My Pizza by Jim Lahey — New Cookbook:
Jim Lahey's no-knead bread recipe launched a phenomenon when Mark Bittman first wrote about it in the The New York Times in 2006. It only makes sense then that Lahey would turn his bread-baking skills to pizza, specifically to Roman and Naples-style pizza—those thin and crispy disc-shaped pies, slightly charred at the edges, and topped with incredibly simple, delicious ingredients. His latest book shows that it's possible (and in fact, easy!) to make this kind of pizza at home. And, of course, it all starts with a no-knead pizza crust.
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Jim Lahey's no-knead bread recipe launched a phenomenon when Mark Bittman first wrote about it in the The New York Times in 2006. It only makes sense then that Lahey would turn his bread-baking skills to pizza, specifically to Roman and Naples-style pizza—those thin and crispy disc-shaped pies, slightly charred at the edges, and topped with incredibly simple, delicious ingredients. His latest book shows that it's possible (and in fact, easy!) to make this kind of pizza at home. And, of course, it all starts with a no-knead pizza crust.
More
Read More...
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