My Pizza

My Pizza

The Easy No-knead Way to Make Spectacular Pizza at Home

Book - 2012
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Random House, Inc.
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.

Baker & Taylor
A guide to making professional-quality pizzas using no-knead dough features recipes for such creations as ham and cheese pizza, coppa and fennel pizza, and squash and pumpkin seed pie.

& Taylor

The proprietor of the Sullivan Street Bakery and Chelsea's Co. pizzeria explains how to make professional-quality pizzas using his no-knead dough to craft such popular options as Corn and Tomato Pizza, Coppa and Fennel Pizza and his special version of Margherita Pie.
Cooks can make homemade pizza that exceeds their wildest expectations with Lahey's groundbreaking no-knead dough and inventive toppings. With gorgeous color photographs and helpful tips on equipment and techniques, "My Pizza" unlocks the secrets of great, easy pizza for home cooks everywhere.

Publisher: New York : Clarkson Potter Publishers, c2012
Edition: 1st ed
ISBN: 9780307886156
Branch Call Number: 641.8248 L1394m 2012
Characteristics: 191 pages : color illustrations ; 25 cm
Additional Contributors: Flaste, Rick


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Sarah_CT Jan 22, 2015

My Pizza was our Smorgasbook selection for January. We were all ready to make some pizza unfortunately this cook book wasn't really what we were looking for. First, the author calls for ingredients and tools that aren't common for the home cook with out giving alternatives. Be ready to plan ahead because the pizza dough takes 18 hours to rise and must be used in only a few days. We also found some inconsistencies in the editing and photography. On the bright side, we did eat one great pizza from a member who doctored her's with a great homemade sauce.

hypatia Oct 20, 2014


Sep 20, 2013

Some interesting, original toppings. Also contains salad recipes, but was not all that I would have expected.

Jan 24, 2013

How can a book earn 1 star from you, but only offers one teeny reason: 'What size cloves?' Not helpful review.

Oct 29, 2012

This book is useless. In one recipe he calls for one and a half cloves of garlic. Really? What size clove? There are many more worhwhile books of pizza recipes.

May 16, 2012

Fun book with easy-to-make pizzas that are as good as anything you can get at a pizzaria!


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