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The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home [A Cookbook] Hardcover – 1 August 2016

4.8 out of 5 stars 2,124 ratings

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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

Book Description

A follow-up to the James Beard and IACP award-winning book Flour Water Salt Yeast, featuring an unprecedented look into the mechanics of pizza-dough making, plus scores of recipes for pizzas in every style- Neapolitan, Roman, American pan pizza, New York-style, creative flat breads, gluten-free pizza, and more.

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Product details

  • Publisher ‏ : ‎ Clarkson Potter/Ten Speed (1 August 2016)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 256 pages
  • ISBN-10 ‏ : ‎ 160774838X
  • ISBN-13 ‏ : ‎ 978-1607748380
  • Dimensions ‏ : ‎ 21.08 x 2.29 x 26.16 cm
  • Customer Reviews:
    4.8 out of 5 stars 2,124 ratings

Customer reviews

4.8 out of 5 stars
4.8 out of 5
2,124 global ratings
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Top review from Australia

Reviewed in Australia on 9 November 2019
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Top reviews from other countries

Kat D
5.0 out of 5 stars This book will transform how you make pizza - it’s AMAZING!
Reviewed in the United Kingdom on 8 August 2018
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16 people found this helpful
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Andrew Willis
1.0 out of 5 stars Not for Wood Fired Ovens
Reviewed in the United Kingdom on 29 October 2020
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4 people found this helpful
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john.fitton
5.0 out of 5 stars A Masterpiece on Pizza making. Love it. Only book you’ll ever need.
Reviewed in the United Kingdom on 15 August 2019
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3 people found this helpful
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Stowey2009
5.0 out of 5 stars A must have for pizza lovers
Reviewed in the United Kingdom on 9 March 2021
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One person found this helpful
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GGGardens
5.0 out of 5 stars Excellent book
Reviewed in the United Kingdom on 3 August 2020
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