The Elements of Pizza Unlocking the Secrets to World-Class Pies at

＜p＞＜strong＞The James Beard and IACP Award-winning author of ＜em＞Flour Water Salt Yeast＜/em＞ and one of the most trusted baking authorities in the country proves that amazing pizza is within reach of any home cook.＜/strong＞＜/p＞ ＜p＞＜strong＞“If there were ever to be a bible for all things pizzaーand I mean all thingsーKen Forkish has just written it.”ーMarc Vetri, author of ＜em＞Mastering Pasta＜/em＞ and owner of Vetri＜/strong＞＜/p＞ ＜p＞＜em＞The Elements of Pizza＜/em＞ 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ー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ーeach of which results in the best, most texturally sublime crust you’ve ever made at home.＜/p＞ ＜p＞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ーand inspire you to create your own signature pies, just the way you like them.＜/p＞画面が切り替わりますので、しばらくお待ち下さい。 ※ご購入は、楽天kobo商品ページからお願いします。※切り替わらない場合は、こちら をクリックして下さい。 ※このページからは注文できません。