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…)
(photo by Stephen Gross)
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!
(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…
Jeff and I wrote Artisan Pizza and Flatbread in Five Minutes a Day because we love pizza. So, when it came to making a video about the process, it had to reflect what a riot we have together creating these recipes. You basically can’t bake a pizza without creating a party, whether it is for a night in front of a movie or a big gathering of friends in the back yard. Pick the crust and toppings to suit your mood and within minutes you have pizza, lots and lots of fresh pizza. In fact, we invite you all to join us for a PizzaPartyin5 on November 15th, see below for more details.
We knew instantly who could capture the heart and soul of this project; Todd Porter and Diane Cu of White on Rice Couple. Their work is visually stunning and they have such a joy about them, which is captured in their images. When they said they would do this video with us, I danced around my kitchen, I haven’t stopped yet. We hope you enjoy watching the video just as much as we did making it.
Here are some more images that Todd and Diane captured the day of the video shoot. * (more…)
I promised a video to go with last month’s recipe for this fantastic mushroom and potato pizza from Provence (Rustic Wild Mushroom and Potato Pizza), a recipe from Artisan Bread in Five Minutes a Day. I did it outside, on the grill with a stone, so here it is. A few things:
- Grill temp: Though some of the stones say to crank the gas grill as high as it can go, we’ve found that pizza done this way scorches on the bottom before the toppings are hot. I used about 500 degrees F by by grill’s thermometer (250 C). Today I used the Emile Henry Flame Top Pizza Stone, which worked beautifully (give it a 20 to 30 minute pre-heat)
- Baking without a stone: That works too; follow the directions here if you want to go for a crisper, smokier effect. We’ll have much more on that in our upcoming pizza book (pre-order on Amazon).
Well, we do have a pizza book coming out in October, so we can’t start putting those recipes up on the site. But here’s one of my favorite from Artisan Bread in Five Minutes a Day, our first book (2007). It’s never been on the web before, and it’s a gem of Mediterranean simplicity. In the next several days, I’m going to put up a video of the gas-grill version of this bread, so check back– for now, here’s the oven version (though you can probably figure out how to do this from our old grill-pizza posts—http://artisanbreadinfive.com/?p=846
As you can see, if you choose portobello mushrooms, they’re dark, dark brown in the first place and as they caramelize in the skillet and on the pizza, they become almost black. Don’t be alarmed– they aren’t burned. They’re just developing intense flavor as the dehydrate a bit. (more…)