Pizza Quest
If you’re feeling more ambitious, I have a dough recipe that uses a pre-fermented dough called biga. And if you really want to go the distance, I show you how to make a naturally leavened dough that uses your own starter and no commercial yeast. You can use any of these doughs—naturally leavened, made with pre-ferments, or straight—to make one of s
... See moreKen Forkish • The Elements of Pizza
Rome, because it has two distinct styles of pizza that I admire: one a super-thin crusted wood-fired-oven style; the other called al taglio, served by the slice, which is found in bakeries. You will find pizza in both of these cities’ styles, with plenty of hybrids of the two, throughout Italy and beyond. In Bologna you will find very thin crust pi
... See moreKen Forkish • The Elements of Pizza
