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

Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, no-knead slow-rise sourdough pizza dough. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Homemade pizza dough is easy, and tastes great… you just need a little bit of patience. Adapted from Jim Lahey's "My Pizza", via several sources. Scrape the dough into a clean bowl, big enough to let the dough rise to at least double.

No-knead slow-rise sourdough pizza dough is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. No-knead slow-rise sourdough pizza dough is something which I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this particular recipe, we must first 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 that.

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

This sourdough pizza dough recipe is very easy to prepare and very delicious. Knead dough over the flour until soft, supple, and no longer sticky (adding additional flour as needed). It does break down sugars etc. If sourdough is working for you, try a longer slow fermentation in the fridge.

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!

A simple EASY recipe for No-Knead Sourdough Bread made with your own homemade sourdough starter that rises overnight and is baked the next morning. Knead this dough only very slightly, instead relying on a long fermentation time and periodic folding This recipe calls for a sourdough starter. Traditionally bread dough is kneaded by hand or using a mixer until the dough softens and becomes elastic. As I understand it, what takes place during the kneading is the development of elastic gluten strands in the dough. Having trouble with getting your sourdough bread to rise?

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