First of all, every time I type this, I spell it "know-need."
Anyway, we've had mixed results with the no-knead bread dough, and pizza as much as bread needs those closely linked gluten fibers that kneading creates, so this ought to be interesting. On the other hand, you get the same thing from making a poolish, which you do not knead... so I guess I have no idea what I'm talking about when it comes to bread.
Not going to have time to try it myself any time soon, but will be interested to here from anyone who gives it a shot.
And story here.