Experiment with No Knead Pizza Dough Success

I started experimenting with using the standard Neapolitan pizza dough from The Pizza Bible.
I decided to first make a focaccia (same dough only a little more proofing to catch some air).

So it is:
100% Bread flour (in this case) 13 oz
70% Water (room temp) 9.1 oz
1.5 % yeast .2 oz ~ 3/4 tsp
2% salt   .26oz
1.5 % diastatic malt powder .19 oz (.2 really) ~ 3/4 tsp.

I added Olive oil to the dough I did not measure.
In a large bowl
1. Mix the dry ingredients (whisk).
2. Add room temp water and some olive oil,  mix until there are no dry ingredients, I use a spatula.
3. It should form a ball in the bowl.
4. Let it stand for two hours.
5. Transfer to a slightly oiled bowl (medium in my case). Cover with cling wrap.
6. With olive oil on your fingertips pinch the edge of the dough and stretch, rotate the bowl 45 degrees and repeat a total of 8,
7. Wait an hour (maybe longer) and repeating step 6 at least 4 more times.
8. Place the covered bowl in the fridge overnight.
The next day.
1. Remove from the fri…