Physical Description:print xviii, 302 p.,  p. of plates : ill. (some col.) ; 24 cm.
Publisher:New York : Thomas Dunne Books, 2011.
Bibliography, etc. Note:
Includes bibliographical references and index.
Formatted Contents Note:
Introduction: Lunch with Jeff and Zoë -- Pizza and flatbread are the fastest breads we make -- Ingredients -- Equipment -- Tips and techniques for perfect pizza and flatbread made with stored dough -- The master recipe -- More doughs and great savory sauces -- Thin-crust pizzas and flatbreads -- Thick-crust pizza, focaccia, and flatbreads -- Pita and dips, plus flatbreads and soups from around the world -- Dessert pizzas and other treats from enriched dough -- Sources for baking products.
Presents more than one hundred recipes for pizza and flatbread, discussing ingredients, equipment, and the techniques that can be used to create dishes in five minutes.