Let’s talk about Tavern-Style Sourdough Pizza—a crispy, chewy, and utterly irresistible pizza that’s perfect for any night of the week. If you’re someone who loves a pizza with a little more crunch, a little more chew, and a lot more flavor, this sourdough version is going to be your new favorite thing. The sourdough crust gives it a slightly tangy kick that pairs beautifully with your choice of toppings, all while providing that satisfying thin and crispy texture that’s characteristic of a tavern-style pie. It’s one of those pizzas that’s just a little bit extra, in the best possible way.
Now, before you start thinking that sourdough means this is going to be a complicated, multi-day ordeal, let me stop you right there. Sure, sourdough typically involves a little more prep time than your average pizza dough, but the payoff is absolutely worth it. Plus, if you already have some sourdough starter on hand, this pizza recipe is actually pretty straightforward and, dare I say, fun. It’s a great way to use up some of your starter if you’ve got a bit extra lying around or just want to elevate your pizza game with a tangy, chewy, flavorful crust.
This pizza comes together in just a few hours, and while it’s perfect for a weekend treat or casual dinner party, it’s also surprisingly easy to prep for a weeknight dinner. Whether you’re making the dough from scratch or using a starter that’s been hanging out in your fridge, this Tavern-Style Sourdough Pizza is going to wow everyone who takes a bite.
Why You’ll Love This Recipe
- Flavor-packed crust: The sourdough starter gives the pizza dough a tangy depth that you won’t get with regular pizza dough. It’s slightly chewy, slightly crispy, and just full of flavor.
- Thin and crispy: If you’re a fan of a thin, crispy crust that holds up to all your favorite toppings, this recipe is made for you. It’s got the crunch of a tavern-style pizza, but it’s still sturdy enough to hold all those delicious ingredients.
- Quick-ish prep: The dough does need to rest for a couple of hours, but that’s mostly hands-off time, and you can easily fit it into a busy evening schedule.
- Customizable toppings: Whether you’re a pepperoni lover, a veggie fan, or just want a classic cheese pizza, this dough is a perfect base for any topping combo.
- Impressive yet simple: This pizza looks like it could be from your favorite pizzeria, but it’s actually homemade, which makes it even more satisfying.
- Perfect for sharing: This recipe is great for feeding a crowd—slice it up, serve it alongside a salad, and you’ve got yourself a fun, casual meal everyone will love.
Ingredients You’ll Need
Here’s a list of the ingredients you’ll need to make this Tavern-Style Sourdough Pizza:
For the Sourdough Pizza Dough:
- Sourdough starter (100% hydration) – This is the star of the show. You’ll need about 1 cup (240g). If you don’t have sourdough starter, you can substitute with store-bought pizza dough, but trust me, the sourdough makes all the difference.
- Warm water – To help activate the yeast in the starter. About ½ cup (120ml).
- All-purpose flour – This is the base for your dough. You’ll need about 2 ½ cups (320g).
- Olive oil – For some added richness and to help the dough stay nice and soft.
- Salt – To season the dough and enhance its flavor. About 1 tsp.
- Sugar or honey – Just a touch, to give the dough a little extra flavor and encourage fermentation.
For the Pizza Toppings:
- Olive oil – For brushing the dough before it bakes.
- Pizza sauce – You can use store-bought or homemade (you’ll need about ½ to ¾ cup).
- Shredded mozzarella cheese – For that classic melty topping. About 2 cups.
- Toppings of your choice – Pepperoni, mushrooms, bell peppers, onions, olives, sausage—anything goes!
- Fresh basil or arugula (optional) – For a little fresh pop of color and flavor on top.
(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)
How to Make It (Step-by-Step Instructions)
Step 1: Make the dough
In a large mixing bowl, combine your sourdough starter, warm water, and a pinch of sugar (or honey). Stir it together until it’s dissolved. Add the olive oil and salt to the mixture. Gradually add in the all-purpose flour, mixing as you go. Once the dough begins to come together, knead it on a lightly floured surface for about 8–10 minutes until it’s smooth and elastic. The dough should be soft and slightly tacky but not overly sticky.
Step 2: Let the dough rise
Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 2 hours. You’re looking for the dough to double in size. If you don’t have 2 hours, you can let it rise in the fridge overnight for a slower, more flavorful rise.
Step 3: Preheat the oven and prep your pan
Preheat your oven to 500°F (260°C). If you have a pizza stone, pop it in the oven while it preheats to get it nice and hot. If not, don’t worry—just use a baking sheet. Lightly grease your baking sheet or pizza pan with olive oil to prevent the dough from sticking, or sprinkle it with cornmeal for a little extra crunch.
Step 4: Shape the dough
Once the dough has risen, punch it down gently to release the air, and divide it in half if you want to make two smaller pizzas (or leave it as one large pizza). Roll the dough out on a floured surface into a circle or rectangle, depending on your preference and pan shape. Aim for about ¼-inch thickness. Don’t worry if it’s not perfectly round—the rustic look just adds to the charm.
Step 5: Assemble the pizza
Place the dough onto your prepared baking sheet or pizza stone. Brush the dough with a little olive oil, and then spread a thin layer of pizza sauce over the top. Sprinkle the shredded mozzarella cheese evenly over the sauce. Add your choice of toppings—whether that’s pepperoni, veggies, or something more creative.
Step 6: Bake the pizza
Bake the pizza in your preheated oven for 10–12 minutes, or until the crust is golden and crispy, and the cheese is bubbly and slightly browned. If you’re using a pizza stone, it may cook a little faster, so keep an eye on it.
Step 7: Add the finishing touches
Once the pizza is out of the oven, feel free to add fresh basil or arugula on top for a bit of greenery and flavor. Slice it up and enjoy!
Helpful Tips
Here are a few tricks to help you perfect this Tavern-Style Sourdough Pizza:
Sourdough starter tips:
If your starter is a bit sluggish or you want to speed up the process, you can feed it a few hours before making your dough. The more active your starter is, the quicker your dough will rise.
Topping tips:
Don’t go overboard with the sauce or toppings. Tavern-style pizza is known for its thin, crispy crust, so less is often more. Stick to a light layer of sauce and cheese, and pile on the toppings sparingly so the crust can shine.
Oven temperature:
If you want the pizza to be extra crispy, make sure your oven is as hot as possible. A preheated pizza stone or cast-iron skillet works wonders for a crispy bottom.
Freezing the dough:
If you don’t feel like making pizza on the day you prep the dough, no worries. You can freeze the dough for later. Just wrap it tightly in plastic wrap and place it in a freezer bag. When you’re ready to use it, let it thaw in the fridge overnight and then proceed with the recipe.
Pizza variations:
This dough works well for different styles of pizza. If you prefer a thicker, more doughy crust, simply let the dough rise a bit longer or make a slightly thicker pizza. You can also experiment with different sauces—pesto, white sauce, or even barbecue sauce for a fun twist.
Frequently Asked Questions (FAQs)
Can I use store-bought pizza dough?
Yes, if you’re short on time or don’t have sourdough starter, you can absolutely use store-bought dough. Just make sure to adjust the baking time as needed.
How do I store leftover pizza?
Store leftover pizza in an airtight container or wrap it tightly in foil. It will last in the fridge for 2–3 days. Reheat it in the oven for best results—about 5–7 minutes at 375°F should bring it back to life.
Can I freeze the pizza dough?
Absolutely! Freeze the dough before it rises for long-term storage, or after it has risen for a quicker meal prep option. When you’re ready to use it, thaw it overnight in the fridge and then proceed as directed.
What if I don’t have a pizza stone?
No problem! A regular baking sheet works just fine. You won’t get the exact same crispy bottom, but it’ll still be delicious.
Can I make this gluten-free?
You can make a gluten-free version by using a gluten-free pizza dough mix. However, sourdough doesn’t have a perfect gluten-free equivalent, so the texture will be different.
I love making this Tavern-Style Sourdough Pizza for a fun dinner with friends or family, and it’s always a hit. It’s a little more special than your standard pizza, with that extra layer of flavor from the sourdough, and the crispy crust is just perfection. Whether you’re enjoying it with a glass of wine or a cold beer, this pizza is sure to be a crowd-pleaser.
Give it a try and let me know how it turns out! It’s one of my favorite pizza recipes, and I think it’ll become one of yours, too.
Tavern-Style Sourdough Pizza
Ingredients
- For the dough:
- 1 ½ cups sourdough starter fed or unfed
- 1 cup warm water
- 2 ½ cups all-purpose flour
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp sugar
- For the toppings:
- ½ cup pizza sauce
- 1 ½ cups shredded mozzarella cheese
- ½ cup pepperoni slices or toppings of choice
- ¼ cup sliced red onion
- ¼ cup sliced bell pepper
- Fresh basil leaves for garnish
- Olive oil for drizzling
Instructions
- Prepare the dough: In a large bowl, mix the sourdough starter, warm water, olive oil, salt, and sugar. Gradually add the flour, mixing until a dough forms. Knead for 5-7 minutes until smooth and elastic. Cover and let the dough rest for 1–2 hours, or until it has doubled in size.
- Preheat the oven: Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat up.
- Shape the dough: Punch down the dough and divide it in half. Roll out each half into a thin circle or rectangle, depending on your pan shape, to your desired size and thickness.
- Assemble the pizza: Place the shaped dough onto a parchment paper-lined baking sheet or a pizza peel if using a stone. Spread pizza sauce evenly over the dough. Sprinkle with shredded mozzarella cheese, then add your preferred toppings.
- Bake the pizza: Bake in the preheated oven for 12–15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
- Garnish and serve: Remove the pizza from the oven and drizzle with a bit of olive oil. Garnish with fresh basil leaves. Slice and serve hot!
Notes
- Dough resting time can vary depending on your starter’s activity, so give it plenty of time to rise for the best texture.
- Toppings are customizable; feel free to add mushrooms, olives, or even cooked sausage for variety.
- For extra crispiness, bake the pizza directly on a pizza stone or steel.
