In 2006 Sullivan Street Bakery’s founder and owner Jim Lahey’s no knead rustic bread recipe went viral after it was featured in New York Times food writer Mark Bittman’s minimalist column. Now Lahey takes the no fuss technique he applied to bread and transfers it to a pizza dough that, with a little bit of planning, allows you to have pizza dough, traditional or whole wheat, waiting for you when you get home after work. Lahey carefully explains his methods, including a work around for electric oven users, describes the ingredients he uses and where cooks should seek out special ingredients, such as olive oil, and where everyday ingredients (flour) already on hand will do. Lahey even includes tips on how to make these pizzas for a party so every slice is hot and the host doesn’t spend the entire evening at the oven. The toppings range from basic tomatoes to in season vegetables to favorite Italian cured meats. Chapters on white sauce and no sauce pizzas add variety; a chapter on toasts, soups and salads and one on basic desserts round out the meal. Gorgeous photos offer inspirations and though Lahey doesn’t call for many specialty ingredients, a source list would help those not familiar with the ingredients, local sources or the Manhattan shops referenced or where to get really great, freshly packed anchovies.
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