Let’s face it: the struggle for great pizza lies in getting the crust right. Forkish, the owner of three Portland, Oregon baking establishments and a James Beard Award-winner for his earlier Flour Water Salt Yeast, devotes more than fifty pages of this very serious guide to pizza making to the details of a great crust, from recipe proportions to shaping and topping. As with all of the most dedicated pizza books, this one assumes you are working with a peel, a baking stone or steel, and a scale to produce the most consistent results. The pizzas themselves include a classic Margherita, a New York-style pie, and an attractive sampling of other toppings from Forkish’s own recipes and those of other leading pizzerias.
Color photographs throughout. Hardcover.