The Elements of Pizza Book Reviews

AUTHOR
Ken Forkish
SCORE
4
TOTAL RATINGS
200

The Elements of Pizza by Ken Forkish Book Summary

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.

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Book Name The Elements of Pizza
Genre Courses & Dishes
Published
Language English
E-Book Size 131.36 MB

The Elements of Pizza (Ken Forkish) Book Reviews 2024

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Yes I have been to Italy but…. The recipes in this book produce some of the best pizza I have had in my life. If you are willing to put in the time, the results are nothing short of amazing. Thank you Ken for creating this masterpiece.

This is the pizza book!. This is the one book you need if you want to make great pizza at home. The steps are easy to follow and the end result is waaaay better than anything you can buy.

Great Recipe for Pizza Romana Tonda!. I made Ken’s “48- TO 72-HOUR BIGA PIZZA DOUGH” today. The dough was easy to make, easy to open/extend and cooked up thin, crispy and pliable, just the way Roman tonda pizzas are in Rome. The recipe was very detailed and easy to follow. Looking forward to making more pizzas from this book.

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Other Books from Ken Forkish
Book Name Score Reviews Price
Evolutions in Bread 3/5 6 $9.99
Flour Water Salt Yeast 3.5/5 71 $6.99

Summary of The Elements of Pizza by Ken Forkish

The The Elements of Pizza book written by Ken Forkish was published on 19 April 2016, Tuesday in the Courses & Dishes category. A total of 200 readers of the book gave the book 4 points out of 5.

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