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The elements of pizza : unlocking the secrets to world-class pies at home / Ken Forkish ; photography by Alan Weiner.

by Forkish, Ken.

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Ten Speed Press, 2016.

9781607748380 (hc.)

Alternate title:

Pizza : unlocking the secrets to world-class pies at home

249 pages : color illustrations ; 27 cm.

Includes bibliographical references and index.

The Soul Of Pizza -- Pizza Styles -- Eight Details For Great Pizza Crust -- Ingredients And Equipment -- Pizza Dough Recipes -- Pizza Recipes.

A follow-up to the author's Flour Water Salt Yeast: the fundamentals of artisan bread and pizza, this time providing 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. Ken Forkish is one of the most respected and trusted bread-baking authorities in the world. He offers readers a complete education on the craft of artisanal pizza-making, with techniques and insights from the very best pizzaiolos in Italy and the United States. Forkish's methodical and rigorously tested dough recipes prove that even home bakers can make incredibly flavorful, texturally sublime crusts. And his inspired topping ideas will get you thinking outside of the cheese-and-pepperoni box, opening your eyes to the wide world of delicious, seasonal pizza. Ken Forkish runs the popular Portland, Oregon, restaurant Ken's Artisan Bakery.

Weiner, Alan (Alan S.)

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