Description

This Tavern-Style Sourdough Pizza recipe features a thin and crispy sourdough crust topped with tangy tomato sauce, melted mozzarella, and your favorite toppings. Using a naturally fermented sourdough starter gives the crust a unique flavor and delightful texture, while baking at high heat ensures a perfectly crispy finish. Ideal for pizza lovers looking for a homemade, artisan-style pizza with a deliciously tangy base.

Ingredients

Scale

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)

Toppings

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.

Others

1 tbsp cornmeal (for dusting the pan)

Cook Mode Prevent your screen from going dark

Instructions

Mix dough ingredients: In a mixing bowl, combine sourdough starter, flour, salt, olive oil, and water. Stir until a shaggy dough forms, ensuring all ingredients are incorporated.
Knead the dough: Knead the dough on a floured surface for 5–7 minutes until it becomes smooth and elastic. Adjust by adding more water or flour if the dough feels too dry or sticky.
First rise: Place the dough in a lightly oiled bowl, cover it, and allow it to rise at room temperature for 4–6 hours until it has noticeably puffed or doubled in size. Alternatively, you can refrigerate it overnight for a slower fermentation.
Preheat oven and prepare baking surface: Preheat your oven to 500°F (260°C). If using a pizza stone, place it inside the oven while it preheats to get it thoroughly hot.
Roll out dough: Roll the risen dough very thinly, about 1/8 inch thick, on parchment paper or a floured surface. Shape it to fit your baking sheet or pizza pan, either round or rectangular.
Prepare pan: Dust your baking sheet or pizza pan with cornmeal to prevent sticking and add a slight crunch to the crust bottom. Transfer the rolled-out dough onto the prepared pan.
Add toppings: Spread a thin, even layer of pizza sauce over the dough, then sprinkle evenly with shredded mozzarella cheese. Add any additional desired toppings such as pepperoni, sausage, mushrooms, onions, or green peppers.
Bake the pizza: Bake in the preheated oven for 10–13 minutes, or until the crust turns golden and crispy and the cheese is bubbly and lightly browned.
Rest and serve: Remove the pizza from the oven and let it rest for 2 minutes before slicing. Serve hot to enjoy the characteristic tavern-style crispness and flavor.

Notes

Make sure your sourdough starter is active and bubbly for best fermentation results.
Adjust water amount slightly based on your flour’s absorbency to get the right dough consistency.
You can refrigerate the dough overnight for better flavor development and to fit your schedule.
Using a pizza stone or steel can help achieve a crisper crust.
Feel free to customize toppings according to your preferences.
Letting the pizza rest briefly after baking helps the cheese set and makes slicing easier.