No-knead slow-rise sourdough pizza dough. Homemade pizza dough is easy, and tastes great… you just need a little bit of patience. Adapted from Jim Lahey's "My Pizza", via several sources. Learn how to make easy sourdough pizza crust.
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.
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.
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.
- It's 13 g of salt.
- You need 15 g of olive oil or grape seed oil.
- You need 20 g of sourdough starter.
- Prepare 375 g of water.
This sourdough pizza dough recipe is very easy to prepare and very delicious. Knead dough over the flour until soft, supple, and no longer sticky (adding additional flour as needed). It does break down sugars etc. If sourdough is working for you, try a longer slow fermentation in the fridge.
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!.
This pizza dough recipe is by no-knead king Jim Lahey. With this pizza dough you'll be making pizza all-the-time (I make it at least once a month). I made pizza last night and I felt the crumb was a bit short, will too much kneading shorten the crust? Have you tried sourdough pizza bases? This no-knead pizza dough is laughably easy.