The Elements of Pizza

<b>The James Beard and IACP Award-winning author of <i>Flour Water Salt Yeast</i> and one of the most trusted baking authorities in the country proves that amazing pizza is within reach of any home cook. </b><br><br><b>“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 <i>Mastering Pasta</i> and owner of Vetri</b><br><br><i>The Elements of Pizza </i>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. <br><br>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.