This is my first post having just found this site. What a great place to learn about pizza!
Anyway, I recently discovered no-knead bread and wondered how it would do as pizza dough. Well, I have made five pizzas so far and it has been fantastic. The night that I put my first batch together I was just about out of APF so I made due with some other flour that I had on hand just for some fun. The attached pictures are of the first batch. This was a crust experiment so I didn't do anything special for the sauce or toppings.
The mix is:
1 ½ Cups Flour total
¾ cup all purpose flour
¼ cup rye flour
¼ cup minus ½ tsp bread flour
¼ cup minus ½ tsp cake flour
1 tsp gluten flour
¾ Cup Water
1 tsp salt
1/8 tsp instant yeast
After mix up (per no-knead methodology), it sat covered at room temp for 18 hours, then carefully formed a ball, and let it rest for 2 hours. Then I stretched it out, trying not to degas the edge too much. Then it was off to the recently modified self-cleaning oven
. On the last five I made, I was keeping them in the oven a bit longer to get them even more crisp while keeping a nice moist crumb.
I have been trying to make good pizzas for years. This was the closest I've come to thinking I've arrived at something worth talking about even with the yucky sauce
Give it a shot. It's very, very easy.