The Slow Route to Homemade Pizza

A home cook’s trick for making the chewy, thin crusts you find at great pizzerias: let the dough rise overnight.

Indeed, following the instructions in “Artisan Breads Every Day” took almost no effort. After a little more than a week of mixing flour with liquid (Mr. Reinhart starts with unsweetened pineapple juice, which counteracts a harmful bacteria, then switches to filtered or spring water), I began a culture that lives today, months later, in my refrigerator.

I will have to try this. It might be easier just to buy a starter.