![The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home [A Cookbook]](https://i0.wp.com/rabsbooks.com/wp-content/uploads/2024/11/9781607748380.jpg?fit=322%2C400&ssl=1)
The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home [A Cookbook]
$30.00
166 in stock
Refresh Stock LevelInformation
Shipping
We currently offer free shipping on all orders over $100. Standard media mail shipping is $7.50 plus $1 for each additional book. Electronics are $35 shipping on all items.
Books
We get our books from a national distributor and although we strive to present up to date stock counts, stock constantly fluctuates. We perform a stock check when you add your book to the cart to ensure that it is available for shipping from the distributor. You can also check stock status by clicking the refresh stock link on the product page for the most up to date stock at the distributor. If an item is on backorder, you may place an order and we will update you on the estimated ship date as soon as we can confirm with the distributor.
Return & exchange
If you are not satisfied with your purchase you can return it to us within 14 days for an exchange or refund. More info.
Assistance
Can’t find what you’re looking for? We have access to over 13 million titles, reach out and see if we can help!
Contact us on (575) 322-6867, or email us at business@rabsbooks.com.
| Weight | 2.4 lbs |
|---|---|
| Dimensions | 10.3 × 8.1 × 0.9 in |
Description
The James Beard and IACP Award-winning author of Flour Water Salt Yeast and one of the most trusted baking authorities in the country proves that amazing pizza is within reach of any home cook.
“If there were ever to be a bible for all things pizza–and I mean all things–Ken Forkish has just written it.”–Marc Vetri, author of Mastering Pasta and owner of Vetri The Elements of Pizza breaks down each step of the pizza-making process, from choosing a dough to shaping your pie to selecting cheeses and toppings that will work for your home kitchen setup. Forkish offers more than a dozen different dough recipes–same-day “Saturday doughs” that you can make in the morning to bake pizza that night, levain doughs made from a naturally fermented yeast starter, and even gluten-free dough–each of which results in the best, most texturally sublime crust you’ve ever made at home. His clear, expert instructions will have you shaping pies and loading a pizza peel with the confidence of a professional pizzaiolo. And his innovative, seasonal topping ideas will surprise and delight any pizza lover–and inspire you to create your own signature pies, just the way you like them.Ten Speed Press
Reviews
There are no reviews yet.