The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home

Posted on March 13, 2016 by Kenn Fong

Recipes by Ken Forkish

A follow-up to the James Beard and IACP award-winning book Flour Water Salt Yeast, featuring an unprecedented look into the mechanics of pizza-dough making, plus scores of recipes for pizzas in every style: Neapolitan, Roman, American pan pizza, New York-style, creative flat breads, gluten-free pizza, and more. Continue reading →

The Pizza Bible by Tony Gemignani with Susie Heller and Steve Siegelman

Posted on October 16, 2014 by garyedf

Everyone loves pizza! From fluffy Sicilian pan pizza to classic Neapolitan margherita with authentic charred edges, and from Chicago deep-dish to cracker-thin, the pizza spectrum is wide and wonderful, with something to suit every mood and occasion. And with so many fabulous types of pie, why commit to just one style? Continue reading →