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How I like "The Elements of Pizza" book after 2+ years⭐️ The Drew Family

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The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home [A Cookbook] Hardcover – April 19, 2016

by Ken Forkish (Author)

4.8 3,689 ratings

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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 Vetri

The 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.

Print length

256 pages
Language

English
Publisher

Ten Speed Press
Publication date

April 19, 2016
Dimensions

8.3 x 0.9 x 10.3 inches
ISBN-10

160774838X
ISBN-13

978-1607748380
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From the Publisher

A step-by-step guide to making pizza from choosing a dough to perfecting the crust and more

Marc Vetri says “If there were ever a bible for all things pizza, Ken Forkish has just written it.”


	FLOUR WATER SALT YEAST	THE EVOLUTIONS IN BREAD

Customer Reviews	14,444	246
Price	$24.99	$10.54
	From Portland's most acclaimed and beloved baker comes this must-have baking guide, featuring recipes for world-class breads and pizzas and a variety of schedules suited for the home baker.	The author of Flour Water Salt Yeast teaches you how to elevate your sandwich bread, breakfast toast, and overall bread-baking game using everything he’s learned in the last decade to perfect his loaves.

Editorial Reviews

Review

“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, Trifecta Tavern & Bakery, and Checkerboard Pizza.

Excerpt. © Reprinted by permission. All rights reserved.

INTRODUCTION

IT’S REALLY UP TO YOU.

The hidden reality of pizza is that you can easily make better pizza at home than you can buy at any but the best independently owned, quality-focused pizzerias. All you need are good ingredients—flour, canned tomatoes, and cheese—plus a few tools and a standard home kitchen oven. And some good instruction. Even if you live somewhere that has great pizzerias, imagine making your own—a pizza that you can be proud of and is exactly how you like it. Discover for yourself what different cheeses are like on pizza: splurge on water buffalo mozzarella, see what happens when you seek out caciocavallo cheese, or try adding freshly grated Pecorino Romano. Master thin-crust and Neapolitan-style pizza. Bang out a couple of killer pan pizzas to eat with Sunday football. Serve it with confidence to your family and friends. Making it yourself will give you a greater appreciation for the craft of the pizzaiolos at your favorite pizzeria: you will probably find yourself looking more closely at their shaping technique; the dough they use and its texture; and how it’s topped, loaded into the oven, and baked. By making pizza yourself, you become more intimate with it. It’s seductive. You are more informed, and that understanding leads to better pizza, great pleasure, and plenty of pride.

THE FERDINANDO
Makes one 12-inch pizza

Imagine yourself as the king of Naples in 1782. You want pizza, but you don’t want your wife, Queen Maria Carolina, to find out. So you disguise yourself as a commoner, sneak out of the castle, and slink through the streets to a pizzeria called Ntuono (Tony’s) to satisfy your craving. Pizza is for common folk, not for royalty like you; don’t you know that? You order the same pizza everybody else orders, topped with olive oil, garlic, oregano, and salt, with a little bit of cheese sprinkled on after it is baked. DUDE, she’s going to smell the garlic on your breath!

If it was good enough for Ferdinando to sneak out for, risking the wrath of his royal lady, then it must have been pretty tasty. And this historic pizza of Naples is also a delicious model of simplicity. Like all of the very simple pizzas, it demands an excellent crust.

To bake this pizza, you’ll pass on the broil stage I recommend for most of the pizzas in this book, removing the pie after 5 minutes of baking. The oil and the garlic should be completely done at this point. Any extra baking, or finishing with a broil stage, will burn both the garlic and the bubbles in the crust.

1 dough ball
Extra-virgin olive oil
3 or 4 cloves garlic
0.5 gram ( 3⁄4 teaspoon) dried oregano
Sea salt
15 grams (about 1⁄4 cup) finely grated pecorino cheese

1. If you use a dough recipe that calls for refrigeration, remove your dough ball from the refrigerator about 60 to 90 minutes before baking pizza. Put your pizza steel or stone on an upper rack in your oven no more than 8 inches below the broiler. Preheat the oven to 550°F (290°C) for 45 minutes.

2. Slice the garlic thinly, place it in a small bowl, and drizzle just enough olive oil over it to coat the slices. Use your fingers to ensure each slice is coated—this prevents the garlic from burning. Set aside.

3. Set up your pizza assembly station. Give yourself about 2 feet of width on the countertop. Moderately flour the work surface. Position your peel next to the floured area and dust it lightly with flour. Have the olive oil, garlic, oregano, sea salt, and cheese at hand. Switch the oven to broil 10 minutes before loading the pizza.

4. To shape the pizza, put the dough ball on the floured work surface and flip to coat both sides moderately with white flour. Use the shaping method shown on pages 92 to 95. Transfer the disk of pizza dough to the peel. Run your hands around the perimeter to relax it and work out the kinks.

5. Drizzle about 20 grams (1 1⁄2 tablespoons) of olive oil over the dough. Sprinkle the garlic and then the oregano evenly over the pizza. Sprinkle with sea salt. Turn off the broiler, then gently slide the pizza onto the pizza steel or stone. Close the oven door and change the oven setting to bake at 550°F (290°C). Let the pizza bake for about 5 minutes, until the crust is golden with spots of dark brown. The garlic color rules when to remove this pizza—don’t let the garlic go beyond medium brown, and skip the broil step for this pizza, as it tends to scorch the garlic. Use tongs or a fork to slide the pizza from the pizza steel or stone onto a large plate.

6. Top the pizza with the grated cheese and drizzle a small amount of extra-virgin olive oil over it, and serve whole or sliced.

Product details

Publisher ‏ : ‎ Ten Speed Press; Illustrated edition (April 19, 2016)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 256 pages
ISBN-10 ‏ : ‎ 160774838X
ISBN-13 ‏ : ‎ 978-1607748380
Item Weight ‏ : ‎ 2.49 pounds
Dimensions ‏ : ‎ 8.3 x 0.9 x 10.3 inches

Best Sellers Rank: #5,730 in Books (See Top 100 in Books)
- #3 in Pizza Baking
- #9 in Italian Cooking, Food & Wine
- #13 in Bread Baking (Books)

Customer Reviews:
4.8 3,689 ratings

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Ken Forkish

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After a twenty-year career in the tech industry, KEN FORKISH decided to leave Silicon Valley and corporate America behind to become a baker. He moved to Portland, Oregon, and opened Ken's Artisan Bakery in 2001, followed by Ken's Artisan Pizza in 2006 and Trifecta Tavern in 2013. His first book, Flour Water Salt Yeast, won both a James Beard and IACP award.

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whiterabbit

Gorgeous Book, Delicious Pizza, So Much Variety!!! And finally authentic Italian dough!

Reviewed in the United States on April 21, 2016

Verified Purchase

The first thing that stands out about this book is the helpful way in which the sections have been arranged. There is an absolutely gorgeous introduction chapter called appropriately The Soul of Pizza, and for the first time when reading a cookbook I found myself immersed in a wonderful story of pizza and the regions of Italy that take pizza to levels of yummy perfection. It is a carefully researched and beautifully written story and I actually read it all the way through (something I never do with cookbooks). I guess that is because The Elements of Pizza is actually much more than a cookbook. It embraces all things pizza, not least of all pizza's Italian origins and the wonderful culture it arose from. Ken Forkish does an amazing job of capturing the beauty of the Italian country (amazing amazing photography wow), and the skill and dedication of pizza artisans there who have been perfecting their skill for generations with loving dedication. His descriptions of the consistency of crusts and the various regional tastes is nothing short of miraculous. I mean I could really imagine the taste and texture of the pizza. It is a mouth-watering and very inspiring journey into the world of pizza.

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. In other words, this chapter alone has taught me all I need to know about every pizza dough I could ever want to make. Wow. I am absolutely delighted. Big smile on my face. It takes all the confusion and uncertainty out of the process and helps one master the whole world of pizza dough in short order. I am sure it will take lots of practice to actually master the making of the doughs, but at least here there is a clear and solid foundation to build on. I just love it!

I also love the subsequent chapter that is divided into sections, to give pizza recipes specific to each region. It starts with recipes that are true to Italian and/or Italian-style pizza. Followed by New York style recipes, and then a section of Ken's own artisan creations, and then specialty recipes, some Trifecta flatbreads, and then vegetable and other recipes. This amazing and comprehensive chapter starts with a bunch of recipes for pizza sauce alone, including 2 ways of making basic tomato sauce, FWSY sauce (Flour Water Salt Yeast), Vodka sauce, and New York pizza sauce.

There is a whole chapter dedicated to talking about details for making Great Pizza Crust... an extremely helpful resource... with beautiful photos. I feel like it is an actual pizza-making class, at a height I could only previously dream of attaining. Ken Forkish makes it seem so simple and elementary. It is very well written and an invaluable resource. Again, a beautifully strong foundation with which to begin a pizza making journey... practice will make perfect, I trust. Honestly, even my most scatterbrained attempts at making pizza have been delicious and yummy. One can hardly go wrong with pizza. It is a food of the gods.. hehe... but this book is something else. It will take your pizza skills to new levels and enable great control over the crust consistency and texture and taste. This is something I had not mastered before. And this book gives such a variety of different styles and types of dough that I will never again be stuck making just the one kind of pizza, as I have been. The taste and consistency of the dough is shown to be the real king in pizza, more so than the toppings themselves. The toppings are wonderful in this book and beautifully varied. But the dough is really what I am excited to work with here. And I can't wait to compare side by side the different tastes of Italian vs New York style pizza, both of which I have always loved.

In conclusion, this book is really not to be missed by any pizza lover. It is comprehensive, beautifully presented, and the photography is plentiful and stunning. it will teach and inspire anyone, I think, to delve into the exciting world of pizza making. And it gives a passionate and loving history of the art, with a detailed study of pizza making in Italy. Ken Forkish actually went there and worked and talked with some of the greatest pizza artisans in Italy. And it's all in this book, with photos of the pizzaiolos (pizza makers) that he talked to, and photos of their establishments. And some really inspired shots of Naples too. This is the most passionate, authentic, helpful, delicious book on pizza I have ever seen!

PS: FYI ...My pizza making, personally, is in a 30" Viking gas oven, and more recently in a Uuni 2 wood-fired (900F) pizza oven (amazing birthday present thank you dear hubby). The Uuni 2 bakes pizza super fast so the times of baking have to be adjusted accordingly... Great for the thinner crust pizzas

282 people found this helpful

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mrxak

Learn the why, not just the what

Reviewed in the United States on December 30, 2018

Verified Purchase

I own multiple pizza cookbooks. This one is by far my favorite, and then one I keep going back to for reference. I get a lot more out of other pizza cookbooks having read this book cover-to-cover and learning everything I possibly can about traditional methods and ingredients. This is the pizza book that makes other pizza books more valuable.

Baking has always appealed to me, since I was a little kid. I think part of it how much it tickles that part of my brain that's very systematic and orderly, and every time you bake it's like a fun science experiment too. It also has a nostalgic quality for me as my mom was always baking different things, and I got to help her in the kitchen growing up.

All too often, you look up a recipe online, or in a regular cookbook, and it's just a series of steps, often vague, and no real explanation of how to do them, or why you should do them. The authors either assume you have certain knowledge already, or lack that knowledge themselves. For many kinds of food, that's okay, and you can get good results just muddling through, but with baking there's chemistry and biology at work that requires very careful attention and specialized knowledge to achieve the best results. Sometimes you wish you could experiment, but you're unsure what parts of the recipe you can play with and how to play with them to get different results. This is a book for those who don't just want to make a decent pizza at home, but want to understand the ins-and-outs of pizza dough, and all the different things you can adjust to achieve the results you want.

This book contains some recipes, some very good recipes, but it's not a cookbook. It's really a textbook, written in evocative prose, with tantalizing full-page photos of ingredients, dough, toppings, and of course finished pizzas. If you read the book cover-to-cover, and you should, you won't even encounter a recipe until page 103. The first five chapters are a history lesson, stories about pizzaiolos (those who make pizzas in Italy) and discussions on pizza styles, ingredients, equipment, and methods. Throughout is vast amounts of wisdom, and very important details on what makes a great pizza dough. If you're the kind of person who wants the very best results from your pizza-making, and discussion of protein percentages in your flour or the brix of the tomatoes you use doesn't scare you off, this book is a fount of invaluable knowledge. This is a recipe book for those who WANT to worry about the humidity of their kitchen, and want to precisely measure time and temperature as ingredients in their dough-making. All of this information is presented in a clear, well-organized way, that's beginner-friendly.

Armed with all of this knowledge, the recipes in the latter half of the book are really just examples. You are encouraged to use the techniques you've learned in the first half to experiment and decide what sort of pizza you want to make. The first dough recipe, Saturday Pizza Dough, is an excellent baseline, but depending on what style you like you might try any of the other dough recipes, or use them as starting points to develop your own. After the dough and sauce recipes come specific pizza recipes which may or may not suggest specific doughs. If you're like me, you'll find yourself eager to hunt down the very best ingredients you can find, and happily making many pizzas to perfect your skills.

Bottom line, will you make great pizza after reading this book? Heck yeah you will! The best pizza I've ever had comes out of my own oven now. Perfect crust, perfect sauce, and the toppings just how I want them. It's a bit of work, making food this good, but it's so worth it and the experience from start to finish is a lot of fun. It's very satisfying to chew a pizza crust and admire its qualities, knowing exactly what you did to make it so good. My first few pizzas after I started making them the traditional Italian way were a little stressful, some mistakes were made, but even the worst pizza I made using this book as my guide were still a lot better than you get from most restaurants.

64 people found this helpful

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Anthony S.

Incredibly Helpful

Reviewed in the United States on April 8, 2024

Verified Purchase

I got an Ooni pizza oven and have really struggled to find a dough recipe that actually works (doesn't rip, stretches easy and has good taste/texture). I watched and read so many popular things online by "experts" on how to do this. After reading this book, I finally learned methods to make the perfect dough. And it was the easiest recipe I have ever tried. The 24-48 recipe is my favorite. Well worth the read!

3 people found this helpful

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planeguy

Simplicity of instructions

Reviewed in Canada on March 13, 2024

Verified Purchase

Very easy to follow. Made great Pizza on first attempt.

Mike

Recommended!

Reviewed in Germany on December 19, 2023

Verified Purchase

My friend is very satisfied!

Ignacio javier rodriguez miguel

Muy buen libro

Reviewed in Spain on December 7, 2023

Verified Purchase

Interesante para cualquiera q le guste la pizza

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Doc Layman

A great book - all you need for amazing pizza!

Reviewed in the United Kingdom on November 13, 2022

Verified Purchase

I was really impressed with this book. I’m not really a book reader but I read this back to back in 24hrs and found it really interesting.
Having spent 2 years cooking pizzas that are pretty good, I wanted to up my game and create the type of master pieces you get in decent restaurants.
This book doesn’t disappoint! It covers the traditional elements with tips from the masters in Italy. The author also isn’t afraid to admit that his own understanding of pizzas was changed when speaking to the these gurus. The best part of this book for me is how the author teaches you the mechanics behind creating great pizza dough, which you can apply to any setup you have. The techniques he teaches are clear and easy to pick up. I also liked the no nonsense tomato paste recipes provided. I never liked buying it in jars as the markup is crazy and cooking it down takes too long. His approach is much simpler, only takes a min to create, tastes amazing and costs virtually nothing. I had to amend the recipes slightly as our (tescos) tinned tomatoes aren’t as high in sugar (I added +10g sugar to bring them to approx 7% sugar) as the best tomatoes they use in Italy. My sauce now tastes as good as any restaurant. If you want to make professional pizzas and have a good understanding of all that’s behind that amazing taste, get this book. If you want to open a book up, find a recipe and just follow it to make a great tasting pizza, this book isn’t for you. To be honest, having read this book, I know you can’t just follow a recipe for an amazing pizza, you need to know the techniques behind creating it. You should probably stick to dominoes lol

7 people found this helpful

A. Combe

Le dernier livre que vous acheterez sur les pizzas

Reviewed in France on August 15, 2021

Verified Purchase

J'ai passé des années à essayer de faire des pizzas dignes de ce nom. Sans succès. Avec ce livre j'y parviens. Tout est parfaitement expliqué pour faire des vraies pizzas napolitaines qui vont epoustoufler vos amis. je ne commande plus aucune pizza, tout est fait à la maison car c'est meilleur, point. Si vous voulez être sérieux avec les pizzas, achetez ce livre. À noter qu'il est spécialisé pour les fours de cuisine (70% hydratation) . Mais vous pouvez très bien adapter pour les fours à bois (55 a 60%) avec une calculatrice, je l'ai fait plusieurs fois sans problème pour cuisiner dans le four à pizzas de mon voisin !

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