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By Jim Lahey
Make home made pizza that exceeds your wildest expectations—yet couldn’t be simpler—with Jim Lahey’s groundbreaking no-knead dough and artistic toppings.
The mystery to remarkable pizza is an excellent crust—one that's crisp but chewy, and a bit charred round the edges. Jim Lahey, the baking genius in the back of manhattan City’s celebrated Sullivan highway Bakery and Co. pizza eating place, has built a super recipe that calls for no kneading and produces an impossible to resist crust in any domestic oven—gas or electric—in fewer than 5 mins. My Pizza stocks this innovative method and the inventive pies that placed Co. at the map, in addition to recipes for salads, soups, and truffles to make a meal complete.
The pizzas during this ebook aren’t your traditional, run-of-the-mill pies. actually, Jim’s distinct topping pairings—such as Corn and Tomato, Coppa and Fennel, and Potato and Leek—reinvigorate this American favourite. His whimsy is clear in his Pepperoni Pie, which doesn’t comprise the cured meat we've got all come to count on; in its place, riffing on “pepperoni” because the Italian plural for “pepper,” Jim bargains a pie with purple pepper puree, floor lamb, and pecorino cheese. To around out dinner, My Pizza additionally has recipes for starters and aspect salads—such as Cannellini Bean Toast, Pea Soup, and Bibb and Roasted Squash Salad—and candy finishes, from Milk Chocolate Sundae to Banoffee Pie.
With wonderful colour pictures and important pointers on apparatus and strategies, My Pizza unlocks the secrets and techniques of serious, effortless pizza for domestic chefs far and wide.
Read or Download My Pizza: The Easy No-Knead Way to Make Spectacular Pizza at Home PDF
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Extra resources for My Pizza: The Easy No-Knead Way to Make Spectacular Pizza at Home
Sample text
Arrange the mushrooms and onion evenly on top. Sprinkle evenly with the chili flakes and salt. 3 With quick, jerking motions, slide the pie onto the stone. Broil for 3½ to 4 minutes under gas (somewhat longer with an electric oven), until the top is bubbling and the crust is nicely charred but not burnt. 4 Using the peel, transfer the pizza to a tray or serving platter. Slice into wedges and serve immediately. Pepperoni Pie pepperoni pie MAKES ONE 10- TO 12-INCH PIZZA • Right off I have to tell you there’s no pepperoni sausage on this pie—a fact that has caused servers at the restaurant untold moments of awkwardness—but the title is accurate nevertheless: The word is the Italian plural for pepper.
Remember, it’s the visual cues that count most. Check a couple of times; the pizza will cook quickly. The broiler, in our testing, did in fact remain on for the entire cooking period using this method, and the pies turned out perfectly. BOTTOM BROILER For those of you—many fewer these days than used to be the case—with a gas broiler in a bottom drawer of the oven, here’s what to do: Start with the stone in the broiler at the lowest level or on the floor of the oven. Preheat on low for about 20 minutes, and then switch to high for another 5 minutes.
Flaste, Rick. II. Title. 1 Dedicated in loving memory to my dad, DICK LAHEY CONTENTS Cover Title Page Copyright Dedication introduction equipment a reverence for ingredients adjusting for oven type serving strategies PIZZA PIES the pizza dough foundation red sauce pizzas white sauce pizzas no sauce pizzas toppings toasts, soups, and salads desserts Acknowledgments Index INTRODUCTION In the early days of my Manhattan pizza restaurant, a middle-aged woman came through the front door, her eyes widened by the crowd that had been drawn to the place even before it had officially opened.