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A review by kyms
The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home by Ken Forkish
5.0
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.