The Elements Of Pizza: Unlocking The Secrets To World-Class Pies At Home [A Cookbook]
ISBN: 160774838X
EAN13: 9781607748380
Language: English
Release Date: Apr 19, 2016
Pages: 256
Dimensions: 0.94" H x 10.08" L x 8.19" W
Weight: 2.29 lbs.
Format: Hardcover
Select Format Format: Hardcover Select Conditions Condition: New


Format: Hardcover

Condition: New

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  • New $30.00 The Elements Of Pizza: Unlocking The Secrets To World-Class Pies At Home [A Cookbook]
Book Overview

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 Reviews (11)

  |   11  reviews
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   Best pizza book ever
Pizza making is taken to a whole new level in this book. From the beginning of pizza through great knowledge sharing on everything from dough through all ingredients, this book has more than five stars. A true adventure is beyond expectations.
   Not at all useful for home cooks using pizza ovens
Everyone knows the author of the books I use. We recently got a pizza oven and I was looking forward to receiving this book. There are no home pizza ovens mentioned in any of the dough recipes. This book needs to be updated to keep up with the times, as there is a lot of pizza ovens out there. I bought this for the knowledge of Forkish bread. Cooking dough in a home oven is very different from cooking it in a hot pizza oven and is a recipe for disaster. I like the guy's bread books, but this pizza book isn't useful for real pizza makers.
The book is gorgeous. It makes a great present. Pictures and written content are suburb. Pizza history and great recipes are fun.
   LOVE this book
I enjoyed learning about techniques and styles of pizzas and the history behind the Za! The book contains everything you need to know to make homemade pizzas.
   More for the story than recipe
I would not say that this is a bad purchase. You can find recipes that are similar to the ones stated here if you search for any style in the book. The book pushes home the passion people have in their dough making. The overnight method mentioned in the book is the same as the binging with babish recipe. If one recipe adds a little more or less of most ingredients, it wouldn't make a bad pizza. It wouldn't be the same every time. Baking steel over a stone is what I recommend. I was skeptical at first, but a steel takes less time to make a snappier crust and it doesn't take as long to bake.
   Great book, but some baker’s percentages are off
This is the best book I have found to make pizza at home. If you use the baker's percent on some of the formulas to scale the instant yeast, it is off by a factor of 10. It says to scale instant yeast at.1% of flour and.1% of flour. The amounts are correct in the chart and text. If you want to change the number of pizzas you make, this is not a problem.
It's the bible of pizza making. It is a pleasure to just read it and learn about the history of this specialty.
   Essential pizza book
He wrote a book on baking bread. This can do the same thing for pizza. I bought a pizza steel and it is stunning. The pizza is better at our place than most restaurants.
   Well organized and informative book on making pizza
I like this book very much. I have made some of the recipes and they are very good. This book is perfect for explaining the different types of pizza and why certain ingredients are used, because I have been studying pizza making at home. This is the only book that I keep in my kitchen.
   Stick Your Fork into This One
The book is well researched and impressive. The Pizza had a historical background. Pizza stone, steel stone, yeast, flours for different pizzas, and how to do are included in the information. The book is hands on and Pizza 101 is not intimidating. Go for it.