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?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Kristen is the Creative Director of Food52
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.
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.
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.
I used whole wheat flour and it worked great. I had wonderful results and no problems!
A Japanese spin on our most popular coffee recipe.
Tokyo's "Black & White" Coffee
Knife Sharpening Therapy
Don't Miss the Hits
Great Depression Cooking
Chill All Day