The Elements of Pizza

The Elements of Pizza

Unlocking the Secrets to World-class Pies at Home

eBook - 2016
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Random House, Inc.
In this highly anticipated cookbook, Ken Forkish—owner of the beloved restaurant Ken’s Artisan Pizza in Portland, Oregon; the James Beard and IACP Award-winning author of Flour Water Salt Yeast; and one of the most trusted baking authorities in the country—proves that amazing pizza is within reach of any home cook. 

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.

Baker & Taylor
A follow-up to the James Beard and IACP award-winning Flour Water Salt Yeast shares in-depth explanations of the complicated mechanics of preparing excellent pizza dough, sharing dozens of recipes for a wide range of pizza styles, from Neapolitan and American Pan to gluten free and New York.

Publisher: Berkeley : Ten Speed Press, [2016]
ISBN: 1607748398 electronic bk
9781607748397 electronic bk
Branch Call Number: eBOOK 641.8248 FOR
Characteristics: 1 online resource (249 pages) : color illustrations
Additional Contributors: Weiner, Alan (Alan S.), - Photographer


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