Chef John's No-Knead Pizza Dough

Food Wishes Blogspot 

Can make dough three days in advance 

2 oz whole wheat flour

16 oz all-purpose flour

*about 4 cups total

1/4 tsp dry active yeast

1 1/4 tsp salt

1/4 tsp sugar

2 tbsps olive oil

1-1/2 cups warm water, chlorinated water can retard the yeast growth

cornmeal as needed

Note: Rising times will vary based on the temperature. It should probably go at least 14 hours to develop enough gluten, but could take as long as 24 hours to double in size. 

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