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.
About the Author
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 Tavern in 2013. His first book, Flour Water Salt Yeast, won both a James Beard and IACP award.
