Elements of Pizza

The James Beard and IACP Award-winning author of Flour Water Salt Yeastand 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 pizzaand I mean all thingsKen Forkish has just written it.'Marc Vetri, author ofMastering Pastaand 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 recipessame-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 dougheach 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 loverand inspire you to create your own signature pies, just the way you like them.