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A piece of the pie

(Photo: Mark Luinenburg)

Alumnus rolls out a new book—on pizza-making

What could be better than homemade bread in five minutes a day? Homemade pizza!

Jeffrey Hertzberg, M.D., M.S., a resident alumnus in internal medicine and coauthor of the popular bread-baking books Artisan Bread in Five Minutes a Day and Healthy Bread in Five Minutes a Day, teamed up again with pastry chef Zoë François on a third book — Artisan Pizza and Flatbread in Five Minutes a Day.

The culinary duo’s first book sold nearly half a million copies and clinched’s top spot for bread books. After receiving positive responses to their pizza and flatbread recipes, they decided to release a third book.

Featured recipes include a classic Sicilian pizza, Chicago-style deepdish pizza, and Mexican corn flatbread with tomatillo and chilies.

Hertzberg, a consultant and adjunct assistant professor in the University’s Institute for Health Informatics, began baking in 1987 and has worked on perfecting his baking technique ever since.

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