Thin Crust Tavern

Name: Thin Crust Tavern Pizza with Sausage & Pepperoni
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 servings
Cuisine: American
Ingredients: 1 ball pizza dough (approx. 8-10 oz); 1/2 cup pizza sauce; 1.5 cups shredded low-moisture mozzarella cheese; 1/4 cup pepperoni slices; 1/2 cup cooked Italian sausage, crumbled; 2 tbsp grated Parmesan cheese; 1 tbsp fresh basil, chopped

Thin-crust tavern pizza combines a ultra-crispy par-baked dough with pepperoni and crumbled Italian sausage, designed for both pizza ovens and standard home ovens. The key to exceptional crispiness is par-baking the crust before topping.

🌍American 🏷️Pizza 🏷️Tavern-style pizza 🏷️Thin crust 🏷️Pepperoni Sausage

🏷️

🏷️Crispy

-0:00

TikTok

Total

25 min

Servings

1

Difficulty

Medium

Est. Cost

$16–$26

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

1 ball pizza dough (approx. 8-10 oz)
1/2 cup pizza sauce
1.5 cups shredded low-moisture mozzarella cheese
1/4 cup pepperoni slices
1/2 cup cooked Italian sausage, crumbled
2 tbsp grated Parmesan cheeseoptional
1 tbsp fresh basil, choppedoptional

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Instructions

1
Preheat your pizza oven or conventional oven. For a conventional oven, place a baking steel or pizza stone inside and preheat to the highest possible temperature (e.g., 550°F).
2
Stretch the pizza dough as thin as possible from edge to edge.
3
Par-bake the stretched dough. In a pizza oven, this will be very quick. In a conventional oven, launch the dough onto the preheated steel/stone and bake for 2-3 minutes until it's lightly cooked.
4
Remove the par-baked crust from the oven. Using your hands, press down any bubbles and flatten the edges to make the crust uniformly thin and flat.
5
Spread a thin layer of pizza sauce over the par-baked crust, leaving a small border.
6
Top evenly with shredded mozzarella cheese.
7
Add your toppings, such as pepperoni slices and crumbled cooked sausage.
8
Return the pizza to the oven. In a conventional oven, bake for 10-12 minutes, or until the cheese is melted and bubbly and the crust is golden brown and crisp.
9
Remove the pizza from the oven. Garnish with grated Parmesan cheese and fresh chopped basil, if desired.
10
Cut into squares (tavern-style) and serve immediately.

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Tips & Notes

Pro tips

Par-bake the stretched dough for 3–5 minutes at high heat before adding toppings to set the crust structure and lock in crispiness.
Use low-moisture mozzarella and avoid overloading toppings; tavern-style pizza relies on balance and the crust's crispness, not heavy cheese coverage.
If using a conventional oven, preheat a baking sheet or pizza steel on the lowest rack to mimic pizza oven heat transfer and boost bottom crust browning.
Cook the Italian sausage and crumble it completely before topping to ensure even distribution and proper texture throughout the pie.

Substitutions

Low-moisture mozzarella → whole milk mozzarella (will be slightly softer; pat dry before use to reduce moisture)
Italian sausage → fennel-forward breakfast sausage or omit for a pepperoni-only version
Fresh basil → dried oregano or red pepper flakes (use 1 tsp dried herb as garnish after baking)

Storage & make-ahead

Store leftover pizza in an airtight container in the refrigerator for up to 3 days; reheat on a skillet over medium heat or in a 350°F oven until the crust is crispy again.

Equipment

pizza oven or conventional oven · pizza peel (if using pizza oven) · baking sheet or pizza steel (for conventional oven)

Common Questions

What does par-baking do for pizza crust?

Par-baking pre-cooks the crust partially before topping, which sets the structure and ensures maximum crispiness by preventing a soggy center while the toppings finish cooking.

Can I make this in a conventional oven instead of a pizza oven?

Yes, this recipe includes instructions for both a dedicated pizza oven and a standard conventional oven, making it adaptable to any home kitchen setup.

How thin should the dough be stretched?

Stretch the 8–10 oz dough ball to a thin, even layer that's nearly translucent in spots—characteristic of tavern-style pizza, which is thinner than Neapolitan but thicker than Detroit-style.

Can I prepare the dough ahead of time?

Yes, you can prepare and shape the dough up to 24 hours in advance; store it covered in the refrigerator and bring to room temperature before par-baking.

What's the difference between low-moisture and regular mozzarella for this pizza?

Low-moisture mozzarella has less water content, preventing excess steam and sogginess—essential for achieving a crispy crust on thin-crust tavern pizza.