Tavern-Style Sourdough Pizza (Thin Crispy Pizza Crust)

Servings: 2 medium-large pizzas

• 350 grams Water, (preferably lukewarm)
• 110 grams Sourdough Starter, (active and bubbly)
• 500 grams All Purpose or Bread Flour
• 10 grams Salt

Day 1

1. To Make the Dough: In a large bowl, stir together the lukewarm water, sourdough starter, and salt.
2. Add in the flour, use your hand like a spatula to mix until the flour is completely incorporated, and there are no flour lumps. Cover with a kitchen towel or saran wrap, then set aside at room temperature for 30 minutes.
3. The First Fold: After the first rest, it's time for the first lift and fold. Remove the cover, then gently pull up one side on the dough to then fold over into the center. Turn the bowl slightly and repeat. Repeat the lift & fold method a total of 8 times. Then, cover and rest for 30 minutes.
4. The Second Fold: After the second rest, repeat the lift and fold method same as before, then rest an additional 30 minutes. The dough should be more smooth and elastic. If not, repeat one more time.
5. ‍The Final Rise: Cover the dough with saran wrap to set out at room temperature for 4-16 hours, until doubled in volume.

- The timing will depend on the temperature of your kitchen/time of year (i.e. summer or winter) and strength of your sourdough. For instance, you can start this dough early morning during the hot summer months and have it ready by the evening. During winter months, I'll let it rise on the counter overnight.

Day 2 (or later if making same day)

1. Shape the Pizza Dough: Gently transfer the dough to a clean, floured surface. (You want to be careful to pull from the edges and DO NOT punch down the dough, or you will loose the air pockets that were created during fermentation.)
2. Gently separate the dough into 2 equal portions. Using the stickiness of the dough on the clean surface to your advantage, gently roll each portion into a tight ball. (Tip: Use your pink finger to press the bottom of the dough inward as you shape it into a ball.)
3. Place the dough balls into a large baking pan generously coated in flour, cover, then transfer to the fridge for at least 4 hours (up to overnight).

To Cook:

1. Preheating the OVEN: Preheat oven to 500F. place a large baking pan or pizza stone in the oven as it preheats.
2. Preheating the PIZZA OVEN: Heat up until temperature reaches at least 500F (you can test this by using an infrared thermometer or allowing it to heat up for at least 15 minutes).
3. Place one dough ball on a lightly floured surface, then use your fingers to press into the dough to outline the crust. If you feel comfortable, you can carefully toss the dough in the care to stretch out. Stretch out the dough as thin as possible, using flour or cornmeal to prevent the dough from sticking to the pizza peel.
4. Half-Bake + Assembling the Pizza: Bake the pizza just until the dough is no longer sticky. The bottom should be baked enough that it no longer sticks to the peel. Use your hands or a rolling pin to press out the pizza dough super thin. Add your favorite toppings. ‍
5. Baking in the OVEN: Bake for 6-12 minutes, then (optional) broil 1-2 minutes, until desired crust. Enjoy!‍
6. Baking in the PIZZA OVEN: Cook for 40-60 seconds, then pull out to twist 180 degrees and cook an additional 30-60 seconds, until desired crust.