No knead pizza dough 捏ねないピザ生地

Since we are into "no knead" breads, when my wife found a recipe for "No knead pizza dough", I had to try it. Using this dough, I made my usual version of Pizza Margherita.

The pizza shown below was my wife's suggestion including several cheeses (mozzarella,  Monterey jack and smoked gouda) with baby artichoke herts, black and green olives (Devina brand).

No knead pizza dough recipe came from King Arthur flour web site.

Ingredients: (this makes two pizzas like above)
250gram AP flour
1/8 tsp instant yeast
1/2 tsp sugar
1 tsp salt
185gram lukewarm water

Directions: (only making dough part was quoted here)
1. Stir all of the ingredients together. Cover the rough, sticky dough and let it rise at room temperature for 24 hours. After this first rise, you may choose to refrigerate the dough for up to 6 days, which will help develop its flavor.
2. Divide the dough in half. Shape each piece into a ball. Place each ball seam-side down into a floured bowl.
3. Cover the bowl and allow the dough to proof (rise) for 45 minutes to an hour, while your oven preheats.
4. Scoop the dough onto a well-floured work surface and dust the top with flour. Using your fingertips, gently depress the dough, being careful not to touch the outer edge of the crust; you want it to remain thick.
5. Lift up the pizza and use your knuckles to gently stretch the dough into a circle about 10" to 12" in diameter. Move it to a well-floured pizza peel (I use yellow corn meal).

The topping and baking parts I followed my usual way. Although I cooked the pizza the usual 5 minutes, because of the high water content of the dough, retrospectively, I would have cooked the pizza longer maybe 7-8 minutes.

This pizza crust was a bit more flavorful but not that much different from my usual crust. Handling the dough was much more tricky since it was so wet. I may try it again with a longer cooking time.