The Cookbook Junkies

The Elements of Pizza – #giveaway

by 138 Comments

My review of The Elements of Pizza can be found at Eat Your Books.

_COVER Elements of Pizza

Random Number Generator picked #40 Kathy Z. Congratulations!

My friend, Marc, was gracious enough to pick up an autographed copy of this title while attending an event. This generous gesture has allowed me to put up my copy for a giveaway. To enter this giveaway, please read the review at Eat Your Books and leave a comment here telling me something about the review. You may enter daily until a winner is chosen on August 22nd. The giveaway is open to U.S. addresses only. Good luck!

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Comments

  2. 2

    That’s amazing that there are more than a dozen different types of doughs in the book. That multi day recipe looks super intriguing.

    Reply
  3. 3

    I didn’t know that good New York pizza requires a,2 to 3 day refrigeration process. I love crispy pizza!

    Reply
  5. 5

    This was a great review. I was impressed with how much detail was given before getting to the recipes. I’m with you, I almost never crave pizza, but you (and the book) make me think I’ll try to make some.

    Reply
  6. 6

    Ooh, I make homemade pizza quite a bit, but it’s never as well liked as good restaurant pizza. Love the NY Style dough recipe and will have to try it sometime. Also going to NYC on Saturday–and need to try REAL pizza! I will cheat for that.

    Reply
  8. 8

    I make a lot of pizza at home and am always looking for ways to up my “game”! This book sounds great, especially the first 5 chapters. The eight details of great pizza crust and the methods really strike my interest. Another thing that I always look for in pizza books is creative topping combinations, I search out odd flavors. One of my favorites lately starts with a thin layer of sliced Bosc pears, caramelized onions, chopped dates, candied pecans, bacon, arugula, smoked cheddar and finished with fresh basil…It’s a totally exhilarating experience!!

    Reply
  9. 9

    I currently do a 48-72 hour dough ferment using my sourdough starter and bottled NYO water. What a difference it makes coming close to a great slice of NY Pizza! Would love to expand my horizons with this book!

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  10. 10

    My best friend and I had long-ago decided that dough and pies of all kinds would be her thing – I have a dough curse on me, I’m certain! This would be a great resource for her if the fundamentals of pizza-dough-making and origination are so thoroughly detailed as you state in your review, and might be enough to get me out of my shell when it comes to trying my hand at pizza dough. I agree with you – I’m a New Yorker too, and I know a good pie – I’d love to know how to make one, though!

    Great review -I might just have to pick up the book regardless based on the promise of a solid, comprehensive coverage of the topic!

    Reply
  13. 13

    Sounds like a great book. I already have a couple pizza books, but the beginning chapters may be worth reading.

    Reply
  19. 19

    I love Forkish. I was planning pizza next week, so I’ll go ahead and try out the dough that you printed in the review. I love experimenting with new doughs.

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  20. 20

    I am also an East Coast transplant who has two pizzas in my freezer transported via plane for the days I can no longer endure the lack of NY pizza. Thanks for including a recipe for Ken’s NY crust in your review. This is not a must haver cookbook, just like Forkish’s first book. Great review.

    Reply
  21. 22

    Your reviews make a girl hungry, Jen! Need to make some of my own NY Pizza dough even though I live here! 🙂

    Reply
  26. 27

    I’d like to know the author’s 8 great details for a great pizza crust as well as see the photos of how to stretch and for dough balls.

    Reply
  27. 28

    I learned that New York pizzas usually bake at a lower temperature for many minutes longer than Neapolitan pizzas do, resulting in more moisture loss in the crust. This means a crisper pizza

    Reply
  32. 33

    I usually use America’s Test Kitchen pizza dough recipe that I make in the food processor and bake at 500degrees. I am intrigued to make the dough you described in your review that rests for two days and baked at a lower temp with a crispier crust.

    Reply
  33. 34

    I am sure that Forish has mastered pizza to the nth degree.
    Be happy to add his cookbook to my pizza collection.

    Reply
  34. 35

    I was on the fence about getting this book, as I already have 3 pizza books. But after your review I am putting it on my wish list.

    Reply
  37. 38

    Pizza pizza pizza pie…grew up with Italian pizza and am gradually appreciating a few Northwest riffs that are anything but Italian. Would love to own this book even if it is the Italian version that is closest to my heart.

    Reply
  38. 39

    I always find it interesting when I read an article about someone following their dreams. The author, Ken Forkish, probably had a pretty decent job in the Tech world and took a huge risk…Totally admirable! Wishing sometimes that I had the ability to change careers and move onto something new.

    Reply
  43. 44

    I’ve never had real New York pizza before but love thin crispy crust. You got me when you mentioned “When you slice a pizza made with this dough, the tips of the slices won’t sag very much” which is a win in our house ! Made me want to get 2 slices, fold it and eat it while walking like John Travolta in Saturday Night Fever ! 🙂

    Reply
  45. 46

    I would love to read the first part of the book, the fundamentals. It’s fun to make pizza, but interesting to learn why things happen and what the ingredients “do” to the overall structure of a pie.

    Reply
  47. 48

    You said: The Elements of Pizza is for anyone who truly wishes to discover and learn the art of making great pizza from scratch. There are recipes for Meatballs, Vodka Sauce and Sausage Pizza, Oregon Basil Pesto and Burrata Flatbread and more. However, the book’s greatest value is in the teaching of the basics for great crust that can open a whole world of creativity for the cook.

    Reply
  50. 51

    This sounds great, I’ve been trying to make interesting pizzas lately but still buy dough because mine never comes out right. Obviously I just wasn’t letting it be long enough–and making the dough one night but not making the pizza until 2 nights later (or 3, even if it’s not quite as good) is actually pretty convenient for me. Great review, thanks!

    [Crosses fingers]

    Reply
  51. 52

    I’m interested in the pizza dough that is made late notice. When I’ve made dough it usually rests in the refrigerator for 2 days and that takes planning. Sometimes you wake up and have a hankering for a slice, but also want it to taste good!

    Reply
  54. 55

    I like that the author included a good amount of photos of the dough forming and stretching process, some people like myself learn more through visualization.

    Reply
  63. 64

    More than a dozen types of dough should give a reader all they need plus to get them well on their way to making pizza at home. I’d like to learn about making my own yeast culture to get a more flavorful dough!

    Reply
  65. 66

    Thanks for sharing the author’s back story: I work in a career office (at a private college) and love examples of folks following their passions!

    Reply
  69. 70

    You mentioned in your review that the book was made for people who wishes to discover & learn the art of making pizza from scratch and that is me. I’ve been passionate about pizza ever since I was a teenager working at a pizza restaurant.

    Reply
  70. 71

    “I Slept In But I Want Pizza Tonight” Dough ….this is what I especially like about this book. All the different ‘situation’ doughs.

    Reply
  73. 74

    I have a tried and true pizza dough recipe I like but I would love to learn about other kinds of dough recipes to change it up!

    Reply
  76. 77

    I’m curious to see the recipes for the Meatballs, Vodka Sauce, Oregon Basil Pesto and Burrata Flatbread. My family loves meatballs, I think mine are excellent but there is always room for improvement.

    Reply
  79. 80

    I enjoyed your brief description of the relationship between oven temperature and dough hydration. It has intrigued me even more, I really would love a copy of this book to learn more creative ways to take my pizza to a whole new level!

    Reply
  82. 83

    I’ve never used a double fermentation process but am willing to give it a try for a tastier and more appealing crust!

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  85. 86

    I read the recipe for Forkish’s 48- to 72- Hour New York Pizza Dough and saw the table with baker’s percentages for making the dough.

    Reply
  87. 88

    Enjoyed the review and what you said about being a NY-er and not finding Pizza in Colorado to match NY! Also that you make Pizza at home but aren’t a fan. I’m constantly trying to match my favorite pizzas! Semi-successful is what I’d say. Always edible, sometimes great, sometimes not so much!

    Reply
  93. 95

    I am happy to know that the recipes are well organized and the methods are spelled out, spot on as you said. I like recipes that are easy to follow, less room for error!

    Reply
  95. 97

    I’m guessing the author knows what he is talking about since he already has a book published that deals with yeast and owns 3 eating establishments in one city!

    Reply
  101. 104

    I’m interested in all the dough recipes along with the meatballs, basil pesto and vodka sauce. The first five chapters sound like a very interesting read, I’m curious about the 8 details of a great pizza crust.

    Reply
  105. 108

    Is it bad that there’s only one place in all of NYC, that I’ll eat pizza from? I’m extremely picky about pizza.

    Reply
  108. 111

    When making a NY Style Dough I find the process interesting. There’s a lot of hands on and hands off time, but I bet its totally worth it! A rise of 2 hours after mixing and a rest in the fridge for two days seems easy enough as long as the cravings don’t hit too hard!

    Reply
    • 113

      Even though baking a pizza when it is 95 degrees might be crazy, Forkish’s recipes would convince me to turn in the oven.

      Reply
  110. 114

    There is no place in my town to get a good thin crust pizza, which my family prefers. Will definitely be giving this recipe a try!

    Reply
  112. 116

    Its good to know that letting the dough rest in the refrigerator with produce a more delicate and flavorful crust. I don’t mind planning ahead a few days!

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    • 120

      When I lived in India as an exchange student in college I had a magazine photo of pizza posted on my dorm door as my reminder of home! Great pizza makes everything right in my world.

      Reply
  117. 122

    I have interest in the tutorial on wild yeast culture. More flavor in my crust would be an added bonus that I think everyone would enjoy!

    Reply
  122. 128

    I own a stand mixer, but am curious about using a food processor and the good old fashioned by hand method. Interesting to know that gluten develops best when it’s cut, not torn!

    Reply
  130. 137

    Are we still in the running? I don’t get all the postings for this site even though my settings have been changed. Some pizza would really ease my distress. 🙂

    Reply

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