{"product_id":"the-elements-of-pizza-unlocking-the-secrets-to-world-class-pies-at-home-a-cookbook-spiral-bound-ken-forkish","title":"The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home [A Cookbook] (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"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.\" \n\u003cb\u003e\u003cb\u003e--\u003c\/b\u003eMarc Vetri, author of \u003ci\u003eMastering Pasta\u003c\/i\u003e and owner of Vetri\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\"Ken Forkish is one of the world's great pie men, so it should be no surprise that \n\u003ci\u003eThe Elements of Pizza\u003c\/i\u003e 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.\" \n\u003cb\u003e\u003cb\u003e--\u003c\/b\u003eEd Levine, founder and CEO of\u003ci\u003e Serious Eats\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"If you're into pizza--and who isn't?-- \n\u003ci\u003eThe Elements of Pizza\u003c\/i\u003e 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.\" \n\u003cb\u003e--Molly Wizenberg, author of \u003ci\u003eDelancey \u003c\/i\u003eand \u003ci\u003eA Homemade Life\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"With \n\u003ci\u003eThe Elements of Pizza\u003c\/i\u003e, 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.\" \n\u003cb\u003e--Nancy Silverton, chef\/co-owner of the Mozza Restaurant Group\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"The \n\u003ci\u003eElements of Pizza \u003c\/i\u003eis 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.\" \n\u003cb\u003e--Nathan Myhrvold, coauthor of \u003ci\u003eModernist Cuisine\u003c\/i\u003e and author of \u003ci\u003eThe Photography of Modernist Cuisine \u003c\/i\u003e\u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e\"The ultimate guide to the world of pizza.\" \n\u003ci\u003e\u003cb\u003e--Portland Oregonian\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eCONTENTS\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e1 \u003c\/b\u003eIntroduction \n\u003cbr\u003e\n\u003cb\u003e\u003cbr\u003e11 \u003c\/b\u003eCHAPTER 1 THE SOUL OF PIZZA \n\u003cbr\u003e\n\u003cb\u003e\u003cbr\u003e39 \u003c\/b\u003eCHAPTER 2 PIZZA STYLES \n\u003cbr\u003e\n\u003cb\u003e\u003cbr\u003e51 \u003c\/b\u003eCHAPTER 3 EIGHT DETAILS FOR GREAT PIZZA CRUST \n\u003cbr\u003e\n\u003cb\u003e\u003cbr\u003e61 \u003c\/b\u003eCHAPTER 4 INGREDIENTS AND EQUIPMENT \n\u003cbr\u003e\n\u003cb\u003e\u003cbr\u003e83 \u003c\/b\u003eCHAPTER 5 METHODS \n\u003cbr\u003e\n\u003cb\u003e\u003cbr\u003e103 \u003c\/b\u003eCHAPTER 6 PIZZA DOUGH RECIPES \n\u003cp\u003e\u003c\/p\u003eSATURDAY DOUGHS \n\u003cbr\u003e\n\u003cb\u003e108 \u003c\/b\u003eSaturday Pizza Dough \n\u003cbr\u003e\n\u003cb\u003e110 \u003c\/b\u003e\"I Slept in but I Want Pizza Tonight\" Dough \n\u003cbr\u003e\n\u003cb\u003e112 \u003c\/b\u003eSingle Dough Ball \n\u003cbr\u003e\n\u003cb\u003e114 \u003c\/b\u003eEnzo's Pizza Dough \n\u003cbr\u003e\n\u003cb\u003e116 \u003c\/b\u003eSaturday Pan Pizza Dough \n\u003cp\u003e\u003c\/p\u003eREFRIGERATED LONG DOUGHS \n\u003cbr\u003e\n\u003cb\u003e118 \u003c\/b\u003e24- to 48-Hour Pizza Dough \n\u003cbr\u003e\n\u003cb\u003e120 \u003c\/b\u003e48- to 72-Hour Biga Pizza Dough \n\u003cbr\u003e\n\u003cb\u003e124 \u003c\/b\u003e48- to 72-Hour New York Pizza Dough \n\u003cp\u003e\u003c\/p\u003eNATURALLY LEAVENED DOUGHS \n\u003cbr\u003e\n\u003cb\u003e127 \u003c\/b\u003eWild Yeast (Levain) Culture \n\u003cbr\u003e\n\u003cb\u003e130 \u003c\/b\u003eOvernight Levain Pizza Dough \n\u003cp\u003e\u003c\/p\u003eSPECIALTY DOUGHS \n\u003cbr\u003e\n\u003cb\u003e134 \u003c\/b\u003eAl Taglio Pizza Dough \n\u003cbr\u003e\n\u003cb\u003e136 \u003c\/b\u003eBar Pizza Dough \n\u003cbr\u003e\n\u003cb\u003e138 \u003c\/b\u003eGluten-Free Pizza Dough \n\u003cbr\u003e\n\u003cb\u003e\u003cbr\u003e141 \u003c\/b\u003eCHAPTER 7 PIZZA RECIPES \n\u003cp\u003e\u003c\/p\u003eSAUCES \n\u003cbr\u003e\n\u003cb\u003e145 \u003c\/b\u003eBasic Tomato Sauce, Two Ways \n\u003cbr\u003e\n\u003cb\u003e146 \u003c\/b\u003eFWSY Sauce \n\u003cbr\u003e\n\u003cb\u003e147 \u003c\/b\u003eVodka Sauce \n\u003cbr\u003e\n\u003cb\u003e148 \u003c\/b\u003eNew York Pizza Sauce \n\u003cp\u003e\u003c\/p\u003eITALIAN \u0026amp; ITALIAN-INSPIRED \n\u003cbr\u003e\n\u003cb\u003e150 \u003c\/b\u003ePizza Marinara \n\u003cbr\u003e\n\u003cb\u003e153 \u003c\/b\u003ePizza Margherita \n\u003cbr\u003e\n\u003cb\u003e156 \u003c\/b\u003eThe Ferdinando \n\u003cbr\u003e\n\u003cb\u003e158 \u003c\/b\u003ePomodoro Royale (with Cheese) \n\u003cbr\u003e\n\u003cb\u003e161 \u003c\/b\u003eProsciutto and Bufala \n\u003cbr\u003e\n\u003cb\u003e163 \u003c\/b\u003eMortadella and Pistachio Pizza \n\u003cbr\u003e\n\u003cb\u003e166 \u003c\/b\u003eZucchini Blossom Pizza \n\u003cbr\u003e\n\u003cb\u003e168 \u003c\/b\u003eRiver Po Pizza \n\u003cbr\u003e\n\u003cb\u003e171 \u003c\/b\u003eCarbonara Pizza \n\u003cbr\u003e\n\u003cb\u003e173 \u003c\/b\u003ePizza Bianca and Pizza Rossa \n\u003cp\u003e\u003c\/p\u003eNEW YORK \u0026amp; NEW YORK-INSPIRED \n\u003cbr\u003e\n\u003cb\u003e175 \u003c\/b\u003eNew York Cheese Pizza \n\u003cbr\u003e\n\u003cb\u003e177 \u003c\/b\u003eSimple Tomato Pie \n\u003cbr\u003e\n\u003cb\u003e181 \u003c\/b\u003eMeatball Pizza \n\u003cbr\u003e\n\u003cb\u003e183 \u003c\/b\u003eA.J.'s Pie \n\u003cbr\u003e\n\u003cb\u003e184 \u003c\/b\u003eVodka Sauce and Sausage Pizza \n\u003cbr\u003e\n\u003cb\u003e187 \u003c\/b\u003eBrooklyn Hot Honey Pie \n\u003cbr\u003e\n\u003cb\u003e189 \u003c\/b\u003ePepperoni, Mushroom, and Onion Pizza \n\u003cbr\u003e\n\u003cb\u003e192 \u003c\/b\u003eGrandma Pie \n\u003cbr\u003e\n\u003cb\u003e195 \u003c\/b\u003eAdam Kuban's \"Love Supreme\" Bar Pizza \n\u003cp\u003e\u003c\/p\u003eKEN'S ARTISAN PIZZA CLASSICS \n\u003cbr\u003e\n\u003cb\u003e197 \u003c\/b\u003eMargherita and Arugula, Two Ways \n\u003cbr\u003e\n\u003cb\u003e200 \u003c\/b\u003eArrabiata Pizza \n\u003cbr\u003e\n\u003cb\u003e202 \u003c\/b\u003eProsciutto Pizza \n\u003cbr\u003e\n\u003cb\u003e204 \u003c\/b\u003eFennel Sausage and Onion Pizza \n\u003cbr\u003e\n\u003cb\u003e206 \u003c\/b\u003eSpring Onion Pizza \n\u003cp\u003e\u003c\/p\u003eTRIFECTA FLATBREADS \n\u003cbr\u003e\n\u003cb\u003e209 \u003c\/b\u003eOregon Basil Pesto and Burrata Flatbread \n\u003cbr\u003e\n\u003cb\u003e211 \u003c\/b\u003eTarte Flambée \n\u003cbr\u003e\n\u003cb\u003e214 \u003c\/b\u003eNettle Pesto Flatbread With Morel Mushrooms \n\u003cp\u003e\u003c\/p\u003eVEGETABLES \u0026amp; JUST BECAUSE \n\u003cbr\u003e\n\u003cb\u003e217 \u003c\/b\u003eThe White Owl \n\u003cbr\u003e\n\u003cb\u003e221 \u003c\/b\u003eEscarole Pizza \n\u003cbr\u003e\n\u003cb\u003e223 \u003c\/b\u003eDelicata Squash Pizza \n\u003cbr\u003e\n\u003cb\u003e225 \u003c\/b\u003eButternut Squash Pizza \n\u003cbr\u003e\n\u003cb\u003e227 \u003c\/b\u003eArtichoke and Bacon Pizza \n\u003cbr\u003e\n\u003cb\u003e230 \u003c\/b\u003eChanterelle and Garlic Pizza \n\u003cbr\u003e\n\u003cb\u003e233 \u003c\/b\u003eThe Tommy Habetz Pizza \n\u003cbr\u003e\n\u003cb\u003e235 \u003c\/b\u003eThe Pie Hole Skillet Pizza \n\u003cbr\u003e\n\u003cb\u003e237 \u003c\/b\u003eHawaiian Pizza \n\u003cbr\u003e\n\u003cb\u003e240 \u003c\/b\u003eRaclette Pizza \n\u003cbr\u003e\n\u003cb\u003e\u003cbr\u003e242 \u003c\/b\u003eMeasurement Conversion Charts\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eKen Forkish \u003c\/b\u003eis the author of the James Beard and IACP Award-winning book \n\u003ci\u003eFlour Water Salt Yeast\u003c\/i\u003e, and the owner of the popular Portland, Oregon, restaurants Ken's Artisan Bakery, Ken's Artisan Pizza, Trifecta Tavern \u0026amp; Bakery, and Checkerboard Pizza.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eThe James Beard and IACP Award-winning author of \u003ci\u003eFlour Water Salt Yeast\u003c\/i\u003e and one of the most trusted baking authorities in the country proves that amazing pizza is within reach of any home cook. \u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e\"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 \u003ci\u003eMastering Pasta\u003c\/i\u003e and owner of Vetri\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003eThe Elements of Pizza \u003c\/i\u003ebreaks 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. \n\u003cp\u003e\u003c\/p\u003eHis 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.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 04\/15\/2016 pg. 8 (EAN 9781607748380, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eWilson Nonfiction Catalog\u003c\/span\u003e 04\/11\/2019 (EAN 9781607748380, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Forkish, Ken\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Ten Speed Press\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e April 19, 2016\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Courses \u0026amp; Dishes|Pizza|Cooking|Courses \u0026amp; Dishes|Bread|Cooking|Regional \u0026amp; Cultural|Italian\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Pizza|Cookbooks\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781607748380\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e B095SX9D3PISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781607748380\u003c\/p\u003e","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":52027759591705,"sku":"SP-9781607748380","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/9781607748380_spiral.png?v=1772341398","url":"https:\/\/westbindery.com\/products\/the-elements-of-pizza-unlocking-the-secrets-to-world-class-pies-at-home-a-cookbook-spiral-bound-ken-forkish","provider":"West Bindery","version":"1.0","type":"link"}