A follow-up to the James Beard and IACP award-winning book Flour Water Salt Yeast, featuring 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.
The James Beard and IACP Award-winning author of Flour Water Salt Yeastand 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 ofMastering Pastaand 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.
By:
Ken Forkish
Imprint: Ten Speed Press
Country of Publication: United States
Dimensions:
Height: 261mm,
Width: 210mm,
Spine: 26mm
Weight: 1.094kg
ISBN: 9781607748380
ISBN 10: 160774838X
Pages: 256
Publication Date: 01 August 2016
Audience:
General/trade
,
ELT Advanced
Format: Hardback
Publisher's Status: Active
CONTENTS 1 Introduction 11 CHAPTER 1 THE SOUL OF PIZZA 39 CHAPTER 2 PIZZA STYLES 51 CHAPTER 3 EIGHT DETAILS FOR GREAT PIZZA CRUST 61 CHAPTER 4 INGREDIENTS AND EQUIPMENT 83 CHAPTER 5 METHODS 103 CHAPTER 6 PIZZA DOUGH RECIPES SATURDAY DOUGHS 108 Saturday Pizza Dough 110 “I Slept in but I Want Pizza Tonight” Dough 112 Single Dough Ball 114 Enzo’s Pizza Dough 116 Saturday Pan Pizza Dough REFRIGERATED LONG DOUGHS 118 24- to 48-Hour Pizza Dough 120 48- to 72-Hour Biga Pizza Dough 124 48- to 72-Hour New York Pizza Dough NATURALLY LEAVENED DOUGHS 127 Wild Yeast (Levain) Culture 130 Overnight Levain Pizza Dough SPECIALTY DOUGHS 134 Al Taglio Pizza Dough 136 Bar Pizza Dough 138 Gluten-Free Pizza Dough 141 CHAPTER 7 PIZZA RECIPES SAUCES 145 Basic Tomato Sauce, Two Ways 146 FWSY Sauce 147 Vodka Sauce 148 New York Pizza Sauce ITALIAN & ITALIAN-INSPIRED 150 Pizza Marinara 153 Pizza Margherita 156 The Ferdinando 158 Pomodoro Royale (with Cheese) 161 Prosciutto and Bufala 163 Mortadella and Pistachio Pizza 166 Zucchini Blossom Pizza 168 River Po Pizza 171 Carbonara Pizza 173 Pizza Bianca and Pizza Rossa NEW YORK & NEW YORK–INSPIRED 175 New York Cheese Pizza 177 Simple Tomato Pie 181 Meatball Pizza 183 A.J.’s Pie 184 Vodka Sauce and Sausage Pizza 187 Brooklyn Hot Honey Pie 189 Pepperoni, Mushroom, and Onion Pizza 192 Grandma Pie 195 Adam Kuban’s “Love Supreme” Bar Pizza KEN’S ARTISAN PIZZA CLASSICS 197 Margherita and Arugula, Two Ways 200 Arrabiata Pizza 202 Prosciutto Pizza 204 Fennel Sausage and Onion Pizza 206 Spring Onion Pizza TRIFECTA FLATBREADS 209 Oregon Basil Pesto and Burrata Flatbread 211 Tarte Flambée 214 Nettle Pesto Flatbread With Morel Mushrooms VEGETABLES & JUST BECAUSE 217 The White Owl 221 Escarole Pizza 223 Delicata Squash Pizza 225 Butternut Squash Pizza 227 Artichoke and Bacon Pizza 230 Chanterelle and Garlic Pizza 233 The Tommy Habetz Pizza 235 The Pie Hole Skillet Pizza 237 Hawaiian Pizza 240 Raclette Pizza 242 Measurement Conversion Charts
After a twenty-year career in the tech industry, KEN FORKISH decided to leave Silicon Valley and corporate America behind to become a baker. He moved to Portland, Oregon, and opened Ken's Artisan Bakery in 2001, followed by Ken's Artisan Pizza in 2006 and Trifecta in 2013. Forkish trained at the San Francisco Baking Institute, the CIA Greystone, Toscana Saporita in Italy, and l'Institut Paul Bocuse in France. His first book, Flour Water Salt Yeast, won both a James Beard and IACP award.
Reviews for The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home [A Cookbook]
Forkish aims to raise thebar on home pizza consumption by showing just how possible it is to bake extraordinary pizza to rival theartisanal output of any pizzeria. . . .Committed bakers will find plenty here tokeep ovens hot and families plates filled with honest versions of one of the nation s most beloved foods. - Booklist
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