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

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a special dish, no-knead slow-rise sourdough pizza dough. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

No-knead slow-rise sourdough pizza dough is one of the most popular of current trending foods in the world. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look fantastic. No-knead slow-rise sourdough pizza dough is something that I have loved my whole life.

Add all dry ingredients to a large bowl and mix. Mix with your hand until the dough comes together and no more dry flour can be seen. As mentioned, the other pizza recipe is not a great one, but it is fast, requires no rise and is decent.

To begin with this particular recipe, we must prepare a few ingredients. 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. Make ready 30 g rye flour
  4. Take 13 g salt
  5. Take 15 g olive oil or grape seed oil
  6. Make ready 20 g sourdough starter
  7. Prepare 375 g water

After trying this recipe, you might never make pizza dough any other way. The ingredients are simply stirred together, not kneaded, left overnight to rise, and that's it—you're ready to roll, top, and bake pizza. Once the dough has risen, you can use it immediately or refrigerate it. I generally mix up my dough the day before I need it, refrigerate it overnight, and use it the following day.

Steps 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.)
  8. 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.
  9. Pull out your pizza and dig in!

Delicious no knead sourdough bread; a true sourdough flavour and open crumb. 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.

So that’s going to wrap it up for this special food no-knead slow-rise sourdough pizza dough recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!