William's pizza dough recipe is based on Mark Bittman's No-knead bread. Right now, here is the recipe he is using, which currently has 80% hydration (he is still experimenting with this). We found that the bread develops the best flavor if it rises slowly in the refrigerator over several days.
1.15 kg all purpose flour
1/2 tsp active dry yeast
2 1/2 tsp Morton's kosher salt
0.92 kg water
Mix the dry ingredients. Add the water and mix until the water is incorporated but don't knead. Cover and let sit in the refrigerator for 3-5 days.
To make pizza, preheat your oven as hot as it goes (we turn it on broil). When the oven is hot, pull off a softball sized piece of dough for making a pizza. Pull and shape into a flat disk, add toppings, and bake for 7-9 minutes.