No-Knead Whole Wheat Pizza Dough

Ingredients

• 2 2/3 cups white flour
• 1 1/3 cups whole wheat flour
• 1 1/2 teaspoons instant yeast
• 1 1/2 teaspoons salt
• 1 1/2 cups water
• 1 teaspoon olive oil

Directions

1. To make the dough by hand, add the flour, yeast and salt to a large bowl, then whisk everything together. Pour in the water in one addition and use a sturdy spatula to stir until the dough pulls away from the bowl’s edges; it should still feel sticky. Dampen your hands, then gently pat the dough into a loose ball.
2. If you prefer using a stand mixer, put the flour, yeast and salt in the mixer bowl with the paddle attachment in place, and blend on low for a few seconds. Add the water all at once, then continue mixing on low until the dough comes away from the sides of the bowl; expect it to be sticky. With wet hands, pat it into a rough ball. Drizzle the olive oil over the dough, then use your hands to spread it across the top.
3. Press plastic wrap right onto the dough’s surface to protect it from drying. Leave it to rise for 12 hours, or overnight. If you are not using it immediately, gently deflate the dough and move it to the fridge, keeping the plastic wrap pressed directly on top; it will hold for about 3 days.
4. After the rise, the dough is ready to shape and bake as pizza. Use it with any pizza recipe you like, following that recipe’s directions for shaping and baking times.