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The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home [A Cookbook]
(Adobe EPUB eBook, Kindle Book, OverDrive Read)

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Published:
Clarkson Potter/Ten Speed 2016
Status:
Checked Out
Description
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.
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Format:
Adobe EPUB eBook, Kindle Book, OverDrive Read
Street Date:
04/19/2016
Language:
English
ISBN:
9781607748397
ASIN:
B012KJYR3O
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Citations
APA Citation (style guide)

Ken Forkish. (2016). The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home [A Cookbook]. Clarkson Potter/Ten Speed.

Chicago / Turabian - Author Date Citation (style guide)

Ken Forkish. 2016. The Elements of Pizza: Unlocking the Secrets to World-Class Pies At Home [A Cookbook]. Clarkson Potter/Ten Speed.

Chicago / Turabian - Humanities Citation (style guide)

Ken Forkish, The Elements of Pizza: Unlocking the Secrets to World-Class Pies At Home [A Cookbook]. Clarkson Potter/Ten Speed, 2016.

MLA Citation (style guide)

Ken Forkish. The Elements of Pizza: Unlocking the Secrets to World-Class Pies At Home [A Cookbook]. Clarkson Potter/Ten Speed, 2016.

Note! Citation formats are based on standards as of July 2022. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
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Date Added:
Jun 12, 2018 15:21:34
Date Updated:
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title
The Elements of Pizza
fullDescription
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.
reviews
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        April 15, 2016
        For most Americans, the telephone is the primary appliance required to put a pizza on the table. Those who do bake pizzas in their houses and apartments usually start at a local grocery by selecting among the dozens of varieties that take up more cubic footage in freezers than vegetables. Forkish aims to raise the bar on home pizza consumption by showing just how possible it is to bake extraordinary pizza to rival the artisanal output of any pizzeria. No pizza is better than the dough beneath, so Forkish guides his charges through the basics of yeast dough science before outlining how different styles of pizza arise from different approaches to doughs. He then gives complete instructions on equipment and techniques that yield Roman, Neapolitan, New York, and other pizza styles. Committed bakers will find plenty here to keep ovens hot and families' plates filled with honest versions of one of the nation's most beloved foods.(Reprinted with permission of Booklist, copyright 2016, American Library Association.)

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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...
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