Learn how to make an incredibly thin and crispy tavern-style pizza, loaded with sausage and pepperoni. This recipe includes instructions for both a dedicated pizza oven and a standard conventional oven, with a key technique of par-baking the crust for maximum crispiness.
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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).
Stretch the pizza dough as thin as possible from edge to edge.
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.
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.
Spread a thin layer of pizza sauce over the par-baked crust, leaving a small border.
Top evenly with shredded mozzarella cheese.
Add your toppings, such as pepperoni slices and crumbled cooked sausage.
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.
Remove the pizza from the oven. Garnish with grated Parmesan cheese and fresh chopped basil, if desired.
Cut into squares (tavern-style) and serve immediately.
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