saturday morning i got up at 5 am....jumped in the car and headed to new york city to meet 3 friends and spend a wonderful day cooking and eating at the new york wine and food festival. this year they held master classes for the first time....and...we managed to get tickets to a bread and pasta master class with jim lahey and mark ladner... it was held at the international culinary center on broadway. i have seen the no knead bread recipe before....mark bittman wrote it up in the ny times...brit sent it to me last year....but every time i looked at it i thought...it can not possibly work.....it has to stick to the pot...it can not come out like bakery bread...well i saw jim lahey in person explain the fermentation process...he recommended to touch the dough as little as possible...i watched wide eyed as the dough slid out of the bowl like the sci fi movie the blob...and i can tell you it works like a charm....all it takes is time.
ok, so i got up late on sunday morning...went to williams & sonoma bought a pizza stone and a peel...i stocked up on flour and set to work on the plan. i found jim's pizza dough recipe in a recent bon appetit magazine on line and compared it back to the bread recipe.....same ingredients..so....i am thinking make a big batch of the pizza dough...split it after raising...because really, hubby and i can not eat 6 pizzas! so here we go! recipe after the jump