Delicious and perfect Pizza Margherita at your comfort your home.
I have few wishes in my life with regards to learning about food, and one of those is if I can spend one day with Ken Forkish for making sourdough bread and pizza. I don’t know it is possible or not. But I can get his book and make sourdough bread and pizza in the comfort of home. My kids are Pizza fans just like I and hubby. But I rarely make pizza at home. Finally last week I made this Pizza Margherita at home adapted from book written by my guru Ken Forkish. His books are easy to understand and it is like he is standing in front of you and teaching. So when you get a chance to review Ken Forkish’s new book what you will do? I did a happy dance.
The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home by Ken Forkish is similar to the author’s previous masterpiece: Flour Water Salt Yeast.
The book has 7 chapters, First chapter is the Soul of Pizza and he describes about Italy, Naples, Caliazzo, Rome pizza culture, then in United States, New York, Trenton Tomato pies, New Haven and then about family owned pizzerias, run by mom and pops with Italian-American heritage.
Then chapter two is about pizza styles, which includes, Neapolitan pizza, Pizza Romana, Roman Al taglio bakery pizza, American pizza New York style, American pan pizza, strip pizza and American bar pizza.
Chapter 3 is about eight details for great pizza crust, which discuss about hydration, baking temperature, temperature of pizza dough and importance of measuring the ingredients by weight and mixing by hand. Making adjustments based on season or climate and importance of longer secondary fermentation.
Chapter 4 is about the various ingredients and equipment. I after reading about Caputo flours as it am designed for pizza that bakes at 905°F (485°C) I bought that for trying the recipe. Tomato, tomato sauce, cheeses, yeast are described in the ingredient section. Also there pizza steel and pizza stone dough tub, digital probe thermometer are few in the equipment’s section.
Then chapter 5 is about methods starting from mix in the flour to making the pizza each step is explained very well. Chapter 6 is about the pizza dough recipes, Saturday pizza dough, I slept in but I still want pizza dough, Single dough ball dough recipe, 48-72 hour New York pizza dough and over night leavain pizza dough is few among the 13 dough recipes.
The chapter 7 is about pizza recipes, starting with 4 types of tomato sauce recipes and about 10 Italian and Italian –inspired pizza recipes, then New York and New York inspired recipes, and Ken’s artisan pizza classics, then Trifecta flatbread recipes and Vegetables and just because pizza recipes.
I tried Pizza Margherita and Hawaiian pizza from this book, trust me they are delicious better than store bought. Ken’s instructions on how to assemble and bake a variety of pizzas and flatbreads are clear and encouraging. I was little anxious about turning my oven up so high (550 °F) or maximum it can handle. However, his method works and yields sublime pizzas. Definitely a must read for anyone who wants to learn more about the art of pizza making and dough chemistry. So it you are looking to make best pizza at home, then buy this book. I couldn’t find any cons in the book, one thing I found that there is no recipe of Sicilian pizza or Chicago-style pizza or St. Louis-style pizza.
I tried Pizza Margherita from this book; it is simple easy pizza which has historic importance as Neapolitan pizza maker Raffaele Esposito created the “Pizza Margherita on 11 June 1889, to honor the Queen consort of Italy, Margherita of Savoy. It is a pizza garnished with tomatoes, mozzarella, and basil, to represent the national colors of Italy as on the Italian flag.
At first my dough doesn’t want to leave the pizza peel and ended up with not so round shaped pizza. Then second time as Ken’s advice I practiced enough that my pizza were able to leave the pizza peel without any problem. Give it a try you will like it.
“I received this book from Blogging for Books for this review.”
Here is New York style thin crust pizza