Description
Tavern-Style Sourdough Pizza combines a thin, crispy sourdough crust with your favorite toppings for a delicious, bar-style pizza experience. The sourdough adds a tangy depth of flavor while keeping the crust light and crackly.
Ingredients
Scale
- 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)
- 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.
- 1 tbsp cornmeal (for dusting the pan)
Instructions
- In a mixing bowl, combine sourdough starter, flour, salt, olive oil, and water. Stir until a shaggy dough forms.
- Knead the dough on a floured surface for 5–7 minutes until smooth and elastic. Add more water or flour if needed.
- Place the dough in a lightly oiled bowl, cover, and let rise at room temperature for 4–6 hours (or overnight in the fridge).
- Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven while it preheats.
- Roll out the dough very thin (about 1/8 inch thick) on parchment paper or a floured surface. Shape it round or rectangular depending on your pan.
- Dust a baking sheet or pizza pan with cornmeal. Transfer the rolled dough onto the pan.
- Spread a thin layer of sauce over the dough, followed by cheese and desired toppings.
- Bake for 10–13 minutes, or until the crust is golden and crispy and cheese is bubbly and slightly browned.
- Let the pizza rest for 2 minutes before slicing. Serve hot and enjoy tavern-style crispness!
Notes
- The crust should be very thin—don’t overload with toppings to keep it crispy.
- For even more flavor, cold ferment the dough in the fridge for up to 48 hours.
- If you don’t have a sourdough starter, a thin crust recipe using yeast can substitute.
- Use a perforated pizza pan or pizza steel for extra crisp texture.
- Prep Time: 15 mins (plus rise time)
- Cook Time: 12 mins
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/3 pizza
- Calories: 420
- Sugar: 3g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 35mg