Hello everybody, 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. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
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. Patrick's pizza dough may take a little bit of forethought, but it really is a no-fuss, no-knead, ALL the flavour pizza base that you throw together, forget.
No-knead slow-rise sourdough pizza dough is one of the most well liked of current trending foods on earth. It is appreciated by millions daily. It is easy, it’s quick, it tastes delicious. They are nice and they look wonderful. No-knead slow-rise sourdough pizza dough is something which I’ve loved my entire life.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook 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:
- Get 485 g flour
- Make ready 60 g semolina flour
- Prepare 30 g rye flour
- Make ready 13 g salt
- Make ready 15 g olive oil or grape seed oil
- Get 20 g sourdough starter
- Prepare 375 g water
With this pizza dough you'll be making pizza all-the-time (I make it at least once a month). This lets the dough relax, so forming the pizza is easier. This recipe does not require the rising capabilities of sourdough, it just uses the taste Once the dough has rested, roll out into a flat round pie-like shape. Delicious no knead sourdough bread; a true sourdough flavour and open crumb.
Instructions 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 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. This no-knead, no-rise pizza dough is delicious, and so quick and easy to make! It's the only dough you'll need any time you're making homemade pizza. This pizza dough is recipe is quick and easy because there's no kneading or rising involved. This no-knead pizza dough is so easy and can be made days in advance!
So that’s going to wrap it up with this exceptional food no-knead slow-rise sourdough pizza dough recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
