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good pizza is magic. Something indescribably wonderful happens when you combine crust, tomato, and cheese and bake them to melted perfection. In this highly anticipated cookbook, Ken Forkish�owner of the beloved restaurant Ken�s Artisan Pizza in Portland, Oregon; 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. 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. From the Hardcover edition.