#PizzaPartyIn5

World Wide Pizza Party: Please Come On November 15, 2011!

(photo by Stephen Gross)

Where:  On Twitter and here on our website.

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!

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If you enjoyed this post, please consider sharing it with others using one of the social sharing buttons above. Thanks, Jeff and Zoë

15 thoughts on “World Wide Pizza Party: Please Come On November 15, 2011!

  1. I found your olive oil pizza dough recipe in a coupon circular and decided to try making it. I followed the recipe, made the dough, then decided to go to your website so I could read about the book. I see the recipe for olive oil dough on your website and it has 2 tablespoons of sugar in it which were not in the recipe in the circular. Why change the recipe and is my dough still going to come out without the sugar? Thanks!

  2. I just made the GF Pear, Prosciutto and Blue Cheese Pizza. It was delic – but I got no rise out of the dough. Not a little, NONE. Brand new yeast today. Any ideas?

  3. My question is about how flour ages. I do not cook or bake very often. I just got a new hoosier cabinet and have relocated my flours and sugars to this cabinet. I realize that some of my flour has been sitting a while and need to know whether to dump it an get some new flour. Usually keep all purpose flour but am interested in doing more baking with breads and cakes from scratch. Don’t know whether they will be decent or not.

    • MamaJ: Purists say flour goes stale-tasting after 6 to 12 months, but I never keep it that long so I can’t say for sure.

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