My Pizza: The Easy No-Knead Way to Make Spectacular Pizza at Home

Front Cover
Clarkson Potter, 2012 - Cooking - 191 pages
Cooks can make homemade pizza that exceeds their wildest expectations with Lahey's groundbreaking no-knead dough and inventive toppings. With gorgeous color photographs and helpful tips on equipment and techniques, "My Pizza" unlocks the secrets of great, easy pizza for home cooks everywhere.
 

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Review: My Pizza: The Easy No-Knead Way to Make Spectacular Pizza at Home

User Review  - Gary Kenny - Goodreads

The pizza recipes are very good but the real star of this book is Jim's dough recipe. It's worth buying this book just for that. Read full review

Review: My Pizza: The Easy No-Knead Way to Make Spectacular Pizza at Home

User Review  - Eric - Goodreads

I suspect this is a very good cook book for experienced cooks who implicitly understand flavor profiles, the "finish" of an olive oil's "mouth feel," etc. And it contains a few handy ideas and recipes ... Read full review

Contents

introduction
6
equipment
12
PIZZA PIES
24
toasts soups and salads 13
131
acknowledgments
185

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About the author (2012)

Jim Lahey studied sculpture before learning the art of bread baking in Italy. In New York City, he opened the Sullivan Street Bakery in 1994, and Co., a pizza restaurant, in 2009. Lahey and his businesses have been featured in Vogue, Saveur, and the New York Times, and he has appeared on the Martha Stewart Show and NBC's Today show. His innovative no-knead bread recipe, first published in an article by Mark Bittman in the New York Times in 2006, became the basis of Lahey's cookbook My Bread, which was a Gourmet Cookbook Club selection.

Rick Flaste, the first editor of the Dining Section of the New York Times, has collaborated on several books.

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