No. 140
Jim Lahey and His No-Knead Bread Rocked the World (Now Pizza, Too)
The Banter
The Guys taste something new and unusual.
The Conversation
The Restaurant Guys hear a revolutionary idea from Jim Lahey of how to make not only bread, but pizza dough with his no-knead method. Jim discusses the obstacles many folks face while baking at home and his suggestions to overcome them so you, too, can make great pizza!
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Jim Lahey
Jim Lahey is the founder of Sullivan Street Bakery and a pioneering force in modern breadmaking. Trained in Italy, Lahey introduced his signature “no-knead bread” method in The New York Times, sparking a global home-baking movement. His slow-fermentation techniques, minimalist approach, and unwavering commitment to craft have influenced chefs, bakers, and culinary programs around the world.
THE INSIDE TRACK
The Guys hear what Jim really thinks about a typical pizza.
“Most of the dough and our notion of pizza that's out there is really bad. Industrialized. Hopeless. Sad. You could say the pizza lacks self-esteem...
The Pizza Mafia is probably planning a hit on me,”
Jim Lahey on The Restaurant Guys Podcast 2012
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