My Pizza: The Easy No-Knead Way to Make Spectacular Pizza at Home
Written by Jim Lahey
With Rick Flaste
Photographs by Squire Fox
ISBN 13: 9780307886156
ISBN 10: 0307886158
Publisher: Clarkson Potter
Hardcover: 192 Pages
This cookbook has been getting so much buzz, I knew I had to get myself a copy. Especially when Bon Appétit featured Jim Lahey's pizza on the cover of their March 2012 issue. Since then, I've been thinking about making pizza at home.
The recipe for his famous no-knead dough is available online, so you must wonder, what else does the cookbook provide? There is only one dough recipe and the rest of the book is dedicated to red sauce pizzas, white sauce pizzas, no sauce pizzas, toppings, toasts, soups, salads, and a small section of desserts. So really, once you have the basic dough down, you can do whatever you like. That's the beauty of pizza right? You can customize with any toppings you wish.
However, inspiration and ideas are sometimes hard to come by, so the cookbook offers great topping combinations. Like his bird's nest pie. I would have never thought of it! Or the honshimeji and guanciale pie. It looks so tasty! The spicy eggplant pie makes my mouth water too!
When I saw Lottie + Doof's post on Friday, I knew I would be making pizza the next day. I'm so glad I read his experience first. Because the dough did get crusty and felt a little dry to me. I made the dough on Friday night for it to be ready for Saturday's lunch. In the morning, I was ecstatic to see that the dough did rise (why I was doubting it?)!
I divided the dough into four balls and did my best to stretch each one out into a pie shape. They are personal sized, which is nice for a group of 3-4. Taking Lottie + Doof's advice, I went with the simpler pizza for the first one. I didn't have a pizza stone (we used to ... but gave it away), but a baking sheet works just as well (according to Jim). The oven was cranked to the highest we've ever set it to. This is how it turned out:
Grissol Melba toast like us.