No Knead Artisan Master Dough

Name: No Knead Artisan Master Dough
Ingredients: 3 cups (710ml) lukewarm water; 1 tablespoon Platinum Yeast; 1 tablespoon kosher salt (can decrease to as little as 1 teaspoon, to taste); 6 1/2 cups (910g) all-purpose flour; Cornmeal or parchment for the pizza peel or baking sheet

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Servings: 4

Ingredients

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3 cups (710 milliliters) lukewarm water1 tablespoon Platinum Yeast1 tablespoon kosher salt (can decrease to as little as 1 teaspoon, to taste)6 1/2 cups (910 grams) all-purpose flourCornmeal or parchment for the pizza peel or baking sheet

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Instructions

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Step 1

In a 6-quart container or large bowl, mix yeast, water and salt. Add the flour, then use a spoon, Danish dough whisk or stand mixer fitted with paddle attachment to mix until uniform.

Step 2

Cover (not airtight) and allow to rise at room temperature for about 2 hours.

Step 3

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 is easier to work with after 4 hours refrigeration.