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We've done this version several times and the dough is pretty damn good. I'm still fiddling with procedures, but if anyone wants an easy, no-knead, 24 hour pizza dough, I highly recommend this one:
Neapolitan-Style Pizza Crust.
I don't bother forming the pie as they say to and I just dump it on my tiles in the over at 550F, but the dough itself is pretty forgiving. I've also made it straight, without the second rise and it works fine, though waiting a bit is better.
Neapolitan-Style Pizza Crust.
I don't bother forming the pie as they say to and I just dump it on my tiles in the over at 550F, but the dough itself is pretty forgiving. I've also made it straight, without the second rise and it works fine, though waiting a bit is better.
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