The Elements of Pizza

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.

"If there were ever to be a bible for all things pizza-and I mean all things-Ken Forkish has just written it."-Marc Vetri, author of Mastering Pasta and owner of Vetri

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. 

Inhaltsverzeichnis

CONTENTS

1 Introductionÿ

11 CHAPTER 1 THE SOUL OF PIZZAÿ

39 CHAPTER 2 PIZZA STYLESÿ

51 CHAPTER 3 EIGHT DETAILS FOR GREAT PIZZA CRUSTÿ

61 CHAPTER 4 INGREDIENTS AND EQUIPMENTÿ

83 CHAPTER 5 METHODSÿ

103 CHAPTER 6 PIZZA DOUGH RECIPESÿ

SATURDAY DOUGHSÿ
108 Saturday Pizza Doughÿ
110 I Slept in but I Want Pizza Tonight Doughÿ
112 Single Dough Ballÿ
114 Enzo s Pizza Doughÿ
116 Saturday Pan Pizza Doughÿ

REFRIGERATED LONG DOUGHSÿ
118 24- to 48-Hour Pizza Doughÿ
120 48- to 72-Hour Biga Pizza Doughÿ
124 48- to 72-Hour New York Pizza Doughÿ

NATURALLY LEAVENED DOUGHSÿ
127 Wild Yeast (Levain) Cultureÿ
130 Overnight Levain Pizza Doughÿ

SPECIALTY DOUGHSÿ
134 Al Taglio Pizza Doughÿ
136 Bar Pizza Doughÿ
138 Gluten-Free Pizza Doughÿ

141 CHAPTER 7 PIZZA RECIPESÿ

SAUCESÿ
145 Basic Tomato Sauce, Two Waysÿ
146 FWSY Sauceÿ
147 Vodka Sauceÿ
148 New York Pizza Sauceÿ

ITALIAN & ITALIAN-INSPIREDÿ
150 Pizza Marinaraÿ
153 Pizza Margheritaÿ
156 The Ferdinandoÿ
158 Pomodoro Royale (with Cheese)ÿ
161 Prosciutto and Bufalaÿ
163 Mortadella and Pistachio Pizzaÿ
166 Zucchini Blossom Pizzaÿ
168 River Po Pizzaÿ
171 Carbonara Pizzaÿ
173 Pizza Bianca and Pizza Rossaÿ

NEW YORK & NEW YORK INSPIREDÿ
175 New York Cheese Pizzaÿ
177 Simple Tomato Pieÿ
181 Meatball Pizzaÿ
183 A.J. s Pieÿ
184 Vodka Sauce and Sausage Pizzaÿ
187 Brooklyn Hot Honey Pieÿ
189 Pepperoni, Mushroom, and Onion Pizzaÿ
192 Grandma Pieÿ
195 Adam Kuban s Love Supreme Bar Pizzaÿ

KEN S ARTISAN PIZZA CLASSICSÿ
197 Margherita and Arugula, Two Waysÿ
200 Arrabiata Pizzaÿ
202 Prosciutto Pizzaÿ
204 Fennel Sausage and Onion Pizzaÿ
206 Spring Onion Pizzaÿ

TRIFECTA FLATBREADSÿ
209 Oregon Basil Pesto and Burrata Flatbreadÿ
211 Tarte Flamb‚eÿ
214 Nettle Pesto Flatbread With Morel Mushroomsÿ

VEGETABLES & JUST BECAUSEÿ
217 The White Owlÿ
221 Escarole Pizzaÿ
223 Delicata Squash Pizzaÿ
225 Butternut Squash Pizzaÿ
227 Artichoke and Bacon Pizzaÿ
230 Chanterelle and Garlic Pizzaÿ
233 The Tommy Habetz Pizzaÿ
235 The Pie Hole Skillet Pizzaÿ
237 Hawaiian Pizzaÿ
240 Raclette Pizzaÿ

242 Measurement Conversion Charts  

Autoreninfo

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 Kenâ€Ös Artisan Bakery, Kenâ€Ös Artisan Pizza, Trifecta Tavern & Bakery, and Checkerboard Pizza.