This recipe requires no kneading, no stretching, pretty much no skill whatsoever to create a crisp-crusted, airy, chewy pan pizza. Top as desired.
'no-knead dough' on Serious Eats
Here's the second segment of our Nancy Silverton video series, in which the baker maven answers questions from the Serious Eats community. In the spirit of the ever-popular no-knead dough recipes, this week she'll discuss Jim Lahey's famed method for mixing flour, salt, water, and yeast.