good pizza is magic.
whatever indescribably brilliant occurs if you happen to mix crust, tomato, and cheese and bake them to melted perfection. during this hugely expected cookbook, Ken Forkish—owner of the cherished eating place Ken’s Artisan Pizza in Portland, Oregon; the James Beard and IACP Award–winning writer of Flour Water Salt Yeast; and essentially the most relied on baking gurus within the country—proves that incredible pizza is close by of any domestic cook.
the weather of Pizza breaks down every one step of the pizza-making technique, from opting for a dough to shaping your pie to choosing cheeses and toppings that would paintings on your domestic kitchen setup. Forkish deals greater than a dozen diversified dough recipes—same-day “Saturday doughs” so you might make within the morning to bake pizza that evening, levain doughs made up of a certainly fermented yeast starter, or even gluten-free dough—each of which leads to the easiest, so much texturally elegant crust you’ve ever made at domestic. His transparent, professional directions may have you shaping pies and loading a pizza peel with the boldness of a pro pizzaiolo. And his leading edge, seasonal topping rules will shock and enjoyment any pizza lover—and motivate you to create your personal signature pies, simply how you like them.