Thanks for the no-knead bread to Jim Lahey at the Sullivan Street Bakery in Manhattan.
3 cups all-purpose flour, plus more for dusting (or use whole wheat, or half and half)
1/4 tsp. active dry yeast (instant or regular)
1 tsp. salt
1In a large bowl stir together the flour, yeast and salt. Add 1 1/2 cups of water, and stir until blended; the dough will be shaggy and sticky. Cover the bowl with a plate or plastic wrap and let it rest on the countertop for 18-24 hours at room temperature.
2After that time the surface of the dough will be dotted with bubbles. Generously flour a work surface and scrape the mixture out onto it, gently folding it over itself once or twice, then transfer to a rimmed baking sheet that has been sprinkled with flour or cornmeal. Spread it out with your fingertips until it's a rough oval or rectangle (you may need to sprinkle the top with a little flour too, to keep it from sticking to your fingers), and set it aside while you get your toppings together and preheat the oven to 450°F.
3Spread the crust with tomato sauce, barbecue sauce, pesto or anything else you'd like to sauce it with, then top with your choice of toppings and grated cheese.
4 Bake for 20-30 minutes, until bubbly and golden.