The Elements of Pizza
  • Published: 1 August 2016
  • ISBN: 9781607748380
  • Imprint: Clarkson Potter/Ten Speed
  • Format: Hardback
  • Pages: 256
  • RRP: $70.00
Categories:

The Elements of Pizza

Unlocking the Secrets to World-Class Pies at Home [A Cookbook]

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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 Yeast and 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 of Mastering Pasta and 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.
  • Published: 1 August 2016
  • ISBN: 9781607748380
  • Imprint: Clarkson Potter/Ten Speed
  • Format: Hardback
  • Pages: 256
  • RRP: $70.00
Categories:

About the author

KEN FORKISH

Ken Forkish is the owner of Ken's Artisan Pizza and Ken's Artisan Bakery, which was named one of Gourmet magazine's "Best Restaurants in America." He trained at the San Francisco Baking Institute, the CIA Greystone, Toscana Saporita in Italy, and l'Institut Paul Bocuse in France. He is the bestselling author of The Elements of Pizza and Flour Water Salt Yeast, which won both a James Beard and IACP award.

Also by KEN FORKISH

Let's Make Bread!
Evolutions in Bread
Flour Water Salt Yeast
See all

Praise for The Elements of Pizza

Praise for Flour Water Salt Yeast:

  • "Exceptionally detailed and clearly written with dedicated bakers in mind. . . . Cooks and students who are serious about the craft of bread baking will definitely want to check out this title." --Library Journal
  • "Forkish's instructions are clear, concise and incredibly precise... For true artisan bread lovers--and homemade pizza fanatics--this book sets a new standard." --Oregonian