Free PDF , by Jim Lahey
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, by Jim Lahey
Free PDF , by Jim Lahey
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Product details
File Size: 34210 KB
Print Length: 192 pages
Publisher: Clarkson Potter (March 20, 2012)
Publication Date: March 20, 2012
Sold by: Random House LLC
Language: English
ASIN: B0078XCOMO
Text-to-Speech:
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Amazon Best Sellers Rank:
#238,001 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
We all love pizza, and I make most of our pizzas so that I know what goes into them. This book has some great recipes and ideas for both crusts and pizza ingredients. The No-Knead crusts are the only way to go.
I STRONGLY encourage you to buy Jim Lahey's book "My Pizza". He includes his no-knead dough recipe which is super-easy and is *incredibly tasty* - similar to neapolitan, yet lighter, crispier, and bubblier.. You'll make the best tasting pizza you could imagine - and you'll blow away any local pizza joints, even top notch neapolitan ones, as longs as you have a good pizza stone and pizza peel. Book parts (1): The easy & magic dough and sauce (basically squish some san marzano tomatoes by hand) recipes; part (2) tomato sauce based recipes [traditional staples (neapolitan) and some very unique creations] part (3) white (béchamel) sauce based recipes [Leek and sausage pie, cauliflower pie, corn & cherry tomato pie, broccoli rabe pie]; part (4) NO SAUCE recipes: birds nest [shaved asparagus, quail egg, taleggio cheese], his 'Popeye' pie [gruyere, mozz, spinach, olive oil, ..], squash w/ pumpkin seeds pie, poached artichokes pie, etc.. ; part( 5) toppings to get more freaky with and even a 'bonus' section part (6) Toasts, soups, and salads that perfectly compliment this master baker/chef's pie creations... A MUST HAVE for any creative pizza lover. The only hard part is deciding which to make - You will want to make EVERY ONE of these pies at once.The only criticism I have is he seems to have left out a MAJOR (last step) to the dough preparation (the book is so great though, that I will not budge from 5 star rating). I noticed this because it differs from most online versions of his dough making process. His "Step 3" stops where the individual balls are formed. Then "Step 4" only talks about how to preserve the dough in the fridge and bringing it back to room temp when ready. For pizza making on the same day, the book neglects to tell you to proof the rounds in a plastic wrapped pan for an additional hour before using. This is an unfortunate CRITICAL oversight. The dough will NOT handle and stretch properly without the final proofing step. ( The book goes straight from flouring the rounds seam side down to either "preserving for 3 days in fridge", or to 'shaping the disk'... ) If you are making pizza on the same day, after page 26 "step 3", proof the dough for another hour at room temp (~75*F) for one more hour before moving to page 29 'shaping the disk'.
Jim Lahey, the man famous for no knead bread, has a new cookbook, this time dealing with pizza, the main ingredient that has made his NYC restaurant Co. such a success. Jim's recipe for pizza dough is so simple it literally takes 2 minutes to make--flour, water, yeast and salt, all mixed in a big bowl and left to rest overnight. The dough is phenomenal--crispy and chewy with a wonderful taste and texture. Jim also takes the home cook through a technique, using a pizza stone and the broiler, to get restaurant style pizza crusts at home. The results are wonderful and fast--I never thought I could have hot pizza after 4 minutes in the oven!But what really makes this book fantastic are the flavor combinations on the pizzas in the chapters following the crust. The book has three chapters of pizza--red sauce, white sauce, and no sauce. I cooked from this book with a group of friends and we made pizzas from each chapter and there wasn't a bad one in the bunch. From a simple margherita made with fresh hand crushed tomato sauce (again, a super simple recipe), to ham and cheese pie with prosciutto, to a stellar caramelized onion pie with lardons, the flavor combinations were all stellar. The book also includes a salad and dessert section, although these almost feel like an afterthought compared to the detail and attention in the pizza chapters.All in all this is a winner. I would definitely recommend it to pizza fans!
I bought this book a few years ago after a trip to NYC and a visit to Co. I already had a few years of experience making pizza dough but switched to his recipe after buying this book. The dough recipe is perfect and has ingredients by weight which is exactly what you want - do not use dough recipes with cup measurements: it will never be consistent.The other great thing in this book is the cooking technique. It is worth buying just for that. My stone has held up fine to the heat. Others have stated it will break but their stone may have been wet. Pizza stones will absolutely break under high heats if they are even barely wet.I personally haven't tried his sauce recipe. I just use high quality crushed tomatoes and salt and pepper.Buy this book!
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