Tavern Style Pizza

Tavern Style Pizza (makes 4 pizzas)

For the Dough*

3 and ¾ cups AP flour

1 T honey

2 t salt

1 packet active dry yeast

2 T olive oil + more to lubricate the dough bowl

1 and ½ cups warm water

Add all ingredients (except extra olive oil) to a stand mixer or food processor and bring together into a dough ball. Knead the dough for 4-5 minutes in the mixer or by hand. Add a touch more olive oil to a bowl and place the dough ball in it. Cover and let rise in the fridge for 1-5 days**.

For the Sauce

28 oz can whole, peeled tomatoes

1 T Italian seasoning

1 t red pepper flakes

1 t garlic powder

1 T honey

1 t salt

Add all ingredients to a blender and process until mostly smooth. You can also use an immersion blender and do this in the can.

Toppings

5-6 oz freshly grated low-moisture part-skim mozzarella cheese per pizza

15-20 pepperoni per pizza

Fresh basil leaves

Hot honey

Preheat oven to 500F with a pizza stone if you have it.***

Cut the dough into 4 roughly equal portions and shape into balls. Allow to rise for 1 hour at room temperature. Roll a dough ball out into a 12-16 inch pizza. Top with sauce, cheese, pepperoni and any other toppings you like all the way to the edge (this is part of the tavern-style pizza construction!).

Bake on pizza stone at 500F for 8-10 minutes or until cheese is melted and edges are golden brown and bubbly. Remove from oven and top with fresh basil and a drizzle of hot honey. Cut and serve immediately.

*In a hurry? Use store-bought dough or dough from your local pizza joint and proceed with topping and baking however you’d like. You’ll still enjoy the treat of homemade pizza just without the extra work of making the appropriate, crispy tavern-style dough.

**If in a hurry you can allow the dough to rise on the counter at room temperature for 1-2 hours or until roughly doubled in size and proceed with the recipe. The dough will develop more flavor and better texture if given time in the fridge to rise slowly.

***If you do not have a pizza stone, this recipe will still work. After rolling out the dough, place it on a baking sheet or tray and bake as recommended above. The bottom of the pizza will cook but not get as golden brown and crispy as it will with a pizza stone.