'My Pizza' | Cook the Book

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Caroline Russock
Caroline Russock is a contributing writer at Serious Eats.
Caroline Russock
Caroline Russock is a writer who splits her time between Philadelphia and the Caribbean covering food, travel, leisure, lifestyle, and culture.  Her writing is featured in PhillyVoice, Eater, Eater Philly, Serious Eats, and The Tasting Table. 
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Updated Aug. 10, 2018
<em>My Pizza</em> by Jim Lahey

Revolutionary is a word that gets tossed around a little too frequently in the world of recipe writing. Really, how many recipes are truly revolutionary? Well, Jim Lahey's No-Knead Bread really is. It's a recipe that got everyday folks (read apprehensive bakers) into the kitchen with the confidence that they, in fact, could bake really great artisan bread within the confines of their home kitchens. With his 2012 release, My Pizza, Lahey lets all the pizza nerds get in on the no-knead action. The book adapts recipes from his New York pizzeria Co. using his no-knead method. It's full of creative pies topped with gorgeous and unexpected combos like corn and tomato, squash and pumpkin seeds, and brussels sprouts and chestnuts, as the non-pizza offerings that make Co. such a gem.

Favorite Recipes: Pizza Bianca; Basic Tomato Sauce; Bird's Nest Pie

Revolutionary is a word that gets tossed around a little too frequently in the world of recipe writing. Really, how many recipes are truly revolutionary? Well, Jim Lahey's No-Knead Bread really is. It's a recipe that got everyday folks (read apprehensive bakers) into the kitchen with the confidence that they, in fact, could bake really great artisan bread within the confines of their home kitchens.

Now Lahey is back with an equally revolutionary concept, No-Knead Pizza Dough. Last week Kenji visited Lahey at his home to get the inside scoop on this technique (watch the video here) and this week we're baking our way through Lahey's latest cookbook, My Pizza.

My Pizza adapts recipes from his New York pizzeria Co. using his no-knead method. It's full of creative pies topped with gorgeous and unexpected combos like corn and tomato, squash and pumpkin seeds, and Brussels sprouts and chestnuts, as the non-pizza offerings that make Co. such a gem.

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