No-knead slow-rise sourdough pizza dough. 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. Homemade pizza dough is easy, and tastes great… you just need a little bit of patience.
Have you tried sourdough pizza bases? Trust jeremy on this one, sourdough pizza is something to be reckoned with. Delicious no knead sourdough bread; a true sourdough flavour and open crumb. 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
- You need 485 g of flour.
- Prepare 60 g of semolina flour.
- Prepare 30 g of rye flour.
- You need 13 g of salt.
- Prepare 15 g of olive oil or grape seed oil.
- You need 20 g of sourdough starter.
- You need 375 g of water.
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. Very easy to make pizza with a long fermentation. Divde the dough into three equal pieces and shape into balls. Take one of the balls and with the heel of your hand in the centre start pushing the dough away from you.
No-knead slow-rise sourdough pizza dough instructions
- 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!.
Maintaining your sourdough starter No matter what kind of dough you're making - whether it's for pizza or otherwise - a key part of Knead the pizza dough Once rested, dust your work surface with flour and begin to knead the dough. No-knead bread gets its power from a long, slow rise at room temperature. Mix up the dough in the morning and let it sit for at least six hours before shaping and rising for one hour more. The doughs at the end of the bulk fermentation still looked different, with S&F's surface being bubbly but smoother, while No Knead had one large popped bubble and a rougher looking texture. No Knead dough on left; S&F dough on right.