All questions

A question about a recipe: Jim Lahey's No-Knead Pizza Dough

51006ece 27c9 4bd0 8cd2 b3efda667fcc  food52 01 30 12 3449

I have a question about the recipe "Jim Lahey's No-Knead Pizza Dough" from Genius Recipes.
Has anyone attempted this with whole wheat flour?

asked by LilRhodyisCookin' over 6 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

4 answers 4475 views
Kristen Miglore
Kristen Miglore

Kristen is the Creative Director of Food52

added over 6 years ago

I haven't tried this recipe with whole wheat flour but in his book Lahey recommends using 1/3 whole wheat to 2/3 white flour, and doubling the yeast.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

davidpdx
added over 6 years ago

I have used up to a 50-50 mixture of whole wheat and all-purpose flour for Leahy's original 2006 recipe for no-knead bread with good results; since the process is similar, I would think it would work okay for the pizza dough. I was disappointed, however, with using more than 50 percent whole wheat, as the texture got pretty crumbly, which you probably would not want in a pizza crust.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

vvvanessa
added over 6 years ago

On my first go at this recipe, I used just under 200 grams of whole wheat flour (probably a little high proportionately) and the rest in all-purpose, and I didn't change the amount of yeast, and it worked great.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Katie
added about 6 years ago

I used whole wheat flour and it worked great. I had wonderful results and no problems!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)