I've been intrigued by the Cook's Country "St. Louis Style" pizza. Kneading is a few times so not totally "no knead" but that's not a big deal. No cook sauce. Crisp crust. Sure looks good to me. SAUCE 1 (8-ounce) can tomato sauce 3 tablespoons tomato paste 2 tablespoons chopped fresh basil 1 tablespoon sugar 2 teaspoons dried oregano CHEESE 2 cups shredded white American cheese 1/2 cup shredded Monterey Jack cheese 3 drops liquid smoke DOUGH 2 cups all-purpose flour 2 tablespoons cornstarch 2 teaspoons sugar 1 teaspoon baking powder 1 teaspoon salt 1/2 cup plus 2 tablespoons water 2 tablespoons olive oil Here is a link that might be useful: Video and directions from Cook's Country

Judy: I do like the others, since I had the Pizzeria years ago. I put the dough in an oiled pan and stretch it every few minutes, resting in between, until the dough reaches the edge and up for a crust. Then it is docked ( pinched with a fork )let it rise a few minutes and baked in a 400 deg. oven, until it is firm ( small tan spots will show) Take it out onto a rack to cool fast and into a plastic bag to freeze. If you happen to overbake it slightly, it can be dampened, when it is baked for Pizza. I always spoon on the sauce and bake it for a few minutes, before I add the toppings and cheese. That way the cheese doesn't burn. I'll sacrifice myself and test one for you. LOU

Tricia - That biga... gotta try it, thanks. Sounds like a viable solution while I work on my neverending quest to be able to plan a meal more than the morning of. What I find so interesting about pizza dough debates is that the ingredients rarely change. Like I said above, flour, water, yeast, salt. Maybe oil. From the site Ann linked, evidently sugar is a controvertial addition. I know my mom uses it; I do not. With such a short ingredients list, it's amazing what differing results people have. Obviously the treatment of these ingredients plays a huge part in the outcome. I also noted that while there were disagreements in the many comments following the article, in my quick skim I didn't notice a single one that discredited the benefit of a several day slow rise in the chill chest. The only time I tried a long rise was when Ann steered us to "Canadave's" recipe on the pizza making forum. IIRC, at the time she declared it the best crust ever. I guess she kept on experimenting despite having found the best crust, because these days her best crust is JC's dough. Good for her. Anyway, that was back in the day that I couldn't round out pie to save my life. Might be time to have another go at it. I'm pizza'd out right now, but in the next few days I'll stop by the place that IMO makes the best pizza I've ever had, anywhere, take a picture and post it. Though it's very close to home I don't go there often, probably not in a couple years. Too expensive and their use of a bag instead of box while probably environmentally friendly, results in a cold pie by the time it takes the short drive home. I find that annoying.

homemade tagliatelle and shrimp..with my preserved Meyer lemons..and...if you want the recipe let me know...it is SO yum !