I’ve been making homemade pizza off and on through the years. One of my challenges has always been getting the dough just right. Sometimes it’s too much dough and other times it just doesn’t taste right.
In The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home, Ken Forkish dives into everything pizza. The book has a variety of dough recipes, ranging from quick doughs to 72 hour New York pizza dough.
This is an extensive book, and the chapters cover:
-The Soul of Pizza
-Eight Details for Great Pizza Crust
-Ingredients and Equipment
-Pizza Dough Recipes
What I like about the book is that Forkish goes over the different characteristics of types of pizza dough. American pizza versus Roman versus Neapolitan and what the results should be. I’m looking forward to experimenting with the recipes in the book. One thing that he encourages is making dough by weight of the ingredients, so that might be something for me to consider.
Overall, a very readable, approachable book for the pizza enthusiast.
Disclaimer: I received this book from Blogging for Books for this review. All opinions are my own.