No-Knead Whole Wheat Flax Pizza Dough
 
 
Ingredients
  • 550 grams all-purpose flour, about 4 cups
  • 270 grams whole wheat flour, about 2 cups
  • 2 tablespoons ground flax seed
  • 2½ teaspoons salt
  • ¼ + ⅛ teaspoon active dry yeast
  • 2½ cups water
Instructions
  1. In a large bowl, whisk all ingredients together except water. Gradually add water and stir with a wooden spoon until all of the flour is incorporated. Use hands if necessary to bring dough together. Cover bowl with plastic wrap and let rise at room temperature for 18-20 hours. Dough should double and appear bubbly when ready. Divide and form dough into 2 mounds. Cover with plastic wrap and allow dough to rest another 20-30 minutes, until dough is pliable.
  2. This makes enough for 2 12"-14" pizzas. I usually use half of the dough on one day and freeze the remaining half for another day.
Notes
adapted from Jim Lahey's No Knead Pizza Dough
Recipe by at https://dev.gatheranddine.com/cremini-fontina-pizza/