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


No-knead slow-rise sourdough pizza dough. I think we're ready to make pizza dough! Adapted from Jim Lahey's "My Pizza", via several sources. If you have no other reason to make your own sourdough starter, I'm telling you now, this is it!

No-knead slow-rise sourdough pizza dough 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 Based on Jim Lahey's No-Knead Pizza Dough, this slow-rise pizza dough recipe creates a crust that's crispy, bubbly, chewy in the middle, and full of yeasty flavor. You can cook 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. It’s 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. You need 15 g of olive oil or grape seed oil.
  6. It’s 20 g of sourdough starter.
  7. Prepare 375 g of water.

Great recipe for No-knead slow-rise sourdough pizza dough. Simple Sourdough Pizza Crust: The details. This sourdough pizza crust is … Basic! Given supply constraints, I didn't get creative with the flour mix here.

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!.

For a faster rise, place the dough in a warm spot, or double the yeast. For two thin-crust pizzas, divide the dough in half, and shape each into a flattened disk. The end result is a pizza dough that compares to some of the top pizzeria's in the country. I recently discovered Jim Lahey's no knead bread recipe. By far the best I have yet tried.

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