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Check out the Apr/May issue of Fine Cooking Magazine to see the feature article Jeff and I wrote about making quick, easy and delicious pizzas. On news stands now!
5 Minute Pizza in Fine Cooking Magazine
If you enjoyed this post, please consider sharing it with others by clicking on the green StumbleUpon "I like it" button above. Thanks, Jeff and Zoë
My copy of Fine Cooking magazine came in the mail, and I was thrilled to see your beautiful, well written article. Everyone out there should pick up a copy of the magazine, even if you have the Pizza in 5 book. I am tucking this article into my book.
Thanks Dana, glad U liked it…
enjoy the book………..if I allow it to rise overnight,will I get larger holes in the bread..we like bread with larger holes and ……..any suggestions
thanks or a great book
Hi Walter,
Here is a post about dense bread: http://www.artisanbreadinfive.com/2008/02/10/qa-dense-crumb
Thanks, Zoë
I tried the basic recipe from the Fine Cooking article today (I have all 3 books as well) – used 1/3 of the recipe to make a 14″ Neapolitan pizza. Great crust and I can’t wait to see how the flavor develops after a few days in the fridge for the 2 remaining portions!
The basic dough from the Fine Cooking article is my new go-to recipe-a perfect amount for us without halving the recipe. It makes great pizzas. We’re having so much fun experimenting. We also own all three books so there’s lots to explore.
Pat: We loved doing that article, and FC did a great job w/layout, editing, they were a joy to work with.
I subscribe to the Fine Cooking e-newsletter and saw the articles you wrote for pizza. (I also ordered your books before I saw the article — I can’t wait until they arrive!)
Anyhow, I just had a question about the pizza sauce. It says to use a 28-oz can of whole tomatoes. I only use tomato puree, also known as passata, because it is in glass jars. (Trying to avoid BPA in the cans as much as possible). Would I be able to substitute that instead? The texture is much thicker than whole tomatoes, so I’m not sure if it will work. Thanks!
Hi Violet,
Yes, you absolutely can use the tomato of your choice. We give methods for using lots of tomato products and leave it up to you to determine how thick or thin you like your sauce.
Thanks and enjoy! Zoë
I would like to try the pizaa recipe but can’t get that magazine where I live. Is the recipe in any of the books or posted online somewhere? Thanks!
Alisa: The recipe’s in our Pizza book (click for Amazon link: http://amzn.to/eo10NJ