In this highly anticipated cookbook, Ken Forkish-owner of the beloved restaurant Ken's Artisan Pizza in Portland, Oregon; 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. 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.
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.
CONTENTS1 Introduction 11 CHAPTER 1 THE SOUL OF PIZZA 39 CHAPTER 2 PIZZA STYLES 51 CHAPTER 3 EIGHT DETAILS FOR GREAT PIZZA CRUST 61 CHAPTER 4 INGREDIENTS AND EQUIPMENT 83 CHAPTER 5 METHODS 103 CHAPTER 6 PIZZA DOUGH RECIPES SATURDAY DOUGHS 108 Saturday Pizza Dough 110 "I Slept in but I Want Pizza Tonight" Dough 112 Single Dough Ball 114 Enzo's Pizza Dough 116 Saturday Pan Pizza Dough REFRIGERATED LONG DOUGHS 118 24- to 48-Hour Pizza Dough 120 48- to 72-Hour Biga Pizza Dough 124 48- to 72-Hour New York Pizza Dough NATURALLY LEAVENED DOUGHS 127 Wild Yeast (Levain) Culture 130 Overnight Levain Pizza Dough SPECIALTY DOUGHS 134 Al Taglio Pizza Dough 136 Bar Pizza Dough 138 Gluten-Free Pizza Dough 141 CHAPTER 7 PIZZA RECIPES SAUCES 145 Basic Tomato Sauce, Two Ways 146 FWSY Sauce 147 Vodka Sauce 148 New York Pizza Sauce ITALIAN & ITALIAN-INSPIRED 150 Pizza Marinara 153 Pizza Margherita 156 The Ferdinando 158 Pomodoro Royale (with Cheese) 161 Prosciutto and Bufala 163 Mortadella and Pistachio Pizza 166 Zucchini Blossom Pizza 168 River Po Pizza 171 Carbonara Pizza 173 Pizza Bianca and Pizza Rossa NEW YORK & NEW YORK-INSPIRED 175 New York Cheese Pizza 177 Simple Tomato Pie 181 Meatball Pizza 183 A.J.'s Pie 184 Vodka Sauce and Sausage Pizza 187 Brooklyn Hot Honey Pie 189 Pepperoni, Mushroom, and Onion Pizza 192 Grandma Pie 195 Adam Kuban's "Love Supreme" Bar Pizza KEN'S ARTISAN PIZZA CLASSICS 197 Margherita and Arugula, Two Ways 200 Arrabiata Pizza 202 Prosciutto Pizza 204 Fennel Sausage and Onion Pizza 206 Spring Onion Pizza TRIFECTA FLATBREADS 209 Oregon Basil Pesto and Burrata Flatbread 211 Tarte Flambée 214 Nettle Pesto Flatbread With Morel Mushrooms VEGETABLES & JUST BECAUSE 217 The White Owl 221 Escarole Pizza 223 Delicata Squash Pizza 225 Butternut Squash Pizza 227 Artichoke and Bacon Pizza 230 Chanterelle and Garlic Pizza 233 The Tommy Habetz Pizza 235 The Pie Hole Skillet Pizza 237 Hawaiian Pizza 240 Raclette Pizza 242 Measurement Conversion Charts
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