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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About the Author
Read an Excerpt
IT’S REALLY UP TO YOU.
The hidden reality of pizza is that you can easily make better pizza at home than you can buy at any but the best independently owned, quality-focused pizzerias. All you need are good ingredients—flour, canned tomatoes, and cheese—plus a few tools and a standard home kitchen oven. And some good instruction. Even if you live somewhere that has great pizzerias, imagine making your own—a pizza that you can be proud of and is exactly how you like it. Discover for yourself what different cheeses are like on pizza: splurge on water buffalo mozzarella, see what happens when you seek out caciocavallo cheese, or try adding freshly grated Pecorino Romano. Master thin-crust and Neapolitan-style pizza. Bang out a couple of killer pan pizzas to eat with Sunday football. Serve it with confidence to your family and friends. Making it yourself will give you a greater appreciation for the craft of the pizzaiolos at your favorite pizzeria: you will probably find yourself looking more closely at their shaping technique; the dough they use and its texture; and how it’s topped, loaded into the oven, and baked. By making pizza yourself, you become more intimate with it. It’s seductive. You are more informed, and that understanding leads to better pizza, great pleasure, and plenty of pride.
Makes one 12-inch pizza
Imagine yourself as the king of Naples in 1782. You want pizza, but you don’t want your wife, Queen Maria Carolina, to find out. So you disguise yourself as a commoner, sneak out of the castle, and slink through the streets to a pizzeria called Ntuono (Tony’s) to satisfy your craving. Pizza is for common folk, not for royalty like you; don’t you know that? You order the same pizza everybody else orders, topped with olive oil, garlic, oregano, and salt, with a little bit of cheese sprinkled on after it is baked. DUDE, she’s going to smell the garlic on your breath!
If it was good enough for Ferdinando to sneak out for, risking the wrath of his royal lady, then it must have been pretty tasty. And this historic pizza of Naples is also a delicious model of simplicity. Like all of the very simple pizzas, it demands an excellent crust.
To bake this pizza, you’ll pass on the broil stage I recommend for most of the pizzas in this book, removing the pie after 5 minutes of baking. The oil and the garlic should be completely done at this point. Any extra baking, or finishing with a broil stage, will burn both the garlic and the bubbles in the crust.
1 dough ball
Extra-virgin olive oil
3 or 4 cloves garlic
0.5 gram ( 3⁄4 teaspoon) dried oregano
15 grams (about 1⁄4 cup) finely grated pecorino cheese
1. If you use a dough recipe that calls for refrigeration, remove your dough ball from the refrigerator about 60 to 90 minutes before baking pizza. Put your pizza steel or stone on an upper rack in your oven no more than 8 inches below the broiler. Preheat the oven to 550°F (290°C) for 45 minutes.
2. Slice the garlic thinly, place it in a small bowl, and drizzle just enough olive oil over it to coat the slices. Use your fingers to ensure each slice is coated—this prevents the garlic from burning. Set aside.
3. Set up your pizza assembly station. Give yourself about 2 feet of width on the countertop. Moderately flour the work surface. Position your peel next to the floured area and dust it lightly with flour. Have the olive oil, garlic, oregano, sea salt, and cheese at hand. Switch the oven to broil 10 minutes before loading the pizza.
4. To shape the pizza, put the dough ball on the floured work surface and flip to coat both sides moderately with white flour. Use the shaping method shown on pages 92 to 95. Transfer the disk of pizza dough to the peel. Run your hands around the perimeter to relax it and work out the kinks.
5. Drizzle about 20 grams (1 1⁄2 tablespoons) of olive oil over the dough. Sprinkle the garlic and then the oregano evenly over the pizza. Sprinkle with sea salt. Turn off the broiler, then gently slide the pizza onto the pizza steel or stone. Close the oven door and change the oven setting to bake at 550°F (290°C). Let the pizza bake for about 5 minutes, until the crust is golden with spots of dark brown. The garlic color rules when to remove this pizza—don’t let the garlic go beyond medium brown, and skip the broil step for this pizza, as it tends to scorch the garlic. Use tongs or a fork to slide the pizza from the pizza steel or stone onto a large plate.
6. Top the pizza with the grated cheese and drizzle a small amount of extra-virgin olive oil over it, and serve whole or sliced.
Table of ContentsCONTENTS
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
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
134 Al Taglio Pizza Dough
136 Bar Pizza Dough
138 Gluten-Free Pizza Dough
141 CHAPTER 7 PIZZA RECIPES
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
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
Most Helpful Customer Reviews
Title: The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home Author: Ken Forkish Published: 4-19-16 Publisher: Ten Speed Press Pages: 256 Genre: Cookbooks, Food & Wine Sub Genre: Baking; Bread; Pizza; Italian ISBN: 9781607748380 ASIN: B012KJYR3O Reviewer: DelAnne Reviewed For: NetGalley My Rating: 5 Stars . Pizza is such a versatile Italian pie that there a very few if any that do not enjoy it. There is the pizza for the vegetarian, meat lover, cheese lover, even those who favor dessert above all else. The Elements of Pizza concentrates on Naples, Rome, New York style pizzas. Many believe there is no such thing as a good homemade pizza, but Ken Forkish shows you the truth. With the right ingredients you can make the best pizza you have ever had before. He shows you the various dough recipes and toppings that suit them. Easy to read and understand recipes. As well as a short expose on the history if Italian versus American styles. So much to learn, but better yet so man pizza's to try. My rating is 5 out of 5 stars.
If you're like me and love making pizza, this cookbook is a must-own! Filled with amazing techniques and tried-and-true recipes, this cookbook is a gem. I loved how open Chef Ken was without talking down to me, the reader. I tried a few recipes on my own retired chef (MR N) and he was really impressed with the taste and flavor of the pizza. Makes a great gift for Mother's Day, Father's Day or birthday. Many thanks to Netgalley and Ten Speed Press for giving me a complimentary copy in exchange for my honest review.