This recipe is for either bread or pizza crust. It's from a member of the SolarCooking yahoogroup.
No-Knead bread loaf and pizza crust
1. Stir all ingredients until smooth. If too thick to stir, then add up to one more cup of water.
2. Let sit overnight on counter. Then stir and spoon into bread pan or spread on to baking parchment on to pizza pan.
3. Let rise 2 hours.
4. Put in solar cooker to bake. My solar cooker is rarely above 200F (93C).
This will yield (4) loaves of bread; or (4) 12" pizza crusts (2 cups of dough each); or (2) 15" med-thick crust pizzas (3 cup pizzas) and (1) 12" pizza or loaf (2 cups of dough)
I have room for only one crust at a time. I bake 2 in one day and 2 the next.
The dough for the second day isn't put on to the pan until the day it is going to be cooked.
FOR THE LOAF: I cover the loaf pan with another loaf pan to trap more heat.
FOR THE PIZZA: I cover the pizza with baking parchment to keep it from drying out to fast. And I cover that with black cotton cloth to attract heat.
About the solar cooker
The solar cooker is called the Trashcan Cooker. It's used in Hemet, California, which is inland between Los Angeles and San Diego. As such, the strength of the sunlight is quite high. This type of cooker may not work as well in locations outside of the southwestern USA, Africa and northern Australia. However, the recipe will work in most other solar cookers since 200F (93C) isn't very high.