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Artisan Pizza and Flatbread in Five Minutes a Day proves that making pizza has never been this fast or easy.
| Hardcover | 320 pages |
| Publisher | Thomas Dunne Books; First edition (October 25, 2011) |
| Language | English |
| ISBN-10 | 0312649940 |
| ISBN-13 | 978-0312649944 |
| Product Dimensions (L x W x H) | 7.9 x 1.2 x 9.6 inches (20.1 x 3 x 24.4 cm) |
| Shipping Weight | 1.8 pounds (820 grams) |
Parents looking for fast, delicious meals for their children can easily prepare artisan pizzas without much time investment.
Individuals wanting to improve their home cooking skills will find innovative recipes that enhance their culinary repertoire.
Those who host gatherings can impress guests with restaurant-quality pizzas and flatbreads made quickly and effortlessly.
Professional chefs may find the recipes too simple or lacking in advanced techniques to challenge their skills.
Artisan Pizza and Flatbread in Five Minutes a Day: The Homemade Bread Revolution Continues Hardcover – October 25, 2011
The customer reception of this pizza-making book is predominantly enthusiastic, praising its accessibility and the quality of the recipes. Users appreciate the authors' focus on not just the "how" but also the "why," providing valuable insights and time-saving tips that enhance the cooking experience. The standout feature for many users has been the ease of making delicious Naples-style pizzas at home, alongside various other flatbreads and dough types, fostering a newfound confidence in their pizza-making skills. Several customers noted that the initial results were impressive, with beautifully browned crusts achieved in a short amount of time, leading to repeated attempts to recreate and experiment with different toppings. The simplicity of the recipes ranks high in satisfaction, turning pizza nights into a staple in their homes. The book is also recognized for its comprehensive introductory sections covering necessary equipment and ingredients, which helps beginners navigate the pizza-making process. However, some customers cited areas for improvement, such as missing ingredient weights for certain low-volume items, a lack of extensive technique discussion for styles beyond Napoli, and insufficient guidance on pairing unique dough recipes with suitable toppings. The absence of whole grain recipes and a detailed examination of sauces like tomato were also mentioned as shortcomings. Overall, this book emerges as a valuable resource for pizza enthusiasts at any level, effectively blending convenience with culinary craftsmanship, while highlighting some minor areas aspiring readers might want to Consider. **
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