The Elements of Pizza

Since many different styles of pizza are featured in this book, it required creating various dough options—a menu, so to speak, of choices that can be applied as needed. Some doughs are wetter than others, some are leavened by natural wild yeast starters (sourdough) and some with commercial yeast, while others incorporate whole-grain or even nontra

Every dough in this book, except Chicago Deep-Dish Dough, follows the basic sequence you’re about to go through: • Weigh out ingredients • Activate yeast in warm water • Combine flour and malt (if using) • Hydrate flour with ice water • Add yeast and water • Add starter (if using) • Add salt • Add oil or other fat (if using)