to Make Tavern Style Sourdough Pizza Recipe
Step 1: Prepare the Sourdough Dough
Start by combining your active sourdough starter with warm water, sugar or honey, and olive oil in a large bowl. This blend kickstarts the fermentation and creates a slightly sweet and tangy base. Gradually stir in the flour and salt until a shaggy dough forms. Knead it either by hand or with a dough hook for about five to six minutes until it becomes smooth and elastic. This kneading is vital—it develops gluten, giving your crust that perfect chewiness.
Step 2: Let the Dough Rise
Cover the bowl and leave the dough to rise at room temperature for four to six hours, until it doubles in size and becomes airy. If you want to deepen the flavor even more, refrigerate the dough overnight and bring it back to room temperature before shaping. This slow fermentation enhances the sourdough tang and creates a beautifully complex crust.
Step 3: Preheat Your Oven
Preheat your oven to a scorching 500°F (260°C) with a pizza stone or steel inside for at least 30 minutes. If you don’t have either, use a heavy baking sheet turned upside down. The high heat is crucial to getting that crispy, bubbly crust reminiscent of your favorite tavern pizza.
Step 4: Shape the Dough
Lightly flour your work surface to prevent sticking and gently stretch or roll your dough into a 12 to 14-inch round or oval. For an authentic tavern style, roll it thin—this results in a crispier, yet still tender bite. Transfer the shaped dough to a piece of parchment paper to make moving it easier.
Step 5: Add the Toppings
Spread a thin layer of pizza sauce evenly over the dough, leaving a small border for the crust. Sprinkle mozzarella and optional provolone cheese over the top, then arrange your pepperoni or sausage slices. Finish by scattering oregano and crushed red pepper flakes—this balance of savory and heat is key to the tavern style. Brush the outer edge of the crust with olive oil to encourage a golden, crackly finish.
Step 6: Bake to Perfection
Carefully slide the pizza on the parchment onto your preheated stone or baking sheet. Bake for 10 to 12 minutes until the crust turns crisp and golden and the cheese is perfectly bubbly and slightly browned. This quick, intense bake seals in flavor and texture just right.
Step 7: Cool and Slice
Allow the pizza to cool slightly before slicing. Traditionally, tavern style pizzas are served in squares or wedges, perfect for sharing with friends and family while enjoying that delicious tang and crunch you worked so hard to create.
How to Serve Tavern Style Sourdough Pizza Recipe
Garnishes
A sprinkle of fresh basil or a drizzle of extra virgin olive oil can take your Tavern Style Sourdough Pizza Recipe from great to unforgettable. Fresh herbs add a pop of color and refreshing aroma, while the olive oil enhances moisture and lends subtle fruitiness.
Side Dishes
Keep it classic and simple with a crisp green salad dressed lightly with lemon and olive oil, or offer roasted vegetables to balance out the richness of the pizza. For a heartier meal, garlic knots or a bowl of warm soup complement the tavern-style vibe perfectly.
Creative Ways to Present
Serving your pizza in square slices on a rustic wooden board invites casual, communal dining that mirrors the tavern atmosphere. Pair with a selection of craft beers or a chilled glass of white wine to elevate your gathering. Even stacking slices on a large platter encourages friendly sharing and lively conversation.
Make Ahead and Storage
Storing Leftovers
If you have any pizza left, store it in an airtight container or wrapped tightly in plastic wrap and keep it in the refrigerator. It should stay fresh for up to 3 days, retaining much of its crisp and flavor so you can enjoy it again later.
Freezing
You can freeze leftover slices by wrapping each slice individually in plastic wrap and placing them in a freezer bag. This keeps them protected from freezer burn for up to 2 months. When ready to eat, thaw in the fridge overnight for best results.
Reheating
Reheat leftover Tavern Style Sourdough Pizza Recipe slices in a hot skillet for a few minutes to return the crispiness, or slide them under the broiler for a minute or two to refresh the cheese and crust. Avoid the microwave if you want to keep that delightful crunch intact.
FAQs
Can I use all-purpose flour instead of bread flour for the dough?
Absolutely! This recipe calls for all-purpose flour, which works wonderfully. It provides just the right structure without being overly chewy, perfect for the crisp but tender tavern style crust.
How do I know if my sourdough starter is active enough?
Your sourdough starter should be bubbly and have roughly doubled in volume after feeding. A good test is to drop a spoonful in water—if it floats, it’s lively and ready to use in your pizza dough.
Can I customize the toppings?
Definitely! The Tavern Style Sourdough Pizza Recipe is a flexible canvas. Swap pepperoni for mushrooms, bell peppers, or even fresh arugula after baking. The sourdough crust pairs beautifully with many flavors.
Is it okay to refrigerate the dough overnight?
Yes, refrigerating the dough overnight actually enhances the flavor and texture by allowing a slow, cold ferment. Just bring it back to room temperature before shaping and baking.
What if I don’t have a pizza stone or steel?
No problem. Use a heavy baking sheet flipped upside down to replicate a hot, sturdy surface. Just be sure to preheat it well so your crust cooks evenly and crisps beautifully.
Final Thoughts
There is something truly special about making pizza from scratch, especially when it involves the rustic charm and depth of flavor found in the Tavern Style Sourdough Pizza Recipe. This recipe delivers a perfect balance of tangy crust, melty cheese, and tasty toppings that everyone will love. Give it a try and watch how quickly it becomes a cherished part of your cooking repertoire and weekend meals!
Print
Tavern Style Sourdough Pizza Recipe
- Prep Time: 20 minutes (plus 4-6 hours rise time or overnight ferment)
- Cook Time: 12 minutes
- Total Time: 6 hours 30 minutes
- Yield: 1 large pizza (serves 2–4) 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Tavern Style Sourdough Pizza features a thin, crispy sourdough crust topped with a flavorful blend of mozzarella, provolone, and your choice of pepperoni or sausage. The dough is naturally fermented for a tangy depth of flavor and baked at high heat on a pizza stone for an authentically crisp finish, making it a perfect main course for a satisfying homemade meal.
Ingredients
For the sourdough crust:
- 1 cup active sourdough starter (fed and bubbly)
- 2 1/2 cups all-purpose flour
- 3/4 cup warm water
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon sugar or honey
For the toppings:
- 3/4 cup pizza sauce (or crushed San Marzano tomatoes)
- 1 1/2 cups shredded whole milk mozzarella cheese
- 1/2 cup provolone cheese (optional)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional)
- 12–15 slices pepperoni or sausage (or toppings of choice)
- Olive oil for brushing
Instructions
- Prepare the dough: In a large bowl, mix the active sourdough starter with warm water, sugar (or honey), and olive oil. Stir in the all-purpose flour and salt until a shaggy dough forms. Knead by hand or using a dough hook on a mixer for 5 to 6 minutes until the dough becomes smooth and elastic. Cover the bowl and let the dough rise at room temperature for 4 to 6 hours, or until it doubles in size and becomes airy. For enhanced flavor, refrigerate the dough overnight, then bring it to room temperature before shaping.
- Preheat the oven and prepare baking surface: Place a pizza stone or a heavy baking steel inside your oven and preheat to 500°F (260°C). If you do not have a stone or steel, use a heavy baking sheet turned upside down to mimic similar heat distribution.
- Shape the dough: Lightly flour your work surface and stretch or roll the dough into a 12 to 14-inch round or oval shape, depending on your preference. For the classic tavern style, roll the dough thin. Transfer the shaped dough onto a piece of parchment paper to make it easy to transfer to the oven.
- Add toppings: Spread a thin layer of pizza sauce evenly over the dough, leaving a small border around the edges. Sprinkle the shredded mozzarella and provolone cheeses evenly on top. Arrange the pepperoni or your chosen toppings over the cheese. Finish by sprinkling dried oregano and, if desired, crushed red pepper flakes. Brush the outer crust lightly with olive oil to help create a golden, crisp finish.
- Bake the pizza: Carefully slide the pizza, along with the parchment paper, onto the preheated pizza stone or baking sheet. Bake for 10 to 12 minutes until the crust is crisp and golden brown and the cheese is bubbly with some slight browning spots.
- Cool and serve: Remove the pizza from the oven and allow it to cool slightly before slicing. Traditionally, tavern style pizza is cut into squares or wedges. Serve warm and enjoy.
Notes
- For an ultra-thin and crispy crust, use less dough or roll the dough very thinly.
- Par-baking the crust for 5 minutes before adding toppings can add extra crunch.
- The sourdough flavor becomes more developed and tangy with a long cold ferment; ideally, make the dough a day ahead.
