The Elements of Pizza

The Elements of Pizza

Unlocking the Secrets to World-class Pies at Home

Book - 2016
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In this highly anticipated cookbook, Ken Forkish--owner of the beloved restaurant Ken's Artisan Pizza in Portland, Oregon; 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.

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.
Publisher: Berkeley : Ten Speed Press, [2016]
ISBN: 9781607748380
160774838X
Branch Call Number: 641.8248 F764E 2016
Characteristics: 249 pages : color illustrations ; 27 cm
Additional Contributors: Weiner, Alan (Alan S.)

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