![]() The chapters on the history of pizza and different regional styles is a great read, and very informative. ![]() I have the hardback, have read 90% of it and used several recipes. I really love this book! It is one of the best cookbooks I have ever bought. I received this book for free from in exchange for my honest review. Overall, if you're in to making pizza (or you'd like to start) this one would be a good one to pick up. A lot of the recipes look really good, and I liked how many different styles of pizzas are included (I also like the simple sauce recipes, which I'd like to try). There's a lot of background information packed into this book, and I think it might be for a person who's slightly more serious about pizza-making (I did skip some of it), although I did find some of the historical information interesting. ![]() And since my family actually does make homemade pizza on a pretty regular basis, I thought that this would be a good book to give us some more knowledge and tricks in the making of this blessed gift from Italy. It's the one thing I just can't seem to get enough of, and I can keep up with my three teenage brothers on the amount of it I can eat. I mean, I think most people do, but I just felt the need to admit that I, too, am not immune to the charms of this dish. If you are a pizza lover, I suggest you pick this one up as soon as possible. I just wished I owned this book as I could see myself using this one over and over again. I did get this book from NetGalley for a fair and honest review. The book itself is so detailed and contains wonderful information about pizza and descriptions, I didn't need a pic every single time. Now, there is not a picture for every single recipe but in this case, I'm fine with it. There are a lot of recipes for dough, sauces, and various kinds of pizza. From there, you have chapters on pizza styles (American thin, square, etc), the crust, needed equipment and ingredients, methods, and finally, pizza recipes. The first chapter is 'Soul of a Pizza' where you learn about pizza in Italy in various areas starting with Naples then you move onto the US and how pizza is different in various areas. We have designed two trips we took all around eating pizza. My husband and I have had home-made pizza every Friday for about 15 years. 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. 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. “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 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.
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