I've made this recipe from another website several time. It's a great pizza dough. I usually stretch it thin to make crispy pizza. Yummy..... A little tip for those who live in a place with high humidity, in which no-knead bread recipe is a bit tricky. Using a full amount of water as written in the recipe will result in a very very almost manageable dough [learned that the hard way.....twice!]. This recipe is half of the original Jim Lahey recipe, which using 500 gr of flour and 350 gr of water [no sugar]. At the end of 18 hours proofing, I ended up adding additional 2 cups of flour, to be able to handle it. The second time I actually chucked it altogether. After that, I used only about 300 gr of water....maybe adding about 1-2 tablespoons to round everything up. That is the correct ratio that works for me. I hope the tip works for you as well. This is a very easy recipe....and for me, it gets better after 3 days in the fridge.

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