Corrections to first printing of Artisan Pizza and Flatbread in Five Minutes a Day

These errors snuck through, for Artisan Pizza and Flatbread in Five Minutes a Day:

Page 52, first line:  To freeze a prebaked pizza crust… (page XX) should read (page 48)

Page 72 (Ingredient list for Crisp-Yet-Tender Pizza Dough Even Closer to he Style of Naples):  Lukewarm water amount should be 3 3/4, not 4 3/4.

Page 95 (Rustic and Hearty Rye Dough), last line:  Use 8 cups whole grain flour, not dough.

Page 174, Step 2 (Thick-Crusted Sicilian-Style Pizza with Onions):  Dough thickness should read “a 1/2-inch-thick rectangle,” not “a 1/4-inch-thick rectangle.”

Page 251 (Intro paragraph for Challah Dough):  Omit (450 degrees F) from Line 6

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7 thoughts on “Corrections to first printing of Artisan Pizza and Flatbread in Five Minutes a Day

  1. Do you have any plans to produce gluten free breads that don’t require xanthan gum? My daughter is intolerant to the various gums in most gf recipes so I sm trying to find healthy substitutes and work out quantities.

    • Guar gum can be swapped, but we’re not convinced it gives as much structure. See what you think, assuming your daughter’s OK with guar gum. Other than that–we don’t have any other ideas.

      • Just tried the GF master recipe, replacing xanthan gum with 1 tbsp each of psyllum husk and chia seeds mixed with 4 tbsp boiling water. I waited for the sludgy mess to cool, added to the wet ingredients, then continued to follow your recipe instructions. Worked beautfifully!

  2. I am hosting a big pizza day at my house on Sunday using your pizza book recipe and Caputo 00 flour. I will be using a convection oven to cook the pizza. Is there any adjustment or change due to the use of convection? Or should I simply switch to the non-convection mode for pizza?

    • I’d worry that the convection mode will over-brown the cheese before the bottom crust gets crisp. So switch to non-convection unless you’ll have time for a few test pizzas.

      Pre-heat your stones well…

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