Same-Day Thin & Crispy Pizza Dough

• 300 g cold water
• 300 g flour
• 10 g fresh yeast
• 10 g honey
• 500 g cold water
• 1000 g flour
• 25 g sea salt
• 20 g extra virgin olive oil
• rice flour
• tomato sauce, to taste
• extra virgin olive oil, to taste
• Parmesan cheese, to taste
• fresh mozzarella, to taste
• black pepper, to taste
• fresh basil, to taste

Preparation

1. Step 1

   1:08
   Prepare a poolish by combining 300 g cold water, 10 g fresh yeast, and 10 g honey in a container. Stir with a spoon until the yeast is fully melted and incorporated.
2. Step 2

   1:41
   Add 300 g flour to the poolish mixture and stir briefly until it comes together into a rough mixture. Cover the container, poke a couple of holes in the cover, and let it rest at room temperature for 1 to 2 hours until it doubles in size and develops bubbles.
3. Step 3

   2:11
   In a large bowl, add 500 g water. Add the fermented poolish and stir with a spoon until fully dissolved and the water turns milky white.
4. Step 4

   2:42
   Add 1 kg flour to the bowl and mix until no dry flour or visible water remains. Turn the shaggy dough out onto the counter.
5. Step 5

   3:31
   Add 25 g sea salt to the dough and work it in by kneading until the dough begins to become sticky.
6. Step 6

   3:41
   Add 20 g extra virgin olive oil to the dough. Incorporate it by repeatedly folding and pressing the dough (flipping it over and pressing down) until fully absorbed and the dough is smooth. The hands should not be overly sticky at the end.
7. Step 7

   4:13
   Lightly oil the surface of the dough with a small amount of the remaining olive oil. Cover and let rest for 20 minutes.
8. Step 8

   4:32
   After resting, divide the dough into portions of approximately 200 g each. Shape each portion into a tight ball by pulling the dough and pinching it closed at the bottom. Place the balls on an oiled sheet pan or in a container, spacing them about three fingers apart. Cover and let proof at room temperature for 2 to 3 hours (or until doubled in size), depending on ambient temperature.
9. Step 9

   6:48
   Preheat the home oven to its maximum temperature (around 300 °C if possible) with a baking stone, steel, or inverted baking sheet placed on the bottom rack or directly on the heat source. Allow it to preheat for about 1 hour so the surface gets very hot.
10. Step 10

    7:53
    Generously dust the work surface with rice flour. Using a spatula, carefully release a proofed dough ball from its container by cutting around the edges. Flip it onto the floured surface. Gently press and stretch the dough, starting from the center and working outward to form a very thin crust. For an ultra-thin result, use a rolling pin, rolling in multiple directions while holding one end. Remove any excess flour from the surface.
11. Step 11

    9:41
    Top the stretched dough with a thin layer of tomato sauce, a drizzle of olive oil, a sprinkle of Parmesan cheese, a few small pieces of fresh mozzarella (not too close to the edge or in excess), and a pinch of black pepper.
12. Step 12

    10:11
    Gently pinch the edges of the dough to form a slight rim. Transfer the topped pizza to the preheated oven (using a peel or the inverted baking sheet) and bake until the mozzarella begins to bubble and the crust is golden, crisp, and crunchy. Cooking time will be short due to the high heat and thin crust.
13. Step 13

    10:41
    Remove the baked pizza from the oven. Top with chopped fresh basil, an additional drizzle of olive oil, and extra black pepper to taste. Slice and serve immediately.