The Elements of Pizza (Ten Speed Press) is now available at bookstores and via online book retailers:


Visit our YouTube page to see more how-to videos accompanying The Elements of Pizza


Listen to Ken Forkish chat with Oregon Public Broadcasting about his hometown pizza, getting schooled in Naples, the pillars of pizza, and more from his new book The Elements of Pizza.



“If there were ever to be a bible for all things pizza — and I mean all things — Ken Forkish has just written it. The detail that went into this book is so vast and exact that after reading it you will simply never have another question about any kind of pizza, from anywhere in the world.”
—Marc Vetri, author of Mastering Pasta and owner of Vetri

“Ken Forkish is one of the world’s great pie men, so it should be no surprise that The Elements of Pizza is an essential addition to the pizza canon. Forkish’s formidable intellect and knowledge, combined with his can-do spirit, will turn any pizza lover in to a pizza maker.”
—Ed Levine,  founder and CEO of Serious Eats

 “With The Elements of Pizza, Ken Forkish proves there is no right or wrong style of pizza. The right pizza is whatever you like — and whether you fancy Neapolitan, Roman, New York, or any other style, Ken guides you smoothly through the process. But this is not just a book about crusts and toppings: it is also full of interesting history and fun stories. In fact, this terrific book is itself one of the essential elements of making great pizza at home”
—Nancy Silverton, chef/co-owner of the Mozza Restaurant Group

[photography Alan Weiner Photography]