No-knead pizza dough

2.5 cups flour
1 tsp salt
1/4 to 1/2 tsp yeast
1 cup water

Mix dry ingredients.  Add water, stir until water is all absorbed.  You may need 1 more tbsp of water if the humidity is low.  The dough will be sticky.  Maybe coat the dough with a spoon of olive oil at the end of all the stirring.

Cover, let rise 18-24 hrs.

Preheat the oven with the pizza stones (convection 450 or 475 F).  Scrape out the dough on a floured surface.  Divide and form balls (fold the dough into balls).  Set seam down; cover and let rest about 30 minutes.  Roll out gently; place on pizza peel (flour & cornmeal on peel).  Add toppings.  Slide on stone; bake 8-9 minutes.

Makes about 4 personal-sized thin-crust pizzas.