This no-knead pizza dough is laughably easy. Just whisk flour, yeast and salt in a bowl, add water and stir. Let rise, covered, overnight, and make your pizza. That’s it.
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.
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