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 VetriThe 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.
