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
Scale
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.
