I've used the no-knead recipe to great success for many things, but not pizza. If I'm not mistaken, the original recipe called for 1/8 t of yeast and 1 5/8 Cups of water (and less salt, but that's something I changed after the first batch). The smaller amount of yeast would probably make it less "sour", I will usually let it go for 36 hours that way. I made focaccia that turned out better than any I'd made before. I can't wait to try this. Is the parchment totally necessary? Normally I'll construct on my peel with flour and corn meal, but since it's so sticky, I'd hesitate. Also, no rise before putting it in the oven? My mouth is watering... The parchment is essential because the dough is so sticky. As for the no rise before it goes into the oven, with the small amount of yeast, it really has pretty much quit rising by the time it's shaped; so no sense letting it sit around some more for very little change in texture. Molly@KAF

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