Weber Kettle Club Forums
Cooking & Food Talk => Pizza Forum => Topic started by: pbe gummi bear on June 09, 2018, 07:40:39 PM
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I recently purchased this book, Elements of Pizza by Ken Forkish and I'm really enjoying it so far. The book starts off with the history and styles of Pizza in Italy and the USA. He then provides tips and recipes for several styles of pizza from Neapolitan, pan, and american bar style pizza. He provides you with several dough recipes from ones that ferment over days to same-day pizza dough, all adapted for the home cook. I'm sure all this information is available online, but the information, recipes, and presentation of the cookbook are well worth the $20 imo.
Amazon link with preview here: https://www.amazon.com/Elements-Pizza-Unlocking-Secrets-World-Class/dp/160774838X
Youtube video series about DIY pizza (click through the link, it's actually a playlist of 10 videos.): https://www.youtube.com/watch?v=tWvZfZwuM4E&list=PLWqTac5vy0ccjgmP4j0RukuzNLpEOkZot
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72 Hour dough is best. Also highly recommend The Baking Steel method for indoor pizza.