This pizza is so thin and crackly that light shines through it! It’s much easier to achieve perfection with this Tuscan specialty than you might think. Plus, our TV segment in Charlotte, North Carolina, with former Saturday Night Live cast-member Colin Quinn. Continue reading
Print
|
Email
| by zoe, January 10, 2012 The beauty of a pullman loaf is the perfectly shaped slices. If you don’t want to take a chance on a loaf that has a slightly irregular shape, then this is the pan for you. It make for a perfectly square sandwich loaf or movie-worthy toast. Any of our bread doughs will work in this pan, but some rise more than others, so you will have to adjust the amounts. In this post I used a 100% whole grain oat bread from Healthy Bread in Five Minutes a Day, which will rise less than our recipes using only white flour from Artisan Bread in Five Minutes a Day. You may need to experiment a little, but I will walk you through the process below.
Jeff and I are back on the road to bake pizzas. We are teaching a few classes on the way and would love for you to join us. There are a couple of spots left in our class in Atlanta if you are free to join us on 1/14, for more information visit our events page.
What you will need:
1 to 3 pounds of dough: This will depend on the size of your pan and the type of dough. (Whole grain dough will rise less, which means you need more to fill the pan. Doughs made only with white flour will rise more, so it will take less dough to fill the pullman pan.)
Pullman Pan (this is the one I used in the post. It is 9x4x4. If you have a larger pullman pan then you will need more dough.
To make the loaf: Butter the loaf pan and lid very well. Fill the pan 2/3 full if using whole wheat dough (this took 3 pounds of dough for the 100% whole grain oat dough). Fill the pan just shy of 2/3 full if using doughs made with white flour.
Allow the chilled dough to rest for about 1 1/2 hours (unless your pan is much smaller).
Slide the cover on the loaf.
Bake the loaf for about 45 to 60 minutes, depending on the type of dough and size of pan. My 100% whole grain oat bread took 55 minutes.
Turn the loaf out of the pan and allow to cool completely.
Enjoy!
(photo by Mark Luinenburg) It has been suggested to me that the real reason I like to throw pizza dough into the air when I teach a class is not because throwing the dough improves the pizza, but because I am an incorrigible show-off. I will neither confirm nor deny this beastly rumor. But having now thrown a lot of dough, I truly can say how beautifully it thins the dough and relaxes the gluten. There’s more on this in Artisan Pizza and Flatbread in Five Minutes a Day, but here are some photos a video that show how it’s done. Continue reading
Print
|
Email
| by zoe, December 20, 2011 This week is Chanukah and it is all about frying our food, which brings me great joy. I am constantly trying to come up with something new to add to our menu of latkes, jelly doughnuts and all the other traditional fare. These savory doughnuts were inspired by the fried pizzas I had in Naples. We ate them as snacks during the day, to tide us over to the next pizza. Most of the pizzarias sold them outside their front doors to people waiting in long lines or folks on the run. Pizza dough stuffed with ricotta and deep friend; simple, but perfect. My boys love them stuffed with a variety of fillings, so use your imagination and create your own savory doughnuts. Continue reading
This has been such an exciting couple of months. Jeff and I have loved traveling around the country to introduce people to our latest book. We thank all of you who have stopped by our events to meet us. Now we are home with our families for the holidays, and will hit the road again in January to flip more pies and hopefully meet more of you. Please check our Events page to see where we will be next.
It was so much fun to talk to journalist Stephanie Stiavetti from the Huffington Post Food Blog about the journey of writing Artisan Pizza and Flatbread in Five Minutes a Day. Here is a link to our interview.
We had a blast in Denver, saw some fantastic views near the town of Nederland, and did a great segment yesterday on Daybreak-TV-2 (click to view). On to Salt Lake City today for more TV on KUTV-2 News (CBS in Salt Lake)!
(color photo above by Mark Luinenburg) An interviewer recently asked me, “what’s new in your pizza & flatbread book that you didn’t already cover in “Artisan Bread…” and in “Healthy Bread…”? My answer: A lot! Like how ’bout this Braided Challah Flatbread that requires zero resting time before it goes into the oven? Braided enriched loaves like these are integral parts of many holiday traditions– Finnish Pulla, Swedish St. Lucia’s Bread, Jewish Sabbath bread, and others. So this busy holiday season, you can be ready with super-fast festive loaves like these. Detailed photos ahead… Continue reading
One of the most popular recipes from Artisan Bread in Five Minutes a Day is our version of naan. It is a non-traditional way of creating the classic Indian flatbread, and it is incredibly fast and tasty. In Artisan Pizza and Flatbread in Five Minutes a Day we decided to one-up ourselves and create a stuffed naan, made from a dough that has a slight tang from the addition of yogurt. This aromatic flatbread is filled with cilantro and onions, then baked until golden on a hot stone. When it comes from the oven we slather it in ghee and serve it hot. You’ll want to make several, because they go fast and they are as good hot as they are cold. Continue reading
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)… Continue reading
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. Continue reading
 |
 |
 |
 |
 |
 |
 |
 |
