Funny you mentioned. I've been doing the no knead bread for 4 years, between once and 6 times a month.
I tried it for pizza. It worked mostly fine, with one issue worth mentioning: the crust becomes too hard for pizza. I fixed that by reducing the baking time and the amount of water. Later on I bought Jim Lahey's book (the guy that created the no knead method) and hiss pizza dough recipe deviates from the no knead method in the same direction.
Letting dough sit overnight works wonderfully and people have been doing it with pizza dough as well: http://www.nytimes.com/2010/05/19/dining/19pizza.html