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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. *
With a couple of buckets of dough, a buffet of toppings and Artisan Pizza and Flatbread in Five Minutes a Day on hand we made over a dozen pizzas. My oven was busy and so was the grill, it was a truly magical day.
In the book we teach you how to toss a pizza high in the air, just like Ole did, which impresses your guests, but also creates a beautifully round and thin crust.
Having a pizza party is a great way to get everyone involved. Stephanie Meyer and Michelle Gayer laughed their way through the creation of about 6 pizzas.
Some of our pies are more exotic, like a Moroccan flatbread with preserved lemons, cured olives and homemade harissa.
There are playful variations on classics, like the Hawaiian pizza, with pineapple, prosciutto, macadamia nuts and sage.
A mix of sweet and savory flavors, like fresh figs and cured meats.
and some traditional combos for those of us with a taste for good old pizzeria pies.
All of our pizzas and flatbreads can be made with our gluten-free crusts, so there is something for everyone.
Gather your toppings, cork a bottle of wine, mix up some dough, invite your friends and neighbors over and have a Pizza Party in 5! We invite you to do just that on November 15th. We are having another party, but this one is going to be on the web. Pick your favorite recipe in APin5, bake it, then post it on Twitter using the #PizzaPartyin5. We will gather all the pizzas on Twitter and share your creations with our readers. Bloggers we invite you to post your creations on your websites and let us know about it on Twitter, so we can send people to look at your #PizzaPartyin5 posts. Join the party and have fun! My two sons, 10 and 12, will be baking for this one.
The video cast:
Thank you to Todd and Diane from White on Rice Couple, for bringing to life what Jeff and I feel about this book. We love what we do and you captured it all in 3 minutes of pure joy. Cheers! A huge thanks to our wonderful friends who baked this feast of pizzas: Michelle Gayer (The Salty Tart), Stephanie Meyer (FreshTart.net), Ole and Shaina Olmanson (FoodForMyFamily.com) and Laurie Jesch-Kulseth (RelishingIt.com). You guys rock!
*all the pictures in this post were created by Todd Porter and Diane Cu and used with their permission. Thanks you two, they are all gorgeous.
What a great video – if that does’t make you want to have a bucket of pizza dough in your fridge at all times, I don’t know what would!
My mouth is already watering. Can’t wait to try it out at myself at home!
The video turned out beautifully! So happy to be part of it. Congratulations again on your wonderful book.
Loved the video, and the bread and the pizza and the toppings. THANKS!
What a fantastic and fun video – and a great idea for a party! Off to get your book
Terrific video! I want to have that party with my kids, who are the real pizza lovers in our family. Can’t wait for the book.
A lot of fun – and so easy. Wonderful video! Thank you for letting Red Star Yeast be a part of this!
LOVE this!! I can’t stop watching it – everytime I see it, I find something else I love about it. Totally fabulous!! Congrats to you and Jeff, this book is awesome! Can’t wait to join the party in November! xo J
Jeff & Zoe,
you both produced another fantastic book and most importantly, food experience. You’ve all inspired us to bring family & friends together to celebrate one of the worlds perfect foods: pizza.
It was a joy to work with you both on this project.
hugs,
diane
I am SOOO excited for this book to get to my house!! I can’t wait!! I am totally going to have one of these parties!
What a great idea. We have some great friends in the Loire Valley (we live in the Sarthe/Paris) who have an ancient bread oven in their chimney and have pizza parties. This would make a great ‘Thanks for having us’ gift when we go stay with them!
Hi Laila,
I think we should all meet you in the Loire Valley at the ancient bread oven for the next Pizza Party!
Cheers, Zoë
this video is wonderful! Looking forward to having fun with your book!
Sure wish I didn’t have dial-up. In other words, could watch the video. Looking forward to a great book!
Hi Helen,
Just imagine a group of friends baking about a dozen pizzas and having a blast doing it! You can recreate the scene!
Cheers, Zoë
Love the new heading on the website here. Says much of it!
Thank you Helen!
Love your dough! What stone do you use in your oven!
Janeen: The stone in the video is the Emile Henry (on Amazon at http://www.amazon.com/gp/product/B003XQFTM2/ref=as_li_tf_tl?ie=UTF8&tag=arbrinfimiada-20&linkCode=as2&camp=217145&creative=399373&creativeASIN=B003XQFTM2“>Emile Henry Flame Top Pizza Stone<img src="http://www.assoc-amazon.com/e/ir?t=arbrinfimiada-20&l=as2&o=1&a=B003XQFTM2&camp=217145&creative=399373" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;
For an unglazed stone, I like the "Old Stone" brand, on amazon at http://www.amazon.com/Old-Stone-Oven-4467-14-Inch/dp/B0000E1FDA/ref=as_li_wdgt_js_ex?&linkCode=wey&tag=arbrinfimiada-20
Hello Zoe & Jeff,
I just got a peek at the recipe index for the book I’m wondering if you can tell me what beet greens are?
Nia: They’re the edible leafy part that grows above the beet. Don’t throw it out!
Where did you see the recipe index? Jeff
Amazon shows a few of the pages: index, table of contents, and a couple of others.
Hello Jeff,
the index was on amazon. They allow you to look inside the new book. Thanks for the reply, I thought those leaves were poisonous to humans, I guess I confused them with anothet leafy green.
Hi Nia,
Beet greens are edible and very high in vitamins. You are probably thinking of Rhubarb leaves which are poisonous.
Enjoy, Zoë
That’s exactly right Doreen
Hi Jeff and Zoe,
I have HBin5 and have tried making pizza with the dough as per the recipes, but it sure wasn’t as easy as in the video. I wonder what I’m doing wrong? We had to use A LOT of flour to keep the dough from sticking to the counter as we rolled it, and then it was really hard to transfer it onto the stone becuase it was so soft and it crumpled and folded on itself rather than sliding off the peel smoothly. It did taste great in the end, but it was not easy to work with, and we have gone back to using our regular bread machine pizza dough. I love making free form loaves and baguettes with the various recipes in HBin5, but the things that require more manipulation of the dough (especially sliding off of a peel) seem to be very tricky because of the high moisture. (E.g. the cinnamon-raisin bagels were not a big success for those reasons as well). Any suggestions? Thanks!
Hi Jessica,
Have you watched our videos on handling very wet dough? We do use quite a bit of flour to form the dough and roll it out for pizzas and other shapes. Take a look and see if this is helpful: http://www.artisanbreadinfive.com/2010/03/08/new-video-shaping-the-ball-from-a-very-wet-dough
Thanks, Zoë
That is such a fun video! Zoe, you have the most adorable smile!
Thank you Charlene,
We had SO much fun making it and hanging out making pizza!
Cheers, Zoë
Hello Jeff and Zoe,
How much dough woul you say should be used for a traditional 9×5 loaf pan? I tried two lbs, it didn’t rise as high as I’d like (looked more like quick bread -meaning a low dome). When I tried three lbs the top busted open and my loaf wasn’t pretty like I wanted. Please help. Oh I used the ABin5 light whole wheat recipe.
Nia: Try 2 and 1/2- pounds…
Thanks, I’ll try it. Just wondering about the HBin5 video that shows mixing and shaping dough, The Boules in the background look huge, about how much dough would I need to get a boule that large?
Nia: I’d say some of them are 2-pounders, others 3. You need a longer baking time with these, up to an hour. Same oven temp. Jeff
OK thanks
Thanks for a great new book. I am happy you included weights for the recipes. It is so much easier to use weights than measuring cups. I get better results that way. I plan on joining the party on Nov. 15.
Thanks Henry,
We are so glad people are using the weights to bake! Can’t wait to hear about the pizzas you make during the #PizzaPartyin5 on Nov. 15!
Cheers, Zoë
Hi you two!
Nice video! I just wondered how you make all the guests have their pizza ready at the same time. I’m not even sure what to do with only two pizzas in one oven. The baking stone isn’t that big, even if you do more of an oval-shaped pizza. Do you bake all the pizzas for several people in one oven?
Thanks in advance and best wishes,
Katharina
Hi Katharina,
For this party we used 2 stones in my double wall oven and my grill! We also baked in two rounds, so some of the pizzas were eaten as we baked the next batch.
Enjoy all the pizza! Zoë
Love it! I especially love how you use really great easy and fresh food to bring people together. I think Pizza Party Thanksgiving would be awesome. I made 20 loaves for a bake sale this weekend and it was sooo easy I felt bad getting all the compliments!
Where can we sign up for the contest? What fun this new book will be!!
Sam: You sign up right here– consider yourself signed up… Jeff
You have enhanced my life with your other books, can’t wait to get this one!
Hi, I’ve got Artisan Pizza on pre-order from Amazon UK ( http://www.amazon.co.uk/gp/product/0312649940 ) – it’s a bit light on details there, is this the same edition as the one in sale in the US? Wanted to check that it had metric measures.
Thanks – loved the previous book (got the UK edition, 5 Minute Bread)
Got your new book, it is fantastic!
Have you ever had two stones in the oven at once to increase pizza output for a party?
I just got the Emile Henry round stone and wondered if it would work to put in in the middle of the oven with my other rectangular stone on the bottom.
Thanks!
Mandy: Yep, do it all the time.
Really? Fantastic!
I did not want to heat it up and have it not work then have to take it out.
Thank you so much!
There will be even more pizza faster at next friday night’s pizza party.
I cant wait to try make some of your breads. I am not a great cook by any means but I am hoping that I can fool some of my friends. It looks easy…well, you make it look easy anyway! I am going to put your book on my Christmas list if I don’t win one here….but I really hope I do!
HOW FUN! At 68 I would LOVE to have my friends inand create some good food. NOt sure my home is big enough so will take a little planning but good thought!