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The elements of pizza: unlocking the secrets to world-class pies at home

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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 VetriThe 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.
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ISBN:
9781607748380
9781607748397
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Grouped Work ID83dcd5f9-0a02-e76d-73f8-24cb300d5f99
Grouping Titleelements of pizza unlocking the secrets to world class pies at home
Grouping Authorken forkish
Grouping Categorybook
Grouping LanguageEnglish (eng)
Last Grouping Update2020-11-30 12:29:52PM
Last Indexed2020-11-30 12:37:52PM
Novelist Primary ISBN9781607748397

Solr Details

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auth_author2Weiner, Alan
authorKen Forkish
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display_descriptionThe 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.
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subject_facetCookbooks
Pizza
title_displayThe elements of pizza : unlocking the secrets to world-class pies at home
title_fullThe Elements of Pizza Unlocking the Secrets to World-Class Pies at Home [A Cookbook]
The elements of pizza : unlocking the secrets to world-class pies at home / Ken Forkish ; photography by Alan Weiner
title_shortThe elements of pizza
title_subunlocking the secrets to world-class pies at home
topic_facetCooking & Food
Nonfiction
Pizza