No-Knead Pizza Dough

There are a few things to keep in mind when turning your most exciting pizza ideas into a toppings bar: Variety counts. Balance classics, like fresh mozzarella, with a few things you won't find at the pizzeria down the street. Prep toppings before guests arrive. When it's time to assemble, you don't need a recipe. Start with a drizzle of olive oil on the dough; end with salt and pepper, and get creative in between. To make a classic pie, spread crushed tomatoes almost to the edges of the pie and scatter hand-torn pieces of mozzarella over. It doesn't need to be neat—it'll all melt together beautifully. You can lose the tomatoes, swap the cheese, add a few ingredients, but the principles are the same. Here are some of our favorite toppings:

Tomatoes: Forget the sauce; using your hands, crush canned Italian plum tomatoes with their juices, or purée in a blender.
Cheese: Pick two soft varieties, like fresh mozzarella, stracciatella, ricotta, or Robiola. Offer one hard cheese, like Parmesan.
Lamb Meatballs: Roll them small so they won't overpower the pie.
Caramelized Onions: We swear they improve just about everything. Red Onions Slice thinly and use them to lend bite.
Lardons: Cut strips of bacon crosswise into 1/2" pieces. Render them on a baking sheet in a 400°F oven until almost crisp (they'll cook more on the pizza).
Brussels Sprouts: Shave them with a knife or mandoline.
Fresh Oregano: Add this traditional pizza herb just before serving.
Arugula: For a fresh hit, scatter some over the pie when it comes out of the oven.
Don't Forget… Thinly sliced garlic, red pepper flakes, and sea salt can make a good pizza great.