I'm sure this tasted good, but that recipe is absurd. That dough is way to hydrated to make a good pizza dough, which at the very least (IMHO) must be stretchable. I guarantee you that it is not the recipe Lahey uses in his restaurant. No way is he pouring the dough for his pies, which are very clearly round and hand-stretched. Lahey's no-knead recipe is great when it gets people baking bread, but it really doesn't take much more effort to get superlative bread and pizza dough. Here's a better recipe (which is a standard 75% hydration): 280g flour 210g cool water 6g salt 0.5g Instant yeast Mix the dry ingredients, add the water and mix until uniform. After 30m, wihtout removing it from the container, fold the dough over itself twice (two criss-crossed "letter folds".) Cover the container. Repeat once per hour for a total of 3 more sets of folds. Cover and place in the fridge for 24h. Divide in half, shape into balls, cover and allow to come to room temperature before shaping and baking as desired. Andrew - absurd? Well, I wouldn't say that. As you can see from the blog, I made it, and it came out fine, so I wouldn't exactly call it absurd. And I also linked to Lahey's recipe, so you can read his and see the hydration. You POUR the dough originally, but then sprinkle with enough flour to make it stretchable. Trust me; it works. As I'm sure your version does, too. To each his own, eh? There are many, MANY paths to great bread. PJH

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