I mix up the no-knead, let it sit and think for about 18 hours. By then, it is "stiff" enough to put into the oven on the pizza stone... [raised a bit above the plate setter].
I use parchment paper, set the bowl of dough seam-side-down, an' let 'er rip in the Small @400F.
Alternative -- which is scrumptious... I have a fired ceramic loaf pan [with lid]. Heat that puppy up to 400F, and plop the dough inside. No grease of any kind -- no parchment paper. The heat builds a great crust and prevents the dough from sticking.