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 the Style of Naples): Lukewarm water amount should be 3 3/4, not 4 3/4.
Page 73 Our description of 00 flour is not quite right, the flour is actually not a low protein flour, it is very finely ground and creates a wonderfully chewy and crisp crust.
Page 90 (Corn Masa Dough) The Corn Masa amounts are wrong for the weights. The correct number should be 6 3/4 ounces or 195 grams, not 13 ounces or 365 grams.
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
15 thoughts on “Corrections to first printing of Artisan Pizza and Flatbread in Five Minutes a Day”
Do you have any plans to produce gluten free breads that don’t require xanthan gum? My daughter is intolerant to the various gums in most gf recipes so I sm trying to find healthy substitutes and work out quantities.
Guar gum can be swapped, but we’re not convinced it gives as much structure. See what you think, assuming your daughter’s OK with guar gum. Other than that–we don’t have any other ideas.
Just tried the GF master recipe, replacing xanthan gum with 1 tbsp each of psyllum husk and chia seeds mixed with 4 tbsp boiling water. I waited for the sludgy mess to cool, added to the wet ingredients, then continued to follow your recipe instructions. Worked beautfifully!
wow! glad to hear it…
Just “signing up” for the thread. Thank you!
I am hosting a big pizza day at my house on Sunday using your pizza book recipe and Caputo 00 flour. I will be using a convection oven to cook the pizza. Is there any adjustment or change due to the use of convection? Or should I simply switch to the non-convection mode for pizza?
I’d worry that the convection mode will over-brown the cheese before the bottom crust gets crisp. So switch to non-convection unless you’ll have time for a few test pizzas.
Pre-heat your stones well…
Semolina Dough in Pizza and Flatbread page 80
3 cups of Durum flour are listed as weighing 510g
The same recipe appears in New ABin5 – in there the Durum flour 3 cups weighs 425g
I mixed the mixture with 510g of bob’s red Mill Semolina Flour – so dry i could not mix!!!
Thank you for bringing this to our attention, we will double check the amounts and have the publisher make the proper adjustments and will put a note on the corrections page of the website.
I just bought Pizza and Flatbread book and my printing says 510 grams of durum flour but no change is listed in corrections above. Please clarify.
Start with the smaller amount and see what you get–may have to add a little flour. Can also vary with brand of durum.
In your book for making roti or flour tortillas, it states to follow directions for chapati, but there’s no mention of how long the dough will last (chapati should be used within 5 days). Also if you were to add half whole wheat when should you use it by? Thanks in advance:)
Can you tell me which book (and which page number, which recipe?) that you’re asking about?
It is the Pizza and Flatbread Book page 102 for Roti or Flour Tortilla.
Since this is white flour–10 days. If you go half and half: 7 days