I never used to make much homemade pizza. I love it, and in Asia, the style isn’t what an Australian might be accustomed to, but it seemed like too much work.
My brother found the no-knead method from a few people, at first Babish’s pan-pizza recipe and now Serious Eats’ version. No, I don’t know why he switched over.
He did it often enough he convinced me to try, and it is stupidly easy.
Just stir together the dough the night before and leave it covered to ferment.
He uses a small red pan when cooking pan pizza for himself or just a pizza tray when going for a thinner style with the same dough.
He doesn’t have a fancy high-temp oven, but it works just fine so it will for you too.
Read below for top tips on whether the ingredients go on top of the cheese or under it!
My Brother Cooks 
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