I love the no-knead bread technique and use it all the time for artisan bread, but I'm having trouble translating it to pizza. Because the dough is so wet, it is very tricky to shape, even into something as rustic as a pizza. It sticks like the dickens to my hands or rolling pin, no matter how much flour I use. I'd consider myself a reasonably experienced baker, so I'm puzzled that I can't get this right. I use the Artisan Bread in 5 Minutes a Day
recipes, but from what I've seen of other no-knead recipes this question would apply to them as well. Any tips?
Sent by Anna
Editor: Anna, I use Jim Lahey's no-knead recipe with no sticking problems, and Faith swears by Peter Reinhart's dough recipe, which rises overnight in the fridge. See if you have better luck with either of these recipes:
→ Peter Reinhart's Best Pizza Dough Ever
→ Jim Lahey's No-Knead Pizza Dough at Bon Appetit
Readers, do you have any tips for handling no-knead pizza dough?
Related: Bake Bread! 20 Tips, Tricks, & Ideas for No-Knead Bread
(Image: Faith Durand)