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21 reviews for:
The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home
Ken Forkish
4.4 AVERAGE
21 reviews for:
The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home
Ken Forkish
4.4 AVERAGE
Great explanation of pizza and the process of making it.
Merged review:
Great explanation of pizza and the process of making it.
Merged review:
Great explanation of pizza and the process of making it.
Oh, my stars! Not only does Ken Forkish know pizza, he is a master of explaining everything. And I do mean everything. As someone who makes pizza when I have extra bread dough, I thought I'd just pick this up and glean a few tips. HA! It turns out that there a lot of different styles of pizza, each using different techniques for baking, and different ingredients and toppings. He includes a gluten-free crust, too. So here's the thing. If you want to make an approximation of the real deal, you have to know what you are doing. No more leftover bread dough crusts. The toppings are simple and the best available. For those looking to make really excellent, authentic pizza, this is the only book you need. It will take you through every step of the way. If you want make a pizza better than the neighborhood delivery, use leftover bread dough.
Merged review:
Oh, my stars! Not only does Ken Forkish know pizza, he is a master of explaining everything. And I do mean everything. As someone who makes pizza when I have extra bread dough, I thought I'd just pick this up and glean a few tips. HA! It turns out that there a lot of different styles of pizza, each using different techniques for baking, and different ingredients and toppings. He includes a gluten-free crust, too. So here's the thing. If you want to make an approximation of the real deal, you have to know what you are doing. No more leftover bread dough crusts. The toppings are simple and the best available. For those looking to make really excellent, authentic pizza, this is the only book you need. It will take you through every step of the way. If you want make a pizza better than the neighborhood delivery, use leftover bread dough.
Merged review:
Oh, my stars! Not only does Ken Forkish know pizza, he is a master of explaining everything. And I do mean everything. As someone who makes pizza when I have extra bread dough, I thought I'd just pick this up and glean a few tips. HA! It turns out that there a lot of different styles of pizza, each using different techniques for baking, and different ingredients and toppings. He includes a gluten-free crust, too. So here's the thing. If you want to make an approximation of the real deal, you have to know what you are doing. No more leftover bread dough crusts. The toppings are simple and the best available. For those looking to make really excellent, authentic pizza, this is the only book you need. It will take you through every step of the way. If you want make a pizza better than the neighborhood delivery, use leftover bread dough.
I cooked almost all the recipes in this book (couldn't track down ingredients for a couple of them). I haven't read/used a lot of pizza cookbooks, but I can't imagine any being much better than this one.
He translates Neapolitan pizza for a 500F degree home oven but he does not include a high heat recipe for new home pizza ovens. His tomato sauce is easy and perfect.
https://www.ditisitalie.nl/italiaans-kookboek-de-pizza-elementen/
The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home by artisan baker Ken Forkish focuses on mastering the process of pizza making for Italian and New York style pizza. Once you master the process, the variations are only limited by your imagination. I will learn the dough recipes, master the techniques, and then let the actual pizza recipes spur new creations.
Read my complete review at http://www.memoriesfrombooks.com/2016/05/the-elements-of-pizza.html
Reviewed for the Blogging for Books program
Read my complete review at http://www.memoriesfrombooks.com/2016/05/the-elements-of-pizza.html
Reviewed for the Blogging for Books program
I didn't love this one has much as Ken's first effort, but that's partially because much of it was duplicative. I sincerely appreciated the author's humility in recognizing that his skill as a bread baker didn't directly translate to pizza. Revising some old recipes based upon new learnings is part of what makes Ken so relatable - baking is an iterative process.
I had hoped that he'd spend a little more time on some other crusts (Chicago!), but all in all this is a solid book that's probably even more valuable if you haven't read his first.
Merged review:
I didn't love this one has much as Ken's first effort, but that's partially because much of it was duplicative. I sincerely appreciated the author's humility in recognizing that his skill as a bread baker didn't directly translate to pizza. Revising some old recipes based upon new learnings is part of what makes Ken so relatable - baking is an iterative process.
I had hoped that he'd spend a little more time on some other crusts (Chicago!), but all in all this is a solid book that's probably even more valuable if you haven't read his first.
I had hoped that he'd spend a little more time on some other crusts (Chicago!), but all in all this is a solid book that's probably even more valuable if you haven't read his first.
Merged review:
I didn't love this one has much as Ken's first effort, but that's partially because much of it was duplicative. I sincerely appreciated the author's humility in recognizing that his skill as a bread baker didn't directly translate to pizza. Revising some old recipes based upon new learnings is part of what makes Ken so relatable - baking is an iterative process.
I had hoped that he'd spend a little more time on some other crusts (Chicago!), but all in all this is a solid book that's probably even more valuable if you haven't read his first.
Looks good, comprehensive.
Too hot right now to consider making pizza though. Will try recipes later.
Merged review:
Looks good, comprehensive.
Too hot right now to consider making pizza though. Will try recipes later.
Too hot right now to consider making pizza though. Will try recipes later.
Merged review:
Looks good, comprehensive.
Too hot right now to consider making pizza though. Will try recipes later.
Just like he did with Flour Water Salt Yeast, Ken Forkish has permanently changed my life. While over half this book is recipes for dough and pizzas, the first hundred pages or so of this book are dedicated to the history of pizza, descriptions of Forkish's experiences learning from some of the world's best Pizzaiolos, and the techniques he's found successful in making quality pizza in a home kitchen. I tend to be a bit of a nerd about where my food comes from, both in the ingredients and the history of the recipes themselves, so I found the content of this book very enjoyable.