prep/cooking time does not include time given for dough to rise/relax. taken from http://steamykitchen.com/blog/2008/02/19/no-knead-pizza-dough-pear-and-gorgonzola-flatbread-with-baby-arugula-and-shaved-parmesan/ I love the flavor of the dough when it has the chance to chill out in the fridge at least overnight. I also use only half the yeast - the longer you let it sit in the fridge, the less yeast you need to use. So, if I'm looking to make the flatbread same day as I make the dough, I use the full 1 1/2 tbl yeast. If I am making the dough and letting it hang in the fridge, I'll only use half the yeast. Half the yeast will be sufficient when you give it time to do it's thing, and it will taste less "yeasty."