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

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 Mixing The Sourdough Pizza Dough In a medium bowl, whisk together the starter, water, and olive oil.

How to Make No Knead Sourdough Pizza Get your sourdough pizza started in the morning. Whisk together some flour, salt, and bread yeast. I like to use half unbleached white flour and half whole wheat flour. You can cook No-knead slow-rise sourdough pizza dough using 7 ingredients and 9 steps. Here is how you cook that.

Ingredients of No-knead slow-rise sourdough pizza dough

1. Prepare 485 g of flour.
2. Prepare 60 g of semolina flour.
3. Prepare 30 g of rye flour.
4. Prepare 13 g of salt.
5. It's 15 g of olive oil or grape seed oil.
6. You need 20 g of sourdough starter.
7. It's 375 g of water.

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. No-Knead Neapolitan-Style Pizza Dough Adapted from Jim Lahey's " My Pizza ", via several sources. 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. Simple Sourdough Pizza Crust: The details.

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!.

This sourdough pizza crust is … Basic! Given supply constraints, I didn't get creative with the flour mix here. If you want a more 'sour' sourdough pizza crust, let the dough sit overnight in the fridge for a long slow rise. In the morning, let it come up to room temperature then shape it. Parchment paper makes it easier to transfer the pizza from the counter to the baking pan or pizza stone.

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