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

4.4/5 ( ratings)

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.

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.

Language: English

Pages: 256

Format: Kindle Edition

Publisher: Ten Speed Press

Release: April 19, 2016

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

4.4/5 ( ratings)

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.

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.

Language: English

Pages: 256

Format: Kindle Edition

Publisher: Ten Speed Press

Release: April 19, 2016

More books from Ken Forkish

Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza

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Harina, agua, sal, levadura: Los fundamentos del pan y la pizza artesanos

4 Basics But Very Efficient Tricks To Leave The Cake Dough Nicely Fluffy

The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home [A Cookbook]

The Salt Fix / Flour Water Salt Yeast

Evolutions in Bread: Artisan Pan Breads and Dutch-Oven Loaves at Home [A baking book by the author of Flour Water Salt Yeast]

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