Recipe: Perfect No-knead slow-rise sourdough pizza dough

No-knead slow-rise sourdough pizza dough. 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. Homemade pizza dough is easy, and tastes great… you just need a little bit of patience.

Scrape the dough into a clean bowl, big enough to let the dough rise to at least double. 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. You can have No-knead slow-rise sourdough pizza dough using 7 ingredients and 9 steps. Here is how you achieve it.

Ingredients of No-knead slow-rise sourdough pizza dough

1. Prepare 485 g of flour.
2. You need 60 g of semolina flour.
3. It's 30 g of rye flour.
4. Prepare 13 g of salt.
5. Prepare 15 g of olive oil or grape seed oil.
6. Prepare 20 g of sourdough starter.
7. Prepare 375 g of water.

Gently pick up the dough and fold it over on itself several times, cover it again, and let it rise for another hour. 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. I don't see mine rise much then either and it doesn't matter so long as you see a good rise during the first several minutes that the dough is in the. No-Knead Sourdough Bread. by: Posie (Harwood) Brien.

No-knead slow-rise sourdough pizza dough instructions

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!.

After this rise, scoop the dough out onto a lightly floured surface. 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. Knead this dough only very slightly, instead relying on a long fermentation time and periodic folding This recipe calls for a sourdough starter. 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. This no-knead pizza dough is so easy and can be made days in advance!

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