New York-style pizza on a no-knead dough

Weigh 300 g flour and 9 g salt into a bowl on the scale, taring between additions; add about 1% instant yeast and mix the dry ingredients.

Add about 2% agave nectar, about 3% olive oil and 200 g water, about 66% hydration.

Mix until there is no dry flour left, cleaning the sides with the dough ball; no kneading. Cover and leave overnight, about 11 hours.

In the morning, gently fold the wet dough over itself a few times to stretch the gluten and feed the yeast; cover and leave until afternoon, at least an hour or so.

About 1.5 to 2.5 hours before baking, dust the dough and a wooden board with flour, fold the dough into itself, pinch a seam underneath and roll it so it seals against the board; pop big bubbles.

Put it back in a smaller bowl, cover and let rise about two hours.

Squish canned whole peeled tomatoes with fingers, slice the mozzarella, slice the pancetta thin and peel the casing from the chorizo.

Bake hot, aiming for three to four minutes.

Preheat the outdoor pizza oven on high about an hour, starting about 45 minutes or more before baking, then turn it down.

Scatter coarse cornmeal and flour, press out the excess air and stretch the dough thin and roughly round.

Top with the tomatoes, cheese, chorizo, pancetta, a little Parmesan and a pinch of salt (no olive oil, because of the fatty meats); transfer with the peel, reshape, and launch into the oven.