Pizza Dough

Years after returning from Italy, I had it in my head that I could possibly, somehow, recreate the amazing pizza crust I had there. Impossibly thin but not soggy - this stuff must surely be made by fairies or elves or something.
I tried several recipes and quickly gave up. Who was I kidding?
I moved on to sauce. Figuring that it would take me ages to make the perfect sauce, I was shocked when I got it right on the first try. Of course, because I cook in skoshes and dashes and pinches and a bit more of that and that looks about right amounts, it has never been quite as good on any subsequent attempt, but it's still damn tasty.
I'm back to perfecting the crust, and until I actually get my act together and have Chef Iaccarino come to my house to teach my friends and I the real deal, I still get excited when I see a new recipe.
Sure sure, TJ's offers me a tasty and stupidly easy whole wheat, ready to go option, but sometimes, I like to be a little more hands on.

No-Knead Pizza Dough
Adapted from Jim Lahey, Co.
Makes four 12-inch pizza crusts

3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast (such as SAF brand)
1½ teaspoons salt
1½ cups water
1. In a large bowl, mix the flour with the yeast and salt. Add the water and stir until blended (the dough will be very sticky). Cover the bowl with plastic wrap and let rest for 12 to 24 hours in a warm spot, about 70°.
2. Place the dough on a lightly floured work surface and lightly sprinkle the top with flour. Fold the dough over on itself once or twice, cover loosely with plastic wrap and let rest for 15 minutes.
3. Divide the dough into 4 pieces and shape each piece into a ball. Generously sprinkle a clean cotton towel with flour and cover the dough balls with it. Let the dough rise for 2 hours.
4. Stretch or toss the dough into the desired shape, cover with toppings and bake on top of a very hot pizza stone.