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

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. "If there were ever to be a bible for all things pizza--and I mean all things--Ken Forkish has just written it."--Marc Vetri, author of Mastering Pasta and owner of Vetri 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.   Table of Contents:1 Introduction11 CHAPTER 1 THE SOUL OF PIZZA39 CHAPTER 2 PIZZA STYLES51 CHAPTER 3 EIGHT DETAILS FOR GREAT PIZZA CRUST61 CHAPTER 4 INGREDIENTS AND EQUIPMENT83 CHAPTER 5 METHODS103 CHAPTER 6 PIZZA DOUGH RECIPES SATURDAY DOUGHS108 Saturday Pizza Dough110 "I Slept in but I Want Pizza Tonight" Dough112 Single Dough Ball114 Enzo's Pizza Dough116 Saturday Pan Pizza Dough REFRIGERATED LONG DOUGHS118 24- to 48-Hour Pizza Dough120 48- to 72-Hour Biga Pizza Dough124 48- to 72-Hour New York Pizza Dough NATURALLY LEAVENED DOUGHS127 Wild Yeast (Levain) Culture130 Overnight Levain Pizza Dough SPECIALTY DOUGHS134 Al Taglio Pizza Dough136 Bar Pizza Dough138 Gluten-Free Pizza Dough141 CHAPTER 7 PIZZA RECIPES SAUCES145 Basic Tomato Sauce, Two Ways146 FWSY Sauce147 Vodka Sauce148 New York Pizza Sauce ITALIAN & ITALIAN-INSPIRED150 Pizza Marinara153 Pizza Margherita156 The Ferdinando158 Pomodoro Royale (with Cheese)161 Prosciutto and Bufala163 Mortadella and Pistachio Pizza166 Zucchini Blossom Pizza168 River Po Pizza171 Carbonara Pizza173 Pizza Bianca and Pizza Rossa NEW YORK & NEW YORK-INSPIRED175 New York Cheese Pizza177 Simple Tomato Pie181 Meatball Pizza183 A.J.'s Pie184 Vodka Sauce and Sausage Pizza187 Brooklyn Hot Honey Pie189 Pepperoni, Mushroom, and Onion Pizza192 Grandma Pie195 Adam Kuban's "Love Supreme" Bar Pizza KEN'S ARTISAN PIZZA CLASSICS197 Margherita and Arugula, Two Ways200 Arrabiata Pizza202 Prosciutto Pizza204 Fennel Sausage and Onion Pizza206 Spring Onion Pizza TRIFECTA FLATBREADS209 Oregon Basil Pesto and Burrata Flatbread211 Tarte Flambée214 Nettle Pesto Flatbread With Morel Mushrooms VEGETABLES & JUST BECAUSE217 The White Owl221 Escarole Pizza223 Delicata Squash Pizza225 Butternut Squash Pizza227 Artichoke and Bacon Pizza230 Chanterelle and Garlic Pizza233 The Tommy Habetz Pizza235 The Pie Hole Skillet Pizza237 Hawaiian Pizza240 Raclette Pizza242 Measurement Conversion Charts 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.   Ten Speed Press Pub Date: April 19, 2016 hardcover 256 pages