Pizza Margherita: a classic, with mozzarella, tomato, and basil (but top however you like!) from The Best of Artisan Bread in Five Minutes a Day: Favorite Recipes from BreadIn5 (page 158) by Zoë François and Jeff Hertzberg

  • basil
  • fresh mozzarella cheese
  • Show all ingredients...

  • EYB Comments

    You may use The master recipe: artisan free-form loaf recipe on p. 64, the Strong white dough recipe on p. 77, the Light whole wheat dough recipe on p. 79, the 100% whole wheat dough recipe on p. 82, or the European peasant dough recipe on p. 117. See recipe for flavoring suggestions. See recipe for variations.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    You may use The master recipe: artisan free-form loaf recipe on p. 64, the Strong white dough recipe on p. 77, the Light whole wheat dough recipe on p. 79, the 100% whole wheat dough recipe on p. 82, or the European peasant dough recipe on p. 117. See recipe for flavoring suggestions. See recipe for variations.

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