Slow Rise Pizza Dough is Pizza Dough that has had the fermentation time slowed down. This makes better tasting and textured pizza. This is a quick, from scratch, no knead Pizza Dough recipe.
This Slow Rise Pizza Dough can be used in as little as 2 hours, but for best results, make it and store it overnight in the refrigerator, then use it. It can be used for many recipes. Refrigerate it in a bowl and pull off dough as needed. Let’s get stretching!
Ingredients
- Flour: all purpose works best.
- Yeast: active dry yeast or instant yeast. Do not use rapid rise or fresh yeast.
- Olive Oil.
- Salt.
- Warm water. 105 – 110 degrees F.
Instructions
Mix the warm water (somewhere in the 105-110 degrees F. temperature range,) with the yeast. Mix well and set aside for 15 minutes to proof.
In a bowl add the flour and salt and mix well.
When 15 minutes has past, add the olive oil to the yeasty water, mix and then pour immediately into the bowl with the flour and salt.
Using a wet hand, quickly, but gently mix the dough. Do the bare minimum and no not knead. Cover loosely with plastic wrap.
Let the dough sit at room temperature for 2 hours, after which the dough can be used. It is better to wait 6-10 hours at room temperature before use, for best results.
If not using the dough right away, refrigerate it. Once chilled it is easier to handle. Dough will continue to rise slowly and can be refrigerated for 1 week.
Flexibility
Slow Rise Pizza Dough is one of those recipes that sticks to the rules and offers little to no flexibility. What I mean is, in order to yield a great tasting and looking dough, you can’t alter any of the ingredients.
Uses for Slow Rise Pizza Dough
There are so many uses for this Pizza Dough – and it’s not always for a Pizza Recipe! Use it to make Mozzarella and Roasted Tomato Pizza and Flammkuchen.
Storage
Store in a refrigerator for up to a week. Any longer and the yeast will start to die and the cooked pizza crust will end up looking more like a cracker.
Freeze raw Slow Rise Pizza Dough by dividing it into small batches, brush each batch with olive oil and place in a freezer bag. Freeze for up to 3 months.
A Tip From Me
This is a high yield recipe, meaning it makes a lot of Pizza Dough. Make it on a Friday afternoon and start using it on Saturday. Use it all weekend in many of the recipes here, such as Mozzarella and Roasted Tomato Pizza.
Got Questions?
I’ve got answers – hopefully!
- Why can’t I use fresh yeast or rapid rise yeast? Fresh yeast is sold as a solid clay like block and is found in the refrigerated section of a grocery store. As it is fresh, it only lasts for about a week, after which its potency and ability to make dough rise will diminish. Unless you are going to do a lot of baking, I find this type of yeast difficult to justify buying. However, if you have some and want to use it, then do so. The Pizza Dough will have a particularly robust, yeasty flavor. Rapid rise yeast is just that, yeast that causes bread doughs to rise quickly, That is not what we want in this recipe, so rapid rise yeast should not be used.
- Will the Pizza Dough grow so much that it will spill over the container in the refrigerator? No, because there is not enough yeast in this recipe for that to happen.
- I made this Slow Rise Pizza Dough recipe, left it in the refrigerate and forgot about it, how do I know it’s fresh? Does it smell foul and has it discolored? If yes to one or both of these questions, then don’t eat it.
Slow Rise Pizza Dough
Ingredients
- 2 lbs all purpose flour preferaby unbleached
- 2 tbsp olive oil
- 2 tbsp salt
- 1.5 tbsp yeast active dry or instant
- 24 fl oz warm water between 105 – 110 degrees F.
Instructions
- Mix the warm water (somewhere in the 105-110 degrees F. temperature range,) with the yeast. Mix well and set aside for 15 minutes to proof.
- In a bowl add the flour and salt and mix well.
- When 15 minutes has past, add the olive oil to the yeasty water, mix and then pour immediately into the bowl with the flour and salt.
- Using a wet hand, quickly, but gently mix the dough. Do the bare minimum and no not knead. Cover loosely with plastic wrap.
- Let the dough sit at room temperature for 2 hours, after which the dough can be used. It is better to wait 6-10 hours at room temperature before use, for best results.
- If not using the dough right away, refrigerate it. Once chilled it is easier to handle. Dough will continue to rise slowly and can be refrigerated for 1 week.
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