Jim Lahey's No-Knead Pizza Method In A Book

An exclusive evening with Jim Lahey

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Jim Lahey makes people see flour and water in a new way.

First he charmed Mark Bittman (and would-be bakers the world over) with his "no-knead" bread recipe.

Then he dazzled us with his "no-knead" pizza dough method: Three years later, it's still the most popular recipe in our archive‚Äďand Lahey's recent demonstration in our test kitchen only compounded our obsession.

Now he's bringing that same free-form approach from his brand-new book, My Pizza: The Easy No-Knead Way to Make Spectacular Pizza at Home, for you to experience in person.

On Thursday, April 19, from 6:30 to 8 p.m., Tasting Table readers are invited to join us in our Test Kitchen & Dining Room in Soho for an intimate pizza tasting, book signing and conversation with Jim Lahey ($70, includes a copy of My Pizza; click here to purchase a ticket).

Lahey will walk attendees through a flight of pizzas paired with wine and beer. To continue with the "pie" theme, we'll finish with his famous banana-cream-toffee banoffee pie alongside coffee and tea. Finally, each guest will head home toting a personally signed copy of My Pizza.

Join us as we learn from this pioneering pizzaiolo.