My Pizza: The Easy No-Knead Way to Make Spectacular Pizza at Home [Kindle Edition] Author: Jim Lahey | Language: English | ISBN:
B0078XCOMO | Format: PDF, EPUB
My Pizza: The Easy No-Knead Way to Make Spectacular Pizza at Home Free PDF
Free download My Pizza: The Easy No-Knead Way to Make Spectacular Pizza at Home Free PDF from mediafire, rapishare, and mirror link 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.
From the Hardcover edition. Download latest books on mediafire and other links compilation My Pizza: The Easy No-Knead Way to Make Spectacular Pizza at Home Free PDF
- File Size: 32264 KB
- Print Length: 192 pages
- Publisher: Clarkson Potter (March 20, 2012)
- Sold by: Random House LLC
- Language: English
- ASIN: B0078XCOMO
- Text-to-Speech: Enabled
X-Ray:
- Lending: Not Enabled
- Amazon Best Sellers Rank: #201,398 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
- #17
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Baking > Pizza - #56
in Books > Cookbooks, Food & Wine > Baking > Pizza - #84
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Baking > Bread
- #17
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Baking > Pizza - #56
in Books > Cookbooks, Food & Wine > Baking > Pizza - #84
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Baking > Bread
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. While never fussy with the preparation of the toppings, he is specific about the how and why he has made particular combinations.
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