![]() ![]() Gives you an example timing schedule for each dough.Simple and no-nonsense recipes to follow.Unbelievable detail for the pizza nerds out there. ![]() Sometimes almost scientific-like, but very easily digestible for the reader. He has taken his methodical approach to bread dough to research the best dough in pizza making. ![]() This is his second book after the acclaimed Flour Water Yeast Salt – one of the best bread-making books of all time. The author, Ken Forkish, owns several pizzerias and bakeries. This book just gives you the important principles to follow – in reality a good dough and a hot oven will do the rest. Some other books have certain “secrets” you must follow that the author swears by. What I like about this book is the no-nonsense approach Ken takes. It also has detailed instructions on pizza-making methods to take the dough from a doughball and into a stretched pizza ready for the oven. From quick “same day” dough to a 48-hour fermented masterpiece. In total, it has 12 different doughs you can make depending on how much time you have. It has some amazing detail of the dough and how different ratios of ingredients and time can change the outcome. It has chapters on the history, all the different styles, the ingredients, methods, and equipment, all before going into the dough recipes and the actual pizza topping recipes themselves. This book really does look into every element of pizza dough and leaves no stone unturned. If I was to buy one pizza cookbook then this would be it. ![]()
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