A former sculpture student, Jim Lahey has been at the front of a home baking revolution since his no-knead bread recipe was published in the New York Times in 2006. The two time cookbook author has since opened both The Sullivan Street Bakery and Co. in New York and continues to celebrate and educate all things baking.
Jim Lahey and the No-Knead Revolution
Of course, my favorite thing about Jim Lahey is his amazingly simple, yet tasty, pizza dough recipe. It look me a long time try a recipe where I didn’t need all my complicated mixing steps and kitchen gear, but once I did I never looked back. Especially now that I’m a parent, this award winning pizza dough fits perfectly into the small nooks and crannies of time that I now have free to bake. The TLDR of the recipe is that you mix everything together, let is sit over night, ball it up the next day, and finally let it sit in the fridge for a few days until you are ready to bake. Couldn’t be easier! Here is his original New York Times article here for the full recipe.
Want More of Jim Lahey? Get His Books!
Jim Lahey’s two books are just like his bread – simple, understated, and wonderfully interesting all at the same time. If you’re a pizza person like myself, My Pizza should certainly be on your shelf. But I warn you, once you’ve devoured this first offering, My Bread will quickly make it onto your Amazon Wishlist as well.
A Bit More Background
Interested in a few more details on this giant among bakers? Here is a bit more info from his official site:
Lahey and his businesses have been featured in Vogue, Bon Appétit and The New York Times, and he has appeared on the Martha Stewart Show and NBC’s Today show. His innovative no-knead bread recipe that ignited a worldwide home-baking revolution was first published in an article by Mark Bittman in The New York Times in 2006. This article became the basis of Lahey’s first cookbook My Bread: The Revolutionary No-Work, No-Knead Method, and My Pizza: The Easy No-Knead Way to Make Spectacular Pizza at Home. Lahey expanded his footprint in New York City in July 2012 with the opening of Sullivan Street Bakery’s second outpost in Chelsea, just a few doors from Co. In 2014, My Bread was translated into Italian and Taiwanese. In 2015, Jim was the first recipient of the James Beard Award forOutstanding Baker.
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