No-knead slow-rise sourdough pizza dough. 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!). This sourdough pizza recipe makes a no knead long fermented pizza dough that's full of flavour.

No-knead slow-rise sourdough pizza dough It relies only on ordinary products found in most home kitchens. No-Knead Neapolitan-Style Pizza Dough Adapted from Jim Lahey's " My Pizza ", via several sources. The evening before cooking the pizza, prepare the dough. You can cook No-knead slow-rise sourdough pizza dough using 7 ingredients and 9 steps. Here is how you cook it.

Ingredients of No-knead slow-rise sourdough pizza dough

  1. Prepare 485 g of flour.
  2. It’s 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. You need 20 g of sourdough starter.
  7. Prepare 375 g of water.

In a large bowl combine the flours, salt, sourdough starter, or yeast and yoghurt, and water. Use a tablespoon to bring the ingredients together into a "shaggy" dough. Mixing The Sourdough Pizza Dough In a medium bowl, whisk together the starter, water, and olive oil. Add the flour and salt and stir to thoroughly combine.

No-knead slow-rise sourdough pizza dough step by step

  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!.

The dough will feel soft and sticky but that is exactly how it should be. Here's the simple sourdough pizza crust play-by-play: As always, a scale is essential for best results. You need water, flour, salt, and sourdough starter. Stir to combine; then add … Mix in the flour with a Danish dough whisk or a heavy duty stand mixer. Cover (not airtight) and allow it to rest at room temperature until the dough rises, two hours or more (sourdough can take a lot longer to rise than commercial yeast.


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