The James Beard and IACP Award-winning author ofFlour 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 Pizzabreaks 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.CONTENTS
1Introduction 11CHAPTER 1 THE SOUL OF PIZZA 39CHAPTER 2 PIZZA STYLES 51CHAPTER 3 EIGHT DETAILS FOR GREAT PIZZA CRUST 61CHAPTER 4 INGREDIENTS AND EQUIPMENT 83CHAPTER 5 METHODS 103CHAPTER 6 PIZZA DOUGH RECIPES
SATURDAY DOUGHS 108Saturday Pizza Dough 110“I Slept in but I Want Pizza Tonight” Dough 112Single Dough Ball 114Enzo’s Pizza Dough 116Saturday Pan Pizza Dough
REFRIGERATED LONG DOUGHS 11824- to 48-Hour Pizza Dough 12048- to 72-Hour Biga Pizza Dough 12448- to 72-Hour New York Pizza Dough
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