(photo by Mark Luinenburg) If you’ve read any of our books, you know that this particularly photogenic fruit (or is it a vegetable?) seems to have captured our imagination. After a year of perfecting the basic tomato/basil/mozzarella topping, I did (believe it or not) get tired of Pizza Margherita. Enter the smoky and savory roasted red pepper. Continue reading
In addition to making pizza on superbowl sunday, I propose that you shake things up a bit with these Spiced Lamb Pitas. This is one of my favorite recipes in our new book. I love it for many reasons, but the story behind my first bite of Lahmacun is as rich as the bread itself.
I arrived in Istanbul with my husband and two sons (9 & 11 at the time), after a long trip from Minneapolis. As we entered into the city, with the sweetest cabby in the world, and the fastest driver I have ever seen, we realized we were not in the Midwest anymore. It was a feast of the senses. To say we were overwhelmed by the beauty, smells, sounds and traffic, would have been a gross understatement. No sooner had we put our bags down in the hotel, then the concierge called the room to say I had a “friend” waiting for me in the lobby. He whispered into the phone and said “Please, be careful of people who claim to be your friend in a new city.” His way of warning me about something. I didn’t know anyone in the city, and hadn’t made plans to meet up with anyone, so I heeded his warning and sent my husband to the lobby to find out who this mysterious “friend” might be. It was indeed a friend, a dear sweet woman named Serap, who I’d met in the States. She owns a delightful Turkish restaurant called Depot 62 in Manchester, Vermont. I had told her I’d be in Istanbul, asked her for tips on where to eat, but that was all I ever expected to hear. Here she was, the loveliest surprise in the world. She was visiting her sister in istanbul, and they took the day to give us a tour of the city. They fed us the most glorious foods and she introduced me to her favorite Turkish food; Lahmacun. I will never forget that day and this flatbread is forever linked with one of my most precious memories. I hope you enjoy it as much as I do.
This thin pita is topped with Spiced lamb, quickly baked, so it is still soft, topped with chopped onions, parsley and a squeeze of lemon, then it is rolled up like a crepe. Continue reading
(photo by Mark Luinenburg) It has been suggested to me that the real reason I like to throw pizza dough into the air when I teach a class is not because throwing the dough improves the pizza, but because I am an incorrigible show-off. I will neither confirm nor deny this beastly rumor. But having now thrown a lot of dough, I truly can say how beautifully it thins the dough and relaxes the gluten. There’s more on this in Artisan Pizza and Flatbread in Five Minutes a Day, but here are some photos a video that show how it’s done. Continue reading
This week is Chanukah and it is all about frying our food, which brings me great joy. I am constantly trying to come up with something new to add to our menu of latkes, jelly doughnuts and all the other traditional fare. These savory doughnuts were inspired by the fried pizzas I had in Naples. We ate them as snacks during the day, to tide us over to the next pizza. Most of the pizzarias sold them outside their front doors to people waiting in long lines or folks on the run. Pizza dough stuffed with ricotta and deep friend; simple, but perfect. My boys love them stuffed with a variety of fillings, so use your imagination and create your own savory doughnuts. Continue reading
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
(photo by Stephen Gross)
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 (EasyEats.com) 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!
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.
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).
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