A question about a recipe: Jim Lahey's No-Knead Pizza Dough

i've been using 2 large leftover granite tiles for several years now with great success. after my $55 pizza stone got broken i thought i would try these tiles and have been very happy with them.

Emile Henri stones are the bomb. Made from Burgundian clay, which heats evenly and retains heat. They come in either rectangular (my favorite) or round.

As far as a "stone", do yourself a favor and get a Fibrament stone. Its a composite brick, that is made for lining deck ovens. Its really awesome, has an extremely low fail rate and can take the heat no matter how hot. I have used on for awhile and its become a seasoned staple for all my breads and pizzas. The Fibrament can also be custom ordered to fit your oven like a glove. As for a peel the cheapo metal one I bought from ChefTools.com has never served me wrong.

For the peel..I use a basic resturant supply store metal peel.

However, my pizzas are sometimes overloaded. And shaking it off to the stone..can be tricky. (I have that down now..with pre-baking the dough, or cutting back on topping..and lots of cornmeal).

But I really want a superpeel. Which negates all these issues with the peel. It's a pizza peel with a canvas conveyance. So you don't have to shake and rattle and roll the dough off the peel.

http://www.superpeel.com/videos.html