Hey everyone, it’s John, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, no-knead slow-rise sourdough pizza dough. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

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.

No-knead slow-rise sourdough pizza dough is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. No-knead slow-rise sourdough pizza dough is something that I have loved my whole life. They’re fine and they look wonderful.

To begin with this particular recipe, we must prepare a few components. You can have no-knead slow-rise sourdough pizza dough using 7 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make No-knead slow-rise sourdough pizza dough:

1. Get 485 g flour
2. Take 60 g semolina flour
3. Make ready 30 g rye flour
4. Get 13 g salt
5. Prepare 15 g olive oil or grape seed oil
6. Get 20 g sourdough starter
7. Make ready 375 g water

I like to use half unbleached white flour and half whole wheat flour. Simple Sourdough Pizza Crust: The details. This sourdough pizza crust is … Basic! Given supply constraints, I didn't get creative with the flour mix here.

Instructions to make No-knead slow-rise sourdough pizza dough:

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!

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. Add your sauce and toppings to the dough, then slide onto the very hot pizza stone in the oven. It's done when the crust is golden brown and the cheese is completely melted. Remove from the oven and repeat with your remaining dough.

So that is going to wrap it up for this special food no-knead slow-rise sourdough pizza dough recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!