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

4.4 out of 5 stars 106 customer reviews

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Editorial Reviews

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.

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
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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: 7.7 x 0.7 x 9.8 inches
  • Shipping Weight: 1.7 pounds (View shipping rates and policies)
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (106 customer reviews)
  • Amazon Best Sellers Rank: #18,641 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By Jennifer L. Rinehart VINE VOICE on September 20, 2012
Format: Hardcover
I made Jim Lahey's pizza dough and my quest for perfect pizza dough has now ended. Just a little recap of the events that lead up to this quest. The setting, Tuscon, Arizona, 2004, an ugly, tiny kitchen and a pile of pepperoni. I'd finally mastered the art of yeast dough, thanks to a recipe from the Bread Bible and I thought, 'pizza will be so eeeeasy!' and it was.

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.
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Format: Hardcover Verified Purchase
Jim Lahey, the man famous for no knead bread, has a new cookbook, this time dealing with pizza, the main ingredient that has made his NYC restaurant Co. such a success. Jim's recipe for pizza dough is so simple it literally takes 2 minutes to make--flour, water, yeast and salt, all mixed in a big bowl and left to rest overnight. The dough is phenomenal--crispy and chewy with a wonderful taste and texture. Jim also takes the home cook through a technique, using a pizza stone and the broiler, to get restaurant style pizza crusts at home. The results are wonderful and fast--I never thought I could have hot pizza after 4 minutes in the oven!

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!
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Format: Kindle Edition Verified Purchase
this book is worth it for the basic dough recipe alone, and just gets better from there. i've tried more dough recipes than i can count in the years after i realized almost no take-out pizza would do (certainly none here in cabo san lucas). all were too sweet, too bread-y, too crunchy, too flavorless... the author REALLY loves pizza, and shows us foodies what makes authentic pizza authentic, like what you get in italy. if you need buckets of sauce, pounds of cheese and layers upon layers of toppings, i urge you to try these relatively spare but so delicious proportions before adding more of whatever you like. great book for any pizza-holic.
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Format: Hardcover Verified Purchase
Jim Lahey, of no-knead bread/ Sullivan Street Bakery fame, has published a gorgeous book he calls "My Pizza". In it, he describes his no-knead approach to pizza dough which is, not surprisingly, practically identical to the bread approach that brought him fame in 2006 when the NY Times food columnist Mark Bittman first wrote about it. While I appreciate how many more people are making good bread at home since they heard about this technique, I have to say I don't entirely understand the no-knead mania. To me, it is a bit like getting excited to find shoes you don't need to tie. A small time savings perhaps, but neither shoe tying nor bread conditioning ever seemed terribly onerous to me. Perhaps this is because I use a middle of the road approach that I learned from the Tartine Bread book. By resting the dough without salt for an hour or so, the amount of time spent conditioning the dough with a few stretches (not kneads) is minimal and sufficient.

I tried Lahey's dough recipe and I had to resist the urge to give the dough even a few stretches. The resulting dough, while acceptable, was still a bit uneven and I am certain even 30-45 seconds of stretching would have improved the dough structure and consistency. Is that too much to ask of a home cook? Mercifully, Lahey devotes about one page to this no-knead dough approach and then moves on to the task at hand: making great pizza.

I'm sounding overly critical of an excellent book on pizza. Jim seems as obsessed with flavor combinations as the best of us pizza cooks. While never fussy with the preparation of the toppings, he is specific about the how and why he has made particular combinations.
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