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No-Knead Cold-Fermented Pizza Dough
A no-knead pizza dough made with a mix of all-purpose and whole wheat flours that proves in the refrigerator.
servings: 4
total time: 8 hours
recipe by: Frankie
Ingredients
- 1 cup warm water
- 1 packet active dry yeast (2 1/4 tsp or 1/4 oz)
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 tsp salt
- 1 TBSP olive oil
Directions
- Mix the water and yeast together in a large mixing bowl. Stir in the flours and salt until thoroughly combined and a dough is formed.
- Form the dough into a ball.
- Place the dough ball in a large bowl and drizzle with the olive oil then flip the dough ball around to coat in the oil.
- Cover the bowl and refrigerate for about 7 hours.
- When ready to use take the dough out of the refrigerator and preheat your oven to 475°F. Roll or stretch the dough out onto a 16-inch pizza pan or large baking sheet then add your toppings and bake in the preheated oven for 16 to 20 minutes.
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