[The Elements Of Pizza 01] • The Elements of Pizza by Forkish, Ken -- Read -- Imperial Library of Trantor

Index

Cover Title Page Copyright Contents Introduction Chapter 1 - The Soul of Pizza Chapter 2 - Pizza Styles Chapter 3 - Eight Details for Great Pizza Crust Chapter 4 - Ingredients and Equipment Chapter 5 - Methods Chapter 6 - Pizza Dough Recipes

Saturday Doughs

Saturday Pizza Dough “I Slept in but I Want Pizza Tonight” Dough Single Dough Ball Enzo’s Pizza Dough Saturday Pan Pizza Dough

Refrigerated Long Doughs

24- to 48-Hour Pizza Dough 48- to 72-Hour Biga Pizza Dough 48- to 72-Hour New York Pizza Dough

Naturally Leavened Doughs

Wild Yeast (Levain) Culture Overnight Levain Pizza Dough

Specialty Doughs

Al Taglio Pizza Dough Bar Pizza Dough Gluten-Free Pizza Dough

Chapter 7 - Pizza Recipes

Sauces

Basic Tomato Sauce, Two Ways FWSY Sauce Vodka Sauce New York Pizza Sauce

Italian & Italian-Inspired

Pizza Marinara Pizza Margherita The Ferdinando Pomodoro Royale (with Cheese) Prosciutto and Bufala Mortadella and Pistachio Pizza Zucchini Blossom Pizza River Po Pizza Carbonara Pizza Pizza Bianca and Pizza Rossa

New York & New York–Inspired

New York Cheese Pizza Simple Tomato Pie Meatball Pizza A.J.’s Pie Vodka Sauce and Sausage Pizza Brooklyn Hot Honey Pie Pepperoni, Mushroom, and Onion Pizza Grandma Pie Adam Kuban’s “Love Supreme” Bar Pizza

Ken’s Artisan Pizza Classics

Margherita and Arugula, Two Ways Arrabiata Pizza Prosciutto Pizza Fennel Sausage and Onion Pizza Spring Onion Pizza

Trifecta Flatbreads

Oregon Basil Pesto and Burrata Flatbread Tarte Flambée Nettle Pesto Flatbread With Morel Mushrooms

Vegetables & Just Because

The White Owl Escarole Pizza Delicata Squash Pizza Butternut Squash Pizza Artichoke and Bacon Pizza Chanterelle and Garlic Pizza The Tommy Habetz Pizza The Pie Hole Skillet Pizza Hawaiian Pizza Raclette Pizza

Measurement Conversion Charts Acknowledgments Index