A review by spechtjeff
The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home [a Cookbook] by Ken Forkish

5.0

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.