I got this recipe from my coworker who mentioned Jim Lahey and Mark Bittman, two names that really did not compute into anything in my mind, but when she said No-Knead, I was intrigued! Perhaps the hardest part about this whole process is leaving the dough alone.
No-Work Mostly Whole Wheat Pizza Dough
(Adapted from Mark Bittman's The Food Matters Cookbook)
ingredients
- 2 cups whole wheat flour
- 1 cup all-purpose flour
- 1/2 tsp. instant dry yeast activated in 1/2 cup warm water
- 1 tsp. salt
- 2 Tbs. olive oil or vegetable oil
- 1 cup water (at room temperature)
- Combine first four ingredients plus 1 tablespoon olive oil in a large bowl. Stir in water. The dough should be relatively sticky and wet, like biscuit batter.
- Scrape down the sides of the bowl, cover, and put it in a warm spot. Let the dough sit for at least 6 or up to 12 hours.
- When you're ready, heat the oven. Generously oil a baking sheet. Dust your hands with a little white flour and fold the dough over in the bowl a few times. It will be sticky, but don't use too much flour. Dust your hands again only when absolutely necessary and use a light, gentle touch. Gently press the dough into the baking sheet.
- Brush the top of the pizza with a little olive oil, cover, and let sit while you get the toppings together, but no more than 60 minutes or so.
- Bake at 400F, for about 20 minutes.
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