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good pizza is magic. Something indescribably wonderful happens when you combine crust, tomato, and cheese and bake them to melted perfection. In this highly anticipated cookbook, Ken Forkish - owner of the beloved restaurant Ken's Artisan Pizza in Portland, Oregon; 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. 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.



About the Author

Ken Forkish

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.



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