Cover image for 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
Physical Description:
249 pages : color illustrations ; 27 cm
General Note:
Includes index.
The Soul Of Pizza -- Pizza Styles -- Eight Details For Great Pizza Crust -- Ingredients And Equipment -- Methods -- Pizza Dough Recipes. Saturday doughs ; Refrigerated long doughs ; Naturally leavened doughs ; Specialty doughs -- Pizza Recipes. Sauces ; Italian & Italian-inspired ; New York & New York-inspired ; Ken's artisan pizza classics ; Trifecta flatbreads ; Vegetables & just because.
Subject Term:
"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. 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,"


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Book 641.8248 FOR 0 1
Book 641.8248 FOR 1 1
Book 641.8248 FOR 1 1
Book 641.8248 FOR 1 1
Book 641.8248 FOR 1 1

On Order



Ken Forkish is one of the most respected and trusted bread-baking authorities in the world. In The Elements of Pizza, Forkish turns his attention to pizza, offering readers a complete education on the craft of artisanal pizza-making, with techniques and insights from the very best pizzaiolos in Italy and the United States. Forkish's methodical and rigorously tested dough recipes prove that even home bakers can make incredibly flavorful, texturally sublime crusts. And his inspired topping ideas will get you thinking outside of the cheese-and-pepperoni box, opening your eyes to the wide world of delicious, seasonal pizza.

Author Notes

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 in 2013. Forkish trained at the San Francisco Baking Institute, the CIA Greystone, Toscana Saporita in Italy, and l'Institut Paul Bocuse in France. His first book, Flour Water Salt Yeast , won both a James Beard and IACP award.

Reviews 1

Booklist Review

For most Americans, the telephone is the primary appliance required to put a pizza on the table. Those who do bake pizzas in their houses and apartments usually start at a local grocery by selecting among the dozens of varieties that take up more cubic footage in freezers than vegetables. Forkish aims to raise the bar on home pizza consumption by showing just how possible it is to bake extraordinary pizza to rival the artisanal output of any pizzeria. No pizza is better than the dough beneath, so Forkish guides his charges through the basics of yeast dough science before outlining how different styles of pizza arise from different approaches to doughs. He then gives complete instructions on equipment and techniques that yield Roman, Neapolitan, New York, and other pizza styles. Committed bakers will find plenty here to keep ovens hot and families' plates filled with honest versions of one of the nation's most beloved foods.--Knoblauch, Mark Copyright 2016 Booklist



INTRODUCTION  IT'S REALLY UP TO YOU.  The hidden reality of pizza is that you can easily make better pizza at home than you can buy at any but the best independently owned, quality-focused pizzerias. All you need are good ingredients--flour, canned tomatoes, and cheese--plus a few tools and a standard home kitchen oven. And some good instruction. Even if you live somewhere that has great pizzerias, imagine making your own--a pizza that you can be proud of and is exactly how you like it. Discover for yourself what different cheeses are like on pizza: splurge on water buffalo mozzarella, see what happens when you seek out caciocavallo cheese, or try adding freshly grated Pecorino Romano. Master thin-crust and Neapolitan-style pizza. Bang out a couple of killer pan pizzas to eat with Sunday football. Serve it with confidence to your family and friends. Making it yourself will give you a greater appreciation for the craft of the pizzaiolos at your favorite pizzeria: you will probably find yourself looking more closely at their shaping technique; the dough they use and its texture; and how it's topped, loaded into the oven, and baked. By making pizza yourself, you become more intimate with it. It's seductive. You are more informed, and that understanding leads to better pizza, great pleasure, and plenty of pride.  THE FERDINANDO Makes one 12-inch pizza  Imagine yourself as the king of Naples in 1782. You want pizza, but you don't want your wife, Queen Maria Carolina, to find out. So you disguise yourself as a commoner, sneak out of the castle, and slink through the streets to a pizzeria called Ntuono (Tony's) to satisfy your craving. Pizza is for common folk, not for royalty like you; don't you know that? You order the same pizza everybody else orders, topped with olive oil, garlic, oregano, and salt, with a little bit of cheese sprinkled on after it is baked. DUDE, she's going to smell the garlic on your breath!  If it was good enough for Ferdinando to sneak out for, risking the wrath of his royal lady, then it must have been pretty tasty. And this historic pizza of Naples is also a delicious model of simplicity. Like all of the very simple pizzas, it demands an excellent crust.  To bake this pizza, you'll pass on the broil stage I recommend for most of the pizzas in this book, removing the pie after 5 minutes of baking. The oil and the garlic should be completely done at this point. Any extra baking, or finishing with a broil stage, will burn both the garlic and the bubbles in the crust.  1 dough ball  Extra-virgin olive oil  3 or 4 cloves garlic  0.5 gram ( 3⁄4 teaspoon) dried oregano  Sea salt  15 grams (about 1⁄4 cup) finely grated pecorino cheese  1. If you use a dough recipe that calls for refrigeration, remove your dough ball from the refrigerator about 60 to 90 minutes before baking pizza. Put your pizza steel or stone on an upper rack in your oven no more than 8 inches below the broiler. Preheat the oven to 550°F (290°C) for 45 minutes.  2. Slice the garlic thinly, place it in a small bowl, and drizzle just enough olive oil over it to coat the slices. Use your fingers to ensure each slice is coated--this prevents the garlic from burning. Set aside.  3. Set up your pizza assembly station. Give yourself about 2 feet of width on the countertop. Moderately flour the work surface. Position your peel next to the floured area and dust it lightly with flour. Have the olive oil, garlic, oregano, sea salt, and cheese at hand. Switch the oven to broil 10 minutes before loading the pizza.  4. To shape the pizza, put the dough ball on the floured work surface and flip to coat both sides moderately with white flour. Use the shaping method shown on pages 92 to 95. Transfer the disk of pizza dough to the peel. Run your hands around the perimeter to relax it and work out the kinks.  5. Drizzle about 20 grams (1 1⁄2 tablespoons) of olive oil over the dough. Sprinkle the garlic and then the oregano evenly over the pizza. Sprinkle with sea salt. Turn off the broiler, then gently slide the pizza onto the pizza steel or stone. Close the oven door and change the oven setting to bake at 550°F (290°C). Let the pizza bake for about 5 minutes, until the crust is golden with spots of dark brown. The garlic color rules when to remove this pizza--don't let the garlic go beyond medium brown, and skip the broil step for this pizza, as it tends to scorch the garlic. Use tongs or a fork to slide the pizza from the pizza steel or stone onto a large plate.  6. Top the pizza with the grated cheese and drizzle a small amount of extra-virgin olive oil over it, and serve whole or sliced. Excerpted from The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home by Ken Forkish All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.

Table of Contents

Introductionp. 1
Chapter 1 The Soul of Pizzap. 11
Chapter 2 Pizza Stylesp. 39
Chapter 3 Eight Details for Great Pizza Crustp. 51
Chapter 4 Ingredients and Equipmentp. 61
Chapter 5 Methodsp. 83
Chapter 6 Pizza Dough Recipesp. 103
Saturday Pizza Doughp. 108
"I Slept in but I Want Pizza Tonight" Doughp. 110
Single Dough Ballp. 112
Enzo's Pizza Doughp. 114
Saturday Pan Pizza Doughp. 116
Refrigerated Long Doughs
24- to 48-Hour Pizza Doughp. 118
48- to 72-Hour Biga Pizza Doughp. 120
48- to 72-Hour New York Pizza Doughp. 124
Naturally Leavened Doughs
Wild Yeast (Levain) Culturep. 127
Overnight Levain Pizza Doughp. 130
Specialty Doughs
Al Taglio Pizza Doughp. 134
Bar Pizza Doughp. 136
Gluten-Free Pizza Doughp. 138
Chapter 7 Pizza Recipesp. 141
Basic Tomato Sauce, Two Waysp. 145
FWSY Saucep. 146
Vodka Saucep. 147
New York Pizza Saucep. 148
Italian & Italian-Inspired
Pizza Marinarap. 150
Pizza Margheritap. 153
The Ferdinandop. 156
Pomodoro Royale (with Cheese)p. 158
Prosciutto and Bufalap. 161
Mortadella and Pistachio Pizzap. 163
Zucchini Blossom Pizzap. 166
River Po Pizzap. 168
Carbonara Pizzap. 171
Pizza Bianca and Pizza Rossap. 173
New York & New York-Inspired
New York Cheese Pizzap. 175
Simple Tomato Piep. 177
Meatball Pizzap. 181
A.J.'s Piep. 183
Vodka Sauce and Sausage Pizzap. 184
Brooklyn Hot Honey Piep. 187
Pepperoni, Mushroom, and Onion Pizzap. 189
Grandma Piep. 192
Adam Kuban's "Love Supreme" Ear Pizzap. 195
Ken's Artisan Pizza Classics
Margherita and Arugula, Two Waysp. 197
Arrabiata Pizzap. 200
Prosciutto Pizzap. 202
Fennel Sausage and Onion Pizzap. 204
Spring Onion Pizzap. 206
Trifecta Flatbreads
Oregon Basil Pesto and Burrata Flatbreadp. 209
Tarte Flambéep. 211
Nettle Pesto Flatbread With Morel Mushroomsp. 214
Vegetables & Just Because
The White Owlp. 217
Escarole Pizzap. 221
Delicata Squash Pizzap. 223
Butternut Squash Pizzap. 225
Artichoke and Bacon Pizzap. 227
Chanterelle and Garlic Pizzap. 230
The Tommy Habetz Pizzap. 233
The Pie Hole Skillet Pizzap. 235
Hawaiian Pizzap. 237
Raclette Pizzap. 240
Measurement Conversion Chartsp. 242
Acknowledgmentsp. 244
Indexp. 245