I am happy to be able to share a little insight from one of the authors, Jeff Hertzberg.
Q: Pizza, especially homemade, is a favorite of ours. We were excited when your book came out because we have loved using the 5 Minutes a Day system for breads. What makes Artisan Pizza and Flatbreads in 5 min. a day different from other pizza recipes our readers may have tried?
A: Biggest difference is that it’s based on our stored dough, and that changes everything? Why? Because you’ll actually make it often, since you mix once, but bake many times. All the initial work’s divided over 8 pizzas or flatbreads for our standard-sized batch that stores up to two weeks.
Q: If our readers were to try just one item in the book, what would it be?
A: I love the soppressata pizza– it’s a spicy Italian sausage, and if you love pepperoni, this is a more refined and wonderful way to get acquainted with traditional Italian meat products. It’s a basic tomato and cheese pizza, but we used a wonderful medium-firm Italian cheese called piave. The beauty of this is that you can use pretty much whatever cheese strikes your fancy.
Q: What do you think the most fun part of creating pizzas is?
A: One word: improvisation! See what’s fresh in the market, see what’s growing in your refrigerator (just kidding!). But really, use our recipes as a starting point, and this kind of cooking can fuel your creative impulses.
Recipes include:
Classic Pizza Margherita
Chicago-style deep-dish pizza
Mexican corn flatbread with tomatillo and chillies
Grogonzola and pear tart (Great Fall recipe!)
Breakfast pizza with prosciutto, parmigiano and egg
Pocket pizzas for parties and school lunches (great for kids)
Dessert tarts and sweet doughs (Party ideas)
Do you love pizza too? Would you like a chance to win a copy of Artisan Pizza and Flatbread in Five Minutes a Day? Here’s what you need to do:
- Tell me your favorite pizza topping, what would you want to make?
- This giveaway will end on December 6th, and is open to those in the USA.
- The winner will be chosen at random and contacted by email after the giveaway ends. They will then have 3 days to respond otherwise a new winner will be chosen.
This giveaway is now closed, congrats to Heather.
i got tihs book at foodbuzz, but i haven’t looked into it yet. š
Break it open, it’s seriously easy! š
Margherita pizza , fresh mozzarella, fresh basil and fresh tomatoes! We like to do pizzas on our grill! Fantastic !!
Pepperoni, Baby! I’ve messed around with other toppings but have been in a pepperoni rut lately. I like the idea of branching out again.
I love a good ol’ cheese pizza, with really good cheese and thin, crispy crust!!
I love a good white pizza – ricotta is definitely my favorite pizza topping – so smooth and creamy paired with a good chewy crust with just a slight crunch . . .yummmmm
Pineapple or onions and Roma tomatoes and sometimes Bell Peppers depending on the garden.
Squid black & white pie: squid, olive oil, garlic, white sage, parmesan, salt, white pepper. Spike the dough with squid ink for the black. Sexy.
Sauteed onions, garlic, black bean spread, kalamata olives, feta cheese
Favorite so far this fall:
pesto
zucchini
gorgonzola
chanterelles
red onion
fresh fig
light amount of cheddar
on whole wheat olive oil dough from Healthy Bread in Five
My husband is a pizza purist and only likes margherita, but I’m more of an adventurer when it comes to my pies. I like to experiment with different types of cheeses and veggies. So far. Burrata cheese and fresh cherry tomatoes has been my favorite combination.