Recipe of Gordon Ramsay No-knead slow-rise sourdough pizza dough

Hello everybody, it is Drew, welcome to our recipe site. Today, we’re going to make a special dish, no-knead slow-rise sourdough pizza dough. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

No-knead slow-rise sourdough pizza dough is one of the most favored of recent trending meals in the world. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. No-knead slow-rise sourdough pizza dough is something that I have loved my entire life. They are 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. Prepare 485 g flour
2. Prepare 60 g semolina flour
3. Get 30 g rye flour
4. Prepare 13 g salt
5. Make ready 15 g olive oil or grape seed oil
6. Take 20 g sourdough starter
7. Prepare 375 g water

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!

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