You could use a casserole, or maybe even just some baking paper depending on the dough (it's pretty cheap). The thing with kneading is that it takes a little bit of time to get the feel for. Also, the bread will need to time rise and then get punched down (perhaps several times), even in many no knead recipes. One other thing: if you don't have a sifter, you should get one. Otherwise your breads will come out hard and dense.
Well I used to sort of knead pizza dough when I was a poor high school student. It's a bit different, but I'm not entirely without experience. Unfortunately they did the first part for us so I'm out to sea there. As far as a sifter, I refuse to spend money on something I'll only use occasionally, but I have a fairly fine sieve that I can probably improvise with. I don't think there's much difference honestly.