My Pizza: The Easy No-Knead Way to Make Spectacular Pizza at Home

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.

• My Bread: The Revolutionary No-Work, No-Knead Method
• The Sullivan Street Bakery Cookbook
• The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home
• Baking with Steel: The Revolutionary New Approach to Perfect Pizza, Bread, and More
• American Pie: My Search for the Perfect Pizza
• The Pizza Bible: The World's Favorite Pizza Styles, from Neapolitan, Deep-Dish, Wood-Fired, Sicilian, Calzones and Focaccia to New York, New Haven, Detroit, and more
• Mastering Pizza: The Art and Practice of Handmade Pizza, Focaccia, and Calzone
• Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza
• Pizza Camp: Recipes from Pizzeria Beddia
• Double Awesome Chinese Food: Irresistible and Totally Achievable Recipes from Our Chinese-American Kitchen