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