Made a couple of pizzas using Lahey's no-knead recipe -- slightly modified by a little kneading, but very little and prior to bulk fermentation. Flour, water, salt, yeast, and time.
One thing this jew was never good at - drawing a perfect circle...
My biggest problem is getting the dough thin enough without it tearing...so this excellent circle is a little thick...
Both pies are simply canned tomatoes (buzzed up with olive oil, salt and pepper), sautéed mushrooms and roasted brussels sprouts, sprinkled with pecorino. Hard to tell, but I guess they're about 8" - 9" diameter.
They were baked on the baking steel, which was pre-heated to 500°F for 45 minutes, and then blasted under the broiler for another 15. The pies baked in 3 - 3.5 minute; not quite Neapolitan time, but certainly the fastest baking I've ever achieved at home.
They were very tasty. Now, if I could only get the crust thinner!
