BN.com Gift Guide

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

( 6 )

Overview

Make homemade pizza that exceeds your wildest expectations?yet couldn?t be simpler?with Jim Lahey?s groundbreaking no-knead dough and inventive toppings.
 
The secret to incredible pizza is a superb crust?one 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...

See more details below
Hardcover
$18.68
BN.com price
(Save 32%)$27.50 List Price

Pick Up In Store

Reserve and pick up in 60 minutes at your local store

Other sellers (Hardcover)
  • All (12) from $15.90   
  • New (9) from $15.90   
  • Used (3) from $15.96   
My Pizza: The Easy No-Knead Way to Make Spectacular Pizza at Home

Available on NOOK devices and apps  
  • NOOK Devices
  • Samsung Galaxy Tab 4 NOOK 7.0
  • Samsung Galaxy Tab 4 NOOK 10.1
  • NOOK HD Tablet
  • NOOK HD+ Tablet
  • NOOK eReaders
  • NOOK Color
  • NOOK Tablet
  • Tablet/Phone
  • NOOK for Windows 8 Tablet
  • NOOK for iOS
  • NOOK for Android
  • NOOK Kids for iPad
  • PC/Mac
  • NOOK for Windows 8
  • NOOK for PC
  • NOOK for Mac
  • NOOK for Web

Want a NOOK? Explore Now

NOOK Book (eBook)
$14.99
BN.com price

Overview

Make homemade pizza that exceeds your wildest expectations—yet couldn’t be simpler—with Jim Lahey’s groundbreaking no-knead dough and inventive toppings.
 
The secret to incredible pizza is a superb crust—one 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—gas or electric—in 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.
           
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 Show Less

Editorial Reviews

Publishers Weekly
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.)
From the Publisher
“Jim Lahey’s book gives everyone—and I mean everyone—the tools to make incredible, crisp-crusted, crackling pizza at home. His recipes and instructions are simple to follow but leave nothing to chance; aspiring pizza makers of all levels are in good hands. You might never call for pizza delivery again!”
Melissa Clark
 
“I have known Jim Lahey for many years and have always thought him to be the best baker in town. His bread brings back memories of the rustic French country loaves of my childhood. Jim’s new pizza book allows everyone to be a pizza chef at home with easy-to-follow recipes, both classic and innovative.”
Jean-Georges Vongerichten
 
“The most crucial element of a good pizza is the crust. Finding and using the best mozzarella and finest of tomatoes is essential to a good pizza, but any determined potential pizzaiolo can track down good ingredients. The key is that crust and Jim Lahey is a master. His pizzas are so good I could scrape off all the toppings and still savor his magnificent pies. Jim’s book My Pizza should be required reading for anyone serious about making pizza at home.”
Nancy Silverton

Additional praise for Jim Lahey/Co.:
“The frequently mobbed and fervently discussed new restaurant Co. — pronounced “company” — was born of a worship of dough. That’s why the pizzas at the center of its menu are as good as they are.” – Frank Bruni, New York Times

“(Jim Lahey is) New York’s king of dough.” – Gourmet Magazine

“Jim Lahey is one of the country’s elite bread bakers, so when he decided to open a pizza place, it was huge news.” – Food & Wine Magazine

“Who needs Naples when the world’s greatest pizza is currently baked at Co., on a windswept corner in Chelsea? Here, Jim Lahey, the fanatic behind Sullivan St Bakery, turns out jagged, faintly tangy, artfully blistered pies perfectly engineered to support their toppings without being soggy or bready or overly chewy—a feat that usually eludes even Italy’s best pizzaioli.” – Travel & Leisure

“In the world of pizza, debates over crust can resemble sectarian disputes. There are the ascetics, who demand pies as thin and brittle as Communion wafers, versus the libertines, who prefer something they can sink their teeth into. If anyone can persuade the quarrellers to break bread, it’s surely Jim Lahey, of Co.”  – New Yorker

Co., Named one of the top 10 pies in United States.  (#8) – GQ Magazine

Library Journal
In his second cookbook, Lahey (My Bread) extends his wildly popular no-knead bread technique to artisan pizzas. The easy base dough sits unattended for 18 hours, after which readers can use it to produce gorgeous, restaurant-worthy pies like Margherita, Pepperoni, and Three-Mushroom (all cook in about five minutes under a conventional broiler). Readers looking to round out their pizza dinner can also try recipes for starters like Salt-Crusted Beet Salad and desserts like Banoffee Pie. This fantastic book truly delivers on the promise of crusty, artisan breads with minimal effort. Essential for pizza lovers.
Christine Muhlke
…[My Pizza] will inspire pizza nights from coast to coast…I wish Lahey had included more on incorporating flours other than all-purpose…and had taken the time to really explain how to shape the comically elastic dough…But his toppings are so creative and delicious you won't care if your pizzas are shaped like Texas.
—The New York Times
Read More Show Less

Product Details

  • ISBN-13: 9780307886156
  • Publisher: Crown Publishing Group
  • Publication date: 3/20/2012
  • Pages: 192
  • Sales rank: 106,878
  • Product dimensions: 7.80 (w) x 9.60 (h) x 0.70 (d)

Meet the Author

Jim Lahey studied sculpture before learning the art of bread baking in Italy. In New York City, he opened the Sullivan Street Bakery in 1994, and Co., a pizza restaurant, in 2009. Lahey and his businesses have been featured in Vogue, Saveur, and the New York Times, and he has appeared on the Martha Stewart Show and NBC’s Today show. His innovative no-knead bread recipe, first published in an article by Mark Bittman in the New York Times in 2006, became the basis of Lahey’s cookbook My Bread, which was a Gourmet Cookbook Club selection.
 
Rick Flaste, the first editor of the Dining Section of the New York Times, has collaborated on several books.

Read More Show Less

Customer Reviews

Average Rating 4
( 6 )
Rating Distribution

5 Star

(3)

4 Star

(0)

3 Star

(2)

2 Star

(1)

1 Star

(0)

Your Rating:

Your Name: Create a Pen Name or

Barnes & Noble.com Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & Noble.com that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & Noble.com does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at BN.com or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation

Reminder:

  • - By submitting a review, you grant to Barnes & Noble.com and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Noble.com Terms of Use.
  • - Barnes & Noble.com reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & Noble.com also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on BN.com. It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

 
Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously
Sort by: Showing all of 6 Customer Reviews
  • Posted July 7, 2013

    Not as good as I thought!

    I was not very happy with the book at all. The recipes were just average for pizza, Nothing spectacular at all. I was really expecting alot more.
    I returned the book in two days and got a credit on my charge card.

    1 out of 3 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Posted March 19, 2013

    Best Pizza book I have purchased!

    I am the pizza lover and have had little success in acheiving that crispy on the outside, chewy in the inside pizza I dream of. After many attempts with various recipes from various magazine and books, I decided to purchase this book. I'm glad I did! Success at last! I made my first successful pizza dough that I truly love. This has easy to follow recipes and some great ideas. I won't be making all of the recipes but I will be making many. Thanks!

    1 out of 1 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Posted May 20, 2012

    This is a great book with unique recipes.

    I love this book - and I have a bunch of other pizza books. The recipes are clear and easy to execute - and they are DELICIOUS. The photos are wonderful and his way of cooking the pizza makes a great crust. I highly recommend it.

    1 out of 1 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Posted May 5, 2012

    The pizza dough recipe in this book is amazing. The method of co

    The pizza dough recipe in this book is amazing. The method of cooking using the broiler and pizza stone produced the best crust on home-made pizza I have ever made. Easy and delicious!!!

    1 out of 1 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Posted April 17, 2012

    Recommend

    I would recommend this book to someone who is looking for a gourmet approach to pizza.

    1 out of 2 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted April 16, 2012

    Great book : new ideas on pizza making.

    My Pizza is a great and fun book. Cooking pizza will become enjoyable and very tasty to eat.

    1 out of 1 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
Sort by: Showing all of 6 Customer Reviews

If you find inappropriate content, please report it to Barnes & Noble
Why is this product inappropriate?
Comments (optional)