Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, no-knead slow-rise sourdough pizza dough. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
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.
No-knead slow-rise sourdough pizza dough is one of the most well liked of recent trending foods on earth. It’s easy, it’s quick, it tastes delicious. It is enjoyed 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 fantastic.
To begin with this recipe, we must prepare a few ingredients. You can have 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:
- Make ready 485 g flour
- Make ready 60 g semolina flour
- Take 30 g rye flour
- Get 13 g salt
- Get 15 g olive oil or grape seed oil
- Take 20 g sourdough starter
- Make ready 375 g water
This sourdough pizza dough recipe is very easy to prepare and very delicious. 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.
Steps 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!
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. Preparation Whisk flour, salt, and yeast in a medium bowl. 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. Very easy to make pizza with a long fermentation.
So that is going to wrap it up with this special food no-knead slow-rise sourdough pizza dough recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
