This dough is chewy, bubbly, and better than what you’ll get at most pizza places. It bakes wonderfully in a home oven on a pizza stone or a baking sheet. And thanks to the brilliant no-knead method of Jim Lahey (owner of New York’s Sullivan Street Bakery and Pizza Spot Co.), it’s easy to prepare, deriving its character from overnight fermentation, not laborious kneading. Just remember to start at least a day ahead.
For another variation, try a more standard pizza dough recipe by Estee Kafra.