Wednesday, April 23, 2014

Jim Lahey's Pizza Book

I recently tried making pizza from the recipe in Jim Lahey's newest book, My Pizza. I love his bread book and the no knead pizza recipe is similar. You mix the dough and let it rise for 18 hours. One unique feature of his recipe is that he cooks the pizza under the broiler. I don't broil so I just cooked the pizza on the stone in a very hot oven. How was the pizza? Good. It had a nice crispy crust but the toppings weren't as browned as they would have been if I used the broiler. I think the most interesting thing about the book is all of the different topping recipes. For example Brussels sprouts and chestnuts, potato and leek, and corn and tomato. There are also recipes for non-pizza dishes such as salads and soups. One thing I made was the salt crusted beets. It's a bunch of coarse salt mixed with egg whites which encase the beets. The beets were okay, but rather salty. The worst part was the smell of the eggs and salt cooking. It was pretty gross. Overall, this is a good book for the budding pizza maker in you, as long as you have a broiler.

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