Recette No-knead slow-rise sourdough pizza dough Senzill

No-knead slow-rise sourdough pizza dough - It was delicious !!!!! Easy to make and a crowd pleaser !!!. Today I am sharing this No-knead slow-rise sourdough pizza dough! A quick and easy dinner that is ready in under 45 minutes! 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. 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. Learn how to make an Easy No-Knead Pizza Dough recipe!

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. This sourdough pizza dough recipe is very easy to prepare and very delicious.

You can cook No-knead slow-rise sourdough pizza dough with 7 Ingredients and 9 steps. See the following guide!

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

If the dough is too dry, add some water. Knead dough over the flour until soft, supple, and no longer sticky (adding additional flour as needed). This pizza dough recipe is by no-knead king Jim Lahey. 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.

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 Sourdough Bread. by: Posie (Harwood) Brien. A riff on Jim Lahey's popular no-knead method, this bread uses a sourdough starter instead of commercial yeast. 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. This no-knead pizza dough is laughably easy.