Make homemade pizza that exceeds your wildest expectations��et couldn't be simpler��ith Jim Lahey's groundbreaking no-knead dough and inventive toppings.
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The secret to incredible pizza is a superb crust��ne that is crisp yet chewy, and slightly charred around the edges. 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��as or electric��n fewer than five
minutes. 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.
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The pizzas in this book aren't your usual, run-of-the-mill pies. In fact, Jim's unique topping pairings��uch as Corn and Tomato, Coppa and Fennel, and Potato and Leek��einvigorate 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 ��epperoni��as the Italian plural for ��epper,��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��uch as Cannellini Bean Toast, Pea Soup,
and Bibb and Roasted Squash Salad��nd sweet finishes, from Milk Chocolate Sundae to Banoffee Pie.
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With gorgeous color photographs and helpful tips on equipment and techniques, My Pizza unlocks the secrets of great, easy pizza for home cooks everywhere.
