Braided Flatbread Challah

(color photo above by Mark Luinenburg An interviewer recently asked me, “what’s new in your pizza & flatbread book that you didn’t already cover in “Artisan Bread…” and in “Healthy Bread…”?  My answer:  A lot!  Like how ’bout this Braided Challah Flatbread that requires zero resting time before it goes into the oven?  Braided enriched loaves like these are integral parts of many holiday traditions– Finnish Pulla, Swedish St. Lucia’s Bread, Jewish Sabbath bread, and others.  So this busy holiday season, you can be ready with super-fast festive loaves like these.  Detailed photos ahead… (more…)

Stuffed Naan

One of the most popular recipes from Artisan Bread in Five Minutes a Day is our version of naan. It is a non-traditional way of creating the classic Indian flatbread, and it is incredibly fast and tasty. In Artisan Pizza and Flatbread in Five Minutes a Day we decided to one-up ourselves and create a stuffed naan, made from a dough that has a slight tang from the addition of yogurt. This aromatic flatbread is filled with cilantro and onions, then baked until golden on a hot stone. When it comes from the oven we slather it in ghee and serve it hot. You’ll want to make several, because they go fast and they are as good hot as they are cold. (more…)

Pizza with ricotta, arugula, eggplant, and tomato. Lots and lots of vegetables.

This was lunch today.  If you want to get more vegetables into your diet (or sneak it into someone else’s), pizza is the way to do it.  Nobody ever turns down homemade pizza.  Here’s a vegetable pizza with lots of arugula baked right in, so this is different from what we did with arugula in the book (using it raw as soon as the pizza comes out of the oven)… (more…)

Corrections to first printing of Artisan Pizza and Flatbread in Five Minutes a Day

These errors snuck through, for Artisan Pizza and Flatbread in Five Minutes a Day:

Page 52, first line:  To freeze a prebaked pizza crust… (page XX) should read (page 48)

Page 72 (Ingredient list for Crisp-Yet-Tender Pizza Dough Even Closer to he Style of Naples):  Lukewarm water amount should be 3 3/4, not 4 3/4.

Page 95 (Rustic and Hearty Rye Dough), last line:  Use 8 cups whole grain flour, not dough.

Page 174, Step 2 (Thick-Crusted Sicilian-Style Pizza with Onions):  Dough thickness should read “a 1/2-inch-thick rectangle,” not “a 1/4-inch-thick rectangle.”

Page 251 (Intro paragraph for Challah Dough):  Omit (450 degrees F) from Line 6

#PizzaPartyin5 – Great Way to Get the Kids in the Kitchen!

The big day is here and we’re expecting a World Wide Riot of Pizzas for our #PizzaPartyin5! We will be compiling a list of all the food bloggers’ pizza posts below, so come back through the week to see what people are baking.

My kids did the rolling, tossing, topping and baking, with just a little help from dad. The greatest result of writing this pizza book has been watching my sons take over the kitchen. Put out a bunch of toppings, some balls of dough and watch them create. My oldest son has even made pizzas, start to finish, for his friends. It is a gift to teach kids to cook and pizza is the perfect place to begin, especially for pre-teen boys who resist being in the kitchen.

It is not to late to join the #PizzaPartyin5. Just make a pizza, take a picture and post it on Twitter or FB. Use the hashtag #PizzaPartyin5 and let us know where you have put the picture. You can find us on Twitter and FB at @ArtisanBreadin5 and @zoebakes. If you have done a post about your pizza we will RT it and add the link to the bottom of this page. (more…)

World Wide Pizza Party: Please Come On November 15, 2011!

(photo by Stephen Gross)

Where:  On Twitter and here on our website.

When:  November 15, 2011

Twitter Hosts:  @ArtisanBreadin5 and @ZoeBakes

Please come– bake pizza from Artisan Pizza and Flatbread in Five Minutes a Day and tweet about it on November 15, 2011 (and through the weekend).  Use the hashtag #PizzaPartyIn5 so we can re-tweet your pizzas.  Looking for pizza party ideas?  See our party video on YouTube?  Bloggers, please include a link to your pizza posts and we’ll let the world know where to find you.

Zoe and I aren’t gluten-free, but some of our friends are, so our second and third books have a nice sampling of gluten-free doughs.  The pizza above?  A gluten-free Pear, Prosciutto, and Blue Cheese Pizza that we featured in the article we just wrote for Easy Eats Magazine (click here for a free sample download of the article). Easy Eats Magazine (EasyEats.com) is brand-new, and it’s specifically for gluten-free folks– there’s no wheat in this magazine.  Our article isn’t just about pizza– there’s bread, breadsticks, pannetone muffins, and challah.  We’re thrilled to be part of the inaugural issue!

Secrets of Sicilian Style Pizza Crust

(photo Mark Luinenburg)  Growing up in New York in the 1960s and 70s, there were two options when you walked into a pizza place:  “regular” (thin-crust) baked right on the hearth, or “Sicilian” (thick-crusted), baked in a pan.  I’m fairly certain I didn’t know where Sicily actually was, and my parents were partial to “regular,” so that’s what we got.  Eventually I started going by myself and tried the chewier, thicker stuff.  It’s a hit with kids, and for many of our readers, a pan-built pizza is an easier trick than the traditional free-form pizza slid off a peel (see Zoe’s post on that). 

But first, we have a winner… of the pizza baking giveaway package from October 25.  The winner, picked randomly from among nearly 800 entrants is:  Dave W, who favors a soppressata, peppadew, and onion creation.  Dave, just answer my e-mail and we’ll ship out the package…

OK, here’s how to make the perfect Sicilian crust. 

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