Hey everyone, it is Drew, welcome to my recipe page. Today, I will show you a way to make a distinctive 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.
This sourdough pizza recipe makes a no knead long fermented pizza dough that's full of flavour. It's a fantastic way to use up the sourdough starter that you normally discard when you feed your starter. As a result you not only get a great tasting pizza but you get to reduce your kitchen waste in No-knead slow-rise sourdough pizza dough.
No-knead slow-rise sourdough pizza dough is one of the most favored of recent trending meals on earth. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions daily. No-knead slow-rise sourdough pizza dough is something which I have loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can have 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:
- Make ready 485 g flour
- Take 60 g semolina flour
- Take 30 g rye flour
- Prepare 13 g salt
- Prepare 15 g olive oil or grape seed oil
- Prepare 20 g sourdough starter
- Prepare 375 g water
Great recipe for No-knead slow-rise sourdough pizza dough. If you have no other reason to make your own sourdough starter, I'm telling you now, this is it! This no knead sourdough pizza has changed my life, and I know it will change yours as well. I'm not going to say that making this sourdough pizza is as easy as ordering out from your local pizzeria, but I really think that you'll be surprised by how easy it is.
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!
I think we're ready to make pizza dough! Adapted from Jim Lahey's "My Pizza", via several sources. 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. Notes As with all my sourdough recipes you can omit the yeast and allow the sourdough pizza dough to rise much more slowly and develop more of a tang. If you want a more 'sour' sourdough pizza crust, let the dough sit overnight in the fridge for a long slow rise.
So that is going to wrap it up for this exceptional food no-knead slow-rise sourdough pizza dough recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
