I've been baking Sullivan St. style breads for a few years now, everything from simple country whites to sour ryes made with sour starters, to whole grains with malt syrup or honey and molasses, etc. Andrew is correct in pointing out that the pizza recipe does NOT require as high a hydration level as the breads, which are baked in closed vessels and require the steam from the excess moisture content to produce the artisanal style hard crusts and soft crumb. I suggest folks try the recipe as printed for the first time around, and then gradually reduce the amount of water to get a more "workable" crust that they feel comfortable with. At a certain point, depending on the flour and the ambient humidity, they'll hit a point where the result no longer works with the long rise, no knead method. The genius of this method is that it is very, very tolerant of variation. Absolutely true, David, everything you said (and you said it so well...) Esp. the point about no-knead, lonnnnnng rise, and wet dough. It's all a balance but, as you say, a balance with many different places to place the fulcrum. Thanks - PJH

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