Jeff is holding a pizza-throwing clinic (and book-signing) at Borders, Saturday 12/18, Maple Grove MN

I’m going to be at the Borders in Maple Grove, Minnesota, tomorrow (Saturday December 18), at 2:00pm for a book-signing.  I’ll be tossing pizza dough up in the air– come on out if you want an advance look at the throwing instructions that will be in our third book:  Artisan Pizza and Flatbread in Five Minutes a Day, scheduled for release in October 2011–we submitted the manuscript yesterday–Halleluyah!!

Jeff

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11 thoughts on “Jeff is holding a pizza-throwing clinic (and book-signing) at Borders, Saturday 12/18, Maple Grove MN

  1. I watched your video on the new healthier breads in 5 minutes a day and found that when I use your scoop and level method the flour did not all mix in because it was too dry. I needed to add 1/4 cup more warm water. I use King Arthur Flour which tends to do this with my regular bread recipes.

    • Hi Ruth,

      King Arthur flours tend to have a higher protein content so often times they require more water. The whole wheat flours don’t usually need this alteration, but doughs with AP flour often do.

      Thanks, Zoë

  2. My brother recently introduced me to your bread baking process. Using the basic recipe, I’ve really enjoyed the first few batches. My own book arrived today and I’m looking forward to trying other the recipes. Finding the one pound loaves a bit small, is there an internal temperature you can recommend for baking larger loaves?
    Thank you!

    • Hi P.M. Reed,

      Depending on the type of dough you will be looking for about 200-210 degrees, lower for the enriched breads. Be sure to let them rest longer in addition to baking longer.

      Enjoy, Zoë

  3. I hope you do another pizza dough throwing clinic again soon! I’d love to know how – I suppose it just takes practice – but that makes me pretty nervous. I’d better mop my floor really well before I practice, just in case. ;)

  4. Jeff or Zoe, just a quick question: I have a small batch of master recipe left from ABin5 I need to get used up soon and am thinking of thin-crust pizza. Is this dough a good candidate for this?
    Thanks!

  5. I came across you book on a blog I read, so I took the book out from the library. I am going to try your pizza recipe and was wondering if I can freeze the dough and how to do it?
    Thanks so much! BTW, I am going to BN to purchase my own copies of ABin5 and HBin5.

    • Hi Alexis,

      You can freeze the dough in 1-pound packets. Wrap it very well in plastic wrap and/or ziplock bags. It will freeze for about 1 month. The doughs with eggs I freeze for about 2 weeks.

      Thanks, Zoë

  6. I love your Artisan Bread in 5 Minutes cookbook! I have been baking like mad and trying a lot of the recipes – all of which are scrumptious! I couldn’t believe how easy it is.

    I know that you say in your book that you can freeze the master recipe dough. Would you reccommend freezing the olive oil dough? I made foccacia and pizza with it and it was delicious! I wanted to freeze some dough for future pizza making. What do you suggest?

    Thanks,
    Amber

    • Hi Amber,

      Any of the doughs can be frozen. We recommend that you freeze breads with lots of eggs for less time or it loses some of its lightness.

      Thanks, Zoë

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