You won’t taste bacon, you will just taste good. But this is not just a book about crusts and toppings: it is also full of interesting history and fun stories. Beneath the layers of sauce, cheese, ham, pineapple, and more cheese, Forkish smears a very thin layer of bacon grease. Obsessively detailed, full of bread porn and strong storytelling, Forkish’s tome took home James Beard gold (best baking and dessert book, 2013), for good reason. The right pizza is whatever you like - and whether you fancy Neapolitan, Roman, New York, or any other style, Ken guides you smoothly through the process. Ken Forkish shares his fermentation excitement and exacting formulas for rustic boules, levains, and Neapolitan-style pizzas honed at his celebrated Ken’s Artisan Bakery. “With The Elements of Pizza, Ken Forkish proves there is no right or wrong style of pizza. Ed Levine, founder and CEO of Serious Eats Forkish’s formidable intellect and knowledge, combined with his can-do spirit, will turn any pizza lover in to a pizza maker.” “Ken Forkish is one of the world’s great pie men, so it should be no surprise that The Elements of Pizza is an essential addition to the pizza canon.
Marc Vetri, author of Mastering Pasta and owner of Vetri The detail that went into this book is so vast and exact that after reading it you will simply never have another question about any kind of pizza, from anywhere in the world.”
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.“If there were ever to be a bible for all things pizza - and I mean all things - Ken Forkish has just written it. His clear, expert instructions will have you shaping pies and loading a pizza peel with the confidence of a professional pizzaiolo. 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. 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 VetriThe 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. A New York Times bestseller and IACP Cookbook Award winner, this book is considered a must-have baking guide from one of Portland, Oregons most acclaimed. 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. Shop Barnes & Noble The Elements of Pizza - Unlocking the Secrets to World-Class Pies at Home by Ken Forkish online at.
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