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

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.

Make homemade pizza that exceeds your wildest expectationsyet couldn't be simplerwith Jim Lahey's groundbreaking no-knead dough and inventive toppings.
 
The secret to incredible pizza is a superb crustone 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 ovengas or electricin 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 pairingssuch as Corn and Tomato, Coppa and Fennel, and Potato and Leekreinvigorate 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 saladssuch as Cannellini Bean Toast, Pea Soup, and Bibb and Roasted Squash Saladand 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.