A follow-up to the James Beard and IACP award-winning book Flour Water Salt Yeast, featuring an unprecedented look into the mechanics of pizza-dough making, plus scores of recipes for pizzas in every style- Neapolitan, Roman, American pan pizza, New York-style, creative flat breads, gluten-free pizza, and more.
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.
"If there were ever to be a bible for all things pizza--and I mean all things --Ken Forkish has just written it. The detail that went into this book is so vast and exact that after reading it you will simply never have another question about any kind of pizza, from anywhere in the world."--Marc Vetri, author of Mastering Pasta and owner of Vetri
"Ken Forkish is one of the world's great pie men, so it should be no surprise that The Elements of Pizza is an essential addition to the pizza canon. Forkish's formidable intellect and knowledge, combined with his can-do spirit, will turn any pizza lover into a pizza maker."--Ed Levine, founder and CEO of Serious Eats "If you're into pizza--and who isn't?--The Elements of Pizza is your new holy book. There's something here for every cook, from weeknight-ready recipes to intricate explorations of dough chemistry. Ken Forkish is clearly a man obsessed, and lucky for us: much has been written about this globally beloved food, but this book has them all beat." --Molly Wizenberg, author of Delancey and A Homemade Life "With The Elements of Pizza, Ken Forkish proves there is no right or wrong style of pizza. The right pizza is whatever you like--and whether you fancy Neapolitan, Roman, New York, or any other style, Ken guides you smoothly through the process. But this is not just a book about crusts and toppings: it is also full of interesting history and fun stories. In fact, this terrific book is itself one of the essential elements of making great pizza at home." --Nancy Silverton, chef/co-owner of the Mozza Restaurant Group "The Elements of Pizza is a cookbook for anyone who loves pizza--particularly those with a deep appreciation for the crust. Ken's own passion for pizza took him to Italy and across the United States to uncover the techniques and ingredients that make incredible pizza. Starting from the ground up, this straightforward guide provides readers of all skill levels with techniques and tips to master a variety of pizza doughs, and culminates in delicious recipes that prove that great pizza can be made everywhere--especially at home." --Nathan Myhrvold, coauthor of Modernist Cuisine and author of The Photography of Modernist Cuisine "The ultimate guide to the world of pizza."--Portland Oregonian