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

pizza party 05

#PizzaPartyin5 – Great Way to Get the Kids in the Kitchen!

The big day is here and we’re expecting a World Wide Riot of Pizzas for our #PizzaPartyin5! We will be compiling a list of all the food bloggers’ pizza posts below, so come back through the week to see what people are baking.

My kids did the rolling, tossing, topping and baking, with just a little help from dad. The greatest result of writing this pizza book has been watching my sons take over the kitchen. Put out a bunch of toppings, some balls of dough and watch them create. My oldest son has even made pizzas, start to finish, for his friends. It is a gift to teach kids to cook and pizza is the perfect place to begin, especially for pre-teen boys who resist being in the kitchen.

It is not to late to join the #PizzaPartyin5. Just make a pizza, take a picture and post it on Twitter or FB. Use the hashtag #PizzaPartyin5 and let us know where you have put the picture. You can find us on Twitter and FB at @ArtisanBreadin5 and @zoebakes. If you have done a post about your pizza we will RT it and add the link to the bottom of this page. Continue reading


World Wide Pizza Party: Please Come On November 15, 2011!

(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 ( 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!

Secrets of Sicilian Style Pizza Crust

(photo Mark Luinenburg)  Growing up in New York in the 1960s and 70s, there were two options when you walked into a pizza place:  “regular” (thin-crust) baked right on the hearth, or “Sicilian” (thick-crusted), baked in a pan.  I’m fairly certain I didn’t know where Sicily actually was, and my parents were partial to “regular,” so that’s what we got.  Eventually I started going by myself and tried the chewier, thicker stuff.  It’s a hit with kids, and for many of our readers, a pan-built pizza is an easier trick than the traditional free-form pizza slid off a peel (see Zoe’s post on that). 

But first, we have a winner… of the pizza baking giveaway package from October 25.  The winner, picked randomly from among nearly 800 entrants is:  Dave W, who favors a soppressata, peppadew, and onion creation.  Dave, just answer my e-mail and we’ll ship out the package…

OK, here’s how to make the perfect Sicilian crust. 

Continue reading


Pizza Margherita! (CONTEST IS CLOSED)

Today our new book is finally available and we couldn’t be happier to welcome Artisan Pizza and Flatbread in Five Minutes a Day into our happy family. We are so excited for you to get baking from it, so we’re posting one of our favorite doughs from the book. I have to admit it took us a while to decide which one to share, since our favorite seems to change with our moods. This Olive Oil Dough is fantastic for a thin crust, a thick crust and so many of our worldly flatbreads. No matter the technique you decide to try, you’ll love the results.

We like to make the classic Pizza Margherita, it’s the ultimate in Italian toppings. In fact, the colors resemble the Italian flag and the pizza was named for the Italian queen, Margherita, because she fell in love with it. Nothing but tomato, mozzarella, fresh basil and a drizzle of olive oil. So pure and so tasty.

We want to invite you to visit us while we are on book tour. To find dates and cities please visit our Events page. Hope to meet you! Continue reading

Pizza Party

Our new PizzaPartyin5 Video & an Invitation to Party!!

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

Finally received our Chinese copies of Artisan Bread in Five Minutes a Day

Chinese version of Artisan Bread in Five Minutes a Day

We have been waiting for what seems like a year to get this book in our hands!  We’re so pleased that readers in mainland China can now buy this version, in simplified Chinese characters.  We know that many of you have been coming to this website with questions about the English version, and of course, we support all versions of our books here on the site.  This new edition, published by Thinkdom Media Group in China, joins the British version published last year as the second international printing of our books, and the first translation.  A Japanese version is in the works and will be published in the next year or so…

But the constant preoccupation these days is our upcoming Book Tour to promote Artisan Pizza and Flatbread in Five Minutes a Day, which will be released on October 25, 2011.  We’re hitting as many as 12 cities, and some of that schedule is already posted on our Events page.  But more about the Chinese translation of Artisan Bread…

Continue reading

Apple Strudel Bread

It is apple season again, one of the best times of the year. In MN we are blessed with a bevy of apple choices, which makes baking so exciting. When I make a recipe with apples I like to combine them for flavor, texture and color. In HBin5 we feature apples in our Strudel Bread, which combines all the flavors of the traditional Viennese pastry, with the easy and speed of our dough. Roll the filling into almost any dough and you have a bread that shouts “autumn is here!” Anyone who loves apples will fall head over heels for this loaf.

My eldest son is going through a NO nuts or raisins phase, which I hope to break him of soon, but in the mean time, I bake without them for his sake. Usually this loaf would be made with both of those delicious additions and I highly recommend you try that version. In order to make the loaf more interesting without the nuts and raisins, I replaced them with a sharp cheddar cheese. The loaf was gone within minutes of the school day ending, so I know he appreciated the effort.  Continue reading