About this item
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 youve 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.