Slice Taphouse Copycat Recipes: Make Them at Home

Why You’ll Love This Moscow Slice

The Moscow Slice recipe here captures the best of thin crust pizza with bold, straightforward flavors and easy home techniques. Whether you want a quick weeknight pie or a party-friendly tray, this version keeps things simple and tasty.

• Ease of preparation: The Moscow Slice dough comes together in one bowl and needs minimal rise time. You can have pizza on the table in under 90 minutes, which makes this copycat recipe perfect for busy parents, students, and working professionals.
• Health benefits: Using a thin crust reduces calories and carbs per slice compared to thick-crust pies. Choose lighter cheeses or veggie toppings to cut fat and increase fiber while keeping the Moscow Slice flavor you love.
• Versatility: This Moscow Slice recipe adapts to many diets. Make it vegetarian, swap in vegan cheese, or go gluten-free with a certified crust. It works for family favorites and unique toppings like the Moscow Mule-style sausage and pickled veggies.
• Distinctive flavor: Crisp thin crust, bright tomato sauce, melted cheese, and bold toppings like spicy sausage or pepperoni create the hearty, satisfying taste people expect from a Moscow Slice or slice taphouse favorite.

Throughout the recipe you will see practical tips for how to make a great Moscow Slice at home and how to adjust it to your needs without losing the signature flavors found at local slice taphouse spots.

Essential Ingredients for Moscow Slice

Below is a full, structured ingredient list for one 16-inch thin crust Moscow Slice-style pizza. Quantities are precise so you can measure and go. This list includes classic toppings like pepperoni and spicy sausage mentioned in local menus and offers alternatives for vegan, gluten-free, and low-calorie diets.

Main Ingredients:

• 300 g (2 1/2 cups) bread flour – provides structure and chew for a thin but strong crust
• 180 ml (3/4 cup) warm water (105-115 F / 40-46 C) – activates the yeast and hydrates the dough
• 7 g (1 packet / 2 1/4 tsp) active dry yeast – leavens the dough for lightness
• 8 g (1 1/2 tsp) fine sea salt – balances flavor
• 15 ml (1 tbsp) olive oil – improves dough texture and crisping
• 200 g (7 oz / 1 cup) canned crushed tomatoes – base for the pizza sauce
• 1 clove garlic, minced – adds savory depth to sauce
• 5 ml (1 tsp) dried oregano – classic pizza herb
• 200 g (7 oz) shredded low-moisture mozzarella – main cheese for melt and stretch
• 100 g (3.5 oz) pepperoni, sliced – classic topping option mentioned in Moscow menus
• 100 g (3.5 oz) spicy Italian sausage, cooked and crumbled – for a Moscow Mule-style spicy protein
• 50 g (1/2 cup) pickled vegetables (optional) – suggested for unique pies like Moscow Mule pizza
• 10 g (2 tsp) sugar – optional, to balance sauce acidity
• 5 ml (1 tsp) olive oil for brushing crust – promotes browning

Special Dietary Options:

• Vegan: Replace 200 g (7 oz) shredded mozzarella with 200 g (7 oz) vegan shredded cheese and use plant-based sausage or extra vegetables
• Gluten-free: Use a certified 16-inch gluten-free pizza crust or substitute 350 g (3 cups) gluten-free flour mix formulated for pizza dough
• Low-calorie: Use 150 g (5.3 oz) part-skim mozzarella and load with vegetables like bell peppers, mushrooms, and onions instead of extra meats

How to Prepare the Perfect Moscow Slice: Step-by-Step Guide

Follow these steps for a crisp, thin-crust Moscow Slice. Each step is practical and clear, with timing and temperature notes where helpful.

First Step: Make the dough and start proofing

In a large bowl combine 300 g (2 1/2 cups) bread flour and 8 g (1 1/2 tsp) salt. In a separate jug, stir 7 g (1 packet) active dry yeast into 180 ml (3/4 cup) warm water with 1 tsp sugar. Let sit 5 minutes until foamy. Add the yeast mixture and 15 ml (1 tbsp) olive oil to the flour. Mix until a shaggy dough forms, then knead 6-8 minutes by hand or 4-5 minutes in a stand mixer with dough hook. The dough should be smooth and slightly tacky.

Second Step: Short proofing for a quick thin crust

Place the dough in a lightly oiled bowl, cover with plastic or a damp towel, and let rest in a warm spot for 45-60 minutes. A short rise keeps the dough easy to stretch and gives a crisp final crust. For deeper flavor, refrigerate the dough for 12-24 hours instead and bring to room temperature before shaping.

Third Step: Prepare the sauce and toppings

While the dough proofs, make the quick tomato sauce: stir 200 g (1 cup) crushed tomatoes with 1 minced garlic clove, 5 ml (1 tsp) dried oregano, 10 g (2 tsp) sugar if desired, and a pinch of salt. Simmer low for 10 minutes to meld flavors, then cool. Cook 100 g (3.5 oz) spicy sausage until browned and drain. Slice pepperoni and prepare pickled veggies if using.

Fourth Step: Preheat oven and shape the dough

Place a pizza stone or inverted baking steel on the middle rack and preheat oven to its highest temperature, 500-550 F (260-290 C), for at least 45 minutes. If you do not have a stone, use a heavy baking sheet turned upside down and preheat it as well. On a floured surface, press and stretch the dough into a 16-inch round using your hands or a rolling pin for an even, thin circle. Transfer to a pizza peel or the back of a baking sheet dusted with semolina or flour.

Fifth Step: Assemble the Moscow Slice

Brush the outer edge with 5 ml (1 tsp) olive oil. Spread 150-180 g (1/2 to 3/4 cup) sauce evenly, leaving a 1/2-inch rim. Sprinkle 200 g (7 oz) shredded mozzarella evenly. Top with 100 g (3.5 oz) pepperoni and cooked 100 g (3.5 oz) spicy sausage. Add pickled vegetables (50 g) sparingly if making a Moscow Mule-style pie.

Sixth Step: Bake and finish

Slide the pizza onto the preheated stone or steel and bake 6-9 minutes at 500-550 F (260-290 C). Watch for a blistered, golden crust and bubbling cheese. Rotate halfway if needed for even browning. Remove when crust edges are crisp and toppings are hot. Let rest 2 minutes, then slice into 8 or more pieces for that classic taphouse serving size.

Final Step: Serve and pair

Serve hot with a side salad or wings. Pair your Moscow Slice with a craft beer, cider, or a kegged cocktail from a place offering over 50 taps. For at-home side ideas, try a simple roasted vegetable platter or creamy pasta. For inspiration on sides that pair well, check this baked pasta recipe and grilled vegetable ideas.

Timing and yield

• Active prep time: 30 minutes
• Proofing time: 45-60 minutes (or 12-24 hours cold ferment for extra flavor)
• Bake time: 6-9 minutes at 500-550 F
• Yield: one 16-inch pizza, 6-8 hearty slices

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Dietary Substitutions to Customize Your Moscow Slice

Protein and Main Component Alternatives

Swap proteins to suit diets or availability without losing the taphouse feel:

• Chicken: Use 150 g (5.3 oz) grilled chicken breast, thinly sliced, seasoned with garlic and oregano
• Pulled pork: 150 g (5.3 oz) BBQ pulled pork for a smoky pie
• Plant-based: Use 150-200 g (5.3-7 oz) plant-based sausage or crumbles to replace spicy sausage
• Vegetarian: Omit meat and use extra roasted vegetables like bell peppers, mushrooms, and red onion
• Seafood: Small shrimp or smoked salmon can be added after baking for a different twist

Vegetable, Sauce, and Seasoning Modifications

Adjust veggies, sauce, and seasoning to match seasons and taste:

• Classic: Tomato sauce with garlic and oregano
• White pie: Replace tomato sauce with a garlic-olive oil base and ricotta dots
• Spicy: Add red pepper flakes or cayenne to the sauce or use spicy sausage for heat
• Herbs: Finish with fresh basil or arugula after baking for brightness
• Oil finish: Brush crust with garlic-infused olive oil before serving for extra aroma

Mastering Moscow Slice: Advanced Tips and Variations

Try these techniques and ideas to make your Moscow Slice feel like it came from a busy urban slice taphouse.

Pro cooking techniques

• Use a baking steel or pizza stone preheated for at least 45 minutes to get the rapid, high heat needed for a crisp bottom crust.
• Thin the dough by hand rather than rolling for a better-edge texture with more air pockets.
• For an extra-blistered top, finish under the broiler for 30 seconds at the end of baking, watching closely.

Flavor variations

• Moscow Mule-style: Use spicy sausage, pickled veggies, and a light sprinkle of fresh cilantro after baking for a tangy finish
• White garlic: Swap tomato sauce for garlic-olive oil and add ricotta dollops and spinach
• BBQ: Switch sauce to your favorite BBQ sauce and top with pulled pork and red onion

Presentation tips

Serve slices on warm plates and cut into 8 large pieces to mimic that authentic taphouse experience.

• Garnish with fresh basil or parsley for color
• Offer chili oil and grated parmesan at the table

Make-ahead options

• Dough: Make dough 24 hours ahead and keep refrigerated. Bring to room temperature before shaping.
• Sauce: Sauce keeps in the fridge for 4-5 days or freeze in portions for up to 3 months.
• Partial bake: Par-bake crust for 3 minutes, cool, then top and finish baking for 6-7 minutes useful for busy nights.

How to Store Moscow Slice: Best Practices

Store leftovers properly to keep texture and food safety. Below are short-term and long-term options with reheating tips.

Refrigeration

Place cooled pizza slices in an airtight container or wrap in foil. Store in the refrigerator for up to 3 days. Reheat in a 350 F oven on a baking sheet for 6-8 minutes to refresh crust crispness.

Freezing

Freeze slices individually on a tray until solid, then pack in a freezer bag with parchment between slices. Freeze up to 2 months. Reheat from frozen at 375 F for 12-15 minutes wrapped in foil for even heating, then remove foil and crisp for 2 minutes.

Reheating

Meal prep considerations

Batch-make dough and sauce on a weekend to speed weeknight pizza nights. Par-baked crusts are helpful for quick assembly. Store toppings separately to avoid soggy slices.

FAQs: Frequently Asked Questions About Moscow Slice

Moscow Slice

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🍕 Recreate the delicious thin crust pizza experience from your favorite taphouse right in your own kitchen with this easy-to-follow recipe
🍺 Perfect for pairing with craft beer, this crispy-bottomed pizza delivers restaurant-quality flavor that will impress your friends and family

• Total Time: 1 hour 30 minutes
• Yield: 2 pizzas (8 slices each) 1x

Ingredients

Scale 1x2x3x

300 g (2 1/2 cups) bread flour for structure and chew for a thin but strong crust

180 ml (3/4 cup) warm water (105–115 F / 40–46 C) for activating the yeast and hydrating the dough

7 g (1 packet / 2 1/4 tsp) active dry yeast for leavening the dough for lightness

8 g (1 1/2 tsp) fine sea salt for balancing flavor

15 ml (1 tbsp) olive oil for improving dough texture and crisping

200 g (7 oz / 1 cup) canned crushed tomatoes for base for the pizza sauce

1 clove garlic minced for adding savory depth to sauce

5 ml (1 tsp) dried oregano for classic pizza herb

200 g (7 oz) shredded low-moisture mozzarella for main cheese for melt and stretch

100 g (3.5 oz) pepperoni sliced for classic topping option mentioned in Moscow menus

100 g (3.5 oz) spicy Italian sausage cooked and crumbled for a Moscow Mule-style spicy protein

50 g (1/2 cup) pickled vegetables optional for unique pies like Moscow Mule pizza

10 g (2 tsp) sugar for balancing sauce acidity

5 ml (1 tsp) olive oil for brushing crust for promoting browning

200 g (7 oz) vegan shredded cheese

plant-based sausage

extra vegetables

certified 16-inch gluten-free pizza crust

350 g (3 cups) gluten-free flour mix

150 g (5.3 oz) part-skim mozzarella

bell peppers

mushrooms

onions

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Instructions

1-First Step: Make the dough and start proofing In a large bowl combine 300 g (2 1/2 cups) bread flour and 8 g (1 1/2 tsp) salt. In a separate jug, stir 7 g (1 packet) active dry yeast into 180 ml (3/4 cup) warm water with 1 tsp sugar. Let sit 5 minutes until foamy. Add the yeast mixture and 15 ml (1 tbsp) olive oil to the flour. Mix until a shaggy dough forms, then knead 6-8 minutes by hand or 4-5 minutes in a stand mixer with dough hook. The dough should be smooth and slightly tacky.

2-Second Step: Short proofing for a quick thin crust Place the dough in a lightly oiled bowl, cover with plastic or a damp towel, and let rest in a warm spot for 45-60 minutes. A short rise keeps the dough easy to stretch and gives a crisp final crust. For deeper flavor, refrigerate the dough for 12-24 hours instead and bring to room temperature before shaping.

3-Third Step: Prepare the sauce and toppings While the dough proofs, make the quick tomato sauce: stir 200 g (1 cup) crushed tomatoes with 1 minced garlic clove, 5 ml (1 tsp) dried oregano, 10 g (2 tsp) sugar if desired, and a pinch of salt. Simmer low for 10 minutes to meld flavors, then cool. Cook 100 g (3.5 oz) spicy sausage until browned and drain. Slice pepperoni and prepare pickled veggies if using.

4-Fourth Step: Preheat oven and shape the dough Place a pizza stone or inverted baking steel on the middle rack and preheat oven to its highest temperature, 500-550 F (260-290 C), for at least 45 minutes. If you do not have a stone, use a heavy baking sheet turned upside down and preheat it as well. On a floured surface, press and stretch the dough into a 16-inch round using your hands or a rolling pin for an even, thin circle. Transfer to a pizza peel or the back of a baking sheet dusted with semolina or flour.

5-Fifth Step: Assemble the Moscow Slice Brush the outer edge with 5 ml (1 tsp) olive oil. Spread 150-180 g (1/2 to 3/4 cup) sauce evenly, leaving a 1/2-inch rim. Sprinkle 200 g (7 oz) shredded mozzarella evenly. Top with 100 g (3.5 oz) pepperoni and cooked 100 g (3.5 oz) spicy sausage. Add pickled vegetables (50 g) sparingly if making a Moscow Mule-style pie.

6-Sixth Step: Bake and finish Slide the pizza onto the preheated stone or steel and bake 6-9 minutes at 500-550 F (260-290 C). Watch for a blistered, golden crust and bubbling cheese. Rotate halfway if needed for even browning. Remove when crust edges are crisp and toppings are hot. Let rest 2 minutes, then slice into 8 or more pieces for that classic taphouse serving size.

7-Final Step: Serve and pair Serve hot with a side salad or wings. Pair your Moscow Slice with a craft beer, cider, or a kegged cocktail from a place offering over 50 taps. For at-home side ideas, try a simple roasted vegetable platter or creamy pasta. For inspiration on sides that pair well, check this baked pasta recipe and grilled vegetable ideas.

Last Step:

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Notes

🔥 For the crispiest crust, use a pizza stone or preheated baking sheet to create intense bottom heat
🧀 Fresh mozzarella provides better melting and flavor than pre-shredded varieties that contain anti-caking agents
⏰ Let the dough rest at room temperature for 30 minutes after refrigeration for easier stretching and better texture

• Author: Brandi Oshea
• Prep Time: 1 hour 15 minutes
• Cook Time: 15 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: Italian-American
• Diet: Vegetarian

Nutrition

• Serving Size: 1 slice
• Calories: 285
• Sugar: 4
• Sodium: 680
• Fat: 12
• Saturated Fat: 6
• Unsaturated Fat: 0
• Trans Fat: 0
• Carbohydrates: 32
• Fiber: 2
• Protein: 14
• Cholesterol: 25