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 Crust): Lukewarm water amount should be 3 3/4, not 4 3/4.
Page 95, last line: Use 8 cups whole grain flour, not dough.
Page 174, Step 2: Dough thickness should read “a 1/2-inch-thick rectangle,” not “a 1/4-inch-thick rectangle.”
Page 251: Omit (450 degrees F) from Line 6
Early editions of our first two books had some errors that snuck through; all were corrected in later printings:
Homemade barbecue sauce, p. 113 Artisan Pizza book. I believe there is an error in the book. Recipe states that it makes about 3 cups, but it really makes about 6 cups. I discovered while making. So, I’m wondering if I should have used a 15 oz can of tomato purée (recipe calls for 28 oz can), or if the amount of total sauce is wrong. Could you clarify?- I thought it might taste a bit tomatoey, but not sure. Thanks! We love the BBQ chx pizza, but initially used Goode Co. BBQ sauce from Houston, but now we are out…and we don’t live there anymore!
Hi Martha,
Yes, you are spot on, the recipe makes 6 cups. Thank you for catching the mistake. If you find the sauce is too tomatoey to your liking, you can certainly reduce the amount to suit your taste.
Thanks! Zoë
Thanks for reply. I froze the sauce in small batches, so I can make lots of BBQ Chicken pizzas with ease.
Does the 100% Whole Wheat Dough on page 82 not require any vital wheat gluten? Thank you!
Hi Katie,
There is 1/4 cup vital wheat gluten in that recipe, I’m not sure I understand what you are asking? You’re talking about HBin5?
Thanks, Zoë
I’m looking at the pizza and flatbread book. The ingredient list has water, yeast, salt, sugar/honey/malt/agave, olive oil, and white whole wheat (with traditional whole wheat in parentheses). Thank you!
Hi Katie,
Oh, sorry, no there isn’t any in the pizza dough. It doesn’t need it because the dough is rolled out thin and doesn’t require the same structure as a big loaf.
Thanks, Zoë
Thank you for the clarification. I’ll give that recipe a whirl! We make pizza weekly with the other dough you mentioned (that has the vital wheat gluten) and I was trying to reconcile the two recipes for some reason. Thanks again.
have you used chickpea or rice flour in any of your recipes and if i were to incorporate, any suggestions as to how much to use to replace white and wheat flour?
Only in our gluten-free recipes (query “gluten-free” in our Search Box). Assuming you’re looking to completely replace wheat flours. If not, you can probably swap a cup or so per batch for these; may need water adjustment.
Hello, I am wondering how many editions you have out?
I ordered two of your books from half.com today, they both say first editions even the ones sold from amazon.com so when you are saying there are errors in the early editions, I am confused since they are say first editions? I didn’t get the pizza book but the other two.
thanks
Easiest way to check this it to look at our our pages with corrections; for ABin5 go to http://www.artisanbreadinfive.com/2008/01/01/errors-in-the-first-printings-of-artisan-bread-in-five-all-were-corrected-in-later-printings and for HBin5 go to http://www.artisanbreadinfive.com/2009/12/08/corrections-for-healthy-bread-in-five-minutes-a-day
Look at the first few and if your books need correcting, go through the items on those pages. You’ll find most of them are not terribly important to how the bread comes out but we wanted to be thorough.