Jim Lahey's No Knead Pizza Dough

This makes a delicious pizza crust, and the mixing up is extremely easy. Basically you combine flour, salt, water, and just a bit of yeast, and let it sit for a long time (~18 hrs). It is baked in a very hot oven (550) and/or broiled, and it comes out very rustic looking, with delightful bubbles.

Considering that I make pizza about 3x/month, I have a lot of trouble stretching it out. This dough was especially difficult - it was so tender it wanted to tear. I finally resorted to using the rolling pin.