(photo by Mark Luinenburg) It has been suggested to me that the real reason I like to throw pizza dough into the air when I teach a class is not because throwing the dough improves the pizza, but because I am an incorrigible show-off. I will neither confirm nor deny this beastly rumor. But having now thrown a lot of dough, I truly can say how beautifully it thins the dough and relaxes the gluten. There’s more on this in Artisan Pizza and Flatbread in Five Minutes a Day, but here are some photos a video that show how it’s done. (more…)
This week is Chanukah and it is all about frying our food, which brings me great joy. I am constantly trying to come up with something new to add to our menu of latkes, jelly doughnuts and all the other traditional fare. These savory doughnuts were inspired by the fried pizzas I had in Naples. We ate them as snacks during the day, to tide us over to the next pizza. Most of the pizzarias sold them outside their front doors to people waiting in long lines or folks on the run. Pizza dough stuffed with ricotta and deep friend; simple, but perfect. My boys love them stuffed with a variety of fillings, so use your imagination and create your own savory doughnuts. (more…)
This has been such an exciting couple of months. Jeff and I have loved traveling around the country to introduce people to our latest book. We thank all of you who have stopped by our events to meet us. Now we are home with our families for the holidays, and will hit the road again in January to flip more pies and hopefully meet more of you. Please check our Events page to see where we will be next.
It was so much fun to talk to journalist Stephanie Stiavetti from the Huffington Post Food Blog about the journey of writing Artisan Pizza and Flatbread in Five Minutes a Day. Here is a link to our interview.
We had a blast in Denver, saw some fantastic views near the town of Nederland, and did a great segment yesterday on Daybreak-TV-2. On to Salt Lake City today for more TV on KUTV-2 News (CBS in Salt Lake)!
(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…)
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…)
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…)
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
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…)