17 thoughts to “5 Minute Pizza in Fine Cooking Magazine”

  1. My copy of Fine Cooking magazine came in the mail, and I was thrilled to see your beautiful, well written article. Everyone out there should pick up a copy of the magazine, even if you have the Pizza in 5 book. I am tucking this article into my book.

  2. enjoy the book………..if I allow it to rise overnight,will I get larger holes in the bread..we like bread with larger holes and ……..any suggestions
    thanks or a great book

  3. I tried the basic recipe from the Fine Cooking article today (I have all 3 books as well) – used 1/3 of the recipe to make a 14″ Neapolitan pizza. Great crust and I can’t wait to see how the flavor develops after a few days in the fridge for the 2 remaining portions!

  4. The basic dough from the Fine Cooking article is my new go-to recipe-a perfect amount for us without halving the recipe. It makes great pizzas. We’re having so much fun experimenting. We also own all three books so there’s lots to explore.

    1. Pat: We loved doing that article, and FC did a great job w/layout, editing, they were a joy to work with.

  5. I subscribe to the Fine Cooking e-newsletter and saw the articles you wrote for pizza. (I also ordered your books before I saw the article — I can’t wait until they arrive!)
    Anyhow, I just had a question about the pizza sauce. It says to use a 28-oz can of whole tomatoes. I only use tomato puree, also known as passata, because it is in glass jars. (Trying to avoid BPA in the cans as much as possible). Would I be able to substitute that instead? The texture is much thicker than whole tomatoes, so I’m not sure if it will work. Thanks!

    1. Hi Violet,

      Yes, you absolutely can use the tomato of your choice. We give methods for using lots of tomato products and leave it up to you to determine how thick or thin you like your sauce.

      Thanks and enjoy! Zoë

  6. I would like to try the pizaa recipe but can’t get that magazine where I live. Is the recipe in any of the books or posted online somewhere? Thanks!

  7. Hi,

    If I have stored pizza dough in the fridge, do you think it would do any harm if I removed it from the refrigerator, cut off several portions for pizzas, and then put those individual portions in separate containers back in the fridge until I was ready to make the pizzas? I realize it doesn’t take long to portion out the dough but I am planning a gathering at which I will be making several pizzas and I thought it would save time when guests are there to have pre-portioned dough that I can just remove from the fridge and begin rolling.


  8. Hi,

    I just picked up the issue of Fine Cooking containing this article at a used book store. I make pizzas from your books all the time so I was curious: in the article, why does it say to let the dough rest for 30 – 60 minutes after you’ve formed it into a ball and before you stretch it into a round? I’ve never done that before with any of your pizza doughs — is there something different about the dough in the article? Nice article, by the way!

    1. Hi Ingrid,

      That tip is in the book, you can find it in the tips and techniques section. It isn’t absolutely necessary, just makes the rolling of the dough a bit easier.

      Thanks, Zoë

    1. Sorry, but we can’t approve web links that we can’t vouch for—Internet security and all that. Can you explain your question without the link?

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