My recipe is based on the no-knead bread recipe originally developed by Jim Lahey at the Sullivan Street Bakery in New York City. Here, I’ve added whole wheat flour to up the nutritional value and modified the amounts to make a dough that’s perfectly proportioned for making sheet pan pizza. Since whole wheat flour absorbs more water than white flour, it is best to stick to about 30 percent whole wheat to white flour. This is just enough to add some nutty, wheaty flavor to the dough, but more than that makes the crust a bit stodgy. Once you’ve tried this no-knead dough, there’s no going back.
Tips for Success
“Instant” yeast (not fast rising yeast) is actually a separate strain of yeast designed to be mixed with dry ingredients. If you can’t find it, simply substitute the equivalent amount of traditional dry yeast softened in 2 tablespoons of warm water. If your plans change, the dough will keep for up to 3 days, covered well, in the refrigerator. When ready to make your pizza, pat out the dough in the pan and let it warm at room temperature for 20 to 30 minutes while you prep the toppings and heat the oven. Looking for another recipe to try? Make this Easy No-Knead Pizza Dough!
Pizza Recipes to Try
Homemade Pizza Spinach and Artichoke Sheet Pan Pizza Shaved Asparagus and Potato Pizza
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. Place a piece of plastic wrap directly against the surface of the dough so it doesn’t dry out and let it rise for 2 to 3 hours or up to 12 hours at room temperature until it has doubled in size. If your plans change and you’re not using the dough right away, once the dough has risen, deflate the dough and transfer it to the fridge, still with plastic wrap pressed against the surface; it will keep for about 3 days. Remove from the fridge about 30 minutes before shaping.
