Tavern-Style Sourdough Pizza

If you’re craving a pizza experience that combines deep flavor, satisfying crunch, and an alluring tang, look no further than Tavern-Style Sourdough Pizza. This beloved recipe captures the magic of slow-fermented sourdough dough paired with a thin, crispy crust that’s both hearty and light. Every bite delivers an irresistible flavor and crispy crust that makes Tavern-Style Sourdough Pizza a clear winner for pizza lovers everywhere.

Why You’ll Love This Recipe

• Natural Flavor Boost: The sourdough fermentation adds a rich, tangy taste that enhances every bite.
• Crispy Yet Tender Crust: Perfectly thin and crisp on the outside, yet delightfully chewy inside.
• Simple, Fresh Ingredients: Showcasing quality toppings that let the dough shine through.
• Versatility: Easily adaptable for meat lovers, vegetarians, or even gluten-sensitive eaters with some tweaks.
• Community Favorite: This style of pizza has roots in tavern kitchens, creating a warm, nostalgic eating experience.

Ingredients You’ll Need

With just a handful of essential ingredients, this Tavern-Style Sourdough Pizza recipe is straightforward yet impactful. Each component carefully contributes to the overall balance of flavor, texture, and color, creating that signature crispy crust and delightful tang.

• Sourdough Starter: Adds that unique sour flavor and natural leavening for the dough.
• All-Purpose Flour: Provides structure while keeping the crust tender and light.
• Water: Hydrates the dough, necessary for gluten development and texture.
• Sea Salt: Enhances flavor without overpowering the sourdough tang.
• Olive Oil: Adds richness and helps create a golden, crispy crust.
• Fresh Mozzarella: Melts beautifully and complements the tanginess of the dough.
• San Marzano Tomatoes: Offer a naturally sweet and rich pizza sauce base.
• Fresh Basil: Adds a fragrant, herbaceous brightness just before serving.

Variations for Tavern-Style Sourdough Pizza

One of the best parts of making Tavern-Style Sourdough Pizza is how easy it is to customize. Whether you want to jazz it up with extra toppings, adapt for dietary needs, or experiment with flavors, this recipe welcomes your creativity.

• Vegetarian Twist: Add roasted vegetables like bell peppers, mushrooms, or artichokes for extra texture and flavor.
• Spicy Kick: Sprinkle crushed red pepper flakes or add spicy Italian sausage for some heat.
• Gluten-Friendly Option: Use a sourdough-based gluten-free flour blend to keep that distinct tang without gluten.
• Cheese Variety: Swap mozzarella for smoked gouda or goat cheese to bring new layers of richness.
• Herb Enhancements: Experiment with fresh oregano, thyme, or rosemary alongside basil.

How to Make Tavern-Style Sourdough Pizza

Step 1: Prepare Your Sourdough Starter

Begin by feeding your sourdough starter about 4-6 hours before making the dough so it’s bubbly and active, ready to give your pizza dough that signature flavor.

Step 2: Mix the Dough

In a large bowl, combine the sourdough starter, flour, water, salt, and olive oil. Mix gently until all ingredients come together, then knead briefly to create a smooth dough that’s slightly sticky but manageable.

Step 3: Bulk Fermentation

Let the dough rest at room temperature for 4-6 hours, folding it every hour to develop strength and structure. This slow fermentation cultivates the deep tang and airy texture unique to sourdough pizza crust.

Step 4: Shape the Dough

After fermentation, divide and gently shape your dough balls—don’t deflate too much to retain bubbles. Rest them for another 1 hour before stretching the dough into thin discs.

Step 5: Assemble the Pizza

Spread a thin layer of San Marzano tomato sauce over the stretched dough, add slices of fresh mozzarella, and sprinkle basil leaves evenly.

Step 6: Bake to Perfection

Bake in a preheated oven (ideally on a pizza stone) at 500°F (260°C) for 7-10 minutes until the crust is golden and crisp and the cheese bubbly and slightly browned.

Pro Tips for Making Tavern-Style Sourdough Pizza

• Use a Pizza Stone or Steel: This helps achieve a crispy bottom crust by evenly distributing high heat.
• Hydration Matters: Aim for 65-70% hydration to get the right balance of softness and crunch.
• Don’t Skip the Folding: Folding during fermentation builds gluten strength and air pockets for that perfect texture.
• Preheat Your Oven Well: Make sure your oven and stone are thoroughly heated for best results.
• Fresh Ingredients Shine: Use the highest quality tomatoes, cheese, and basil you can find for authentic flavor.

How to Serve Tavern-Style Sourdough Pizza

Garnishes

A drizzle of good-quality extra virgin olive oil, fresh basil leaves, or a sprinkle of flaky sea salt right after baking amplifies the fresh, vibrant flavors.

Side Dishes

Simple sides like a crisp mixed green salad with lemon vinaigrette or roasted garlic mushrooms perfectly complement the richness of the pizza without overpowering it.

Creative Ways to Present

Slice the pizza thin and arrange it on a rustic wooden board for that tavern vibe, or pair slices with small dipping bowls of garlic aioli or chili oil for an interactive eating experience.

Make Ahead and Storage

Storing Leftovers

Wrap leftover pizza tightly in plastic wrap or store in an airtight container in the refrigerator. Consume within 2-3 days for best texture and flavor.

Freezing

You can freeze unbaked dough portions for up to 3 months. Thaw slowly in the refrigerator before shaping and baking to preserve the dough’s quality.

Reheating

For reheating, place slices on a baking sheet in a 375°F (190°C) oven for 5-7 minutes or warm in a cast-iron skillet on the stove to refresh the crust crispiness.

FAQs

What makes Tavern-Style Sourdough Pizza different from regular pizza?

This style uses a naturally fermented sourdough starter which creates a tangy flavor and a distinctive chewy yet crispy crust, unlike traditional yeast-based doughs.

Can I make the dough without a sourdough starter?

While possible, the tangy flavor and texture unique to Tavern-Style Sourdough Pizza rely on sourdough fermentation, so substituting with commercial yeast won’t replicate the authentic taste.

How thin should I roll the dough?

The dough should be stretched thin enough to be crisp but still sturdy enough to hold toppings without tearing or sogginess, about 1/8th inch thick is ideal.

Is it necessary to use a pizza stone?

Using a pizza stone or steel helps achieve the signature crispy crust by evenly distributing high heat, but if not available, a preheated heavy-duty baking sheet can work in a pinch.

How long can I keep the dough in the fridge?

You can refrigerate the dough for up to 48 hours to develop more flavor, but for the best fermentation results, use it within 24 hours.

Final Thoughts

Tavern-Style Sourdough Pizza is more than just a pizza; it’s a celebration of flavor, texture, and tradition coming together in a perfect bite. Whether you’re a sourdough enthusiast or a casual pizza lover, this recipe offers a delicious, approachable way to elevate your pizza nights. Give it a try and taste why Tavern-Style Sourdough Pizza wins every time!

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