The Elements of Pizza
Unlocking the Secrets to World-Class Pies at Home [A Cookbook]
by Ken Forkish
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Pub Date Apr 19 2016 | Archive Date Apr 19 2016
Description
“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.
Available Editions
| EDITION | Other Format |
| ISBN | 9781607748380 |
| PRICE | $30.00 (USD) |
Featured Reviews
Karen H, Reviewer
It seems almost everyone loves good pizza, and for most it’s difficult to make pizzeria-style pizza at home. However, The Elements of Pizza by Ken Forkish, takes the guessing out of making pizza at home and has enough fabulous recipes that any baker can turn home into a veritable pizzeria.
This cookbook contains everything you ever wanted to know about pizza and more: history of pizza, different styles of pizza, crust recipes (even a gluten free crust), sauce recipes, a great chapter on ingredients, and recipes for almost every flavor of pizza imaginable. The pictures are mouthwatering and inspiring, so much that readers will want to jump up and start making pizza immediately.
The recipes are concise and easy to follow; bakers on every skill level, from beginners to accomplished cooks, will be able to easily duplicate the pizzas in the book. It’s a fun book to read, but will motivate almost everyone to take the time to learn how to make the best pizza at home.
There are vegetable pizzas like Delicata Squash Pizza and Chanterelle and Garlic Pizza, as well as Meat-topped pizzas like Prosciutto Pizza and Fennel, Sausage and Onion Pizza. Of course, there are dozens of recipes for traditional pizzas, and with all of the basic crust, sauce, and topping recipes, cooks can make any type of pizza that strikes their fancy.
For any cook who is serious about making fabulous pizza at home, this is a highly recommended cookbook.
Special thanks to NetGalley for supplying a review copy of this excellent cookbook.
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