No-knead slow-rise sourdough pizza dough
No-knead slow-rise sourdough pizza dough

Hello everybody, it’s Brad, welcome to my recipe site. Today, I will show you a way to prepare a special dish, no-knead slow-rise sourdough pizza dough. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

No-knead slow-rise sourdough pizza dough is only one of the most popular of current trending meals in the world. It is simple, it is fast, it tastes yummy. It’s appreciated by millions every day. No-knead slow-rise sourdough pizza dough is something which I have loved my entire life. They are nice and they look wonderful.

Based on Jim Lahey's No-Knead Pizza Dough, this slow-rise pizza dough recipe creates a crust that's crispy, bubbly, chewy in the middle, and full of yeasty flavor. I think we're ready to make pizza dough! Adapted from Jim Lahey's "My Pizza", via several sources.

To begin with this recipe, we must prepare a few components. You can cook no-knead slow-rise sourdough pizza dough using 7 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make No-knead slow-rise sourdough pizza dough:
  1. Take 485 g flour
  2. Make ready 60 g semolina flour
  3. Take 30 g rye flour
  4. Get 13 g salt
  5. Prepare 15 g olive oil or grape seed oil
  6. Get 20 g sourdough starter
  7. Make ready 375 g water

Simple Sourdough Pizza Crust: The details. This sourdough pizza crust is … Basic! Given supply constraints, I didn't get creative with the flour mix here. Turn the dough onto a floured work surface and knead by hand for a few seconds to form a smooth, round dough ball.

Instructions to make No-knead slow-rise sourdough pizza dough:
  1. Add all dry ingredients to a large bowl and mix. Add oil and sourdough starter.
  2. Mix with your hand until the dough comes together and no more dry flour can be seen.
  3. Cover the bowl with plastic wrap (I used a shower cap!).
  4. Let the dough rise slowly at room temperature for 24 hours. Fold it twice in between that time (e.g. After 2–8 hours and after 12–18 hours). Note that rising time may be shorter if it's hot in your house!
  5. This is a photo of folding the dough. If the dough is too soft/sticky to handle, leave it in the bowl and fold it with a dough card or something similar.
  6. After the 24 hours is up, scrape out the dough onto a floured surface and cut into three portions.
  7. Form each portion into a round ball and let rest another 30 minutes. This makes it easier to work with.

(I put mine into separate bowls and cover with wrap. If you aren't planning to make 3 pizzas, you can store the unused dough in the fridge for another day or two. Just pull it out when you're ready to bake the pizza.)

  1. Last, stretch out the dough into the desired shape and place on a baking pan. Add your toppings and bake! I bake mine at 250C (about 475F) for about 15 minutes, but keep an eye on it because the time can change depending on your oven and how thick your pizza is.
  2. Pull out your pizza and dig in!

I've had some success converting pizza dough recipes to sourdough in the past, i did it for the SE Sicilian style. Patrick Ryan is back with a new recipe video which shows you how to use some of your sourdough starter in a delicious no knead, no fuss sourdough pizza. Make sure to subscribe to our YouTube channel to keep up to date with all of chef recipe series. Start the day before you plan to make your pizza. Mix all the ingredients in a bowl with the help of a dough scraper.

So that’s going to wrap this up with this exceptional food no-knead slow-rise sourdough pizza dough recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!