9780312649944

Artisan Pizza and Flatbread in Five Minutes a Day

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  • ISBN13:

    9780312649944

  • ISBN10:

    0312649940

  • Edition: 1st
  • Format: Hardcover
  • Copyright: 10/25/2011
  • Publisher: Thomas Dunne Books
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  • The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.

Summary

From the bestselling authors of the ground-breaking, hugely popularArtisan Bread in Five Minutes a Day , a cookbook featuring their revolutionary approach to bread-making, this time especially for pizza and flatbreads With close to 400,000 copies of their books in print, Jeff Hertzberg and Zoe Francois have proven that people want to bake their own bread, provided they can do it easily and quickly. After hearing tons of fan feedback, Zoe and Jeff couldn't escape a basic truth: readers found their pizzas and flatbread recipes to be the fastest in the books. If you have a batch of their stored dough in the fridge, and you've pre-heated your oven on a timer, you can be as little as 15 minutes away from piping hot pizza. For busy people, there is no faster dinner preparation. In Pizza and Flatbread in Five Minutes a Day, Jeff and Zoe will show readers how to use their ground-breaking techniques for lightning-fast breads to make pizzas, flatbreads and sweet and savory tarts from stored, no-knead dough. Where appropriate, the authors include soups, salads and spreads that turn flatbreads or pizzas into a complete meal. Ingredients include grains and toppings from around the world, as well as healthy alternatives that are locally available. Informative sidebars provide health facts and other items of interest to a wide range of readers. Pizza and Flatbread in Five Minutes a Daywill make Americans heroes of home cooking by giving them the tools to make their all-time favorite meals in minutes. It's easier than it looks! Includes recipes for: Classic Sicilian thick-crust white clam pizza Chicago-style deep-dish pizza Provencal anchovy pizza with a cracked egg Mexican corn flatbread with tomatillo and chillis Gorgonzola and fresh fig tart Breakfast pizza with prosciutto, parmigiano and egg Pocket pizzas for parties and school lunches

Author Biography

The authors met in their children’s music class in 2003 and wrote the best-selling Artisan Bread in Five Minutes a Day, and Healthy Bread in Five Minutes a Day

Jeff Hertzberg, M.D. grew up eating New York pizza and spent years trying to figure out how to make dough that was convenient enough to use for daily pizza, flatbreads, and loaves.  But really, he just wanted to learn to throw pizza dough high into the air.  He lives in Minneapolis with his wife and two daughters.

Zoë François is a pastry chef trained at the Culinary Institute of America, but she is a pizzaiola at heart. While writing this book she traveled far and wide to eat every pizza and flatbread she could find.  In addition to tossing pizzas she creates desserts on her pastry blog zoebakes.com.  She lives in Minneapolis with her husband and two sons.

The authors answer questions on pizza, flatbread, and all things bread at PizzaIn5.com.

Table of Contents

Artisan Pizza and Flatbread in Five Minutes a Day
1
PIZZA AND FLATBREAD ARE THE FASTEST BREADS WE MAKE: STORING THE DOUGH MAKES THE DIFFERENCE
By the time we finished our second bread cookbook, we came to a basic truth: our pizzas and flatbreads were the fastest and often the most beloved recipes in our repertoire. Why? Because unlike loaf breads, they require little or no rest time after shaping them. So if you have a batch of our stored dough in the fridge (where it's been developing richer flavor over its storage life), and you've preheated your oven, you can be as little as ten minutes away from piping hot pizza, or even less for fresh pita flatbread. For busy people, there is no quicker dinner--as always, active time is under five minutes a day, because you spread the preparation time for your premixed dough over many pizzas and flatbreads.
We've included soups, dips, and spreads that turn flatbreads or pizzas into a complete and speedy meal. Ingredients will include grains and toppings from around the world, as well as healthier alternatives where possible. So this book can become the basis for entire meals that are perfect for busy households.
New pizzerias are popping up all over the United States, and pizza remains the nation's number one purchased meal. Despite this, there aren't many pizzacookbooks on the market today. And most recipes rely on dough that yields just one precious pie--not an option for most busy people. We have a voracious appetite for pizza, and so do our readers (that's what they told us on our Web site). Making your own pizza is much easier than it looks, and the options for toppings and crust mean that there's a world of variety. As in all our books, the secret to baking it fresh every day is that the dough is on hand, in your refrigerator, all the time. Storing the dough makes all the difference. Since you only mix once, but bake up to eight pizzas or flatbreads over a couple of weeks, you divide the prep time over all the pizzas and flatbreads you make from the batch.
Whether you're an old hand at baking or a novice, our helpful tips will let you perfect your pies. We start with basics in Chapter 2 (Ingredients), Chapter 3 (Equipment), and Chapter 4 (Tips and Techniques). And then you can start baking exquisite pies with our Master Recipe (Chapter 5).
Photography copyright © 2012 by Mark Luinenburg

Excerpts

Artisan Pizza and Flatbread in Five Minutes a Day
1
PIZZA AND FLATBREAD ARE THE FASTEST BREADS WE MAKE: STORING THE DOUGH MAKES THE DIFFERENCE
By the time we finished our second bread cookbook, we came to a basic truth: our pizzas and flatbreads were the fastest and often the most beloved recipes in our repertoire. Why? Because unlike loaf breads, they require little or no rest time after shaping them. So if you have a batch of our stored dough in the fridge (where it's been developing richer flavor over its storage life), and you've preheated your oven, you can be as little as ten minutes away from piping hot pizza, or even less for fresh pita flatbread. For busy people, there is no quicker dinner--as always, active time is under five minutes a day, because you spread the preparation time for your premixed dough over many pizzas and flatbreads.
We've included soups, dips, and spreads that turn flatbreads or pizzas into a complete and speedy meal. Ingredients will include grains and toppings from around the world, as well as healthier alternatives where possible. So this book can become the basis for entire meals that are perfect for busy households.
New pizzerias are popping up all over the United States, and pizza remains the nation's number one purchased meal. Despite this, there aren't many pizzacookbooks on the market today. And most recipes rely on dough that yields just one precious pie--not an option for most busy people. We have a voracious appetite for pizza, and so do our readers (that's what they told us on our Web site). Making your own pizza is much easier than it looks, and the options for toppings and crust mean that there's a world of variety. As in all our books,the secret to baking it fresh every day is that the dough is on hand,in your refrigerator,all the time.Storing the dough makes all the difference. Since you only mix once, but bake up to eight pizzas or flatbreads over a couple of weeks, you divide the prep time over all the pizzas and flatbreads you make from the batch.
Whether you're an old hand at baking or a novice, our helpful tips will let you perfect your pies. We start with basics in Chapter 2 (Ingredients), Chapter 3 (Equipment), and Chapter 4 (Tips and Techniques). And then you can start baking exquisite pies with our Master Recipe (Chapter 5).
Photography copyright © 2012 by Mark Luinenburg

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