Jim Lahey, the baking genius behind New York City's celebrated Sullivan Street Bakery and Co. Read more...
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.
Publishers Weekly® Reviews
- Reviewed in: Publishers Weekly, page .
- Review Date: 2012-01-02
- Reviewer: Staff
Lahey rose to fame with his recipe for a no-knead dough that bakes up both chewy and crisp. Via his Sullivan Street Bakery, he has been providing rustic breads to the best Manhattan restaurants for more than a decade and, for the past three years, his pizzeria called Co. has been rolling out the crust to create Roman-style pies both traditional and fantastical. In this follow-up to his 2009 My Bread, he borrows from his eatery’s menu to offer a variety of red sauce, white sauce, and no sauce pizza in a manner that treads the fine line between clever and pretentious. His pepperoni pie is the most obvious example of this approach. It contains no pepperoni. The term, he points out, is the Italian plural for pepper, thus the recipe calls for red pepper sauce and is topped with merguez, a North African lamb sausage.. Bird’s nest pie calls for quail eggs nestled among asparagus spears, and honshimeji and guanciale pie translates as pizza topped with Asian mushrooms and sliced pig jowl. Seventy-five color photos bring each slice to mouth-watering life, though a better editorial design could have eliminated the need for nearly every recipe to repeat instructions such as to preheat the oven to 500 degrees and to use “quick, jerking motions” to slide the pizza onto the pizza stone. Agent: Janis Donnaud. (Mar.)