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The Elements of Pizza - Ken Forkish

The Elements of Pizza

By Ken Forkish

  • Release Date: 2016-04-19
  • Genre: Courses & Dishes
Score: 4.5
From 20 Ratings


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.


  • Great Recipe for Pizza Romana Tonda!

    By mzbz
    I made Ken’s “48- TO 72-HOUR BIGA PIZZA DOUGH” today. The dough was easy to make, easy to open/extend and cooked up thin, crispy and pliable, just the way Roman tonda pizzas are in Rome. The recipe was very detailed and easy to follow. Looking forward to making more pizzas from this book.