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No-Knead Artisan Master Dough
byZoë François
Total 2 hours (includes rising time)
Active 10 mins
Makes about 4 pounds of dough
Ingredients
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
Directions
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.
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.