In celebration: 20% off sitewide for Jo’s birthday! Shop the sale.

Good things go quickly—psst, we're almost out of these spring favorites. Shop spring best sellers.

Find something to celebrate all the women in your life. Shop Mother's Day gifts.

BlogRecipes
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
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
  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.
Adapted from "Artisan Pizza and Flatbread in Five Minutes a Day Recipe: The Homemade Bread Revolution Continues" by Jeff Hertzberg and Zoë François © Thomas Dunne Books, 2011. Provided courtesy of Zoë François. All rights reserved.