The Elements of Pizza

The Elements of Pizza by Ken Forkish is a new publication from Ten Speed Press out of Berkeley, California. This book is a interesting read, providing a little bit of crusty history layered with saucy stories, cheese-laden photographs, and top-notch recipes. I really enjoyed the way the author provided a handful of notably different pizza dough recipes, as it all starts with the crust. Everything from traditional  Margherita and lightly-topped, thin crusted Napoli pizzas, to deep-dish, everything-but-the-kitchen-sink pies.

I experimented with three of the different dough types and every one of them turned out restaurant-quality pizzas for my family. Sure, it takes some time. I found that the best dough is kneaded then allowed to ferment in the fridge for 72 hours before stretching and topping. If you plan ahead, you will reap some serious homemade pizza rewards. Don't fret though, if you just have a fever and the only cure is pizza, there are a few recipes that use dough made the same day. It can also save you a bunch of - wait for it - dough, since you won't be paying $20+ for something that uses about $4 in ingredients. There are also a number of recipes for topping combinations that are sure to delight.

Glorious photographs await inside this book. Some evoking warm memories of family pizza night at the brick-oven joint in town. While others showcase the beauty of typical pizza ingredients, as well as some off the beaten path choices. All in all a fantastic, excellently executed book that succeeds where countless others have failed.



I received a copy of this book from the publisher in exchange for my review.