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on 15 June 2012
I already own the other two books of the making bread in five minutes a day principle. The idea is simple: you fill a big bucket (5 liter content) with luke warm water, yiest, salt and flour (and sometimes a little bit of oil) and you stir it. After letting it rest for 2 hours, you have a beautiful bread batter (thinner and wetter than usual, but equally delicious). Then you can store it in the fridge and because you make more than you use in one day, you have an easy flat bread or pizza the next 14 days. And it works beautifully.

The normal breads taste wonderful. Eventhough there is already a basic pizza recipe in their first book, this book has a variety of this recipe. It uses no oil, some oil, a lot of oil, whole grain flour, basic white flour, unbleached flour. And the pizza's are really tasteful and quicker ready than ordering in one. And so much more tasteful, cheaper and healthier. The flat bread recipes were the reason I ordered this book and there are recipes for quick chapatis, pitas, naan f.E. And what tastes better then this bread warm from the oven? Nothing.

Warning: my husband says he is a lucky man, that I bought these books, but he has gained some weight, because he likes it so much ;-)

Watch out for the English version of the 5 minute a day bread book. It has grams in stead of cups and is somewhat cheaper. The book has no picture, the American version does.
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on 2 November 2013
When Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking first came out, it revolutionized my bread baking. Before, I would use my Cuisinart bread machine once or twice a month, but with "Artisan Bread in 5," I would bake at least once a week using the book's no-knead method to produce brioche, challah, and caramel pecan rolls that rivaled those from my local bakery. When the sequel Healthy Bread in Five Minutes a Day: 100 New Recipes Featuring Whole Grains, Fruits, Vegetables, and Gluten-Free Ingredients came out, I found fewer recipes that appealed to me; most of the "whole-grain" recipes still called for large amounts of refined white flour and added wheat gluten.

So when I saw "Artisan Pizza and Flatbread in Five Minutes a Day," I was willing to give it a shot. Normally, I'll just purchase frozen pizza dough, so I was looking forward to making my own using the same method I'd had success with for breads and rolls. Be forewarned: the book is primarily a pizza dough book, with numerous variations on the master dough recipe ("00" flour, which is what is used in Italy for pizza and pasta), semolina, whole wheat, spelt, cornmeal olive oil) and various international breads like naan (there was a naan recipe in the first "Artisan Bread in 5," but this one includes the tenderizing addition of yogurt), chapati, homemade tortillas (corn and flour), and injera.

The pizza sauces are more of an afterthought to the dough; the basic "tomato topping" consists of "four 14.5-ounce or two 28-ounce cans crushed or diced tomatoes: the world's simplest pizza topping." The homemade barbecue sauce is a winner, though, with its complex flavor profile of orange juice, dark brown sugar, chili powder and paprika in addition to tomatoes, onion, ketchup and vinegar. You'll also find recipes for pesto, bechamel, and tomatillo sauce. The pizza recipes themselves include some interesting combinations like curried sweet potato, lentil and arugula, Brussels sprouts, smoked pancetta and pecorino, and rainbow beet pizza. Instructions for cooking pizza on an outdoor grill are also included. The cheesy breadsticks are easy to throw together and are far superior to most chain restaurants' breadsticks.

In addition to the pizzas and flatbreads, there's also a nice assortment of easy-to-make Mediterranean dips, including hummus (their version uses 1/2 cup tahini, which results in a silky-smooth texture), baba ghanoush, the underappreciated ajvar (a Croatian spread made from roasted red peppers), the Greek dips tzatziki and skordalia, Italian caponata, and French tapenade, that are perfect to whip together for an informal get-together. There are a few substantial soups with international flair, including curried lentil soup, Cuban black bean soup, Scandinavian fish soup, and Spanish Galician Potato Soup with Greens and Chorizo. The desserts are kind of an afterthought and definitely one of the weaker points of the book.

Like most good baking books, ingredients are measured by volume (U.S.) and U.S. and metric weights. For baking, weighing is more accurate than volume, since flour can absorb moisture (and thus become denser), altering the amount of flour on a dry vs. humid day. My advance reader copy has relatively few black-and-white photos, so I can't comment on the final printing, but what step-by-step photos are provided are helpful.

Bottom line: if you're new to the 5-minute, no-knead method (this is NOT the same one as My Bread: The Revolutionary No-Work, No-Knead Method or Kneadlessly Simple: Fabulous, Fuss-Free, No-Knead Breads, as you're not baking the bread at very high heat inside a Dutch oven), I recommend picking up Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking first, as it's simply more versatile than "Artisan Pizza and Flatbread in Five Minutes a Day." If you're looking specifically for practical pizza dough recipes, then this is the book for you!

P.S.: It's well worth the investment to purchase a baking stone, pizza peel and Cambro RFS6PPSW2190 6-Quart Round Food-Storage Container with Lid, Set of 2 to help you get started. Good luck!
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on 24 June 2014
This book will revolutionalize your ability to take on seemingly-complex bakery skills.

It really starts off from the basics so a beginner cook could still have a go. Once you get going it will also save you a ton of money from buying nice artisan breads as you can cook fresh bread EVERY day from the fridge if you wanted! :-)

This is part of a culture series based on their 'dough in a bucket' concept but I like this pizza and flatbread book EVEN better than the original book (which I also have).

My advice is buy both this and their original one and have a go at baking some bread - isn't as time-consuming as you might first think! If you are thinking of buying one then I advise to get this one first actually as the pizzas are easier to start doing than the loaves :-)
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on 17 June 2013
This book was a birthday gift for my daughter, who sat reading it for all evening after the cake had been cut - so it's a good book! She also read to me some articles, and maybe, if she can part with it, I will borrow the book and read it through myself. She certainly loved it!
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on 3 March 2016
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on 17 September 2015
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