No-Knead Pizza Crust

"No-knead yeast bread is a trend with legs. No longer a revolution, it's morphed into evolution: from a simple loaf baked in a Dutch oven, we now have access to recipes for no-knead brioche, cinnamon buns... and pizza crust. Our thanks to Jim Lahey, of New York City's Sullivan St. Bakery, for the inspiration for this version of no-knead pizza. We add Hi-maize fiber to up the fiber in this pizza "invisibly;" no one will ever know they're eating a high-fiber pizza. But leave it out if you like, substituting bread flour for the 1/2 cup of Hi-maize. Finally, this is not your typical thin-crisp or soft-chewy crust. It's somewhere in between; thin in spots, thicker in others, with crackly-hard edges and lots of chew. this is definitely crust you have to "grip and rip;" an adult-type crust, probably not suitable for little kids. Read our blog about this pizza, with additional photos, at Bakers' Banter...."