Ken Forkish

The Elements of Pizza (eBook, ePUB)

Unlocking the Secrets to World-Class Pies at Home [A Cookbook]

• Format: ePub

Produktbeschreibung

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.

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Produktdetails

• Verlag: Clarkson Potter/Ten Speed
• Seitenzahl: 256
• Erscheinungstermin: 19. April 2016
• Englisch
• ISBN-13: 9781607748397
• Artikelnr.: 44874787

Autorenporträt

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.

Inhaltsangabe

CONTENTS

1 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

Rezensionen

If there were ever to be a bible for all things pizza and I mean all things Ken Forkish has just written it. The detail that went into this book is so vast and exact that after reading it you will simply never have another question about any kind of pizza, from anywhere in the world. Marc Vetri, author of Mastering Pasta and owner of Vetri

Ken Forkish is one of the world s great pie men, so it should be no surprise that The Elements of Pizza is an essential addition to the pizza canon. Forkish s formidable intellect and knowledge, combined with his can-do spirit, will turn any pizza lover into a pizza maker. Ed Levine, founder and CEO of Serious Eats

If you re into pizza and who isn t? The Elements of Pizza is your new holy book. There s something here for every cook, from weeknight-ready recipes to intricate explorations of dough chemistry. Ken Forkish is clearly a man obsessed, and lucky for us: much has been written about this globally beloved food, but this book has them all beat. Molly Wizenberg, author of Delancey and A Homemade Life

With The Elements of Pizza, Ken Forkish proves there is no right or wrong style of pizza. The right pizza is whatever you like and whether you fancy Neapolitan, Roman, New York, or any other style, Ken guides you smoothly through the process. But this is not just a book about crusts and toppings: it is also full of interesting history and fun stories. In fact, this terrific book is itself one of the essential elements of making great pizza at home. Nancy Silverton, chef/co-owner of the Mozza Restaurant Group

The Elements of Pizza is a cookbook for anyone who loves pizza particularly those with a deep appreciation for the crust. Ken s own passion for pizza took him to Italy and across the United States to uncover the techniques and ingredients that make incredible pizza. Starting from the ground up, this straightforward guide provides readers of all skill levels with techniques and tips to master a variety of pizza doughs, and culminates in delicious recipes that prove that great pizza can be made everywhere especially at home. Nathan Myhrvold, coauthor of Modernist Cuisine and author of The Photography of Modernist Cuisine

"The ultimate guide to the world of pizza." Portland Oregonian