Additional information
by Jim Lahey (Author), Rick Flaste (Author)
Make homemade pizza that exceeds your wildest expectations--yet couldn't be simpler--with Jim Lahey's groundbreaking no-knead dough and inventive toppings.
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. The secret to incredible pizza is a superb crust--one that is crisp yet chewy, and slightly charred around the edges. 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.
Author Biography
Jim Lahey opened the Sullivan Street Bakery in 1994, and Co., a pizza restaurant, in 2009 in New York City. 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. In 2015, Lahey became the first recipient of the James Beard Award for Outstanding Baker. Jim Lahey studied sculpture before learning the art of bread baking in Italy.
Rick Flaste, the first editor of the Dining Section of the New York Times, has collaborated on several books.
