Artisan Pizza and Flatbread in Five Minutes a Day by Jeff Hertzberg and Zoë François

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Notes about this book

  • scparks on February 05, 2013

    The GLUTEN-FREE PIZZA and FLATBREAD DOUGH recipe makes an excellent thin crust pizza. I found that a half pound makes a better 8-10 inch pizza than trying for 12. The dough keeps in the refrigerator as per their directions and does freeze.

Notes about Recipes in this book

  • Classic pizza Margherita

    • louie734 on August 23, 2012

      This dough beats all others. Spectacular.

    • jimandtammyfaye on June 08, 2021

      Mixed in a 6qt plastic container as written and stored in fridge 4 days before using. Nice flavor and texture and very easy to work with.

  • Thick-crusted Sicilian-style pizza with onions (Sfinciuni)

    • louie734 on August 23, 2012

      This was completely delicious. It did take some time to coax the dough to spread (almost) to the edges of the pan. Our usual wrecked kitchen and 45 min of frantic topping/8 min baking of multiple thin-crust pizzas was replaced by some slow stretching of dough, resting for 10 min, generously topping with sauce, cheese, strewn with onions, and cleanup while it baked. Big, chewy pieces of flavorful, hearty pizza are a nice change from fiddling with thin, many-toppinged slices. It does tend to stick to the pan in the center, though; be generous with the oil.

  • Spicy garlic beef

    • sarahcooks on October 25, 2013

      I used this garlic beef on top of a regular crust rather than gluten free. When I tried the beef by itself I thought it was way too sweet, but with the other ingredients it actually tasted more balanced than I thought it would. I'm not sure I'd make it again, but my husband really liked it. It was definitely a change from regular pizza!

  • Gluten-free pizza and flatbread dough

    • scparks on February 05, 2013

      Works as advertised. As a thin crust pizza of 8-10 inches, you cannot tell it from wheat based thin crust once cooked. It is terrific when baked on a stone.

  • Roasted eggplant dip (Baba ghanoush)

    • sweetchefgirl on September 29, 2014

      Great recipe, would make again.

  • Roasted red pepper and eggplant dip from Croatia (Ajvar)

    • Frogcake on October 23, 2016

      A squeeze of lemon and pinch of sugar brightened up the taste of this dip. It tasted even better the following day.

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Reviews about this book

  • Kitchn

    The real strength of the book is in the page after page of inspiring recipes. No chance of getting into a pizza rut here!

    Full review
  • ISBN 10 1429990503
  • ISBN 13 9781429990509
  • Published Oct 25 2011
  • Page Count 320
  • Language English

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