No Knead Pizza Dough:

Cup of Yum
1. In a medium bowl, thoroughly blend the flour, yeast, and salt. Add the water and, with a wooden spoon or your hands, mix thoroughly.
2. Cover the bowl with plastic wrap or a kitchen towel and allow it to rise at room temperature (about 72°F) for 18 hours or until it has more than doubled. It will take longer in a chilly room and less time in a very warm one.
3. Flour a work surface and scrape out the dough. Divide it into 4 equal parts and shape them: For each portion, start with the right side of the dough and pull it toward the center; then do the same with the left, then the top, then the bottom. (The order doesn’t actually matter; what you want is four folds.) Shape each portion into a round and turn seam side down. Mold the dough into a neat circular mound. The mounds should not be sticky; if they are, dust with more flour.
4. If you don’t intend to use the dough right away, wrap the balls individually in plastic and refrigerate for up to 3 days. Return to room temperature by leaving them out on the counter, covered in a damp cloth, for 2 to 3 hours before needed.

Béchamel Sauce:

1. Pour ¼ cup of the milk into a saucepan. Cut the butter into a few chunks (so they’ll melt more easily) and add to the milk. Heat over medium-low heat, stirring, until the butter melts but without allowing the milk to reach a boil.
2. Meanwhile, put the flour in a small mixing bowl, add the remaining ½ cup milk, and whisk into a slurry. Once the butter has been completely incorporated into the hot milk pour some of the warm mixture into the cold flour mixture to warm it. Pour the contents of the bowl back into the saucepan and whisk it in. Stir in the salt.
3. Over medium-low heat, whisk the mixture frequently–to prevent sticking–as it cooks and thickens. The béchamel is done when it has reached the consistency of a runny sauce or heavy cream (it should easily coat the back of a spoon). Grate in the nutmeg and allow the sauce to cool to room temperature. It will continue to thicken slightly as it cools. Use the béchamel immediately or cool, cover, and refrigerate for up to 5 days; bring it back to room temperature before using.

To Make the Pizzas:

1. Put the pizza stone on a rack in a gas* oven about 8 inches from the broiler. Preheat the oven on bake at 500°F for 30 minutes. Switch to broil for 10 minutes.
2. Take one ball of the dough and generously flour it, your hands, and the work surface. Then press it down and gently stretch it out to 6 to 8 inches. Supporting the disk with your knuckles toward the outer edge and lifting it about the work surface, keep stretching the dough by rotating it with your knuckles, gently pulling it wider and wider until the disk reaches 10 to 12 inches. Alternatively, stretch the dough on the work surface by massaging it into a roundish disk about 10 to 12 inches, but don’t handle it more than necessary. Set the disk on a well-floured peel. It is now ready to be topped.
3. With the dough on the peel, spoon ¼ of the béchamel sauce over the surface and spread it evenly, leaving about an inch of rim untouched. Sprinkle the surface with ¼ each of the Parmigiano and mozzarella. Evenly sprinkle the pie with ¼ of the garlic, chili flakes, and salt and drizzle just a little olive oil over the top. Arrange ¼ of the tomato pieces over the pie and scatter ¼ of the corn on top. Distribute ¼ of the basil around the pie.
4. With quick, jerking motions, slide the pie onto the stone. Broil for 3 ½ minutes under gas (somewhat longer with an electric oven--see notes below), until the top is bubbling and the crust is nicely charred but not burnt.
5. Use the peel, transfer the pizza to a tray or serving platter before slicing it into wedges. Serve immediately. Repeat with the remaining ingredients to make 3 more pizzas.