The Elements of Pizza: Unlocking the Secrets to WorldClass Pies at Home

Ken Forkish

This book has been called the new holy book for pizza enthusiasts. I concur!

The introduction to this full-colour book begins with the author describing his research into pizza and then moves into the first chapter, ”The Soul of Pizza,” in which he enlightens us about pizza in various locations around the world: Naples, Rome, Calazzo, New York, Trenton, and New Haven. This is followed by a lengthy chapter on pizza styles and then details for making a great pizza at home, including ingredients, equipment, and methods. There’s a full chapter on dough recipes, including gluten-free, followed by all the pizza recipes you would ever need, from the basic Simple Tomato Pie to the author’s artisan classics, such as Fennel Sausage on Onion. Forkish states that “you can easily make better pizza at home than you can buy at any but the best independently owned, quality-focused pizzerias” and this book, with all its techniques and tips, will get you there.