Jim Lahey's No Knead Pizza Dough Recipe

Turned out well but on the salty side especially with certain toppings. Will try again with 2/3 or 1/2 of the salt.

Instead of letting the dough rise on the countertop for 18 hours, I let mine rise in the fridge for almost 48 (bc life happens). Split it in half (froze the other half), allowed the dough to come to room temperature, and baked it in my (pre-heated) 12" cast iron at 500°F for 14-15 minutes. Excellent texture, nicely chewy and crisp. Next time I might try splitting the dough into thirds rather than halves (or maybe reducing the flour and salt by a third?), bc it was a little too much dough imho. Update: makes great leftovers!

Weighed all my ingredients and used the amounts called for in the recipe, except cut back slightly on the salt since I only had table salt instead of fine sea salt. Turned out perfectly airy, crispy and tasty, and it's easy to work with. Be gentle with the dough so you don't lose all those wonderful bubbles.