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

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

Author: Visit Amazon's Jim Lahey Page | Language: English | ISBN: 0307886158 | Format: PDF, EPUB

• Description
• Book Details
• Table of Contents
• Reviews

My Pizza: The Easy No-Knead Way to Make Spectacular Pizza at Home Free PDF
Download electronic versions of selected books My Pizza: The Easy No-Knead Way to Make Spectacular Pizza at Home Free PDF for everyone book 4shared, mediafire, hotfile, and mirror link

Review

“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

About 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.

Books with free ebook downloads available My Pizza: The Easy No-Knead Way to Make Spectacular Pizza at Home Free PDF

• Hardcover: 192 pages
• Publisher: Clarkson Potter (March 20, 2012)
• Language: English
• ISBN-10: 0307886158
• ISBN-13: 978-0307886156
• Product Dimensions: 9.6 x 7.8 x 0.7 inches
• Shipping Weight: 1.7 pounds (View shipping rates and policies)

I made Jim Lahey's pizza dough and my quest for perfect pizza dough has now ended. Just a little recap of the events that lead up to this quest. The setting, Tuscon, Arizona, 2004, an ugly, tiny kitchen and a pile of pepperoni. I'd finally mastered the art of yeast dough, thanks to a recipe from the Bread Bible and I thought, 'pizza will be so eeeeasy!' and it was.

The basic ingredients were the same (let's be real here, the basic ingredients for most yeast doughs are the same) water, salt, yeast and flour. I mixed them all, set the dough in the hottest place in my apartment (anywhere, it was Tuscon in June) and waited. While I waited I carefully shredded fontina, sliced mushrooms and stirred my homemade marinara sauce (recipe courtesy of Batali).

But the pizza was meh, edible but nothing to flip your skirt over. Mostly because of the dough. It wasn't right, too crispy, too soft, too hard, too salty, not chewy enough.

So I tried another recipe and then another. Over the years we ate a lot of pizza. I'd become obsessed. I tried spelt flour, rye, organic honey, natural yeast made from organic grapes and wheat bread flour ground locally. I added wine, kosher salt, black salt and bought a pizza stone. I dusted the baking stone with cornmeal and flour.

My husband and son became concerned, they begged me to stop, 'think about your health, honey, all this cheese it's not good for you! Let's eat burgers instead, please, mom!'

Sometimes I could stop, weeks would go by and I wouldn't think about pizza at all. Then something, usually a sale on mozzarella at the grocery store would jar me right out of my pizzaless complacency and then wham! Back in the kitchen, baking again.

Jim Lahey, of no-knead bread/ Sullivan Street Bakery fame, has published a gorgeous book he calls "My Pizza". In it, he describes his no-knead approach to pizza dough which is, not surprisingly, practically identical to the bread approach that brought him fame in 2006 when the NY Times food columnist Mark Bittman first wrote about it. While I appreciate how many more people are making good bread at home since they heard about this technique, I have to say I don't entirely understand the no-knead mania. To me, it is a bit like getting excited to find shoes you don't need to tie. A small time savings perhaps, but neither shoe tying nor bread conditioning ever seemed terribly onerous to me. Perhaps this is because I use a middle of the road approach that I learned from the Tartine Bread book. By resting the dough without salt for an hour or so, the amount of time spent conditioning the dough with a few stretches (not kneads) is minimal and sufficient.

I tried Lahey's dough recipe and I had to resist the urge to give the dough even a few stretches. The resulting dough, while acceptable, was still a bit uneven and I am certain even 30-45 seconds of stretching would have improved the dough structure and consistency. Is that too much to ask of a home cook? Mercifully, Lahey devotes about one page to this no-knead dough approach and then moves on to the task at hand: making great pizza.

I'm sounding overly critical of an excellent book on pizza. Jim seems as obsessed with flavor combinations as the best of us pizza cooks.

Book Preview

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

Please Wait...