No Knead Pizza Dough (Kvali)

Dissolve the yeast in the water, so that there are no lumps of yeast left.
Put in the rest of the ingredients and mix them together quickly until there is no dry flour or lumps.
Leave the dough to rise overnight. 8-12 hours.

Fold the dough lightly in the bowl and place in the refrigerator. You can use a spatula to fold with, then there are no dirty fingers.

This is typically when you come home from work.
Put the dough onto a table well covered in flour. Divide into four equal parts.
Fold the 4 parts into balls, as well as it is possible with a wet dough.
Cover with oiled plastic film, or a flour covered tea towel.
Let it rise for two hours. Make sure they are so far apart that they do not stick together. I usually put them on a piece of paper immediately. But it depends on how you intend to bake them.
If you don't shape them directly on the pizza peel, just make sure there is plenty of flour so that you can lift them from the table without it sticking.

Once you have put on the topping you should immediately place the pizza in the oven so the bottom does not get soaked by liquid from the filling.
The oven should be as warm as it can possibly get. With these guidelines for baking times:
600°C (1100°F) brick oven: 2 minutes
300°C (570°F) and metal pizza stone: 3-5 minutes
250°C (480°F) and baking pan: 12-15 minutes
The pizza must be baked until the crust is golden and there are small dark / black peaks on the filling.