The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home [A Cookbook]

(Hardback)

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A follow-up to the James Beard and IACP award-winning book Flour Water Salt Yeast, featuring an unprecedented look into the mechanics of pizza-dough making, plus scores of recipes for pizzas in every style- Neapolitan, Roman, American pan pizza, New York-style, creative flat breads, gluten-free pizza, and more. The James Beard and IACP Award-winning author of Flour Water Salt Yeastand one of the most trusted baking authorities in the country proves that amazing pizza is within reach of any home cook. "If there were ever to be a bible for all things pizza-and I mean all things-Ken Forkish has just written it."-Marc Vetri, author ofMastering Pastaand owner of Vetri The Elements of Pizza breaks down each step of the pizza-making process, from choosing a dough to shaping your pie to selecting cheeses and toppings that will work for your home kitchen setup. Forkish offers more than a dozen different dough recipes-same-day "Saturday doughs" that you can make in the morning to bake pizza that night, levain doughs made from a naturally fermented yeast starter, and even gluten-free dough-each of which results in the best, most texturally sublime crust you've ever made at home. His clear, expert instructions will have you shaping pies and loading a pizza peel with the confidence of a professional pizzaiolo. And his innovative, seasonal topping ideas will surprise and delight any pizza lover-and inspire you to create your own signature pies, just the way you like them.

Reviews

If there were ever to be a bible for all things pizzaand I mean all things Ken Forkish has just written it.The detail that went into this book is so vast and exactthat after reading it you will simply never have another question about any kind of pizza, from anywhere inthe world.Marc Vetri, author ofMastering Pastaand owner of Vetri

Ken Forkish is one of the worlds great pie men, soit should be no surprise that The Elements of Pizza isan essential addition to the pizza canon. Forkishsformidable intellect and knowledge, combined withhis can-do spirit, will turn any pizza lover into apizza maker.Ed Levine, founder and CEO of Serious Eats

If youre into pizzaand who isntThe Elements of Pizza is your new holy book. Theres something here for every cook, from weeknight-ready recipes to intricate explorations of dough chemistry. Ken Forkish is clearly a man obsessed, and lucky for us: much has been written about this globally beloved food, but this book has them all beat.Molly Wizenberg, author of Delancey and A Homemade Life

With The Elements of Pizza, Ken Forkish proves there is no right or wrong style of pizza. The right pizza is whatever you likeand whether you fancy Neapolitan, Roman, New York, or any other style, Ken guides you smoothly through the process. But this is not just a book about crusts and toppings: itis also full of interesting history and fun stories. In fact, this terrific book isitselfone of the essential elements of making great pizza at home.Nancy Silverton, chef/co-owner of the Mozza Restaurant Group

The Elements of Pizza is a cookbook for anyone who loves pizzaparticularly those with a deep appreciation for the crust. Kens own passion for pizza took him to Italy and across the United States to uncover the techniques and ingredients that make incredible pizza. Starting from the ground up, this straightforward guide provides readers of all skill levels with techniques and tips to master a variety of pizza doughs, and culminates in delicious recipes that prove that great pizza can be made everywhereespecially at home.Nathan Myhrvold, coauthor of Modernist Cuisine and author of The Photography of Modernist Cuisine

"The ultimate guide to the world of pizza."Portland Oregonian

Author Bio

Ken Forkishis the author of the James Beard and IACP Award-winning book Flour Water Salt Yeast, and the owner of the popular Portland, Oregon, restaurants Ken's Artisan Bakery, Ken's Artisan Pizza, Trifecta Tavern &Bakery, and Checkerboard Pizza.