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

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

by Ken Forkish

Hardcover

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Product Details

ISBN-13: 9781607748380
Publisher: Potter/Ten Speed/Harmony/Rodale
Publication date: 04/19/2016
Pages: 256
Sales rank: 95,706
Product dimensions: 7.90(w) x 10.10(h) x 2.80(d)

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.

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INTRODUCTION 
(Continues…)



Excerpted from "The Elements of Pizza"
by .
Copyright © 2016 Ken Forkish.
Excerpted by permission of Potter/Ten Speed/Harmony/Rodale.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

Table of Contents

CONTENTS

1 Introduction 

11
CHAPTER 1 THE SOUL OF PIZZA 

39
CHAPTER 2 PIZZA STYLES 

51
CHAPTER 3 EIGHT DETAILS FOR GREAT PIZZA CRUST 

61
CHAPTER 4 INGREDIENTS AND EQUIPMENT 

83
CHAPTER 5 METHODS 

103
CHAPTER 6 PIZZA DOUGH RECIPES 

SATURDAY DOUGHS 
108 Saturday Pizza Dough 
110 “I Slept in but I Want Pizza Tonight” Dough 
112 Single Dough Ball 
114 Enzo’s Pizza Dough 
116 Saturday Pan Pizza Dough 

REFRIGERATED LONG DOUGHS 
118 24- to 48-Hour Pizza Dough 
120 48- to 72-Hour Biga Pizza Dough 
124 48- to 72-Hour New York Pizza Dough 

NATURALLY LEAVENED DOUGHS 
127 Wild Yeast (Levain) Culture 
130 Overnight Levain Pizza Dough 

SPECIALTY DOUGHS 
134 Al Taglio Pizza Dough 
136 Bar Pizza Dough 
138 Gluten-Free Pizza Dough 

141
CHAPTER 7 PIZZA RECIPES 

SAUCES 
145 Basic Tomato Sauce, Two Ways 
146 FWSY Sauce 
147 Vodka Sauce 
148 New York Pizza Sauce 

ITALIAN & ITALIAN-INSPIRED 
150 Pizza Marinara 
153 Pizza Margherita 
156 The Ferdinando 
158 Pomodoro Royale (with Cheese) 
161 Prosciutto and Bufala 
163 Mortadella and Pistachio Pizza 
166 Zucchini Blossom Pizza 
168 River Po Pizza 
171 Carbonara Pizza 
173 Pizza Bianca and Pizza Rossa 

NEW YORK & NEW YORK–INSPIRED 
175 New York Cheese Pizza 
177 Simple Tomato Pie 
181 Meatball Pizza 
183 A.J.’s Pie 
184 Vodka Sauce and Sausage Pizza 
187 Brooklyn Hot Honey Pie 
189 Pepperoni, Mushroom, and Onion Pizza 
192 Grandma Pie 
195 Adam Kuban’s “Love Supreme” Bar Pizza 

KEN’S ARTISAN PIZZA CLASSICS 
197 Margherita and Arugula, Two Ways 
200 Arrabiata Pizza 
202 Prosciutto Pizza 
204 Fennel Sausage and Onion Pizza 
206 Spring Onion Pizza 

TRIFECTA FLATBREADS 
209 Oregon Basil Pesto and Burrata Flatbread 
211 Tarte Flambée 
214 Nettle Pesto Flatbread With Morel Mushrooms 

VEGETABLES & JUST BECAUSE 
217 The White Owl 
221 Escarole Pizza 
223 Delicata Squash Pizza 
225 Butternut Squash Pizza 
227 Artichoke and Bacon Pizza 
230 Chanterelle and Garlic Pizza 
233 The Tommy Habetz Pizza 
235 The Pie Hole Skillet Pizza 
237 Hawaiian Pizza 
240 Raclette Pizza 

242
Measurement Conversion Charts

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The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home 5 out of 5 based on 0 ratings. 2 reviews.
InspirationalAngel531 More than 1 year ago
Title: The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home Author: Ken Forkish Published: 4-19-16 Publisher: Ten Speed Press Pages: 256 Genre: Cookbooks, Food & Wine Sub Genre: Baking; Bread; Pizza; Italian ISBN: 9781607748380 ASIN: B012KJYR3O Reviewer: DelAnne Reviewed For: NetGalley My Rating: 5 Stars . Pizza is such a versatile Italian pie that there a very few if any that do not enjoy it. There is the pizza for the vegetarian, meat lover, cheese lover, even those who favor dessert above all else. The Elements of Pizza concentrates on Naples, Rome, New York style pizzas. Many believe there is no such thing as a good homemade pizza, but Ken Forkish shows you the truth. With the right ingredients you can make the best pizza you have ever had before. He shows you the various dough recipes and toppings that suit them. Easy to read and understand recipes. As well as a short expose on the history if Italian versus American styles. So much to learn, but better yet so man pizza's to try. My rating is 5 out of 5 stars.
NNLight More than 1 year ago
If you're like me and love making pizza, this cookbook is a must-own! Filled with amazing techniques and tried-and-true recipes, this cookbook is a gem. I loved how open Chef Ken was without talking down to me, the reader. I tried a few recipes on my own retired chef (MR N) and he was really impressed with the taste and flavor of the pizza. Makes a great gift for Mother's Day, Father's Day or birthday. Many thanks to Netgalley and Ten Speed Press for giving me a complimentary copy in exchange for my honest review.