No-knead slow-rise sourdough pizza dough. Based on Jim Lahey's No-Knead Pizza Dough, this slow-rise pizza dough recipe creates a crust that's crispy, bubbly, chewy in the middle, and full of yeasty flavor. 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.
Create some people, cooking is indeed work which is quite soft. Besides they are indeed like cooking and have talents cooking that is very good, they are also creative in integrating each dish so that it becomes dish yummy. But there are those who cannot can cook, so they must ask and see recipes that are easy to follow.
I think we're ready to make pizza dough!
Adapted from Jim Lahey's "My Pizza", via several sources.
The end result is a pizza dough that compares to some of the top pizzeria's in the country.
You can make No-knead slow-rise sourdough pizza dough use 7 ingredients and 9 the steps. Here guides how you make it.
The main ingredient No-knead slow-rise sourdough pizza dough as follows:
- Prepare 485 g of flour.
- Prepare 60 g of semolina flour.
- Prepare 30 g of rye flour.
- You need 13 g of salt.
- Provide 15 g of olive oil or grape seed oil.
- Prepare 20 g of sourdough starter.
- Prepare 375 g of water.
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 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. Turn the dough onto a floured work surface and knead by hand for a few seconds to form a smooth, round dough ball. Patrick Ryan is back with a new recipe video which shows you how to use some of your sourdough starter in a delicious no knead, no fuss sourdough pizza.
How 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!.
Make sure to subscribe to our YouTube channel to keep up to date with all of chef recipe series. Start the day before you plan to make your pizza. Mix all the ingredients in a bowl with the help of a dough scraper. You don't need to knead the dough just make sure you combine all the ingredients well untill you don't see any flour bits in the dough. Instead of kneading by hands or with a kneading machine, let the rough pizza dough rest on the side.