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(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!
I don’t tweet, but I’ll share on facebook
Wonderful, we look forward to hearing about your pizzas on FB and Twitter!
Cheers, Zoë
I’ll be there! It was great to meet you both in SF. Tweeted.
Hi Sachi,
We do give detailed instructions on freezing pizza in our book.
Enjoy all the pizza! Zoë
This was a weekend of making pizza! I just finished a bowl of Brenda Langton’s wonderful Curried Lentil soup (thank you!) along with a piece of spelt pita. But that was just the start to the weekend….
http://partychef.typepad.com/blog/2011/11/its-a-pizza-pie-party-.html
Thanks for the fun! I love making pizza. >: )
Hi Bonnie,
Thanks for sharing the link to your pizza post, it is amazing!
Can’t wait to share it at #PizzaPartyin5!
Cheers, Zoë
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!
Sue: Lots of variations possible, will work beautifully.
That pizza is gorgeous! I have all three of your books and love them. I’m working on mastering the brioche recipe now.
Thanks for hosting a great pizza party!
My post is up now…It was all delicious! Many thanks.
http://www.thefeastwithin.com/2011/11/15/pizza-party-for-artisan-pizza-and-flatbreads-in-5-minutes-a-day/
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?
Susan: I’ve asked Zoe to take a look, but she’s in the middle of quite a lot of cooking at the moment– may be a bit… Jeff
Hi Susan,
The dough didn’t rise in the bucket or when you baked it?
Thanks, Zoë