Ken Forkish is one of the most respected and trusted bread-baking authorities in the world. In The Elements of Pizza, Forkish turns his attention to pizza, offering readers a complete education on the craft of artisanal pizza-making, with techniques and insights from the very best pizzaiolos in Italy and the United States. Forkish's methodical and rigorously tested dough recipes prove that even home bakers can make incredibly flavorful, texturally sublime crusts. And his inspired topping ideas will get you thinking outside of the cheese-and-pepperoni box, opening your eyes to the wide world of delicious, seasonal pizza.
THE ELEMENTS OF PIZZA
| This is a wonderful book for anyone who enjoys food, and or cooking. The idea of a few ingredients yeast, flour, water, salt and you can have the makings of a good homemade pizza. I grew up cooking Italian food but we really never made pizza. When I was out of high school I started working for two brothers who were from the Naples region of Italy and had opened a pizza restaurant just outside of Palm Springs. Making dough almost every day was essential, but the dough we made on Monday was used on Tuesday, and etc… The different recipes that the author gives you are fantastic because really most people have not had a really good pizza, made fresh, with mozzarella, especially made from water buffalo milk, yes there is a difference along with the difference in Parmesan cheese as well. All of the recipes are wonderful and I do agree with the author about buying a cooking stone I have several different sizes because I also make bread, but this will really help the pizza cook faster and taste better. Just remember to make the dough in the morning and you will be good to go in the afternoon with excellent pizza. I am sorry that I am doing this review late. A wonderful addition to anyone’s cookbook library. I received this book from Netgalley.com I gave it 5 stars. Follow us at www.1rad-readerreviews.com |
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