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

by Ken Forkish

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. “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 VetriThe 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. 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. His clear, expert instructions will have you shaping pies and loading a pizza peel with the confidence of a professional pizzaiolo. 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.

Genres: Cookbooks, Cooking, Food, Nonfiction, Reference, Culinary, Italy

255 pages, Kindle Edition

First published April 19, 2016

Reviews

[Penny · Rating 4 out of 5]

I love pizza, and as an amateur cook when I saw that this was available for review I knew I had to have it. I love this book is really detail, the pictures are gorgeous, the directions are easy to follow, it covers everything from the history and methods of pizza making, a lot of dough recipes for every occasion (meaning how long you plan ahead), and really great pizza recipes. Chapter 5 was my best friend when I tried to make my first one, it has all the instructions with pictures! For my first try I made the Saturday pizza dough, the pizzas turn out great!

Cons: This book is suppose to be for home cooks yet all the recepies are for 550F, most oven on a regular home don’t reach such high tempratures, luckily mine goes up to 525F and it was close enough. I had problems with the shipping this book was sent to me 3 times before it finally reached me. Which was a long time after it was published.

“I received this book from Blogging for Books for this review.”

[Neena · Rating 5 out of 5]

I learned so much from this book! I've been making pizzas every week for about 4 months now, but hadn't experimented too much with different styles. This book gives a great rundown of the history and differences between the various pizza styles that exist. It's well balanced between technical details of *how* to make good home pizza, the food-science behind it, and the history.

I learned a lot about how to alter my own recipe and methods, but more than anything, it really made me want to go out and eat a lot of pizza. To make the perfect pizza, you first need to decide for yourself what the perfect pizza is :)

[Paula · Rating 4 out of 5]

Just venturing out into the area of pizza making, I was looking for a resource to help me improve my skills. Having made a few bread recipes from Ken Forkish’s “Flour Water Salt Yeast”, I was looking forward to reading his book on homemade pizzas. The book is very informative regarding the origins of pizza, the various types of pizza, how to make a great crust, the method(s) used in making the crust and many different pizza recipes.
Having just made pizza last night, I am looking forward to rolling up my sleeves and trying one of Forkish’s pizza recipes.
Rating:4.5 stars

[PorshaJo · Rating 5 out of 5]

I love this book.

I love pizza. My husband and I have had home-made pizza every Friday for about 15 years. We have designed two trips we took all around eating pizza. Reading this book was just perfect.

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. From there, you have chapters on pizza styles (American thin, square, etc), the crust, needed equipment and ingredients, methods, and finally, pizza recipes.

There are a lot of recipes for dough, sauces, and various kinds of pizza. There are gorgeous, mouth watering pics. Now, there is not a picture for every single recipe but in this case, I'm fine with it. The book itself is so detailed and contains wonderful information about pizza and descriptions, I didn't need a pic every single time.

I did get this book from NetGalley for a fair and honest review. I just wished I owned this book as I could see myself using this one over and over again. If you are a pizza lover, I suggest you pick this one up as soon as possible. You will not be disappointed.

[Steve · Rating 3 out of 5]

I received this book from Netgalley in exchange for an honest review.

Not a bad book by any means, and I really enjoyed the "background" of pizza making. The recipes look pretty good, and while I didn't make any pizzas while reviewing this book, it is one cookbook that I'll probably use next time I get a hankering for homemade pizza. My rating may be changed after I try a few of the recipes.

One issue I do have is with the ARC, which was nearly unreadable. The forced two-page format was a constant struggle of resizing the pages to be able read the text, which had to be reaccomplished with every single page turn. Very frustrating.

[Joshua · Rating 5 out of 5]

I cooked almost all the recipes in this book (couldn't track down ingredients for a couple of them). I haven't read/used a lot of pizza cookbooks, but I can't imagine any being much better than this one.

[Ericca · Rating 5 out of 5]

My go-to pizza making cookbook!! Love it!!!!

[Don Gillette · Rating 2 out of 5]

Nothing new here. Simply a re-hash of a dozen other pizza volumes but written by an author who's more concerned with patting himself on the back and impressing you with what he considers his vast knowledge and experience than he is with explanations or techniques.

[Hayden · Rating 4 out of 5]

I really, really like pizza.

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. 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. 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.

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. 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). Overall, if you're in to making pizza (or you'd like to start) this one would be a good one to pick up.

I received this book for free from bloggingforbooks.com in exchange for my honest review.

[Nic Lishko · Rating 5 out of 5]

This book was absurd. After learning the techniques and taking the first bite, I've decided to deem this book absurd. The pizza is absurdly delicious and I may never order pizza again. Much praise to Ken for all his research and phenomenal recipes. Words escape me.

[Rowan Phlieger · Rating 5 out of 5]

One of the best pizza books out there. Good for home oven or a wood fired oven. Has a ton of different dough recipes and actually pizza topping recipients and ideas. And some historical/back story for each type of pizza dough if you’re into that!
Good for all levels of experience.

[Jeff · Rating 5 out of 5]

I've been trying for years to up my pizza dough game. I made more progress in that goal with this book than with any other.

[Domenica La Macchia · Rating 5 out of 5]

Just tremendous. So many pizzas unlocked for my future. 10/10 would highly recommend to anyone looking to add more carbs to their diet in 2025.

[N.N. Heaven · Rating 5 out of 5]

If you're like me and love making pizza, this cookbook is a must-own! Filled with amazing techniques and tried-and-true recipes, this cookbook is a gem. I loved how open Chef Ken was without talking down to me, the reader.

I tried a few recipes on my own retired chef (MR N) and he was really impressed with the taste and flavor of the pizza.

Makes a great gift for Mother's Day, Father's Day or birthday.

Many thanks to Netgalley and Ten Speed Press for giving me a complimentary copy in exchange for my honest review.

[Roni Loren]

This was intimidating when I first started flipping through it, but once I went ahead and decided to give the dough-making a try, the instructions were easy to follow. I’ve now made six fantastic pizzas from scratch. Be warned, this does require a couple of kitchen purchases if you want the full effect (baking steel, dough tub, pizza peel, double zero flour). We bought a baking steel that worked beautifully.

[Linda P Gifford · Rating 5 out of 5]

Pizzalicious!

Reading this book will do two things: make you a much better pizza cook and make you CRAVE pizza in a big way! Only read it when you are close to your kitchen so you can get in there and immediately make some fabulous pizza!

[Rooks]

I think this is DEFINITELY going to be a high-rated book for me, but I have yet to actually make a pizza from it, so.

[Books To Bowls · Rating 5 out of 5]

Ken Forkish changed my life with his acclaimed "Flour, Water, Salt, Yeast,". You can bet I was delighted to find out that this book exists where he turns his expertise to pizza. This book isn't just a recipe collection; it's a comprehensive guide for aspiring pizzaiolos (pizza makers) of all levels. Strengths: Detailed Science: Forkish breaks down the science behind pizza, from dough fermentation to achieving the perfect crisp. Variety of Doughs: There's a dough for everyone, from classic New York-style to same-day options and even gluten-free variations. Customization Encouraged: Forkish empowers you to understand the core elements and create your own signature pizzas. Clear Instructions: The recipes are well-written and easy to follow, even for beginners. Equipment Recommendations: While "Elements of Pizza" doesn't delve too much into equipment, Forkish does discuss essential tools throughout the book that you may not already have. Here's a basic rundown of what you might need: Mixing Bowl: A fairly large bowl for mixing dough by hand. A stand mixer is helpful but not essential. He does recommend a specific restaurant quality clear bowl, but it is totally fine to just use a big bowl you already own. Pizza Stone/Steele: A pizza stone or baking steel is highly recommended for achieving a crispy crust. A standard baking sheet can work in a pinch. Pizza Peel: A long, flat tool for transferring pizzas to and from the oven. A metal peel is good for launching pizzas, while a wooden peel is helpful for retrieval. Points to Consider: Time Commitment: Some doughs require long fermentation times (2-3 days), so patience is a must. Focus on Crust: While there are toppings suggestions, the book leans heavily on crust-centric pizzas. Overall: "Elements of Pizza" is a fantastic resource for anyone who wants to elevate their pizza-making game. This book is a goldmine of knowledge, detailed recipes, and the freedom to explore your pizza passion. Be prepared to spend some quality time with your dough, but the reward is a restaurant-worthy pizza from your own oven.

[Nick · Rating 5 out of 5]

If you're interested in bread baking, there's quite a selection of fine books to guide you into the rabbit hole of the craft — and thanks to the efforts of such great writers and bakers, really outstanding bread can come from home kitchens, given time and effort and technique. However, most of these books approach pizza as, well, just bread shaped differently, with stuff thrown on top. Including Forkish himself, in his prior book Flour Water Yeast Salt.

Here, Forkish — immersed in a deep study of Pizza in Italy — has the revelation. Pizza is not bread. Pizza is it's own unique thing, with myriad traditions and styles across the states, and ALSO across Italy. Getting to the root of making good pizza, then, comes to understanding the style you want to achieve, the ingredients you have available, time, temperature, and technique.

No other book goes into the history and technique of pizza making quite like this. And while the recipes themselves might be more "examples of what one could do, given this style," it's the emphasis on the dough and technique that makes this a winner. I know I'll be regularly referring to it.

[David Torres · Rating 5 out of 5]

Gave me what I needed

I have been using a pizza oven for a couple of years now which has produced some excellent pizza. I've had some struggles with the dough from time to time (elastic or not cooking in the center.

While I was not looking to cook pizza in a home oven, Ken provided the details needed to really understand what was going on with my dough as well as get my dough to the next level. Understanding hydration and the standards such as the 905 degree oven truly changed the game for me. Since I am using a pizza oven, I just used a 56% hydration.

The first pizza I tried was Enzo's dough. OMG!!! It was the best crust yet to come out of my oven. Thank you so much Ken and Enzo!

I'm trying the 24 to 48 hour dough tonight and can't wait to taste it. I highly recommend this book to up your pizza quality.

[Hannah · Rating 4 out of 5]

Helpful insofar as it can be if you don't possess a kitchen scale. Extremely motivating if you've always wanted a kitchen scale but have't yet bothered to do so.

He provides a variety of crust and sauce recipes that allow you to create a pizza to your exact taste, and explains the math involved quite clearly. He writes very well about different styles of pizza and the cultures to which each belongs, which helped me enjoy the book even though without the aforementioned kitchen scale I was unable to try out a recipe.

[GertJan · Rating 5 out of 5]

Uitstekend boek over alle finesses en veel technische (en smakelijke) details over pizza's in Italie en de VS. Recepten voor vele soorten deeg zijn aangepast aan thuiskeukens, er vanuit gaande dat je een pizzasteen of stalen plaat gebruikt. Voor wie een houtoven heeft moet je soms wat aanpassen, maar dat is goed te doen door de goede uitleg over de manier waarop water, zout, gist, tijd en temeratuur op elkaar inwerken. Met de Pizzabijbel erbij heb je alles wat je wilt weten in handen. Goed initiatief van Stefan Tibben van italieplein.nl om dit boek in Nederlandse vertaling uit te geven.

[Jeff Specht · Rating 5 out of 5]

Just like he did with Flour Water Salt Yeast, Ken Forkish has permanently changed my life. While over half this book is recipes for dough and pizzas, the first hundred pages or so of this book are dedicated to the history of pizza, descriptions of Forkish's experiences learning from some of the world's best Pizzaiolos, and the techniques he's found successful in making quality pizza in a home kitchen. I tend to be a bit of a nerd about where my food comes from, both in the ingredients and the history of the recipes themselves, so I found the content of this book very enjoyable.

[Avalon1224 · Rating 5 out of 5]

El autor sabe explicarte los fundamentos y procedimientos para hacer buena Pizza.

Te recomienda el uso de herramientas (algunas obligadas), te sugiere buena calidad de materias primas, y te da unos tips excelentes para hacer buena Pizza en horno de casa convencional.

A mi me resultó, cero experiencia en hacer pizza desde la masa, y los primeros resultados fueron increíbles. Claro, necesito experiencia para perfeccionar las técnicas, y irme adaptando a las condiciones y limitaciones de mi horno de estufa.

[Scott · Rating 5 out of 5]

The Bible for Serious Home Pizza Nerds

I’ll admit to spending much of the last 40 years trying to make great pizza at home. Why, you might ask? Because pizza is life’s most perfect food. I could (and have) eat it 5 days per week. Yet making great pizza at home is easier said than done. This book appreciates pizza for what it is. No more; no less. If you’re serious about making pizza at home this book is a must read. Wish I’d had it 40 yrs ago.

[Sheri Forsdick · Rating 4 out of 5]

This was a gift at Christmas from my son and daughter-in-law who have been to both of the author’s restaurants. I found it very interesting and enjoyed reading about the history of pizza from Italy and the how the dough has morphed for American pizza. The focus of this book is the dough making process and the various doughs to make pizza based on needs, time, and preferences. Now, I’m ready to practice.

[Richard Brylczyk · Rating 5 out of 5]

This is a great volume for pizza bakers to gain perspective on pizza. The description of various styles of pizza was great. The recipes and methodologies for making pizza were also superb. I learned more from reading this book than from 2 years of baking pizzas using several recipes from other cookbooks.

[Lynne · Rating 5 out of 5]

I seldom make pizza these days, due to necessary dietary restrictions. However, I did try one of Ken's recipes in this book, and it had replaced my previously standard way of making pizza. I now have a constant supply of 00 flour on hand - and who knew that adding salt to yeast and water would work so well? This defies all previously held beliefs (keep salt away from yeast). I love it!

[Darren · Rating 4 out of 5]

I’ve made pizza for my family every Friday since the pandemic started. For over a year I’ve done it on a pizza stone in my grill and we’ve all loved the results.

This book has inspired me and made me drool. Can’t wait to buy Caputo flour and better cheese and pepperoni.

Of course the ultimate test, and review, will come later this week when I actually try one of these recipes.

[Jon C. Hooper · Rating 5 out of 5]

Wow Pizza

Everything you ever wanted to know about pizza dough and all the classic pizzas. With this book you should be able to have super successful pizza - all the way from Roman to Napoli to New York. Best pizza book ever