Anybody here make Jim Lahey's no-knead pizza dough?

[Anonymous]

I'm on my second go and finding that it doesn't rise very much though it appears to turn out. Do you get a bread-like rise if you make it? He does not specify water temperature, which surprises me.

[Anonymous]

Yes I make it all the time. No knead bread uses room temperature water and a long rise. The brand of yeast makes a difference. I buy SAF and it rises a lot - really bubbly/ filling the bowl after 12 hours.

[Anonymous]

thanks! I may try my instant yeast next time.

[Anonymous]

I find my bread rises more when it’s warm. We keep our house pretty cool in the winter (65-68) so we don’t get as good a rise in the winter as we do in the summer.