I saw the Serious Eats recipe too and while normally I'm a thin-crust guy, I was intrigued by the no-knead technique and the sheer simplicity of the recipe.
I made the dough as instructed except I halved the recipe to make one dough ball instead of two. Mixing it though I had my doubts. The dough mixture was a crumbly mess and at the beginning was so dry, I thought I would need to add more water to it. Eventually I had to toss the wooden spoon and get in there and mix with my hands for it to come together. Ended up with fingers full of sticky dough...not fun. I covered the bowl and stuck it into the oven to rise for 24 hours. Kenji gives a rest time of 8 to 24 hours. I went with the longer rest time because my house is cold in the wintertime and other no-knead recipes advise a full 24 hour rest in colder areas.
As it rose, the dough developed a wonderful yeasty smell that permeated the kitchen even before pulling it out of the oven. I fully planned to make pizza once it was done, but due to a bad sinus infection I had to refridgerate the dough for a couple of days before I could use it. I'm sure the extra fermentation time could have only improved the flavor of the dough.
Anyways, when the time came I took out the dough, sprinkled a little flour on it and worked it into a nice smooth dough ball. Added some EVOO to a cast iron pan then put the dough ball in there, working it around to coat the ball and the pan liberally. Then I covered it and let it proof in the pan for 3 hours, an hour longer than Kenji specified but again due to the cold weather I find my dough needs a little extra time to proof. This dough was supposed to stretch itself out but when I checked after 1.5 hours, it had hardly expanded in size. It was quite pliable and easy to work with though so I pressed it down and later stretched it in the pan. Then I popped all the air bubbles on top of the dough with my hand and the ones below it by lifting the crust up.
Topped the dough with pizza sauce, mozzarella, jalapenos, sujuk sausage, and bell peppers and then placed the pizza in a 550 deg oven. Actually my oven thermometer indicated it was 525 when I put it in but I was so hungry that I didn't really care. Let the pizza bake for about 7 minutes, then rotated it 180 degrees and let it bake for another 5 minutes. At the 12 minute mark, it was done but I let it go for another minute just to brown things a little more.
Compared to the past few Sicilian pies I've tried making, this pizza was definitely the best pan pizza I've made so far. The crust was a nice and golden, with caramelized cheese on the sides. The bottom didn't get as crispy as Kenji's did but that could easily be done by cooking it on the stovetop for a few minutes or transferring to a stone. I think if I had baked it on the bottom rack instead of in the middle, that would have helped with crispness too. Still it was very good and I was impressed by the nice, airy crumb and overall flavor of the crust. Given the minimal effort put into it, I thought the results were great and I'm eager to try the no-knead method with NY style and Sicilian pies.
I also think this is a great recipe for kids or beginners since it's so simple and straightforward.
Below are some pics of the pie I made: