- Hardcover: 256 pages
- Publisher: Ten Speed Press (April 19, 2016)
- Language: English
- ISBN-10: 160774838X
- ISBN-13: 978-1607748380
- Product Dimensions: 8.3 x 1 x 10.3 inches
- Shipping Weight: 2.3 pounds (View shipping rates and policies)
- Average Customer Review: 4.8 out of 5 stars See all reviews (136 customer reviews)
- Amazon Best Sellers Rank: #5,428 in Books (See Top 100 in Books)
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The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home Hardcover – April 19, 2016
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“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
About the Author
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, and Trifecta Tavern & Bakery.
Top Customer Reviews
The heart of this book is the dough, as it should be in a pizza book, and it offers 12 different recipes for dough. What I really enjoy is that many of the dough recipes are for similar “New York” or “Neapolitan” style but they vary in the amount of time needed to make them. There are doughs that range from a few hours “I Slept In But I want Pizza Tonight” to a few days “Overnight Levain Pizza”. There are also recipes for pan pizza, bar pizza, Al Taglio and Gluten Free dough. The dough recipes are simple and use only water, salt, dried yeast and flour. Some recipes require a starter which is made with the same ingredients.
Prior to the dough section of the book there are five chapters, “The Soul Of Pizza”, “Pizza Styles”, Eight Details for Great Pizza Crusts”, “Ingredients & Equipment” and “Methods”. The “Soul of Pizza” really touches on the history and philosophy of pizza making in Italy and the Eastern United States. I really enjoyed this section of the book, the insight provided by his visits to some of the best pizza places in Italy is priceless.Read more ›
As far as the actual recipes go, there's a fair amount of diversity in both dough recipes and topping suggestions. A couple of the recipes are almost identical to their sibling recipe from Flour Water Salt Yeast (at least the Saturday and Overnight doughs), but with at least one difference. Ken writes that he does not follow the autolyse process he promoted in FWSY given the traditions of pizza-making. He's modified his sauce recipes slightly too and none of the various topping recipes except the Margherita overlap. Also - there is one gluten-free dough recipe, with a great discussion on how the flour brand/mix can affect the final dough.
Ken's instructions on how to assemble and bake a variety of pizzas and flatbreads are clear and encouraging.Read more ›
Instead of finding a bunch of pizza recipes attached to a couple dough recipes, as in most recipe books, I discovered in this book a whole chapter talking about nothing but dough. And by that I mean to say there are 12 different pizza dough recipes plus one gluten-free pizza dough recipe. They are divided into helpful categories based on time it takes to make the doughs, starting with 5 fairly fast doughs, followed by refrigerated doughs that take 24, 48 or 72 hours respectively, followed by a couple naturally-leavened doughs, and then some more specialty doughs.Read more ›
Most Recent Customer Reviews
The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home
A lot to absorb all at once, but extremely informative.
I have made twelve pizzas in the last nine days, every one a success. Having had DOP-certified pizza (DOP is the Italian government's seal of authenticity) I know where the bar is,... Read morePublished 2 days ago by Some guy on the Internet
I have been making my own pizza at home for 5 years (and have a starter to prove it) because of my food allergies. The only baked good I can successfully make is pizza. Read morePublished 8 days ago by Ambre P
I've been making pizza for about 20 years, with pretty good success (at least, that's what my family and guests have told me). Read morePublished 11 days ago by toughcrowd
Great book of how to actually make restaurant quality pizza, rather than a collection of recipes. I've been obsessed with trying to get restaurant-quality pizza, and was always... Read morePublished 14 days ago by Fenlain
this book is just what I was looking for.
I purchased this book for my mom, she loves it!