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I made some refinements too, with recipes for smaller batches of dough than those that were in my first book, and for using smaller amounts of flour to start and maintain a levain. This book’s pizza dough recipes are streamlined, and they take less time to make than the pizza doughs in FWSY—but they make better pizza. I decided to abandon my bread
... See moreKen Forkish • The Elements of Pizza
In this book’s Dutch-oven levain bread process, I have you make up a starter from a refrigerated levain. The final starter feeding on Day 2 has you remove about 400 grams of starter (leaving behind 50 to 60 grams for the buildup for the final dough mix). So, let’s make pizza dough with that extra starter. There will be zero waste and a very good do
... See moreKen Forkish • Evolutions in Bread
When it comes to pizza, I depart from the current bread trend of using whole grain flours. I adore these in bread, but I do not use whole grain flours in hearth-baked pizzas because the crispness and delicate lightness of texture in the crust go away. When making pan pizzas, however, I do sometimes like a blend of white flour with whole wheat, whol
... See moreKen Forkish • The Elements of Pizza
SATURDAY PIZZA DOUGH This same-day dough is the answer when you wake up in the morning and decide you want pizza for dinner. Good call. Me too. This dough was inspired by the Associazione Verace Pizza Napoletana (AVPN) pizza dough rules, with my adaptations for the home kitchen. It uses the same salt and yeast percentages as the AVPN specification
... See moreKen Forkish • The Elements of Pizza
At Ken’s Artisan Pizza, we have been using the low-gluten flour from Shepherd’s Grain, a product of the Pacific Northwest, since we opened in 2006. The results are excellent. Dough made with Shepherd’s Grain flour stretches well, has excellent flavor, and has a protein content between 10.5 and 11.5 percent, depending on the previous year’s wheat-gr
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