No Knead Sourdough Pizza
It took many tries, but this no-knead sourdough pizza dough finally hits the sweet spot between low effort and outstanding finished pizza. It relies only on ordinary products found in most home kitchens.
INGREDIENTS
- 600g all purpose flour
- 390g water (1 2/3 cup)
- 120g sourdough starter, fed
- 14g olive oil (1 Tbsp)
- 12g salt (2 tsp)
- Plus
- 2-3 Tbsp additional flour for kneading
- 1-2 Tbsp additional oil for drizzling
- Marinara sauce
- Mozzarella, Parmesan
- Oregano or Italian seasoning
DIRECTIONS
Mixing and First Rise
Mix the ingredients together by hand, or in a mixer with the dough hook attachment, until everything is incorporated and forming a ball around the hook.
Leave the dough in the bowl and cover. Let it sit at room temperature for one hour then fold the dough over itself a few times inside the bowl using a flexible dough scraper or spatula and cover again.
Repeat the sit one hour, fold over on itself two more times for a total of three hours. When the time is up, put the covered bowl in the fridge and let it slowly rise anywhere from 8 hours to 3 days. I typically mix my dough on Friday and bake it for lunch on Sunday.
Preshape and Second Rise
When the bulk fermentation is finished, lightly oil one 3/4 sheet baking pan (this is what I do). Or several round pizza pans.
Scrape out the dough onto a floured counter and divide the dough into 1 or more pieces. The total dough weight is approximately 1140g. This makes five approx. 225g or four 285g pizzas. (You can go larger and smaller, but you may need to adjust cook time.)
Place the dough in the oiled pan and cover. Allow it to come to room temp for 30 minutes or so. With floured hands, press out the dough to fit the pan. Let the dough rest for an additional 15 minutes midway through the shaping if it keeps sprinting back.
The final proof can be at room temperature for 60-90 minutes or in the refrigerator for 8-12 hours.
Preheat oven to 475F.
For a single sheet pan pizza: Spread pizza sauce only on the dough
Put in the oven and adjust the temperature to 450F. Bake for 15 minutes and remove.
Add cheese, any toppings, and a drizzle of olive oil. Return to the oven for an additional 15 minutes or until the crust looks right and the cheese is melted and starting to brown a bit.
