My Pizza by Jim Lahey
The Easy No-Knead Way to Make Spectacular Pizza at Home

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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.

From the Hardcover edition.

About Jim Lahey

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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.
Published March 20, 2012 by Clarkson Potter. 192 pages
Genres: Cooking. Non-fiction

Unrated Critic Reviews for My Pizza

New York Journal of Books

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“Because the pizza dough recipe and technique are now widely available online, cooks will appreciate the more unusual toppings and sides that make My Pizza: The Easy No-Knead Way to Make Spectacular Pizza at Home worth buying.”

Mar 20 2012 | Read Full Review of My Pizza: The Easy No-Knead W...

Oregon Live

Take a taste: Veal Meatball Pie, Spicy Eggplant Pie, Ham and Peas Pie, Artichoke With Walnut Purée Pie, Roasted Squash and Pumpkin Seed Salad and Olive-Olive Oil Cake.

Mar 19 2012 | Read Full Review of My Pizza: The Easy No-Knead W...

Austin Chronicle

The basic tomato sauce highlights the simple beauty of quality plum tomatoes and good olive oil, and is perfectly utilized when paired with the powerful topping choices in recipes such as Fennel and Sausage Pie (complete with Lahey's included recipe for homemade pork sausage sans casing) and Giar...

Mar 28 2012 | Read Full Review of My Pizza: The Easy No-Knead W...

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