110 of 113 people found the following review helpful
With this book, it'll be hard to NOT make pizza!,
This review is from: Artisan Pizza and Flatbread in Five Minutes a Day (Hardcover)
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According to the authors of this cook book, the "secret" to creating "quick" and great-tasting pizza and flatbreads is simply this: Mix up lots of dough at one time and store in the frig--you'll gather and mix simple ingredients one time, then over the course of a week or two, you will take just a few minutes to drag the dough container out of the frig, separate a piece from the batch, roll it out, get your toppings on and get it into the oven or onto the grill. So--big decision here--before you purchase this cook book, decide if you're willing to eat flatbread several times a week. OR, since this is such a great idea, work your thought process around to "Who best to share this windfall with?" Actually, the only thing that might hold you back is finding room in your frig for a round 5- or 6-quart container to hold your dough.......
(Of course the "five minute" claim does not include creating your toppings, preheating your oven or grill, or baking. That time's not going to shorten up any which way you try to work it.)
Besides the recipes for large amounts of dough, there are other small batch recipes also. So, there are quite a lot of options available in the book--easily something for everyone. Plus there are all kinds of sauce recipes and suggestions/descriptions for all kinds of cheeses and toppings. And while these authors have their favorite equipment--based on their vast experience--they also list many alternatives. So, basically, you can use whatever you have at hand. So much leeway here! So much room for creativity! So much room for variation! So much room for improvisation! So many suggestions for dealing with time constraints, $$$ constraints and cooking methods! The authors make it hard for anyone to come up with an excuse to NOT make pizza and flatbreads.....
There are many thin crust pizzas with lots of variations--plenty of options for toppings. But there are not many thick-crust pizza recipes--and the recipe for my personal favorite: Chicago-style, is not really "Chicago-style". But there is a thick-crust Sicilian-style pizza with onions that I can't wait to try. I'm also looking forward to making the flour tortillas or Caribbean roti.
To sum up one of my personal philosophies: "Communication is the key." These cook book authors are experts at communicating, and they carry it to the extreme in this book--and I "love" them and the book because of it. Plus, there's even more info at their web site PizzaIn5.com. So, if you are willing to absorb all the instructions, advice and tips that they offer, it's hard to make a mistake.
If you want to create dough the day you get your cook book, these are the simple ingredients to have on hand--of course there are many other choices, but this will get you going: Regular supermarket, unbleached all-purpose white flour; granulated yeast--doesn't matter "active dry", "instant", etc.; salt--ideally Morton Kosher, because that is what was used to test the recipes (but equivalents are listed for table and coarser salts); and for some recipes: granulated or any natural sugar, olive oil or unsalted butter. How simple is that? After mixing the dough, you'll be able to use it in 5 hours (2 hours room temperature + 3 hours in the frig) or you can store it for up to 14 days.
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Showing 1-4 of 4 posts in this discussion
Initial post: Oct 21, 2011 1:21:01 PM PDT
A. Soucie says:
Something I do with the "extra" dough is freeze it. I seperate out the 1lb or 1.5lbs (depending on the recipes and then wrap tightly and seran wrap and place in a zip lock bag. They can freeze forever! Fully thaw either in fridge or room temperature the night before and then use the rest time needed for refrigerated dough! Tastes great just as if it were same day; especially with the pizza dough!
In reply to an earlier post on Dec 9, 2011 8:20:33 PM PST
Cultured Purl says:
Thank you for sharing this about freezing b/c I know I would want to make up a large recipe but we probably would not eat it as much as a family w/ children at home so I am happy to know I can freeze it,,,,,,OR better yet have it all ready ,and take it out when the football game is on and serve pizza!
Posted on Apr 25, 2012 2:31:01 PM PDT
Last edited by the author on Apr 25, 2012 2:32:47 PM PDT
You can easily halve or quarter the recipe or even just make enough for 1. The beauty of the method is the grab & go simplicity. Freezing is a good option as mentioned above but even better is getting to know your neighbors by inviting them over. :)
Posted on Feb 13, 2014 6:24:51 PM PST
Just wondering here: Do you remember the Electric Company? How about that little ditty they used to do about "silent e"? No? I thought not. Frig it.
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