![]() ![]() 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. His clear, expert instructions will have you shaping pies and loading a pizza peel with the confidence of a professional pizzaiolo. 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. ![]() 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 VetriThe 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. For Portland-based baker Ken Forkish, well-made bread is more than just a pleasure-it is a passion that has led him to create some of the best and most. A little like Jim Lahey’s no-knead bread, Forkish details a method that requires no stand mixer and no kneading, and instead uses a pull-and-fold approach to developing gluten. 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. He uses the overnight bread method from Ken Forkish’s wonderful book Flour, Water, Salt, Yeast (Ten Speed Press). ![]() Shop Barnes & Noble The Elements of Pizza - Unlocking the Secrets to World-Class Pies at Home by Ken Forkish online at. ![]()
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