Thanks Costco Connection Magazine– for covering our pizza book…

We recently did a fun interview for Costco’s own magazine (Costco Connection), which, we are told, would be one of the highest-circulation magazines in the US if it were classified that way.  If your local Costco isn’t carrying our books, ask the manager to order them!  Our interview and a recipe appear on page 58 of the April 2012 edition (click to view)

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21 thoughts on “Thanks Costco Connection Magazine– for covering our pizza book…

  1. I made your Toasted Millet & Fruit bread (Healthy Bread in 5 Min a Day) as rolls for Easter dinner today. Got rave reviews. I think they could have been lots better, however, if I had adjusted the rise and bake times for these smaller pieces. Any guidelines to share?

    1. Hi Sylvia,

      What size rolls were you making? The size of the rolls will make a difference on both the rising and baking times.

      Thanks, Zoë

  2. Made the pizza dough recipe from the Costco Connection book this afternoon. Am I reading this correctly, I do not refrigerate for 48 hours. It has risen to the top of my very large bowl – cover set ajar. I’d like to make pizza Thursday,is this going to be too soon, as it probablu won’t be totally chilled? Thanks for your help.

    1. Hi Jan,

      You just leave it on the counter for 2 hours, then refrigerate. The lid can be snapped shut after 48 hours.

      Thanks and enjoy the pizza! Zoë

  3. I am making your gluten free brioche. The dough is SUPER wet. After the first rise, it could not be shaped…just had to plop it in the bread pan. The remainder is now in the fridge. Is there a way to save it? I followed the directions exactly. I even went back over the recipe~thinking that I read wrong and added to much liquid.


    1. Hi Jennifer,

      Have you made the other g-f doughs with success or was this your first attempt with the doughs? Did you use the scoop and sweep method of measuring the flours? Any substitutions of ingredients? Did you make it in a mixer or by hand?

      Thanks, Zoë

  4. It looks as if the article is less than clear that the dough should be refrigerated after 2 hours rising time. Then again, precision would take all the fun out of baking.

    1. Scott: They really had little space for the article, and unfortunately not well-edited. Check out our books for better versions of the recipes.

  5. I have made the pizza dough twice now from the Costco article, and it turned out excellent. After reading the previous post though, I now realize that the dough was not supposed to sit out on the counter for 48 hours as the article stated, but rather was to have been refrigerated after 2 hours….However, it turned out great even though I left it out for 48 hrs; now I am eager to try it the proper way and see how it turns out.
    I have your first book and I absolutely love it; the spine is coming apart because it is so well used! I also have the “healthy bread” book which I have only made 3 recipes from (one was great, the other two were dissapointing), and I will now be adding your pizza & Flatbread book to my collection.

  6. Comparing your Costco recipe with your online version, the online recipe calls for 1/4 cup oil that’s not listed on Costco’s.

    Was that an oversight on the Costco version?

    1. Hi Fred,

      There are many, many recipes in the book, and we featured just one of them in the costco magazine. You can make the version with and without olive oil and see which you prefer, or you may like them both, for their different results.

      Thanks, Zoë

  7. Hi, I have learned about your books through a friend of mine. I have made the Master Artisan Bread and yesterday I made the Whole Wheat Sandwich Bread from the Master recipe. I am interested in making bite size Meat, Cheese, and Spinach Pies. I am going to follow a traditional Lebanese recipe. However, I would like to you use your dough for them so my question is which dough do you recommend to make a bite size savory pie like that?? Thanks so much for your books and for this website, love them!!

    1. Dolly: Try any of the enriched recipes, with or without eggs. Which book(s) do you have, will direct you to a page number?

      1. I currently have “Healthy Bread in Five Minutes a day.” I can get the Artisan book and the pizza book too so please let me know the pages for any of the books. Thanks so much!

      2. Hi Dolly,

        If you want to make a whole grain dough, then I would go with the challah (p. 258) or brioche (p. 275) from HBin5.

        Enjoy and let us know how they come out! Zoë

  8. For the Costco pizza recipe, after the dough is in the fridge for a day or two it develops a “crust” of thicker dryer dough on the top, it’s kind of chunky. Is that normal? Can I avoid it by slightly re-mixing the dough every day or two to expose more wet dough to the top? Or will that just make the whole batch dry & chunky?

    1. Hi Fred,

      It sounds like your dough is getting exposed to too much air and is developing a “skin” on the top of the dough. You can try mixing it in and maybe adding just a touch of water to soften it. But, for future batches I would make sure the lid on your container is on a bit more. Here is a post that shows our lidded buckets.

      Thanks, Zoë

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