Did you know pizza was a patriotic treat invented to display the colors of the Italian flag under Queen Margherita? Hence, Pizza Margherita. In fact, over there in the roots of original pizza, there are only a couple ingredients, and there are now very protective regulations about its creation and service. What, no Taco or Supreme? I must eat it all the the restaurant…no leftovers? They’re not playing around!
Artisan Pizza and Flatbread in Five Minutes a Day by Jeff Hertzberg — what is that about? Though I haven’t given it full lab work, I suppose it is feasible after the author’s caveats.
You’ve premixed a big batch of dough (eight 12” pies) ahead of time and stored it in your fridge, where it will keep well as a living, breathing, yeasty organism for up to a couple weeks. You’ve preheated the oven to 500 degrees. You’ve rolled the dough out by hand super thin.
When ready to rock, claw out a wad of that goo, sprinkle with a few yum-yums and slip it off your pizza peel onto the white-hot stone.
The simple genius of it is, even with your most unsatisfactory efforts you’ve STILL got a pizza for pretty much no money. Five pounds of flour is a little over a dollar.
The author mentions in the forward there is a remarkable dearth of recipe books focusing exclusively on pizza. While it could use more photos, there are a lot of great ideas in here, even if you’re not going to pursue the five minute-approach.
Try a topcoat of tomato slices when people are foisting them on you. How about corn or rye flour in the mix when you want a hint of a Reuben sandwich or tortilla taste?
I saved someone else’s bread maker from the landfill and run it on half a cycle. It isn’t five minutes, but I’m not exactly being gouged 24 dollars either. It’s funny how the barometer for culinary forgiveness gets fudged when it was your hands kneading the dough.











The Girl with the Dragon Tattoo
The Thirteenth Tale
