After my recent visit with James Lahey, I had a hankering to give his "no knead" pizza dough a go. It is not traditional Napolitano pizza, with about 10% more hydration than the usual 57-60% used in the Verace style. Having errands to which I had to attend, I followed the steps of a quick mix and let the dough "rot," as James calls fermentation. Eight hours later, I had a bubbly mass that looked, well, pretty. I decided to give my first pie a go with anchovies, mozz and tomato. The result was airy and light, without an overly yeasty taste. I let the rest of the batch sit overnight in the fridge, and with an overnight retard I pulled out some dough for the now infamous "popeye" pizza. It was smashingly good!