My Pizza: The Easy No-Knead Way to Make Spectacular Pizza at Home: A Cookbook
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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. 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. Read more
Publisher : Clarkson Potter
Accessibility : Learn more
Publication date : March 20, 2012
Language : English
File size : 33.4 MB
Screen Reader : Supported
Enhanced typesetting : Enabled
X-Ray : Not Enabled
Word Wise : Enabled
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Top Amazon Reviews
Format: Hardcover
This is a great book! You'll get the perfect crust and delicious pizzas with Jim Lahey's 18-hour rise, pizza stone, and broiler method (see my added tips ahead). I've been making pizzas at home for 28 years now, and they tasted great but I was never satisfied with my crust. I tried many different recipes over the years. Some said use olive oil, others not. Some said add a little sugar, others not. Some said use an egg, others not. Even those that said just use flour, water, yeast, and salt, always said knead for 10 to 15 minutes and then let the dough rise until double in bulk (couple of hours). ALL WRONG! I kept searching for the right dough recipe, but the secret is just flour, water, salt and a very small amount of yeast, combined with an 18 to 36 hour rise at room temperature in a bowl tightly covered in plastic wrap. No kneading, unless you want to knead for one minute before putting it in the greased bowl, and two minutes when it comes out of the bowl (see why just ahead). You do need a 1/2 inch thick pizza stone and a broiler (thinner stones will break) because the secret is to get very high top heat, just like a pro wood-fired brick pizza oven. 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. The most important things are the 18 to 36 hour rise at room temperature and using a pizza stone under a broiler. Just make the dough the day before and follow Jim's instructions. But I do recommend using King Arthur bread flour (blue bag) or a 50/50 blend of King Arthur and Antimo Caputo OO flour, the latter if you like a finer crust texture. Make sure you're not using old flour. I do deviate from Jim's instructions a bit because my wife and I like a slightly thicker crust. I do one minute of kneading before the bowl, two minutes of kneading once out of the bowl, and then I don't stretch it as thin when I shape it. I make sure to keep the rim fatter, and then I do a second rise for 1.5 to 2 hours prior to adding the toppings and baking/broiling in our electric oven on a preheated pizza stone (see the pictures I've posted here). Do keep on eye on it because, with the pizza just 4 inches from the electric broiler, it goes fast -- in about 5 minutes. Jim has a lot of good choices for recipes, but we have our own favorite: Sizzle up a little garlic and fresh chopped basil leaves in quality olive oil (careful not to burn) and use that for a sauce. Next, top the pizza dough with fresh mozzerella cheese and the best quality tomatoes you can get (but not too many pieces), add a good amount of fresh chopped basil leaves (more than you'd think), and then top everything with fresh goat cheese. I grate it on after it's been in the freezer for 40 minutes, but you can also just break off pieces of it. Finish with a little dry fine herbs or oregano flakes. Bake/broil. And when the pizza comes out of the oven, let cool for 4 or 5 minutes and then finish with drizzled olive oil and gourmet sea salt before serving. We have found this pizza unbeatable. And here's a tip: don't use too much cheese or too many tomato pieces. You can get away with more basil than you'd think, but the secret to great pizza flavor is to keep it balanced. NOTE: Some people add basil leaves when the pizza comes out of the oven, but it tastes much better with the chopped fresh basil leaves baked in. Also, if using an electric oven, the broiler will likely shut off after the oven reaches 500 degrees (not hot enough). But you can foil this feature by opening the door a few inches for 20 seconds, and then closing it again. The broiler will then go back on. Even though the oven heat drops, the stone will stay hot. I usually have to do this twice during the 5 minute baking period, and Jim explains this on page 18 of his book. In any case, get this book and you'll soon be making great pizzas. I told some friends about this book and they had never made pizza before. They achieved great success on their second try, and then successfully made calzones after that. It's really that easy! NOTE: I'm adding a photo of a slice, showing the 50/50 blend of bread flour and 00 flour, with a short prebake (to set the rise and get air in the crust), prior to adding toppings and the final baking under broiler. This is the result -- great crust that's slightly crispy on the outside and chewy on the inside. [...]
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Reviewed in the United States on October 21, 2012 Reviewed in the United States on October 21, 2012 by Richard Sanders
Format: Hardcover
I love this book. It is full of helpful cooking tips about many things other than pizza and pizza dough. With that out of the way... the pizzas and pizza dough are superb! I agree with several of the comments made by other reviewers about the lack of kneading: It won't hurt this dough if you give it a few punches. It may make you feel better and also infuse this dough with a slightly improved flavor and texture. Even if you forego the kneading, your pizza dough will please you and your guests. After you have the technique down, I encourage you to make a double batch each time. Freeze your balls of risen pizza dough and thaw about 90 minutes before you want to make a new pizza. It will help you be more spontaneous. Regarding some of the comments about lack of rise - it may not be the directions in this book. Consider the exact conditions you are creating your dough. An inconsistent temperature, yeast that may be a dud (old, too cold or hot), or even flour that is old or slightly different, can affect your outcome dramatically. Think about the flour; all purpose flour that is fresh has a specific protein yield. If you use rye, whole wheat, gluten-free or old flour, the protein to carbohydrate balance changes. This will affect the yeast (if you have good fresh yeast) and how it rises. If the temperature/moisture level is not correct or changes, the dough and rise will also be affected. Don't be discouraged. I am still not the best at making great shaped pies. My BFF is. He can whip up a pie like a professional from an old movie. He started since I purchased this book a few months ago and we learned together. Working with pizza dough in this book inspired both of us to make more yeast breads. We have become proficient and beyond at several shaped breads and pan breads. My speciality is Challah. It all started here after a few blunders. Remember to be gentle on yourself while you are learning something new. I recommend using a pizza stone. I have a few now. You will use it for other things. The sauces here are solid. The white bechemel sauce is a great foundation to get creative. Have fun with making your own cheese combinations too. If you ever use premade sauces, consider using a bit of restaurant-quality caesar dressing (yours or purchased) as your sauce. We tried this a month ago with a few strong cheeses, sauteed onions and sometimes proscuitto. Yummy!!
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Reviewed in the United States on November 22, 2012 Reviewed in the United States on November 22, 2012 by Frodo Baggins
Format: Hardcover
I STRONGLY encourage you to buy Jim Lahey's book "My Pizza". He includes his no-knead dough recipe which is super-easy and is *incredibly tasty* - similar to neapolitan, yet lighter, crispier, and bubblier.. You'll make the best tasting pizza you could imagine - and you'll blow away any local pizza joints, even top notch neapolitan ones, as longs as you have a good pizza stone and pizza peel. Book parts (1): The easy & magic dough and sauce (basically squish some san marzano tomatoes by hand) recipes; part (2) tomato sauce based recipes [traditional staples (neapolitan) and some very unique creations] part (3) white (béchamel) sauce based recipes [Leek and sausage pie, cauliflower pie, corn & cherry tomato pie, broccoli rabe pie]; part (4) NO SAUCE recipes: birds nest [shaved asparagus, quail egg, taleggio cheese], his 'Popeye' pie [gruyere, mozz, spinach, olive oil, ..], squash w/ pumpkin seeds pie, poached artichokes pie, etc.. ; part( 5) toppings to get more freaky with and even a 'bonus' section part (6) Toasts, soups, and salads that perfectly compliment this master baker/chef's pie creations... A MUST HAVE for any creative pizza lover. The only hard part is deciding which to make - You will want to make EVERY ONE of these pies at once. The only criticism I have is he seems to have left out a MAJOR (last step) to the dough preparation (the book is so great though, that I will not budge from 5 star rating). I noticed this because it differs from most online versions of his dough making process. His "Step 3" stops where the individual balls are formed. Then "Step 4" only talks about how to preserve the dough in the fridge and bringing it back to room temp when ready. For pizza making on the same day, the book neglects to tell you to proof the rounds in a plastic wrapped pan for an additional hour before using. This is an unfortunate CRITICAL oversight. The dough will NOT handle and stretch properly without the final proofing step. ( The book goes straight from flouring the rounds seam side down to either "preserving for 3 days in fridge", or to 'shaping the disk'... ) If you are making pizza on the same day, after page 26 "step 3", proof the dough for another hour at room temp (~75*F) for one more hour before moving to page 29 'shaping the disk'.
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Reviewed in the United States on June 9, 2013 by Chris F.
Format: Hardcover
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. For example, in the giardinaiera pie, he balances tomatoes, olive oil, garlic, hot chili flakes, arugula and fresh sweet corn. This exquisite vegan creation is purposeful in the things it omits like meat, cheese, and herbs in order to allow the included items be better perceived. Lahey follows few traditions when it comes to pizza. His "pepperoni pie" for example, has no actual cured meat product. Pepperoni is the italian plural of peppers, you see, so this pepperoni pie includes a variety of sweet and hot peppers. Lest you think he has created a book of vegetarian pizzas, I can assure you every other pizza has meat in some form. The charcuterie pie, for example, is a béchamel sauced pizza of knockwurst, bratwurst, sauerkraut and mustard. Prosciutto and lardons make frequent appearances in the book as well. In trying to re-create the high temperatures of wood fired ovens, he encourages the home cook to pre-heat the pizza stone to 500 degrees or more and then bake the pizza with the broiler on. He aims to cook the pizza in less than 5 minutes this way. You will need to play with your oven to see what it is capable of. Mine seems to work best on the convection setting of 500° as the broiler was not as efficient for me. The pictured pizzas he creates embrace the black char one might associate with using a broiler but not quite the more reserved mahogany char that I get in the wood fired oven. I suppose black char is superior to doughy white pizzas, but it seems a bit excessive at times; for example, the pizza bianco photo on page 112 might more appropriately be titled pizza negro. In general, his suggestions for pizza toppings are spot on. The balance he suggests in his broccoli rabe pie, for example, with the blend of two cheeses, the broccoli rabe, the béchamel and the heat of the thai chilis is perfect. The commentary next to each pizza about his thought process developing each recipe gives insight into this chef's creative mind. Also excellent are the recipes he includes for soups, salads, and desserts. A whole section is devoted to "toasts" and the spreads that can be created for them. As a bread baker, I'm always looking for ways to use up my week old bread. I could see a dinner party of nothing more than salad, toasted bread, and toppings like "Garlic scape and lovage pesto" or "White bean and mirepoix spread". The photos in My Pizza are stunning and mouth watering. Every page made me either hungry or want to cook. There were a couple of photos where the food styling slipped into distracting affectations. For example, on p. 78, the "cauliflower pie" is served on newspaper (who wants ink on their food?) and four pages later, the "corn and tomato pie" is shown sitting on hand made japanese paper (what a waste!). I suppose these indulgences are to be expected in the food grooming world of cookbook photography, but I think they're best when they aren't noticed. Whether you are hoping to improve your pizza game or this will be the latest addition to your pizza library, you won't be disappointed in "My Pizza" by Jim Lahey. The pizzas are refreshingly new and well conceived while the extra recipes for salads, soups and other courses are an unexpected bonus.
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Reviewed in the United States on April 3, 2012 by W. Funkhouser
Format: Hardcover
after a couple of months baking no knead bread I decided to give pizzas a go. The result was mixed- the toppings were great and the base was doughy. Then I found this terrific book and in about 30 seconds I had found the source of the problem and how to correct it. here’s what I like about this book. Firstly, it is aesthetically very pleasing with high quality photos, great layout and good feel in the hands. Secondly, the recipes are laid out in such a clear fashion that I immediately thought ‘I can do this’. Thirdly, Ilike the versatility of the offerings. This is not just a pizza book, but a versatile approach to food that allows the reader to do other things with the ingredients. Finally, the writing is clear, the story is well put together, and the result is a tremendously readable book that imparts a great deal of knowledge along the way. You can see that the book has been approached with the same dedication and artistry that comes through in the food. I will not be lending this book. I expect it to be a personal favourite for a very long time. May one regret is that I don’t see myself coming to New York, because if I did I couldn’t go past the experience of a visit to the Sullivan Street bakery.
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Reviewed in the United States on February 7, 2019 by Peter Sullivan
Format: Hardcover
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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Reviewed in the United States on April 21, 2012 by B. A. Chaney
Format: Kindle
Pro * This is big: Lahey solves the problem that home ovens generally do not get hot enough for great pizza. Cons * Pizza stones break under the broiler. Probably should mention using quarry tiles as a less expensive alternative. * He recommends fresh mozzarella. I found this to be too wet so the pizza was soggy. * His tomato sauce is too wet so needs to be drained somehow. * Should mention what to do if dough is too elastic to stretch.
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Reviewed in the United States on May 9, 2015 by W. Culbertson
Format: Hardcover
Great book if you'd like to really learn to make pizza at home. Jim Lahey is a dough genius. The real learnings of this book are the dough creation and cooking method, however the toppings are inventive and delicious. I have also purchased this as a gift for others - perfect as a housewarming gift or wedding registry (paired with a pizza stone!). The product arrived on time and packaged as expected.
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Reviewed in the United States on May 28, 2024 by Alison S