Sourdough Tavern Style Pizza: The Ultimate Guide to Crispy, Tangy Perfection

Sourdough Tavern Style Pizza: Prepare to embark on a culinary adventure that will redefine your pizza nights! Forget everything you thought you knew about pizza crust because this recipe delivers an irresistibly crispy, thin crust that’s sturdy enough to hold all your favorite toppings without a soggy bottom. Have you ever dreamed of achieving that perfect tavern-style pizza crust at home? The kind that’s so light and airy, yet boasts a satisfying crunch with every bite?

Tavern-style pizza, also known as “cracker crust pizza,” has deep roots in the Midwest, particularly in Chicago and surrounding areas. Legend has it that this style originated in local taverns, where owners sought a pizza that could be easily sliced into squares and served alongside drinks. The thin, crispy crust was perfect for sharing and quickly became a beloved regional specialty.

What makes Sourdough Tavern Style Pizza so appealing? It’s the delightful contrast of textures – the snap of the crust against the gooey cheese and savory toppings. Plus, the sourdough starter adds a subtle tang that elevates the flavor profile to a whole new level. People adore this pizza because it’s relatively quick to make (especially if you have sourdough starter ready to go!), incredibly satisfying, and endlessly customizable. Whether you’re a pepperoni purist or a veggie enthusiast, this crust provides the perfect canvas for your culinary creations. Get ready to impress your friends and family with a homemade pizza that rivals your favorite pizzeria!

this Recipe

Ingredients:

• For the Sourdough Pizza Dough:
• 300g (1 1/4 cups) active sourdough starter (100% hydration)
• 500g (4 cups + 2 tablespoons) bread flour, plus more for dusting
• 350g (1 1/2 cups) lukewarm water
• 15g (2 1/2 teaspoons) fine sea salt
• 2 tablespoons olive oil, plus more for greasing
• For the Tavern Style Pizza Sauce:
• 28 oz (794g) can crushed tomatoes
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 teaspoon sugar
• Salt and black pepper to taste
• For the Toppings:
• 8 oz (227g) low-moisture mozzarella cheese, shredded
• 4 oz (113g) provolone cheese, shredded
• Your favorite pizza toppings (e.g., pepperoni, sausage, mushrooms, onions, green peppers)
• Cornmeal, for dusting the pizza peel or baking sheet

Preparing the Sourdough Dough:

Okay, let’s get started with the heart of our tavern-style pizza – the sourdough dough! This is where the magic happens, and the tangy, chewy crust begins its journey. Don’t be intimidated; I’ll walk you through it step by step.

1. Combine Starter and Water: In a large bowl, combine your active sourdough starter and lukewarm water. Mix well until the starter is mostly dissolved. You don’t need to be perfect here, just get it reasonably incorporated.
2. Add Flour and Salt: Add the bread flour and salt to the bowl. Using your hands or a dough scraper, mix until a shaggy dough forms. It will look rough and uneven at this point, and that’s perfectly fine.
3. Initial Rest (Autolyse): Cover the bowl with plastic wrap or a damp towel and let it rest for 30 minutes. This process, called autolyse, allows the flour to fully hydrate, which will improve the dough’s texture and extensibility.
4. Knead the Dough: After the autolyse, drizzle the olive oil over the dough. Now it’s time to knead! You can knead by hand on a lightly floured surface for about 8-10 minutes, or use a stand mixer with a dough hook for 6-8 minutes. The dough should become smooth, elastic, and slightly tacky. It shouldn’t be sticky, but it should have a nice, supple feel.
5. Bulk Fermentation: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a damp towel. Let the dough rise in a warm place for 4-6 hours, or until doubled in size. This is called bulk fermentation, and it’s where the sourdough flavor really develops. The exact time will depend on the temperature of your kitchen and the activity of your starter. You can also do a cold bulk fermentation in the refrigerator for 12-24 hours for even more flavor development. If you choose the cold fermentation, let the dough sit at room temperature for 1-2 hours before shaping.
6. Divide and Shape: Gently turn the dough out onto a lightly floured surface. Divide the dough into two equal pieces. Gently shape each piece into a ball.
7. Cold Proof: Place each dough ball in a lightly oiled bowl, turning to coat. Cover the bowls with plastic wrap and refrigerate for at least 24 hours, or up to 72 hours. This cold proofing allows the dough to relax and develop even more flavor.

Making the Tavern Style Pizza Sauce:

While the dough is doing its thing, let’s whip up a simple yet flavorful tavern-style pizza sauce. This sauce is all about fresh, clean flavors that complement the sourdough crust and toppings.

1. Sauté Garlic: Heat the olive oil in a medium saucepan over medium heat. Add the minced garlic and sauté for about 30 seconds, or until fragrant. Be careful not to burn the garlic, as it will become bitter.
2. Add Tomatoes and Seasonings: Add the crushed tomatoes, dried oregano, dried basil, red pepper flakes (if using), sugar, salt, and black pepper to the saucepan. Stir well to combine.
3. Simmer the Sauce: Bring the sauce to a simmer, then reduce the heat to low and simmer for 15-20 minutes, stirring occasionally. This will allow the flavors to meld together and the sauce to thicken slightly.
4. Taste and Adjust: Taste the sauce and adjust the seasonings as needed. You may want to add more salt, pepper, sugar, or red pepper flakes to your liking.
5. Cool the Sauce: Remove the sauce from the heat and let it cool slightly before using.

Assembling and Baking the Pizza:

Alright, the moment we’ve been waiting for! It’s time to assemble and bake our sourdough tavern-style pizza. This is where you get to be creative with your toppings and create your perfect pizza masterpiece.

1. Preheat Oven and Baking Stone/Steel: Preheat your oven to 500°F (260°C) with a baking stone or steel on the middle rack for at least 30 minutes. The hotter the oven, the better the crust will be. If you don’t have a baking stone or steel, you can use a baking sheet, but the crust won’t be quite as crispy.
2. Prepare the Dough: Remove one dough ball from the refrigerator. On a lightly floured surface, gently stretch and roll the dough into a thin, approximately 12-14 inch circle. Tavern-style pizza is known for its thin, crispy crust, so don’t be afraid to stretch it thin!
3. Transfer to Pizza Peel: Dust a pizza peel with cornmeal. Carefully transfer the stretched dough to the pizza peel. The cornmeal will help the pizza slide easily onto the baking stone or steel. If you don’t have a pizza peel, you can assemble the pizza directly on a baking sheet lined with parchment paper.
4. Add Sauce: Spread a thin layer of the tavern-style pizza sauce evenly over the dough, leaving a small border for the crust. Remember, less is more with tavern-style pizza sauce.
5. Add Cheese: Sprinkle the mozzarella and provolone cheese evenly over the sauce.
6. Add Toppings: Add your favorite pizza toppings. I love pepperoni, sausage, mushrooms, onions, and green peppers, but feel free to get creative!
7. Bake the Pizza: Carefully slide the pizza from the pizza peel onto the preheated baking stone or steel. If using a baking sheet, simply place the baking sheet with the pizza in the oven.
8. Bake for 8-12 Minutes: Bake for 8-12 minutes, or until the crust is golden brown and the cheese is melted and bubbly. Keep a close eye on the pizza, as baking times may vary depending on your oven.
9. Cool Slightly and Slice: Remove the pizza from the oven and let it cool for a few minutes before slicing. Tavern-style pizza is traditionally cut into small squares or rectangles, so grab your pizza cutter and get to work!
10. Repeat: Repeat steps 2-9 with the remaining dough and toppings.

Tips for Success:

• Use a Kitchen Scale: For best results, use a kitchen scale to measure your ingredients, especially the flour and water. This will ensure consistent results every time.
• Don’t Overwork the Dough: Overworking the dough can result in a tough crust. Be gentle when kneading and shaping the dough.
• Use High-Quality Ingredients: The quality of your ingredients will directly impact the flavor of your pizza. Use high-quality bread flour, crushed tomatoes, and cheese for the best results.
• Preheat Your Baking Stone/Steel: Preheating your baking stone or steel is crucial for achieving a crispy crust. Make sure to preheat it for at least 30 minutes before baking the pizza.
• Don’t Overload the Pizza: Overloading the pizza with toppings can result in a soggy crust. Use a moderate amount of toppings to ensure a crispy and delicious pizza.
• Experiment with Toppings: Don’t be afraid to experiment with different toppings to find your

  

  Conclusion:

  So, there you have it! This Sourdough Tavern Style Pizza recipe is more than just a set of instructions; it’s an invitation to experience pizza perfection. The crispy, cracker-thin crust, the tangy sourdough flavor, and the endless possibilities for toppings make this a pizza that will quickly become a family favorite. I know, I know, there are a million pizza recipes out there, but trust me on this one. The unique combination of textures and flavors elevates this pizza to a whole new level.

  Why is this a must-try? Because it’s ridiculously delicious, surprisingly easy to make once you get the hang of the dough, and infinitely customizable. Forget ordering takeout; you can create a pizza masterpiece in your own kitchen that rivals anything you’d get from a restaurant. The sourdough starter adds a depth of flavor that you just can’t achieve with commercial yeast, and the tavern-style cut makes it perfect for sharing (or not, I won’t judge!).

  But the fun doesn’t stop there! Let’s talk serving suggestions and variations. While I’m partial to the classic pepperoni and mushroom combination, the beauty of this recipe is that you can tailor it to your own tastes. Feeling adventurous? Try adding some spicy sausage, roasted red peppers, and a sprinkle of chili flakes for a fiery kick. Vegetarian? Load it up with artichoke hearts, olives, sun-dried tomatoes, and a generous helping of feta cheese. You could even go Hawaiian with ham and pineapple (controversial, I know, but some people love it!).

  For serving, I like to keep it simple. A side salad with a light vinaigrette is the perfect complement to the richness of the pizza. And don’t forget the drinks! A crisp Italian beer or a glass of red wine pairs beautifully with the flavors of the pizza. If you’re feeling fancy, you could even whip up a batch of homemade garlic aioli for dipping.

  And speaking of dipping, consider offering a variety of dipping sauces alongside your pizza. Ranch dressing, marinara sauce, and even a spicy sriracha mayo can add an extra layer of flavor and excitement.

  Don’t be intimidated by the sourdough aspect of this recipe. While it does require a little bit of planning ahead, the results are well worth the effort. And once you have your sourdough starter established, you’ll be amazed at all the other delicious things you can make with it.

  I truly believe that this Sourdough Tavern Style Pizza will become a staple in your kitchen. It’s a crowd-pleaser, a conversation starter, and a guaranteed way to impress your friends and family. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to experience pizza bliss.

  I’m so excited for you to try this recipe! And more importantly, I want to hear about your experience. Did you make any modifications? What were your favorite toppings? Did you encounter any challenges along the way? Share your photos, your stories, and your tips in the comments below. Let’s build a community of sourdough pizza lovers! I can’t wait to see what you create. Happy baking!

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  Sourdough Tavern Style Pizza: The Ultimate Guide to Crispy, Tangy Perfection

  Tangy and crispy sourdough tavern-style pizza with a flavorful homemade sauce and your favorite toppings.

  Prep Time45 minutes

  Cook Time12 minutes

  Total Time2892 minutes

  Category: Dinner

  Yield: 2 x 12-14 inch pizzas

  Save This Recipe

  Ingredients

  • 300g (1 1/4 cups) active sourdough starter (100% hydration)
  • 500g (4 cups + 2 tablespoons) bread flour, plus more for dusting
  • 350g (1 1/2 cups) lukewarm water
  • 15g (2 1/2 teaspoons) fine sea salt
  • 2 tablespoons olive oil, plus more for greasing
  • 28 oz (794g) can crushed tomatoes
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 teaspoon sugar
  • Salt and black pepper to taste
  • 8 oz (227g) low-moisture mozzarella cheese, shredded
  • 4 oz (113g) provolone cheese, shredded
  • Your favorite pizza toppings (e.g., pepperoni, sausage, mushrooms, onions, green peppers)
  • Cornmeal, for dusting the pizza peel or baking sheet

  Instructions

  1. In a large bowl, combine your active sourdough starter and lukewarm water. Mix well until the starter is mostly dissolved.
  2. Add the bread flour and salt to the bowl. Using your hands or a dough scraper, mix until a shaggy dough forms.
  3. Cover the bowl with plastic wrap or a damp towel and let it rest for 30 minutes.
  4. After the autolyse, drizzle the olive oil over the dough. Knead by hand on a lightly floured surface for about 8-10 minutes, or use a stand mixer with a dough hook for 6-8 minutes. The dough should become smooth, elastic, and slightly tacky.
  5. Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a damp towel. Let the dough rise in a warm place for 4-6 hours, or until doubled in size. You can also do a cold bulk fermentation in the refrigerator for 12-24 hours. If you choose the cold fermentation, let the dough sit at room temperature for 1-2 hours before shaping.
  6. Gently turn the dough out onto a lightly floured surface. Divide the dough into two equal pieces. Gently shape each piece into a ball.
  7. Place each dough ball in a lightly oiled bowl, turning to coat. Cover the bowls with plastic wrap and refrigerate for at least 24 hours, or up to 72 hours.
  8. Heat the olive oil in a medium saucepan over medium heat. Add the minced garlic and sauté for about 30 seconds, or until fragrant.
  9. Add the crushed tomatoes, dried oregano, dried basil, red pepper flakes (if using), sugar, salt, and black pepper to the saucepan. Stir well to combine.
  10. Bring the sauce to a simmer, then reduce the heat to low and simmer for 15-20 minutes, stirring occasionally.
  11. Taste the sauce and adjust the seasonings as needed.
  12. Remove the sauce from the heat and let it cool slightly before using.
  13. Preheat your oven to 500°F (260°C) with a baking stone or steel on the middle rack for at least 30 minutes.
  14. Remove one dough ball from the refrigerator. On a lightly floured surface, gently stretch and roll the dough into a thin, approximately 12-14 inch circle.
  15. Dust a pizza peel with cornmeal. Carefully transfer the stretched dough to the pizza peel. If you don’t have a pizza peel, you can assemble the pizza directly on a baking sheet lined with parchment paper.
  16. Spread a thin layer of the tavern-style pizza sauce evenly over the dough, leaving a small border for the crust.
  17. Sprinkle the mozzarella and provolone cheese evenly over the sauce.
  18. Add your favorite pizza toppings.
  19. Carefully slide the pizza from the pizza peel onto the preheated baking stone or steel. If using a baking sheet, simply place the baking sheet with the pizza in the oven.
  20. Bake for 8-12 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
  21. Remove the pizza from the oven and let it cool for a few minutes before slicing. Tavern-style pizza is traditionally cut into small squares or rectangles.
  22. Repeat steps 2-9 with the remaining dough and toppings.

  Notes

  • Use a kitchen scale for best results.
  • Don’t overwork the dough.
  • Use high-quality ingredients.
  • Preheat your baking stone/steel for at least 30 minutes.
  • Don’t overload the pizza with toppings.
  • Experiment with different toppings.
  • Bulk fermentation time depends on the temperature of your kitchen and the activity of your starter.
  • Cold proofing allows the dough to relax and develop even more flavor.