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.