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

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.

No-knead slow-rise sourdough pizza dough 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. This sourdough pizza dough recipe is very easy to prepare and very delicious. You can cook No-knead slow-rise sourdough pizza dough using 7 ingredients and 9 steps. Here is how you achieve that.

Ingredients of No-knead slow-rise sourdough pizza dough

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

Homemade pizza can taste as good or better than your favorite pizzeria. Sourdough will make an outstanding crust for your pizza. We love making pizza dough in the bread machine to have it knead and rise the dough. 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.

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!.

Traditionally bread dough is kneaded by hand or using a mixer until the dough softens and becomes elastic. As I understand it, what takes place during the kneading is the development of elastic gluten strands in the dough. Having trouble with getting your sourdough bread to rise? Very easy to make pizza with a long fermentation. Divde the dough into three equal pieces and shape into balls.

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