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.