No-Knead Pizza Dough
Ingredients:
2 oz whole wheat flour
16 oz all-purpose flour
*about 4 cups total
1/4 tsp dry active yeast
1 1/4 tsp salt
1/4 tsp sugar
2 tbsps olive oil
1 1/2 cups warm water, if possible, use bottled water as chlorinated water can retard the yeast growth
cornmeal as needed for not sticking to pizza pan/stone
Just mix this up by hand... do not worry about kneading... it will look like crap, but time will fix everything.
Note: Rising times will vary based on the temperature. It should probably go at least 14 hours to develop enough gluten, but could take as long as 24 hours to double in size.
Once it has doubled in size... divide in 4 and make dough balls, let sit for 30-45 min then roll out into your pizza shape (makes 4 12-14 inch pizzas)... load with goodies and bake 450 deg for 12-15 min.
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