No-knead slow-rise sourdough pizza dough. 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. 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.
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. If you don't have a mixer, just stir with a big spoon or dough whisk until everything is combined. 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
- Prepare 485 g of flour.
- Prepare 60 g of semolina flour.
- It’s 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.
- It’s 375 g of water.
A simple EASY recipe for No-Knead Sourdough Bread made with your own homemade sourdough starter that rises overnight and is baked the next morning. 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. 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.
No-knead slow-rise sourdough pizza dough step by step
- 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!.
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. This pizza dough is seriously the best. It's ridiculously easy and amazingly delicious. Mix with a wooden spoon or your hands (without kneading) until the dough starts to come together into a shaggy ball. Preparation Whisk flour, salt, and yeast in a medium bowl.