My Pizza: The Easy No-Knead Way to Make Spectacular Pizza at Home by Jim Lahey and Rick Flaste
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Reviews about Recipes in this Book
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Pizza bianca
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Serious Eats
It's a beautiful thing in its simplicity: crunchy and charred in some places, tender and pliant in others.
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Cauliflower pie
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Serious Eats
While raw cauliflower would be too heavy of a topper, when roasted the moisture is extruded and the florets caramelize in the tastiest of ways. The rest of the toppings have a unexpected harmony...
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Shiitake with walnut puree pie
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Serious Eats
There are plenty of bad vegan pizzas in the world, but this Shiitake with Walnut Purée Pizza from Jim Lahey's My Pizza is certainly not one of them.
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Bird's nest pie
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Serious Eats
Aside from being one of the loveliest pizzas on the menu at Jim Lahey's pizzeria, Co., it's also the most spring appropriate.
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Radicchio salad
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Serious Eats
It's a salad full of bitter, earthy flavors interspersed with creamy-pungent bites of Taleggio and bursts of sweet-sour balsamic vinegar.
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Basic tomato sauce
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Serious Eats
Spooned on a Magherita or even on a tomato pie, this sauce does exactly what it's supposed to do, add the pure flavors of tomatoes without overwhelming the integrity of the pie itself.
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- ISBN 10 0307886158
- ISBN 13 9780307886156
- Linked ISBNs
- 9780307953230 eBook (United States) 3/20/2012
- 9781299078741 eBook (United States) 2/26/2013
- Published Mar 20 2012
- Format Hardcover
- Page Count 192
- Language English
- Countries United States
- Publisher Clarkson N Potter Publishers
- Imprint Clarkson N Potter Publishers
Publishers Text
Make homemade pizza that exceeds your wildest expectations—yet couldn’t be simpler—with Jim Lahey’s groundbreaking no-knead dough and inventive toppings.
The secret to incredible pizza is a superb crust—one that is crisp yet chewy, and slightly charred around the edges. Jim Lahey, the baking genius behind New York City’s celebrated Sullivan Street Bakery and Co. pizza restaurant, has developed a brilliant recipe that requires no kneading and produces an irresistible crust in any home oven—gas or electric—in fewer than five minutes. My Pizza shares this revolutionary technique and the creative pies that put Co. on the map, as well as recipes for salads, soups, and desserts to make a meal complete.
The pizzas in this book aren’t your usual, run-of-the-mill pies. In fact, Jim’s unique topping pairings—such as Corn and Tomato, Coppa and Fennel, and Potato and Leek—reinvigorate this American favorite. His whimsy is apparent in his Pepperoni Pie, which doesn’t include the cured meat we have all come to expect; instead, riffing on “pepperoni” as the Italian plural for “pepper,” Jim offers a pie with red pepper puree, ground lamb, and pecorino cheese. To round out dinner, My Pizza also has recipes for starters and side salads—such as Cannellini Bean Toast, Pea Soup, and Bibb and Roasted Squash Salad—and sweet finishes, from Milk Chocolate Sundae to Banoffee Pie.
With gorgeous color photographs and helpful tips on equipment and techniques, My Pizza unlocks the secrets of great, easy pizza for home cooks everywhere.
Other cookbooks by this author
- Jane Brody's Good Seafood Book: A Guide to Healthy Eating with More Than 200 Low-Fat Recipes
- My Bread: The Revolutionary No-Work, No-Knead Method
- My Bread: The Revolutionary No-Work, No-Knead Method
- My Pizza: The Easy No-Knead Way to Make Spectacular Pizza at Home
- My Pizza: The Easy No-Knead Way to Make Spectacular Pizza at Home
- The Sullivan Street Bakery Cookbook
- The Sullivan Street Bakery Cookbook