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Video: Jim Lahey Makes No-Knead Pizza At Home

Slice: New York J. Kenji López-Alt 47 comments

If there's one thing any home pizza maker can tell you, it's that its nearly impossible to get the same bubbly, crisp, charring that you get from a real-deal wood fired Neapolitan pizza oven. Check out this video where Jim Lahey shows us that not only is it possible, it's actually pretty damn easy to do. More

Top This: Shiitake Pie (à la Co.)

Top This Erin Mosbaugh 9 comments

The Shiitake Pie at Co. (bread man Jim Lahey's Chelsea pizzeria) is an unusual little number, with a walnut and caramelized onion spread forming the base for shiitake mushrooms. But one bite and you'll find that the tastes and textures of this cheeseless pie are supremely harmonious. The sweet onions and rich, nutty walnuts come together to form something similar in texture to ricotta. Top that with rosemary, bold, smokey shiitake mushrooms (or try it with Hen of the Woods), and herbaceous branch lettuce and you've got yourself one make-at-home-worthy pizza. Just click through the slideshow to find out how! More

Video: Jim Lahey Making Pizza Pomodoro

Adam Kuban Post a comment

The parent blog Babble visits noted baker and pizzamaker Jim Lahey at Sullivan Street Bakery for a lesson on making a Roman-style pizza pomodoro. He also makes a good-looking zucchini pizza. More

Broiled No-Knead Pizza (No-Knead Pizza 102)

Aaron Mattis 24 comments

Because these pizzas are so thin, it's possible to overcome the limitations of a home oven and generate extreme heat long enough to bake the pie to blistery perfection. I find that the easiest and safest way to achieve this level of heat is Heston Blumenthal's broiler method. Blumenthal superheats a cast iron skillet, inverts it, places the pie on the underside of the skillet, and slides it under the broiler to cook the pizza with bidirectional heat. More

How to Make No-Knead Pizza Dough (No-Knead Pizza 101)

Aaron Mattis 37 comments

The best and worst thing about this dough is that it's wet and sticky: Water develops the gluten proteins in the flour, causing the dough to stretch beautifully when the yeast produces a high volume of gas in the heat of the oven. It's undeniably hard to roll out, but considering that rolling out the dough is the only difficult step in the entire process, this strikes me as an eminently fair trade-off. More

Top This: How to Make Shaved Asparagus Pizza

Top This Adam Kuban 17 comments

Today on Slice, the debut of a new column ... Top This, in which we focus on a pizza topping you might not have thought of or have wondered how to work onto your pies. The first installment, shaved asparagus, as found on the Bird's Nest pizza at Jim Lahey's pizzeria, Co. More

Video: Jim 'No-Knead Bread' Lahey Reviews Domino's New-Recipe Pizza

Adam Kuban 26 comments

Josh "Mister Cutlets" Ozersky brings a Domino's new-recipe pizza to noted baker and pizza-maker Jim Lahey (of no-knead bread fame) for a review at Lahey's pizzeria, Company. "There is no improvement whatsoever," Lahey says. "Give me back the old Domino's any effing day." More

Jim Lahey Pontificates on Pizza

Adam Kuban 7 comments

[Photograph: Adam Kuban] Noted no-knead breadman and Co. Company founder Jim Lahey discourses on pizza as he sees it (even lapsing into the third person) on The Atlantic Food Channel: I sought to open Co., to create this organic place. What I mean is, I don't ask my kitchen staff to manipulate ingredients to fit some pre-exisiting ideal of how a pizza should look. We don't place each piece of cheese perfectly on a pie--where it lands, it lands. Our menu tells guests: "Our Pies are Not Always Round." It's a joke but it isn't. People expect pies to... More

Fake Restaurant Girl Interviews Jim Lahey

Adam Kuban 1 comment

First some backstory here, in case you don't follow the ins and outs of the NYC food media scene. A few months ago, it appeared that New York Daily News food critic Danyelle "Restaurant Girl" Freeman had started tweeting. Then it came out that someone was faking it. Then the faker revealed himself to be Adam Robb of The Life Vicarious. (That's a sample of his handiwork above.) Lawyers were eventually called in, but through it all, Robb has continued his parody tweets (now with disclaimer!) along with a blog written by Fake Restaurant Girl called The Gourmet Glossary.... More

Rumors: Co. Company Pizza to Open Downtown Location?

Adam Kuban 2 comments

Per the Eater blog: A trusted tipster tells us that a friend was approached last week for a position at a new branch of Jim Lahey's fanatically adored Chelsea pizza place Co.. She tells us it's "somewhere downtown" but can't provide further intel. Related Co. Company Pizza Soft Opening Photo Gallery First Taste: A Preview of Jim Lahey's Co. Company Pizza... More

Co. Company's Jim Lahey Responds to 'New York Times' One-Star Review

Adam Kuban 15 comments

Co. Company's Jim Lahey (above) is not happy about his one-star review in the New York Times. He tells the New York Observer: "We've been open only 90 days," he said. "We have not had a chance to even breathe in 90 days. What the fuck are we being reviewed by the New York Times for, you know, 90 days into being open? It makes no sense."If I knew we were going to be under the microscope, I would have possibly treated the opening of the restaurant a lot differently," he continued. "I didn't open this restaurant to get... More

Jim Lahey's No-Knead Pizza Dough Recipe

Erin Zimmer 8 comments

Jim Lahey playing with his dough at Co. If the lines at Co. remain at WTF? status, go home and make your own no-knead pizza dough with Jim Lahey's recipe. There's nothing sneaky about his approach: just the expected yeast, salt, flour, and water. Back in December, we told you about a no-knead dough recipe from Chef John of the blog Food Wishes. His version is slightly busier than Lahey's, with additional ingredients like sugar, olive oil, wheat flour, and cornmeal.... More

Is it 'Co.' or 'Company'?

Adam Kuban 6 comments

Raphael here in the office just asked, "I want to know, officially, is it 'Co.' or 'Company'?" So I just called. Co.: "Hello, Co." Me: "Adam Kuban here, from Slice, America's Favorite Pizza Weblog." Co.: "Um, yes?" Me: "So there's been some confusion about your name. Are you 'Co.' or 'Company'?" Co.: We're 'Co.' as in 'company.'" Does that sort out any confusion, Raphael? It's still sort of a nonanswer answer. But we'll just make the call and say that we'll refer to it on Slice officially as "Co." and pronounce it as co.... More

Co. Pizzeria Soft Opening Photo Gallery

Adam Kuban 14 comments

"Our pizzas are not always round." Clockwise from top left: Co. opened with a soft launch this evening; there were actual people from the general public in the dining room. As FOS Kathryn Yu said, from the outside, it looks less like a pizzeria than a fancy Asian restaurant. One of the stars of the evening, the Ham and Cheese pie. (You can click all images bigger.) When I checked in late afternoon to find out if Co. really was opening on Friday, the gentleman in the dining room told me, "Yes—and tonight, too." It was a sort of soft... More

First Taste: A Pizza Preview of Jim Lahey's Upcoming Pizzeria, Co.

Adam Kuban 47 comments

Co. 230 Ninth Avenue, New York NY 10001 (at West 24th Street; map) The Skinny: Actual round pizza from Jim Lahey, the bread man behind Sullivan Street Bakery (as opposed to his Roman-style flatbread pizzas found at the bakery). And, oh, it is awesome Pizza Style: A sort of Neapolitan–New York-style hybrid Oven Type: Earthstone gas oven; Lahey may burn a couple logs of wood or add wood chips to aromatize the crust Opening: Target open date is Tuesday, December 2, but Lahey says, "realistically the 5th or the 9th" Related: Update on Jim Lahey's Co., Co. Is 'Pizza... More

Jim Lahey's Co. Is 'Pizza Hut Meets Blue Hill'

Adam Kuban 1 comment

The New York Times has a nice interview with Jim Lahey, of Co., the pizzeria he just might open later this month. It's "Pizza Hut," in that it will be reasonably priced and welcoming, he says, and "Blue Hill," in that it'll be ingredient-driven. So the menu is still a draft. "We'll have six to eight annual pizzas — no, let's say five pizzas we'll do annually, then three seasonal pizzas," Mr. Lahey said, sounding like a student caught off-guard by a pop quiz. "But I'm sure that one of the seasonal pizzas will be topped with freshly shaved... More

Update on Jim Lahey's Pizzeria, Company

Ed Levine 2 comments

Lahey abandoned the idea of using this pass-through window. It's going to be more of a sit-down restaurant instead, he said. After reading Gael Greene's post about Jean-Georges Vongerichten's involvement in Sullivan Street Bakery founder Jim Lahey's pizzeria, I called Lahey for a clarification. He said that Vongerichten and his partner, Phil Suarez, were investors in his pizzeria but they will have no involvement in either the management or the food being made there. The pizzeria will be called Company, spelled "Co." in the logo. Lahey also told me that the equipment for the pizzeria hadn't arrived yet, and... More

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