Shopping cart
Your cart empty!
The Elements of Pizza
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.
More Books from Ken Forkish
Reviews
The recipes in this book produce some of the best pizza I have had in my life. If you are willing to put in the time, the results are nothing short of amazing. Thank you Ken for creating this masterpiece.
By peliniko
This is the one book you need if you want to make great pizza at home. The steps are easy to follow and the end result is waaaay better than anything you can buy.
By ottomilo1
I made Ken’s “48- TO 72-HOUR BIGA PIZZA DOUGH” today. The dough was easy to make, easy to open/extend and cooked up thin, crispy and pliable, just the way Roman tonda pizzas are in Rome. The recipe was very detailed and easy to follow. Looking forward to making more pizzas from this book.
By mzbz