No-knead slow-rise sourdough pizza dough. 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. Our original contribution to the no-knead bread revolution: substitute live sourdough starter for instant yeast to create the ultimate no knead artisan bread loaf.
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. With no modification, this can be the heart of crazy good calzones, hot pockets, or. Gently pick up the dough and fold it over on itself several times, cover it again, and let it rise for another hour. You can have No-knead slow-rise sourdough pizza dough using 7 ingredients and 9 steps. Here is how you cook that.
Ingredients of No-knead slow-rise sourdough pizza dough
- You need 485 g of flour.
- You need 60 g of semolina flour.
- You need 30 g of rye flour.
- Prepare 13 g of salt.
- Prepare 15 g of olive oil or grape seed oil.
- It’s 20 g of sourdough starter.
- It’s 375 g of water.
How to make the Best Pizza Dough ever without doing anything. Combine flour, sourdough starter, water, oil, sugar, milk powder, yeast, and salt in a large bowl. No-Knead Sourdough Bread. by: Posie (Harwood) Brien. After this rise, scoop the dough out onto a lightly floured surface.
No-knead slow-rise sourdough pizza dough instructions
- 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!.
Using your hand or a dough scraper, repeat the four-time folding motion, shaping the dough into a ball as you go, leaving it seam-side down. Over-kneaded dough will also tear easily; in under-kneaded dough this is because the gluten hasn't become elastic enough, but in over-kneaded dough If you think you've over-kneaded the dough, try letting it rise a little longer before shaping it. You can't really undo the damage of over-worked gluten. Having trouble with getting your sourdough bread to rise? This post will teach you everything you need to know We've all been there no matter how easy the recipe might be.