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

Make homemade pizza that exceeds your wildest expectations—yet couldn’t be simpler—with Jim Lahey’s groundbreaking no-knead dough and inventive toppings.
 
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. The secret to incredible pizza is a superb crust—one that is crisp yet chewy, and slightly charred around the edges. 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 Publisher

Rosa Pie

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.

Recipe

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.

Ingredients: 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)

Cauliflower pie

Fennel and sausage pie

Ham and peas pie

Publisher ‏ : ‎ Clarkson Potter; Illustrated edition (March 20 2012)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 192 pages
ISBN-10 ‏ : ‎ 0307886158
ISBN-13 ‏ : ‎ 978-0307886156
Item weight ‏ : ‎ 780 g
Dimensions ‏ : ‎ 19.76 x 1.93 x 24.82 cm