FoodBanter.com - View Single Post - Mark Bittman Found a New No-Knead Artisan Bread Technique

simy1

wrote:
> Leila,
> Thanks for your perfectly legal description of what is shown in
> the video. The video has been archived and us chickens now must now pay
> to see it.
> Three questions:
> * What prevents the dough from sticking to a piping hot pot?

As others have said, cornmeal or bran or paper or aluminum foil or an
enameled pot (of course, the enamel will suffer over may bakings) or
some grease.

> * Can this recipe be adapted for pizza dough?

We baked on the same night pizza was served and decided not to do the
pizza this way. The reason was that the dough is too runny. However, I
think that with a proper, large pan with edges, it might be tried. It
can not be stretched into a thin pizza. It would have to be some sort
of flat bread. In fact, I think focaccia done this way will be
excellent.

> * If so, can you tell us how?