Get ready to meet your new pizza obsession: Tavern-Style Sourdough Pizza! This irresistible creation brings together the satisfying crunch of a classic tavern pie with the tangy complexity of a real sourdough crust. It’s one of those recipes that’s deceptively easy to make, but when you slice it into those signature squares and hear the perfect crackle beneath your knife, you’ll know you’ve made something extraordinary. Whether you stick to the basics or pile it high with creative toppings, this thin-and-crispy delight delivers a punch of flavor your family and friends will crave.

Tavern-Style Sourdough Pizza Recipe - Recipe Image

Ingredients You’ll Need

You won’t believe how a handful of simple, everyday ingredients can transform into such a memorable dish. Each one plays a starring role, from the tangy punch of active sourdough starter to the gooey melt of mozzarella. Gather these in your kitchen, and you’ll be halfway to homemade pizza heaven!

All-purpose flour: The backbone of the dough, providing structure and that coveted crispy texture.
Sourdough starter (active and bubbly): This adds irresistible tang and helps the crust rise, ensuring every bite is packed with flavor.
Salt: Elevates the flavors in both crust and toppings—just enough to balance tang and cheese.
Sugar: A tiny touch helps the dough brown and boosts fermentation.
Warm water: The magic that brings dough together and hydrates the flour properly.
Olive oil: Adds moisture and helps crisp up the crust to golden perfection.
Pizza sauce: Use your favorite jar or homemade; a little goes a long way for tang and moisture.
Shredded low-moisture mozzarella cheese: Melts beautifully without making the pizza soggy.
Grated Parmesan cheese: Brings sharp, nutty richness to every bite.
Dried oregano: A sprinkle adds those classic pizzeria aromas.
Crushed red pepper flakes (optional): For those who like a touch of heat.
Thinly sliced pepperoni or other toppings (optional): Classic or custom, make it your own!
Cornmeal or flour (for dusting): Prevents sticking and boosts the crust’s crunch.

How to Make Tavern-Style Sourdough Pizza

Step 1: Mix and Knead the Dough

Begin by combining the sourdough starter, warm water, sugar, and olive oil in a medium bowl. This base is what makes your Tavern-Style Sourdough Pizza uniquely flavorful. Add in the flour and salt, stirring until everything is incorporated and a shaggy dough starts to pull away from the sides. Knead the dough for five to six minutes, either by hand or with a dough hook, until it becomes smooth and elastic. Don’t rush this part—kneading builds the essential gluten structure that gives the crust its beloved snap.

Step 2: Let the Dough Rise

Once you’ve finished kneading, cover the bowl loosely and let the dough rise at room temperature until it has doubled in size, about four to six hours depending on the warmth of your kitchen. If you truly want the ultimate flavor, pop it in the fridge after the initial rise and let it rest overnight. This cold fermentation gives Tavern-Style Sourdough Pizza its unforgettable complexity.

Step 3: Shape the Crust

When you’re ready to bake, heat your oven to a fiery 475°F with a pizza stone or an inverted baking sheet inside. This step guarantees the bottom of your pizza will crisp up beautifully. Lightly flour your surface and roll out the dough as thin as you can (about one-eighth inch), aiming for a twelve-inch round. Transfer it to parchment dusted with cornmeal, which makes sliding and clean-up a breeze.

Step 4: Add the Toppings

Spread a thin layer of pizza sauce right to the edges for maximum flavor in every bite. Sprinkle an even coating of shredded mozzarella, add the Parmesan for depth, scatter oregano, and, if you love a little spice, finish with red pepper flakes. Add the pepperoni or your favorite toppings. Don’t go overboard—Tavern-Style Sourdough Pizza shines when it’s crisp and not overloaded.

Step 5: Bake to Perfection

Use the parchment to carefully slide your topped pizza onto the blazing-hot stone or sheet. Bake for ten to twelve minutes, keeping a close eye. When the edges are golden and the cheese bubbles and browns in spots, it’s ready. Cool for a couple of minutes, then slice into those iconic tavern-style squares for ultra-shareable, snackable pieces.

How to Serve Tavern-Style Sourdough Pizza

Garnishes

For extra flair and flavor, shower your hot pizza with freshly chopped basil or parsley right out of the oven. A swirl of good olive oil or a dusting of extra Parmesan also adds a touch of indulgence, making each square of Tavern-Style Sourdough Pizza even more special.

Side Dishes

Tavern-style pizza is all about balance, so serve it up with a crisp, zesty salad—think arugula with lemon vinaigrette or classic Caesar. Roasted vegetables or a simple antipasto platter also round things out, letting the pizza’s bold flavors shine.

Creative Ways to Present

Embrace the tavern tradition by slicing your pizza into small squares rather than standard wedges. Arrange them on a wooden board or vintage sheet pan lined with parchment for a convivial, pub-style feel that will get everyone reaching for seconds.

Make Ahead and Storage

Storing Leftovers

If by some miracle you have extra Tavern-Style Sourdough Pizza, let the pieces cool completely before storing them in an airtight container. They’ll keep in the fridge for up to three days and are just as delicious on day two!

Freezing

To freeze, layer squares of cooled pizza between sheets of parchment or waxed paper, then seal in a freezer-safe bag. These will keep their snappy texture and bold flavors for up to two months—simply reheat whenever pizza cravings strike.

Reheating

The best way to bring your pizza squares back to life is in a hot oven or toaster oven at 400°F for about five minutes. This restores their original crispness much better than a microwave, ensuring your Tavern-Style Sourdough Pizza tastes fresh and vibrant.

FAQs

Can I make the dough without sourdough starter?

While sourdough gives this pizza its signature tang and chew, you can swap in instant yeast if needed. Use a half packet of yeast and adjust rise times to about one hour; just know you’ll miss out on some of that classic sour flavor.

Is it really important to use a pizza stone or steel?

A pizza stone or steel is the secret to getting that blistered, crispy base that defines real Tavern-Style Sourdough Pizza. But an inverted heavy baking sheet will work in a pinch—just make sure to preheat it thoroughly.

What other toppings work best?

Keep things classic with pepperoni, mushrooms, or olives, or go wild with pickled red onions or spicy sausage. The key is to use toppings sparingly so the crust stays beautifully crisp.

Can I make the dough ahead of time?

Absolutely! In fact, refrigerating your dough overnight (or up to 48 hours) actually improves the flavor and makes the process even easier come pizza night.

Why are tavern-style pizzas cut into squares instead of wedges?

It’s all about shareability and nostalgia! That square cut is a hallmark of Midwest pizzerias, making pizza perfect for parties and ensuring every bite has some crispy edge.

Final Thoughts

Once you experience the bold flavors and unbeatable crunch of a homemade Tavern-Style Sourdough Pizza, you’ll want to make it again and again. Invite a friend over, pour yourself a drink, and get ready for a homemade pizza night that truly delivers. Try it out—and don’t be surprised when this becomes your signature snack!

Tavern-Style Sourdough Pizza Recipe

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4.5 from 16 reviews

Author: admin
Total Time: 27 minutes (plus rise time)
Yield: 1 12-inch pizza (serves 2–3) 1x
Diet: Non-Vegetarian

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Description

Enjoy the rustic flavors of a tavern-style sourdough pizza with a thin, crispy crust and classic toppings. This recipe combines the tangy goodness of sourdough with gooey cheeses and savory seasonings for a delightful homemade pizza experience.

Ingredients

Scale

For the dough:

1 ½ cups all-purpose flour
½ cup sourdough starter (active and bubbly)
½ teaspoon salt
½ teaspoon sugar
⅓ cup warm water
1 tablespoon olive oil

For the toppings:

½ cup pizza sauce
1 ½ cups shredded low-moisture mozzarella cheese
¼ cup grated Parmesan cheese
½ teaspoon dried oregano
¼ teaspoon crushed red pepper flakes (optional)
thinly sliced pepperoni or other toppings (optional)
cornmeal or flour (for dusting)

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Instructions

Dough Preparation: Mix sourdough starter, warm water, sugar, and olive oil. Add flour and salt, knead until smooth, then let rise.
Rolling & Topping: Roll out the dough, spread sauce, sprinkle with cheeses and toppings.
Baking: Transfer pizza to a preheated oven and bake until golden and bubbly.
Serving: Cool slightly, slice into squares, and enjoy!