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KEN FORKISH PIZZA PLUS

I use a quart-sized deli container with a lid.

Set the sauce aside to cool, then pour it into a seal- able container.

Raise the heat to high for a few minutes, just until it starts to boil, then reduce the heat to medium-low and simmer, uncovered, for 30 minutes, keeping an eye on the sauce to prevent it from boiling rapidly. Pour in the cream and cook gently over low heat, stirring a few times, for 1 or 2 minutes.

In a saucepan over medium-high heat, reduce the vodka until about 2 tablespoons remain, about 4 minutes.

5 grams (1 tbs) grated Grana Padano or Parmigiano-Reggiano cheese.

MAKES 825 grams (3 1⁄3 cups), enough sauce for four 12-inch pizzas. Watch a video of Ken Forkish making pizza. I thinkģ0 minutes is fine, but you can go longer if you want just keep an eye on it and add a few spoonfuls of water if you need to thin it out. The sauce needs to cook for quite some time for its flavors to blend and mellow. Whether on pizza or pasta, this sauce goes nicely with shellfish, especially shrimp and lobster.

This sauce is designed for the Vodka Sauce and Sausage Pizza recipe on page 184, but it works well on a plain cheese pizza too, like the thin-crust vodka pizza at Rubirosa in New York City.It should keep for 1 week in the refrigerator. Label the con- tainer with the date and refrigerate what you don’t use. Pour the sauce into a sealable container.Overblending releases water from the tomato pulp and makes the sauce too thin. Then add the rest of the tomatoes and blend very quickly, with brief pulses only, until all the ingre- dients are combined. Add just a spoonful of tomatoes and blend briefly until the garlic and oil have emulsi- fied. Put the olive oil, garlic, salt, oregano, and chile flakes in a blender.1 can (800-gram/28-oz) whole peeled tomatoes.20 grams (1 1⁄2 tbs) extra-virgin olive oil.Makes 750 grams (3 cups), enough sauce for five Use the best-quality dried oregano you can get if you can find Calabrian oregano, all the better. The sauce will be thick enough provided you do not overmix it in the blender. I have adjusted that recipe here, removing the step of draining the tomatoes in a colander. This recipe from Flour Water Salt Yeastwas called Smooth Red Sauce, and it’s flavored with olive oil, garlic, dried oregano, and chile flakes. The Elements of Pizza can be pre-ordered at your local book store as well as from Indiebound and Amazon.Įlements of Pizza – FWSY Sauce/Vodka Sauce And his inspired topping ideas will get you thinking outside of the cheese-and-pepperoni box, opening your eyes to the wide world of delicious, seasonal pizza.ĮatDrinkFilms is thrilled to offer you two recipes from The Elements of Pizza, to be published April 19, 2016. Forkish’s methodical and rigorously tested dough recipes prove that even home bakers can make incredibly flavorful, texturally sublime crusts. In The Elements of Pizza, Forkish turns his attention to pizza, offering readers a complete education on the craft of artisanal pizza-making, with techniques and insights from the very best pizzaiolos in Italy and the United States. Ken Forkish is one of the most respected and trusted bread-baking authorities in the world.

KEN FORKISH PIZZA PLUS

A follow-up to the James Beard and IACP award-winning book Flour Water Salt Yeast, featuring an unprecedented look into the mechanics of pizza-dough making, plus scores of recipes for pizzas in every style: Neapolitan, Roman, American pan pizza, New York-style, creative flat breads, gluten-free pizza, and more.