I'm one of those nerdy cooks that actually reads my cookbooks and cooking magazines, including the introductions and helpful information in the front and back of publications. In the case of this well written instructional cookbook, the first several chapters provided me helpful information on bread baking that I had not found elsewhere. In simple language, I learned important details on different types of flour and ingredients that can cause changes in recipes and the end product. I found useful lists and online links to find tools and equipment that would make the process of making high-quality pizzas and flatbreads that much easier. I was also fascinated by specific techniques that will make the whole process that much more enjoyable. I must emphasize that all the information was well written and easy to understand. (As you might know, many cookbooks are not so user friendly.) It's rare that I feel so confident after just reading a few instructional chapters, but in this case I do and I am left with the feeling that the recipes included in the rest of the book are mostly "nice to have" idea stimulators because I now understand the basics of good dough preparation and baking. Whether you are an experienced baker or a novice, I think you will too. ( )

Artisan Pizza and Flatbread in Five Minutes a Day follows the highly popular Artisan Bread in Five Minutes a Day. The authors have turned their focus to pizza, making it not only easy for every home cook to obtain the best possible results, but also making it such a quick and painless process that you will be tempted to eat pizza everyday! It has the same format as their previous books with first a master recipe, then many interesting variations. Heavy on detailed instructions, there are just a few color photos to give you an idea of the final product.

Master Recipe Olive Oil Variation - This is an easy, reliable recipe that has replaced my standard pizza dough recipe. I do love that you can have it just sitting in the fridge waiting to be used. It makes weeknight homemade pizza a cinch.

The Ultimate Tender Neapolitan Crust - I made this recipe to use up some extra cake flour I had on hand. It definitely changed the texture of the crust though I found it pleasantly chewy rather than tender.

Sauce from Canned Tomatoes - Easy and delicious. I will make this again and again.

White Pizza with Spinach -
This was the big wow recipe of the book for me. Fabulously good pizza with not much effort. This is a pizza I crave, then eat all week once I have the ingredients in the house.

Individual Breakfast Pizza -
Fun Sunday breakfast for kids. I made it in muffin tins and it was tasty.

Its hard to argue with fresh, easy pizza. I can't imagine there are many households out there that don't need a copy of this cookbook! ( )