- Hardcover: 192 pages
- Publisher: Clarkson Potter (March 20 2012)
- Language: English
- ISBN-10: 0307886158
- ISBN-13: 978-0307886156
- Product Dimensions: 19.8 x 1.9 x 24.8 cm
- Shipping Weight: 771 g
- Average Customer Review: 11 customer reviews
- Amazon Bestsellers Rank: #27,373 in Books (See Top 100 in Books)
My Pizza: The Easy No-Knead Way to Make Spectacular Pizza at Home Hardcover – Mar 20 2012
|New from||Used from|
Frequently bought together
Customers who bought this item also bought
No Kindle device required. Download one of the Free Kindle apps to start reading Kindle books on your smartphone, tablet, and computer.
To get the free app, enter your mobile phone number.
“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!”
“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.”
“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.”
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 opened the Sullivan Street Bakery in 1994, and Co., a pizza restaurant, in 2009 in New York City. 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. Jim Lahey studied sculpture before learning the art of bread baking in Italy.
Rick Flaste, the first editor of the Dining Section of the New York Times, has collaborated on several books.
From the Publisher
Rosa Pie MAKES ONE 10- TO 12-INCH PIZZA
With my Rosa pizza, I boost that basic Tomato Pie on page 37 with garlic and chili along with some fresh oregano (if it’s available). And, with just those small additional touches, something quite distinct is created. You get more bite, more complexity. The Rosa is terriﬁc for entertaining because it’s surprisingly satisfying and extremely easy-allowing you to expend most of your energy on a subsequent pie or two requiring greater concentration.
1. Put the pizza stone on a rack in a gas oven about 8 inches from the broiler. Preheat the oven on bake at 500°F for 30 minutes. Switch to broil for 10 minutes. (For an electric variation, see page 18.)
2. With the dough on the peel, spoon the tomato sauce over the surface and spread it evenly, leaving about an inch of the rim untouched. Sprinkle with salt and chili ﬂakes. Distribute the garlic evenly over the pie. Drizzle with oil.
3. With quick, jerking motions, slide the pie onto the stone. Broil for 3 minutes under gas (somewhat longer with an electric oven; see page 18), until the top is bubbling and the crust is nicely charred but not burnt.
4. Using the peel, transfer the pizza to a tray or serving platter. Sprinkle with the oregano, if using. Slice and serve immediately.
- 1 ball of Pizza Dough, shaped and waiting on a ﬂoured peel (page 26)
- 70 grams (¼ cup) Basic Tomato Sauce (page 34)
- Generous pinch of ﬁne sea salt
- Pinch of chili ﬂakes
- 1 medium garlic clove, thinly slivered
- Extra-virgin olive oil, for drizzling
- 4 or 5 fresh oregano leaves, chopped (optional)
What other items do customers buy after viewing this item?
Top customer reviews
There was a problem filtering reviews right now. Please try again later.
But the outcome was just as it should be. 1st time successful. We used an Infrared thermometer
to take the guess work out. His recipes say, "keep it simple". Good advise for this superb pizza!
Want to see more reviews on this item?
Most recent customer reviews