Description
A thin and crispy sourdough pizza crust inspired by classic tavern-style pies—perfect for a crunchy bite and loaded with your favorite toppings.
Ingredients
Scale
- 1 cup (240g) active sourdough starter
- 1/2 cup (120ml) warm water
- 1 tbsp olive oil
- 1 1/2 cups (180g) all-purpose flour
- 1/2 tsp salt
- 1/2 cup pizza sauce
- 1 1/2 cups shredded mozzarella cheese
- Optional toppings: pepperoni, mushrooms, green peppers, onions, olives
- Cornmeal or semolina flour (for dusting)
Instructions
- In a mixing bowl, combine sourdough starter, warm water, and olive oil. Stir until mixed.
- Add flour and salt. Mix until a shaggy dough forms, then knead for about 5–7 minutes until smooth.
- Cover and let rest at room temperature for 3–4 hours or until visibly risen. (For deeper flavor, cold ferment in the fridge overnight.)
- Preheat oven to 500°F (260°C) with a pizza stone or steel inside.
- On a floured surface, roll out the dough very thin (about 1/8 inch thick). Dust a pizza peel or baking sheet with cornmeal.
- Transfer dough to the peel or sheet. Spread with pizza sauce, cheese, and desired toppings.
- Slide pizza onto the preheated stone/steel and bake for 8–10 minutes, or until the crust is golden and crispy.
- Remove from oven, let rest 2 minutes, then slice into squares or triangles. Serve hot.
Notes
- For extra crispiness, use a pizza stone or steel preheated for at least 45 minutes.
- You can par-bake the crust for 3–4 minutes before topping for even more crunch.
- Use a mix of mozzarella and provolone for an authentic tavern-style cheese blend.
Nutrition
- Serving Size: 1/3 of pizza
- Calories: 420
- Sugar: 3g
- Sodium: 640mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 25mg
Keywords: tavern-style pizza, sourdough pizza crust, crispy thin crust pizza, bar pizza, homemade pizza