All set to host a memorable spring meal. Shop Easter table.

Now on newsstands—and online too—Magnolia Journal Spring 2024. Get your copy.

Join us March 8-9 & 15-16 for Spring at the Silos. Learn more.

Zoe Bakes Master Dough

No-Knead Artisan Master Dough

byZoë François
Total 2 hours (includes rising time)
Active 10 mins
Makes about 4 pounds of dough
  • 3 cups (710 milliliters) lukewarm water
  • 1 1/2 tablespoons Platinum Yeast
  • 1 tablespoon kosher salt (or to taste)
  • 6 1/2 cups (910 grams) all-purpose flour
  • Cornmeal or parchment, for the pizza peel
  1. In a 5-quart container, mix together the warm water, yeast, and salt. Add the flour, then use a spoon, Danish dough whisk, or stand mixer fitted with paddle attachment to mix until uniform. Cover (not airtight) and allow to rise at room temperature for about 2 hours.
  2. The dough can be shaped and baked after the 2-hour rise or refrigerated in a lidded container (not airtight) for up to 14 days. The dough will be easier to work with after at least 4 hours of refrigeration.