The Elements of Pizza: A Cookbook for Crafting Delicious Homemade Pizzas

searching: Has made a world of difference in my pizza making. Is now my go to book for all types of pizza. if you want to up your pizza game this is the book for your.

United States on Nov 16, 2023

Amazon Customer: Present for relative. It’s what he wanted so pleased

United Kingdom on Nov 02, 2023

Brandon Harris: Best pizza book ever. We make pizza every week since getting this book

United States on Oct 13, 2023

Tony: I like the recipes easy to follow and great pics

Canada on Sep 28, 2023

Richard Briggs: This book contains many interesting pizza recipes and also tips etc, on how to make high quality pizza at home. It is a great volume to have on one's shelf if you are interested in making quality pizza at home, from scratch.

Canada on Sep 01, 2023

Hyde: I’m really enjoying this book! Great quality binding, colored pictures, written like a travel guide bringing in the cultures of food! Great all around. Most of all, I’m enjoying the dough recipes! I’ve gotten so many compliments on my pizza dough/crust since using the recipes from this book! We have an outdoor pizza oven night every Friday and people have been complimenting the crust/dough so much lately, which they never did before 😂! I hear comments about how evenly cooked, softness of the inside of the edge pieces, and the unique almost caramelized crunch of the crust underneath that is never soggy. Wow! Love it! Btw, the dough/crust recipe I’ve gotten the most compliments on is the one on page 119! Shh!! I read one complaint about the book that said something about how all the dough recipes were the same and it was a rip off. That person does not understand dough and probably doesn’t have much experience with working with it, so don’t let that dissuade you from getting this book! Several dough/crust recipes are similar. They are made with flour, water, salt, and yeast— that is dough! What an experienced dough maker knows is that it’s all about the process...

United States on Jul 11, 2023

Doc Layman: I was really impressed with this book. I’m not really a book reader but I read this back to back in 24hrs and found it really interesting.
Having spent 2 years cooking pizzas that are pretty good, I wanted to up my game and create the type of master pieces you get in decent restaurants.
This book doesn’t disappoint! It covers the traditional elements with tips from the masters in Italy. The author also isn’t afraid to admit that his own understanding of pizzas was changed when speaking to the these gurus. The best part of this book for me is how the author teaches you the mechanics behind creating great pizza dough, which you can apply to any setup you have. The techniques he teaches are clear and easy to pick up. I also liked the no nonsense tomato paste recipes provided. I never liked buying it in jars as the markup is crazy and cooking it down takes too long. His approach is much simpler, only takes a min to create, tastes amazing and costs virtually nothing. I had to amend the recipes slightly as our (tescos) tinned tomatoes aren’t as high in sugar (I added +10g sugar to bring them to approx 7% sugar) as the best tomatoes they use in Italy. My sauce now tastes as...

United Kingdom on Nov 13, 2022

A. CombeA. Combe: J'ai passé des années à essayer de faire des pizzas dignes de ce nom. Sans succès. Avec ce livre j'y parviens. Tout est parfaitement expliqué pour faire des vraies pizzas napolitaines qui vont epoustoufler vos amis. je ne commande plus aucune pizza, tout est fait à la maison car c'est meilleur, point. Si vous voulez être sérieux avec les pizzas, achetez ce livre. À noter qu'il est spécialisé pour les fours de cuisine (70% hydratation) . Mais vous pouvez très bien adapter pour les fours à bois (55 a 60%) avec une calculatrice, je l'ai fait plusieurs fois sans problème pour cuisiner dans le four à pizzas de mon voisin !

France on Aug 15, 2021

mrxak: I own multiple pizza cookbooks. This one is by far my favorite, and then one I keep going back to for reference. I get a lot more out of other pizza cookbooks having read this book cover-to-cover and learning everything I possibly can about traditional methods and ingredients. This is the pizza book that makes other pizza books more valuable.

Baking has always appealed to me, since I was a little kid. I think part of it how much it tickles that part of my brain that's very systematic and orderly, and every time you bake it's like a fun science experiment too. It also has a nostalgic quality for me as my mom was always baking different things, and I got to help her in the kitchen growing up.

All too often, you look up a recipe online, or in a regular cookbook, and it's just a series of steps, often vague, and no real explanation of how to do them, or why you should do them. The authors either assume you have certain knowledge already, or lack that knowledge themselves. For many kinds of food, that's okay, and you can get good results just muddling through, but with baking there's chemistry and biology at work that requires very careful attention and specialized...

United States on Dec 30, 2018

whiterabbit: The first thing that stands out about this book is the helpful way in which the sections have been arranged. There is an absolutely gorgeous introduction chapter called appropriately The Soul of Pizza, and for the first time when reading a cookbook I found myself immersed in a wonderful story of pizza and the regions of Italy that take pizza to levels of yummy perfection. It is a carefully researched and beautifully written story and I actually read it all the way through (something I never do with cookbooks). I guess that is because The Elements of Pizza is actually much more than a cookbook. It embraces all things pizza, not least of all pizza's Italian origins and the wonderful culture it arose from. Ken Forkish does an amazing job of capturing the beauty of the Italian country (amazing amazing photography wow), and the skill and dedication of pizza artisans there who have been perfecting their skill for generations with loving dedication. His descriptions of the consistency of crusts and the various regional tastes is nothing short of miraculous. I mean I could really imagine the taste and texture of the pizza. It is a mouth-watering and very inspiring journey into the world...

United States on Apr 21, 2016