Ultimate No Knead Whole Wheat Pizza Dough Recipes

ULTIMATE NO-KNEAD WHOLE WHEAT PIZZA DOUGH

Steps:

• In a large mixing bowl combine the flour, yeast, and salt. In a liquid measuring cup combine the water, oil, and honey. Gradually add the water mixture to the flour, stirring until incorporated and a shaggy dough forms. You may need to use your hands.
• Shape the dough into a rough ball and transfer to large clean bowl. Cover with plastic wrap and let rise at room temperature until doubled in size, about 1 1/2 hours. You can also let the dough ferment in the fridge overnight. Remove from the fridge and let come to room temperature, about 2 hours, before using.
• Transfer the dough to a well-floured work surface. Divide into 2 equal portions. Take one portion of dough and gather 4 corners to the center to create 4 folds. Turn seam side down and roll into an even ball. Repeat with remaining half of dough. Let the dough rest, covered, until soft and pliable, about 30 minutes.
• At this point the dough can be wrapped in plastic and refrigerated for up to 3 days. Unwrap and let rest at room temperature, covered in plastic, for 2 to 3 hours before shaping. Freeze the dough, individually wrapped in plastic and placed in ziptop bags, for up to 1 month. Defrost in the fridge overnight then allow to sit at room temperature as directed before shaping.
• Place a baking stone on the bottom rack of the oven and preheat to 450°F. Place one ball of dough on a large sheet of parchment and shape and stretch until you have a thin 12-inch circle. To get the dough super thin, briefly roll with a rolling pin. Slide the dough onto a pizza peel or flat cookie sheet. Cover with a clean towel until ready to use. Brush the edges with olive oil and top with desired toppings. Bake in a 450°F oven for 12 to 15 minutes, or until desired doneness.

NO-KNEAD WHOLE WHEAT PIZZA DOUGH RECIPE

Steps:

• Mix the dough by hand: Into a large bowl, measure the flour, yeast and salt. Whisk until combined. Add the water all at once and stir with a sturdy spatula until the dough cleans the sides of the bowl; it will be sticky. Wet your hands and pat the dough to shape it roughly into a ball. Alternatively, you can mix the dough in a stand mixer -- In a mixer bowl fitted with the paddle attachment, combine the flour yeast and salt and mix on low speed for a few seconds. Add the water all at once and mix on low speed until the dough cleans the sides of the bowl; it will be sticky. Wet your hands and pat the dough to shape it roughly into a ball.
• Let the dough rise: Drizzle the top of the dough with olive oil and with your hands, pat it to spread the oil over the dough. Place a piece of plastic wrap directly against the surface of the dough so it doesn't dry out. Let rise for 12 hours, or overnight. If not using right away, deflate the dough and transfer it to the fridge, still with plastic wrap pressed against the surface; it will keep for about 3 days.
• Use the dough: Once risen, the dough is ready to be shaped into pizzas and baked. Use this dough for any pizza recipe you want to make and follow recipe instructions for shaping and baking times.

WHOLE WHEAT PIZZA DOUGH

Steps:

• Mix whole wheat flour, all-purpose flour, yeast, sugar, and salt in a large bowl using a spoon. Pour in water and oil; mix until dough no longer sticks to the bowl. Turn dough onto a lightly floured surface and knead for 5 to 8 minutes.
• Transfer dough to a greased bowl; cover bowl with a clean towel. Place bowl in the oven with the light turned on until risen, about 1 hour.