← All Recipes

Tavern-Style Thin Crust Pizza

Tavern-Style Thin Crust Pizza

After years of mostly making New York-style and other thicker crust pizzas, this tavern-style thin crust pizza has become my go-to. I first came across this recipe about six months ago and was immediately interested because it was so different from the pizzas I normally make. The cracker-thin crust, square-cut slices, and simple toppings create a pizza that's incredibly easy to keep eating.

Prep Time 30 minutes (plus overnight rest)
Cook Time 15–20 minutes
Total Time Overnight, plus about 1 hour the next day
Servings 1 large square-cut pizza

Watch the Video

Ingredients

Instructions

  1. Mix the flour, water, salt, yeast, and olive oil until a shaggy dough forms. Knead until smooth.
  2. Cover and refrigerate overnight.
  3. The next day, let the dough sit at room temperature until it is easy to press out.
  4. Heat the oven to 500°F (260°C) with a stone or steel if you have one, or use an oiled sheet pan.
  5. Press the dough very thin on an oiled pan, working it into a rectangle. It should be cracker-thin, not a New York stretch.
  6. Spread on a thin layer of sauce. Scatter the Parmesan, then the mozzarella, then the pepperoni.
  7. Bake until the crust is deeply browned and crisp and the cheese is bubbling, 12–18 minutes depending on your oven.
  8. Finish with basil. Cool a minute, then cut into squares.

Chef’s Notes

This started from J. Kenji López-Alt's tavern-style pizza, which is what got me interested in the style. The version here is my home-oven working draft, not a reprint of that recipe. The overnight rest and a very thin press are what make it eat like tavern pizza. Every time I make it, it seems to disappear faster than expected.

Equipment Used