No-knead slow-rise sourdough pizza dough. Adapted from Jim Lahey's "My Pizza", via several sources. 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.
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.
No-Knead Sourdough Bread. by: Posie (Harwood) Brien.
You can have No-knead slow-rise sourdough pizza dough using 7 ingredients and 9 steps. Here is how you cook it.
Ingredients of No-knead slow-rise sourdough pizza dough
- You need of flour.
- Prepare of semolina flour.
- Prepare of rye flour.
- You need of salt.
- It's of olive oil or grape seed oil.
- You need of sourdough starter.
- You need of water.
After this rise, scoop the dough out onto a lightly floured surface. The next day, generously dust a clean kitchen surface with flour. The dough should have risen considerably and you should see visible bubbling along the sides. 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.
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!.
With no modification, this can be the heart of crazy good calzones, hot pockets, or. ; How to Knead Your Sourdough Bread. Oh boy, we're getting close here. By the end of this episode, you'll have your dough resting and rising in a warm spot…with only one step to go. Simply make the dough, let it rise overnight, and bake in the morning. It requires very little effort with big reward.