When baker Jim Lahey of Sullivan Street Bakery and Co. in New York published his No-Knead Bread recipe in the New York Times in 2006, it quickly became an internet sensation. It led to one book, 2009's My Bread: The Revolutionary No-Work, No-Knead Method, and now another: My Pizza: The Easy No-Knead Way to Make Spectacular Pizza at Home. This new book outlines his fuss-free (yet lengthy) approach to pizza dough, after which Lahey goes wild with toppings: some familiar, and some decidedly not. Poached artichoke with walnut puree pie, anyone?
My Pizza is out from Clarkson Potter today (buy on Amazon). Below, Lahey talks pizza science with food writer Josh Ozersky.
Video: Pizza Science with Jim Lahey on Ozersky TV