In his second cookbook, Lahey ("My Bread") extends his wildly popular no-knead bread technique to artisan pizzas. The easy base dough sits unattended for 18 hours, after which readers can use it to produce gorgeous, restaurant-worthy pies like Margherita, Pepperoni, and Three-Mushroom (all cook in about five minutes under a conventional broiler). Readers looking to round out their pizza dinner can also try recipes for starters like Salt-Crusted Beet Salad and desserts like Banoffee Pie. This fantastic book truly delivers on the promise of crusty, artisan breads with minimal effort. Essential for pizza lovers. Copyright 2012 Reed Business Information. -- Library Journal
