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. * Continue reading
I promised a video to go with last month’s recipe for this fantastic mushroom and potato pizza from Provence (Rustic Wild Mushroom and Potato Pizza), a recipe from Artisan Bread in Five Minutes a Day. I did it outside, on the grill with a stone, so here it is. A few things:
- Grill temp: Though some of the stones say to crank the gas grill as high as it can go, we’ve found that pizza done this way scorches on the bottom before the toppings are hot. I used about 500 degrees F by by grill’s thermometer (250 C). Today I used the Emile Henry Flame Top Pizza Stone, which worked beautifully (give it a 20 to 30 minute pre-heat)
- Baking without a stone: That works too; follow the directions here if you want to go for a crisper, smokier effect. We’ll have much more on that in our upcoming pizza book (pre-order on Amazon).
- Advantages of the Emile Henry stone: Really liked this product; one very nice feature is how light it is– much lighter than traditional ceramic stones or cast-iron. Despite that, it retains and transmits heat just like traditional materials. The glazed surface is easier to clean than the rougher traditional ceramic. Also, unlike traditional, you can put this into the dishwasher after scraping it off.
Emile Henry USA provided its pizza stone for our testing but no other consideration.
Well, we do have a pizza book coming out in October, so we can’t start putting those recipes up on the site. But here’s one of my favorite from Artisan Bread in Five Minutes a Day, our first book (2007). It’s never been on the web before, and it’s a gem of Mediterranean simplicity. In the next several days, I’m going to put up a video of the gas-grill version of this bread, so check back– for now, here’s the oven version (though you can probably figure out how to do this from our old grill-pizza posts—http://www.artisanbreadinfive.com/?p=846
As you can see, if you choose portobello mushrooms, they’re dark, dark brown in the first place and as they caramelize in the skillet and on the pizza, they become almost black. Don’t be alarmed– they aren’t burned. They’re just developing intense flavor as the dehydrate a bit. Continue reading
… and it’s available for pre-order on Amazon. We are so excited, and it comes on the heels of the Wall Street Journal’s weekend announcement that our first book, Artisan Bread in Five Minutes a Day, had made the Journal’s best-seller list for the second week in a row. Best-seller lists are not common for books that have been out for four years. Thanks to all of you for helping our work come to fruition this way.
Our pizza book’s official publication date is October 25, 2011, so if you pre-order now, Amazon guarantees that your actual price will reflect the deepest discount they’re offering at the time the book ships (it’s 35% off list price now).
And in case you thought we stop making bread in the summer, think again. Here are some great grilled flatbread and outdoor Dutch oven baking ideas with our doughs– just click on these links:
(Photo courtesy of Mark Luinenburg)
Though the official publication date for Artisan Pizza and Flatbread in Five Minutes a Day is October 25, 2011, you can place an order for our third book on Amazon now (they’re discounting the book 34% as of today). If you’re only interested in the electronic version, that can’t be pre-ordered; you’ll have to wait until October. If you do pre-order the bound book, nothing comes off your credit card till the book is shipped in October. If Amazon decides to discount it further between now and when the book’s first available, they guarantee that your final price will reflect the deeper discount.
I for one would like to see this thing in my hands. Two years of eating pizza have gone into this book (nice work if you can get it!), and we are terribly excited. Timing will be perfect for cooler weather (though we do pizza on the grill all summer, more about this in the upcoming months here on the site).
photo by Mark Luinenburg
We can’t stop thinking of pizza even though we made deadline for our upcoming pizza and flatbread book (Artisan Pizza and Flatbread in Five Minutes a Day, Macmillan/Th Dunne Bks Oct 2011). Even though we’re technically done, there’s still time to put a new recipe or two into the book, and you can see that there are a world of ingredients that could end up on pizza other than mozzarella and tomato (though we love that too).
We’d love some help with new recipes. All we’d need is your concept, as in “how about yak sausage, lemon rind, and Slim Jim on a pizza?” We’re not looking for full recipes here, but something imaginative, like Zoe’s pizza with a fresh cracked egg and an assortment of Tuscan goodies:
The winning concept entry will be selected by a jury (Zoe, me, and our editor at Thomas Dunne Books), will win a copy of Healthy Bread in Five Minutes a Day, and have their concept published in our pizza book this October (see “Betsy’s Seeded Oat Bread” in Healthy Bread -first names only in the book). See rules for our contests, the most important being US entries only. In addition, for this contest, the Authors reserve the right to decline to publish any recipe in the upcoming book if none meets with the jury’s approval. Also, the winning entrant agrees to grant all copyright for the winning entry to Jeff Hertzberg and Zoe Francois. Five random entrants will also receive a free copy of Healthy Bread in Five. Contest CLOSED!
Be imaginative– it doesn’t have to be a main course, so even desserts are fair game. And remember that many of the ingredients and ideas you might think of are already in our almost-finished manuscript, so being creative increases your chance of selection. Entries are due anytime before January 19, 2011. Contest CLOSED!