Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, no-knead slow-rise sourdough pizza dough. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look 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 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.
No-knead slow-rise sourdough pizza dough is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. No-knead slow-rise sourdough pizza dough is something which I have loved my whole life. They’re fine and they look wonderful.
To begin with this recipe, we must prepare a few components. 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:
- Get 485 g flour
- Prepare 60 g semolina flour
- Make ready 30 g rye flour
- Get 13 g salt
- Make ready 15 g olive oil or grape seed oil
- Get 20 g sourdough starter
- Make ready 375 g water
Given supply constraints, I didn't get creative with the flour mix here. It gives my Best-Ever No-Knead Pizza Dough a run for its money. Sourdough pizza crust is simply a crust that uses a sourdough starter instead of yeast to leaven the crust. The end product is a delicious crust that is both crispy and chewy and has all those natural airy bubbles.
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!
Sourdough pizza crust is simply a crust that uses a sourdough starter instead of yeast to leaven the crust. The end product is a delicious crust that is both crispy and chewy and has all those natural airy bubbles. I think we're ready to make pizza dough! Adapted from Jim Lahey's "My Pizza", via several sources. 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.
So that is going to wrap it up for this special food no-knead slow-rise sourdough pizza dough recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
