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

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 

NATURALLY LEAVENED DOUGHS 
127Wild Yeast (Levain) Culture 
1l*