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My Pizza: The Easy No-Knead Way to Make Spectacular Pizza at Home Hardcover – March 20, 2012
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“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
Rick Flaste, the first editor of the Dining Section of the New York Times, has collaborated on several books.
Top Customer Reviews
The basic ingredients were the same (let's be real here, the basic ingredients for most yeast doughs are the same) water, salt, yeast and flour. I mixed them all, set the dough in the hottest place in my apartment (anywhere, it was Tuscon in June) and waited. While I waited I carefully shredded fontina, sliced mushrooms and stirred my homemade marinara sauce (recipe courtesy of Batali).
But the pizza was meh, edible but nothing to flip your skirt over. Mostly because of the dough. It wasn't right, too crispy, too soft, too hard, too salty, not chewy enough.
So I tried another recipe and then another. Over the years we ate a lot of pizza. I'd become obsessed. I tried spelt flour, rye, organic honey, natural yeast made from organic grapes and wheat bread flour ground locally. I added wine, kosher salt, black salt and bought a pizza stone. I dusted the baking stone with cornmeal and flour.
My husband and son became concerned, they begged me to stop, 'think about your health, honey, all this cheese it's not good for you! Let's eat burgers instead, please, mom!'
Sometimes I could stop, weeks would go by and I wouldn't think about pizza at all. Then something, usually a sale on mozzarella at the grocery store would jar me right out of my pizzaless complacency and then wham! Back in the kitchen, baking again.Read more ›
But what really makes this book fantastic are the flavor combinations on the pizzas in the chapters following the crust. The book has three chapters of pizza--red sauce, white sauce, and no sauce. I cooked from this book with a group of friends and we made pizzas from each chapter and there wasn't a bad one in the bunch. From a simple margherita made with fresh hand crushed tomato sauce (again, a super simple recipe), to ham and cheese pie with prosciutto, to a stellar caramelized onion pie with lardons, the flavor combinations were all stellar. The book also includes a salad and dessert section, although these almost feel like an afterthought compared to the detail and attention in the pizza chapters.
All in all this is a winner. I would definitely recommend it to pizza fans!
What's great about Jim's method is you can literally make the dough in 5 minutes, then let it rise at room temperature for at least 18 hours and it's ready. Takes time, yes, but very little work. Sometimes I throw it together before bed at night and it's ready by 4 pm the next day. I can remember watching Mario Batali on TV and he added sugar, olive oil, and white wine, and then he kneaded for 20 minutes with a rest or two. That's unnecessary, and the crust isn't as good. I watched many pizza makers on Martha Stewart doing similar things, but none worked as well as Jim's method.Read more ›
Most Recent Customer Reviews
So many amazing varieties!! I would suggest this to all my family and friends. Can de great for anyone who has had a not so wonderful pizza order and been disappointed. Read morePublished 21 hours ago by BJ
I have tried the many of the pizzas in this book and we love them, the crust is great and easy to do. I think that anyone will like the recipes.Published 3 days ago by Amazon Customer
Made the cheeseless pizza with shiitakes and walnut/onion spread. Tasted very good. Have many other recipes bookmarked and can't wait to try.Published 3 days ago by Lisa G
Just made my first pizzas using the recipe in this book. The dough/crust is outstanding! I cooked mine on the grill, kind of made up the toppings after reading through some recipes... Read morePublished 5 days ago by McKenna Linn
While I am intrigued by the authors dough recipe and his method of baking it, the great majority of the recipes are uninteresting to me. Read morePublished 18 days ago by Charemor
Although I love the no knead crust, I really just can't get with his toppings. And I really don't like not being able to buy the ingredients the recipes call for unless I order... Read morePublished 23 days ago by Cookie
I ordered this Book BUT received ONLY the sample (7 pages or so).
How do I download the actual purchase?