A thin circle of stretched pizza dough being tossed in the air.
Squire Fox
1 of 9

Jim Lahey’s Pizza Dough

Jim Lahey’s pizza dough allows you to create the sort of quality pizza crust at home that you’ve only ever experienced at the best of Italian bakeries and pizzerias. And it’s easier than you’d expect.
Recipe
Cast-iron pot with a loaf of Jim Lahey's no-knead whole-wheat bread on a gray background.
Squire Fox
2 of 9

Jim Lahey’s No-Knead Whole-Wheat Bread

This no-knead whole-wheat bread from Jim Lahey is quick to make but as good as old-fashioned bread. And with the added benefit of whole wheat and being done in less than two hours.
Recipe
A wooden table with a white plate with parchment paper and Jim Lahey's white pizza, with a stack of glasses in the background.
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Jim Lahey’s White Pizza

I’ve published another version of this recipe (for a thicker pizza) elsewhere, but it’s so much a part of my repertoire that I felt it would be remiss not to include it in the My Pizza cookbook, too. Instead of baking the pie as I usually do, I decided to use the same broiling technique you see in the cookbook. At Co., I offer this pizza in the menu section on bread—an indication of how much it differs from all the others—and serve it with some ricotta cheese for spreading on top. 
Recipe
A piece of Jim Lahey's no-knead bread with three pieces of butter and a sprinkling of salt on top.
David Leite
4 of 9

Jim Lahey’s No-Knead Bread

Jim Lahey’s no-knead bread recipe turned traditional bread making upside down for all of us. Made with just flour, yeast, salt, and water, the bread is the fastest, easiest, and best you may ever make.
Recipe
Jim Lahey no-knead olive bread with three slices cut, sitting on a wooden cutting board with a napkin, a bread knife, and a pile of sliced green olives.
Squire Fox
5 of 9

Jim Lahey’s No-Knead Olive Bread

Kalamata olives lend this no-knead bread ample flavor while a long, slow rise brings it a bakery-quality crumb.
Recipe
A round loaf of pane bianco--or rustic white bread cover in wheat germs and on a cutting board
Squire Fox
6 of 9

No-Knead Sourdough Bread

This pane bianco is a no-knead sourdough from Jim Lahey that's made with flour, water, salt, and biga. It's crispy on the outside and incredibly tender in the center. Here's how to make it at home.
Recipe
Five no-knead baguettes by Jim Lahey, some with sliced tomato, some with garlic and olives
Squire Fox
7 of 9

Jim Lahey’s No-Knead Small Baguette With Tomatoes, Olives, Garlic

The name of this bread—stecca, or “stick” in Italian—is one I simply made up to describe it, since it has a narrow shape.
Recipe
A whole pizza marinara on a stack of white plates.
Antonio Gravante
8 of 9

Jim Lahey’s Tomato Pizza ~ Pizza Marinara

Spooned on a Magherita, or any kind of pie, this sauce does exactly what it's supposed to do, adding the pure flavors of tomatoes without overwhelming the integrity of the pie itself.
Recipe
A stainless steel pot, filled with steaming, bubbling easy béchamel sauce with a large spoon and a whisk.
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Easy Béchamel Sauce

This easy béchamel sauce is simply flour, butter, milk, and nutmeg stirred together into a rich and creamy and classic white sauce. The method here is quick and easy, fast and foolproof, yet creates classic results.
Recipe



About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.


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