No-Knead Whole Wheat Pizza Dough

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.

Seriously?

Seriously.

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

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Ingredients

• 350g whole wheat flour
• 650g all-purpose flour ((unbleached, unbromated is preferable))
• 1/2 teaspoons instant yeast
• 4 teaspoons kosher salt or sea salt
• 3 cups water (room temperature)

Directions

Step 1

Measure ingredients and pour into a large plastic container with a tight-fitting lid.

Step 2

Slowly pour in water, stirring with a spoon - or hands, if that's easier - until it comes together into a rough ball.

Step 3

Cover and let dough sit overnight until it approximately doubles in bulk.

Step 4

Dough will be rather sticky, so use additional all-purpose flour to divide dough into four equal pieces. Wrap in plastic wrap and zipper bags. Can be used within a few days or frozen. To defrost, simply toss in fridge overnight and use the next day.

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!