No-Knead Pizza

http://foodwishes.blogspot.com/search/label/Pizza
There's a video there to walk you through this ...

No-Knead Pizza Dough Ingredients:
2 oz whole wheat flour (1/2 a cup)
16 oz all-purpose flour, unbleached is best  (3-1/2 cups)
*about 4 cups total
1/4 tsp dry active yeast
1 1/4 tsp salt
1/4 tsp sugar
 2 Tbl olive oil
1 1/2 cups warm water, (if possible, use bottled/filtered water as chlorinated water can retard the yeast growth)

Stir it all together a little bit until it makes a sticky dough ball.
cover with plastic wrap (a couple of punctures in the wrap)
Then set it aside (like maybe in the cold oven so it will be out of the way)
Note: Rising times will vary based on the temperature. It should probably go at least 14 hours to develop enough gluten, but could take as long as 24 hours to double in size.
Scrape it out of the bowl onto a well floured surface
lightly sprinkle a little flour on the dough and pat it lightly (so it isn't so sticky to your fingers)
gently push it into a rectangular or round shape.
Cut it into 4 pieces ... then form these into balls by gently tucking the dough up into the bottom.
sprinkle cornmeal as needed onto the pan so the dough won't stick
Roll out your dough  as thin as you would like it (you can stretch it out by pulling, tossing, etc. but a roller lightly flowered is simpler) and then set it on the cornmeal in the pan
spread a thin layer of tomato sauce (or whatever - Tbl olive oil with 2 cloves minced garlic) on it, cheese, fresh oregano, basil, whatever sprinkled on top ...
He pre-heated his oven to 550°F, set the pan with the pizza on the bottom of the oven for 4 minutes, then moved it up to a middle rack for another 3-4 minutes.

This is enough to make 4 pizzas ... or you can put the extra dough in plastic baggies and put it in the refrigerator (3-4 days max) or freezer.