Hello everybody, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, no-knead slow-rise sourdough pizza dough. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
No-knead slow-rise sourdough pizza dough is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It is easy, it’s fast, it tastes delicious. No-knead slow-rise sourdough pizza dough is something which I have loved my whole life. They are nice and they look fantastic.
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. Yes, this is a great pizza dough recipe, and it makes amazing, chewy pizza with a crisp bite, but it's not limited to just pies.
To begin with this particular 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 can achieve it.
The ingredients needed to make No-knead slow-rise sourdough pizza dough:
- Prepare 485 g flour
- Take 60 g semolina flour
- Prepare 30 g rye flour
- Prepare 13 g salt
- Get 15 g olive oil or grape seed oil
- Prepare 20 g sourdough starter
- Take 375 g water
Homemade pizza can taste as good or better than your favorite pizzeria. Sourdough will make an outstanding crust for your pizza. We love making pizza dough in the bread machine to have it knead and rise the dough. Delicious no knead sourdough bread; a true sourdough flavour and open crumb.
Instructions to make No-knead slow-rise sourdough pizza dough:
- Add all dry ingredients to a large bowl and mix. Add oil and sourdough starter.
- Mix with your hand until the dough comes together and no more dry flour can be seen.
- Cover the bowl with plastic wrap (I used a shower cap!).
- 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!
- 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.
- After the 24 hours is up, scrape out the dough onto a floured surface and cut into three portions.
- 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.)
- 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.
- Pull out your pizza and dig in!
Sourdough does take time, albeit most of which is hands off while I leave the dough to do its thing; either the bulk rise or proof, but I do need to be around at the right time, so a bit of planning is necessary. This no-knead pizza dough is laughably easy. Just whisk flour, yeast and salt in a bowl, add water and stir. When ready to make your pizza, pat out the dough in the pan. Traditionally bread dough is kneaded by hand or using a mixer until the dough softens and becomes elastic.
So that’s going to wrap it up with this special food no-knead slow-rise sourdough pizza dough recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
