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My Pizza: The Easy No-Knead Way to Make Spectacular Pizza at Home Hardcover – Mar 20 2012

5 out of 5 stars 5 customer reviews

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Frequently Bought Together

  • My Pizza: The Easy No-Knead Way to Make Spectacular Pizza at Home
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  • My Bread: The Revolutionary No-work No-knead Method
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  • Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza
Total price: CDN$ 85.10
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Product Details

  • Hardcover: 192 pages
  • Publisher: Clarkson Potter (March 20 2012)
  • Language: English
  • ISBN-10: 0307886158
  • ISBN-13: 978-0307886156
  • Product Dimensions: 19.6 x 1.8 x 24.9 cm
  • Shipping Weight: 771 g
  • Average Customer Review: 5.0 out of 5 stars 5 customer reviews
  • Amazon Bestsellers Rank: #70,172 in Books (See Top 100 in Books)
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Product Description

Review

“Jim Lahey’s book gives everyone—and I mean everyone—the tools to make incredible, crisp-crusted, crackling pizza at home. His recipes and instructions are simple to follow but leave nothing to chance; aspiring pizza makers of all levels are in good hands. You might never call for pizza delivery again!”
Melissa Clark
 
“I have known Jim Lahey for many years and have always thought him to be the best baker in town. His bread brings back memories of the rustic French country loaves of my childhood. Jim’s new pizza book allows everyone to be a pizza chef at home with easy-to-follow recipes, both classic and innovative.”
Jean-Georges Vongerichten
 
“The most crucial element of a good pizza is the crust. Finding and using the best mozzarella and finest of tomatoes is essential to a good pizza, but any determined potential pizzaiolo can track down good ingredients. The key is that crust and Jim Lahey is a master. His pizzas are so good I could scrape off all the toppings and still savor his magnificent pies. Jim’s book My Pizza should be required reading for anyone serious about making pizza at home.”
Nancy Silverton


Additional praise for Jim Lahey/Co.:
“The frequently mobbed and fervently discussed new restaurant Co. — pronounced “company” — was born of a worship of dough. That’s why the pizzas at the center of its menu are as good as they are.” – Frank Bruni, New York Times

“(Jim Lahey is) New York’s king of dough.” – Gourmet Magazine

“Jim Lahey is one of the country’s elite bread bakers, so when he decided to open a pizza place, it was huge news.” – Food & Wine Magazine

“Who needs Naples when the world’s greatest pizza is currently baked at Co., on a windswept corner in Chelsea? Here, Jim Lahey, the fanatic behind Sullivan St Bakery, turns out jagged, faintly tangy, artfully blistered pies perfectly engineered to support their toppings without being soggy or bready or overly chewy—a feat that usually eludes even Italy’s best pizzaioli.” – Travel & Leisure

“In the world of pizza, debates over crust can resemble sectarian disputes. There are the ascetics, who demand pies as thin and brittle as Communion wafers, versus the libertines, who prefer something they can sink their teeth into. If anyone can persuade the quarrellers to break bread, it’s surely Jim Lahey, of Co.”  – New Yorker

Co., Named one of the top 10 pies in United States.  (#8) – GQ Magazine

About the Author

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. In 2015, Lahey became the first recipient of the James Beard Award for Outstanding Baker.
 
Rick Flaste, the first editor of the Dining Section of the New York Times, has collaborated on several books.


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Top Customer Reviews

Format: Hardcover Verified Purchase
If you loved Jim Lahey's first book, this is a must! Brand new way for us to make pizza and it turns out amazing everytime. We've been eating it at least twice a week since we got the book. The chocolate chip recipee is great too.
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Format: Hardcover Verified Purchase
I've been a fan of Lahey's no-knead bread every since seeing it in Bittman's "How To Cook Everything" cookbook series. The ease and simplicity of making bread in that now-famous recipe carries over naturally to his recipe for pizza crust. He focuses on high-quality ingredients in his recipes, which produce some great albeit simple pizzas (Mrs. docmattic told me they were the best pizzas I'd ever made); however, it would be easy to modify the suggested toppings as the reader sees fit.
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Format: Hardcover Verified Purchase
We have tried the pizza dough several times and it is so easy and really good. Sauces good too. We can't make the dough as thin with his method, but maybe that is practise.....and we will keep trying.
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Format: Hardcover Verified Purchase
I ordered this book as I gave it to my son first but really wanted it for myself. I have made the dough from his method and it is excellent. I am now anxious to try all the recipes.
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Format: Hardcover Verified Purchase
Follow the basic recipe to the letter to already have amazing home-made pizza... plus some nice toppings recipes I would never imagined.
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