No knead article about Jim Lahey, and his book

[apizza]

This story was in my local paper today. It describes Sullivan Street Bakery's Jim Lahey's no knead pizza method and mentions his book, "My Pizza". I found the cooking method interesting. Hot stone, 500 to 550 deg, 8" from the broiler. He then turns on the broiler. When it's hot in goes the pizza for three minutes. Anyone try this? Anyway take a look.
http://www.courant.com/features/food/ct-food-1003-pizza-guru-jump-20121003,0,1254364.story

[norma427]

apizza,

I posted some and there were posts from other members about Jim Lahey’s “My Pizza” at http://www.pizzamaking.com/forum/index.php/topic,18210.0.html

Norma

[apizza]

Thank you Norma. I missed that. That thread answers my questions about the cook method. Didn't mean to start a new thread but your link will help others.
Marty