Your dreams of tossing flour, water, yeast and salt into a container, letting it rise overnight, and in the morning getting enough delicious pizza dough for 4 pizzas have come true.
I modified a recipe from Bon Appetit magazine to include a good measure of whole wheat flour. Too much whole wheat flour makes the pizza taste gritty, but this is juuuuust right.
No-Knead Whole Wheat Pizza Dough
- 350g whole wheat flour
- 650g all-purpose flour ((unbleached, unbromated is preferable))
- 1/2 teaspoon instant yeast
- 4 teaspoons kosher salt or sea salt
- 3 cups water (room temperature)
Need a recipe for homemade marinara to go with it? Here’s a tip: make it vegan by substituting the butter for olive oil.
So whaddaya think? Is this the easiest and healthiest dough recipe ever or do you have a better one?
PS – Five months after having my second child, I’m thrilled to be back to writing and sharing tasty recipes! Stay tuned for much more!