While we're talking about no-knead and pizza, I just made a pizza a couple nights ago with a no-knead dough (1:1 flour/water by volume and a bit o' salt). After the long wait, I just covered my hands in herby butter and pressed it out in a 12" cast iron skillet, topped it with some left over sauce from the VSalon spaghetti recipe and some pepperoni and mozz (this was for the crowd, not for me), burner for a few minutes, oven hot as it can go for 10 or so.. Pretty unbeatable for junk food-style pizza.
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