Spin-off: Jim Lahey No Knead Pizza Dough

This is my go-to recipe, I think it makes a really good dough. My only complaint would be it’s a little tricky to work the dough, you really need to make sure to remove the dough from the fridge a couple of hours before you want to use it. It works much easier once it is at room temp.

I've never made his in particular, but the 24-48 hour dough from Ken Forkish is very similar. It comes out really really nicely.

I'm on day 2 of Forkish's 48-72 hour biga right now for New Years Eve/Ohio State football party. It has a wonderful flavor.