A superlative—and unconventional—white pizza with a sheen of béchamel, a trio of cheeses, and a magnificently thin and boldly charred crust. So long, takeout.
Recipes from My Pizza
Jim Lahey, the baking genius behind New York City’s celebrated Sullivan Street Bakery and Co. pizza restaurant, has developed a brilliant recipe that requires no kneading and produces an irresistible crust in any home oven—gas or electric—in fewer than five minutes. The secret to incredible pizza is a superb crust—one that is crisp yet chewy, and slightly charred around the edges. My Pizza shares this revolutionary technique and the creative pies that put Co. on the map, as well as recipes for salads, soups, and desserts to make a meal complete.
Easy Béchamel Sauce
Who knew that baking legend Jim Lahey’s brilliance extended not just to bread and pizza maverick but also to béchamel whisperer?
Jim Lahey’s Tomato Pizza ~ Pizza Marinara
One of the best red-sauced pizzas we’ve ever slung as well as one of the easiest. It just may ruin takeout pizza for you.
Jim Lahey’s Pizza Dough
We know you’ve always wanted to fling pizza dough like a boss. This recipe from master bread baker (and pizza flinger!) Jim Lahey helps you do exactly that.