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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.