Artisan Pizza and Flatbread in Five Minutes a Day: The Homemade Bread Revolution Continues 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.

  • 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 0312649940
  • ISBN 13 9780312649944
  • Linked ISBNs
  • Published Oct 25 2011
  • Format Hardcover
  • Page Count 320
  • Language English
  • Countries United States
  • Publisher Thomas Dunne Books
  • Imprint Thomas Dunne Books

Publishers Text

From the bestselling authors of the ground-breaking Artisan Bread in Five Minutes a Day comes a much-anticipated new cookbook featuring their revolutionary approach to yeast dough in over 100 easy pizza and flatbread recipes. In Artisan Pizza and Flatbread in Five Minutes a Day, Jeff and Zoë show readers how to use their ingenious technique to make lightning-fast pizzas, flatbreads, and sweet and savory tarts from stored, no-knead dough. In addition to the classic flatbread doughs and pizza crusts, there are alternatives with whole grain, spelt, and gluten-free ingredients, and the authors include soups, salads, and spreads that turn flatbreads or pizza into a complete meal. In just five minutes a day of active preparation time, you can create favorites like Classic Margherita, Pita pockets, Chicago Deep Dish, White Clam Pizza, and Blush Apple Tart. Artisan Pizza and Flatbread in Five Minutes a Day proves that making pizza has never been this fast or easy. So rise…to the occasion and get baking!

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