Got terrible results from my last run of Lahey's no-kneed dough--I knew it was too easy to be true--it blew up and was very hard to stretch, so in the middle of the night I got the itch and found a 24 hour supermarket in central Jersey and looked like a lunatic getting KABF at 3 AM. I used a food processor for the first time to kneed and had surprisingly good results for a neophyte like me using my disabled BS (bent shelf): 62% hydration, 0.2% ADY, 2% salt, 1% sugar, and 2 % EVOO, pulsed for about 30 seconds with liquid, then rested for 20 minutes, then pulsed again for a minute or so, then a 6 hour room temp balled ferment using Craig's model, then thrown in the fridge for 7 hours. Still some close call tears while stretching, and have yet to see the effortless stretch that others have (I see visible strands in my dough), so definitely need A LOT of dough technique improvement. I was expecting terrible results again, but the BS still masked most of this beginner's error and pumped out some delicious pizza! The oil and sugar allowed for good browning relative to past NP style doughs.