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. | |