Pour room temperature water into a large mixing bowl, preferably with a lid.
280 grams water
Add levain
130 grams levain
Mix with hands to disperse.
Add flour and mix to bind.
500 grams bread flour
Cover with a lid and let rest for 30 mins. This process is to “Autolyze” the dough. Without adding any other ingredients, it allows the flour to fully absorb all the liquid and makes it easier to work with.
Set timer for 30 minutes
Add salt and olive oil after the dough has autolyzed and mix to incorporate.
18 grams sea salt, 14 grams olive oil
The dough is now ready for bulk fermentation where it will develop its full body! It will take 2 hours for bulk fermentation with ambient temperatures between 70-80 degrees Fahrenheit
Put dough balls into 4 separate greased containers and let proof for 3 hours. If proofing for longer than 3 hours, place containers in refrigerator up to 24 hours. The dough becomes more sour the longer it proofs in the fridge. Dough should be brought back to room temperature before shaping.Set timer for 180 minutes
Stretching dough
Preheat oven to the highest setting with either a pizza steel or stone. Make sure your oven has reach the correct temperature before stretching your dough.
On a well floured surface, gently turn out your dough. With your fingertips, GENTLY press the outer edge to make the pizza crust, keeping as many air pockets as you can. See Stretching pizza dough in the Tips & Tricks section.
Working from the center, gently flatten the rest of the dough to increase your pizza to about 10 inches / 25 cm or to your preferred thickness. Remember, the dough will puff up in the oven. You can use your well-floured knuckles to assist with increasing the size of your circle.
Place your pizza dough on a pizza peel that is dusted GENEROUSLY with cornmeal. The cornmeal prevents the dough from sticking to the peel, making it easier to transfer onto the hot pizza steel / stone.
Add toppings. See Easy tomato sauce for pizza. (It's thick so it doesn't make your dough soggy, ensuring that the crust will stay crisp.) DO NOT oversaturate your dough. Otherwise you'll end up with a soggy pizza!
Depending on your oven temperature, bake for 7-8 minutes until the crust is to your liking.
Remove Pizza with pizza peel
Garnish with fresh basil and oregano
Briefly cool on a wire rack before serving. Placing it directly on a plate accumulates moisture from the heat and results in a soggy bottom.
Video
Nutrition
Calories: 300kcal
Keyword best pizza crust ever, New York Style pizza, pizza, Sammy Wongs Kitchen, Sourdough, Sourdough pizza, Thin Crust pizza, thin crust pizza dough
Tried this recipe?Let me know how it was or if you have any questions or suggestions!