Whole wheat no knead overnight pizza dough for 2 pizza of 10-11" **The easiest and only whole wheat pizza dough recipe you’ll ever need**
I would start with a story but let's be honest, we're all in a rush to make our own pizzas during these hungry, lock-down, weird times and gobble them down like there's no tomorrow. Fret not. I'll cut to the chase. Let's talk in the comments section, ya?
Here we go....
Ingredients:
!!This recipe makes a 780 grams dough, make two or three pizzas after dividing them equally!!
2 2/3 cups (320g) whole wheat flour/ atta
1 1/3 cups (150g) strong bread flour/ ferine de blé (T65 flour) if not available then all-purpose flour can be substituted. I use T65 flour https://amzn.to/2Piyu0T
1 1/2 tsp active dry yeast/ instant dry yeast*
1 1/2 tsp salt
1 1/2 cups warm water
1 tsp olive oil
Some corn meal/ polenta for sprinkling on work surface for crispy crust
Method:
Mix all dry ingredients together and keep in a bowl except olive oil and yeast.
*If using instant dry yeast, skip the step below and mix everything together.
In a large mixing bowl activate the yeast in all of the warm water till bubbling (this should take around 8-10 mins).
Dunk all the ingredients (except oil) in and mix with spatula till combined and starting to form a dough.
Keep the spatula aside and knead with hands for a maximum of
1 minute till it forms a ball and the bowl has no crumbs of flour left.
Pour the olive oil on it and coat well. Let it sit for the
whole night sealing the bowl with a cling wrap on top. Below is how it's going
be the next day. What a beauty!!
De-gas and punch a few times when you're ready to start rolling your pizza base. Divide into 2 equal balls and roll out with a rolling pin.
Sprinkle some polenta/ corn meal on your pizza plate (if you don't have one, you can use any aluminum lid that is used in your kitchen) and pick the rolled base onto the plate.
Follow the plate or your kitchen lid along the round edge with your fingers and create a bed for the sauce, cheese and other good stuff that'll go over it.
Brush generously with extra virgin olive oil and make light pokes with a fork. Your base is ready to be assembled with the toppings.
Preheat the oven to 245°C for at least 20 mins because pizza loves high temperature. Let it bake for 20-30 mins while keeping an eye on it. Whole wheat takes longer to cook n crisp.
When you take the pizza out knock/ tap the edges to hear hollow sound coming from it, if the sound isn't hollow n still dense, put it back in. Your pizza is ready to be devoured when hollow sound is what you hear!
Overnight Whole Wheat Pizza Dough
Ingredients:
- 2 2/3 cups (320g) whole wheat flour/ atta
- 1 1/3 cups (150g) strong bread flour/ ferine de blé (T65 flour)
- 1 1/2 tsp active dry yeast / instant dry yeast*
- 1 1/2 tsp salt
- 1 1/2 cups warm water
- 1 tsp olive oil
- Some corn meal/ polenta for sprinkling under crust while rolling
Activate your yeast in all of the warm water and let it bloom for 10 mins.
*Skip the above step if using instant yeast.
Mix all the ingredients together except oil.
Mix with spatula then with hand for about a minute till it forms a dough ball.
drizzle olive oil and coat. Let sit for the whole night.
Use the next day when you're ready.
Divide in equal parts of two or three, sprinkle generous amount of polenta and roll out to form pizza crust.
Transfer to pizza sheet/ flat baking sheet.
Top it with sauce, cheese, toppings and bake for 20- 30 minutes based on size at 230-240 C.
**Pro Tip. If you've been lazy/ forgot to make the dough the night before, mix all ingredients in whenever you wake up, just add a tsp of sugar and incorporate the olive oil in the dough while kneading. Increase kneading time to 5 minutes. Let the dough rest for at least 2- 3 hours after which it's ready to be processed.
I buy my specialty flours from https://www.josefmarc.in/
Get yours too, they're delivering during lock down in India
only.
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