Artisanal Bakers Dough

1. 1

   Whisk the flour, yeast, and salt together in a large bowl, then pour in the milk and oil.

2. 2

   Mix together with a large fork or your hands.

3. 3

   Knead once or twice to form a ball.

4. 4

   It may be sticky, but thats okay.

5. 5

   Oil a bowl and set the dough in it.

6. 6

   Lay a sheet of waxed paper loosely over the top, then cover with plastic wrap.

7. 7

   Place a clean dish towel over the bowl and allow to rise at room temperature and undisturbed for 24 hours.

8. 8

   Turn the dough once in the bowl about 3 hours before you want to use it.

9. 9

   The 24-hour fermentation process takes the place of kneading the dough.

10. 10

    When you are ready to make your pizza, divide the dough in half on a lightly floured board, then proceed with your pizza making.

11. 11

    (The dough can be frozen for up to a month; thaw at room temperature before using.)

* Per serving · 4 servings · Values may vary.

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