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The Elements of Pizza: Unlocking the Secrets to World Class Pies at Home

by Ken Forkish

ISBN13: 9781607748380
ISBN10: 160774838X

All Product Details

$30.00

New Hardcover

Ships in 1 to 3 days

Qty	Store
3	Burnside
1	Cedar Hills
13	Hawthorne

Staff Pick

From Portland's own Ken Forkish comes this in-depth look at the art of pizza making. While his claims that you can make a better pizza than the pros might seem like a stretch, with this book and a little practice, you'll be on your way to perfect homemade pizza in no time. Recommended By Ashleigh B., Powells.com

Synopses & Reviews

Publisher Comments

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.

Review

“With The Elements of Pizza, Ken Forkish proves there is no right or wrong style of pizza. The right pizza is whatever you like—and whether you fancy Neapolitan, Roman, New York, or any other style, Ken guides you smoothly through the process. But this is not just a book about crusts and toppings: it is also full of interesting history and fun stories. In fact, this terrific book is itself one of the essential elements of making great pizza at home." —Nancy Silverton, chef/co-owner of the Mozza Restaurant Group

"Ken Forkish is one of the world’s great pie men, so it should be no surprise that The Elements of Pizza is an essential addition to the pizza canon. Forkish’s formidable intellect and knowledge, combined with his can-do spirit, will turn any pizza lover into a pizza maker." —Ed Levine, founder and CEO of Serious Eats

"The ultimate guide to the world of pizza."—Oregonian

About the Author

Ken Forkish is the author of the James Beard and IACP Award–winning book Flour Water Salt Yeast, and the owner of the popular Portland, Oregon, restaurants Ken’s Artisan Bakery, Ken’s Artisan Pizza, Trifecta Tavern & Bakery, and Checkerboard Pizza.

Ken Forkish on PowellsBooks.Blog

Nothing sets my mental wheels in motion like Beethoven’s piano sonatas. All of them. It’s my desert island music and certainly a background music I love when I’m writing. Still, a romp through genres has the benefit of stimulating different memories and thoughts...