April 24, 2016 - 7:11am
Ken Forkish Pizza Book
Just received Ken Forkish's terrific new book devoted exclusively to pizza- The Elements of Pizza- and it is great addition to the list of 'pizza books'. In addition to a great overview of the history of pizza - from Italy to the evolving pies in the US- it has a good deal of helpful information and recipes. For those who have read or use his earlier bread book- FWSY- his observation on the differences in preparing doughs for pizza vs bread is particularly interesting and helpful.Also- as a wfo pizza maker- his commentary on the important differences in terms of dough hydration for home oven pizza in contrast to wfo higher temp oven doughs is very helpful.